Dehydrated marshmallows aren’t a preservation project the way most of this site’s recipes are — they’re pure novelty, and genuinely one of the easiest things a dehydrator can make. Spread a bag of marshmallows on a tray, walk away for several hours, and what comes out the other side is a light, crunchy, sugary snack that tastes exactly like the marshmallow bits from a box of cereal.
Use Store-Bought Marshmallows
Stick to commercial, store-bought marshmallows rather than homemade ones for this recipe. Standard commercial marshmallows are formulated with gelatin and stabilizers that dry predictably; homemade marshmallow recipes don’t always contain the same binding structure and can behave unpredictably in a long, low-heat dry. This is a rare case on this site where the “processed” option is genuinely the more reliable one.
Whole, Halved, or Cut Into Pieces
Mini marshmallows can go in whole and are the easiest size to work with — enough of them fit on a tray at once, and they dry in a reasonable window without any prep. Regular-sized marshmallows are best cut into 2-4 pieces, and jumbo marshmallows into 6-8, both to speed drying and to get a texture that’s easier to snack on. One quirk worth knowing: marshmallows don’t shrink the way most dehydrated food does — they puff slightly instead — so leave real space between pieces on the tray so they don’t fuse together as they expand.
Because marshmallows puff rather than shrink, pieces placed too close together will merge into one large, oddly-shaped mass. Space them further apart than you would almost any other food on a dehydrator tray.
Dehydrating Marshmallows Step by Step
- Cut regular or jumbo marshmallows into pieces if desired; mini marshmallows can go in whole.
- Arrange in a single layer on dehydrator trays, leaving real space between pieces so they don’t touch as they puff.
- Set dehydrator to 120-150°F depending on your unit’s range — lower temperatures take longer but need less babysitting.
- Dry 6-30 hours depending on size, temperature, and humidity. Start checking around hour 5-6 for small, cut pieces.
- Marshmallows are done when they shatter or crumble when pressed, with no chewy give left in the center.
- Cool completely before storing.
You Can’t Over-Dry a Marshmallow
Unlike almost everything else on this site, there’s no real risk of taking marshmallows too far. More time in the dehydrator just means a crunchier final result, and a crunchier marshmallow also keeps better in storage. If you’re ever unsure whether a batch is ready, the safe move is simply to let it run longer rather than pulling it early.
The real risk with marshmallows is the opposite problem: too much heat causes them to melt rather than dry. If your dehydrator runs hot or lacks precise temperature control, check on an early batch more frequently than you would for other foods, and back off the temperature if you see any melting or excessive stickiness.
How to Tell They’re Done
Let a piece cool fully — this matters more than usual, since warm marshmallows are deceptively soft and chewy right out of the dehydrator even when they’re actually finished. A properly dried marshmallow should shatter or crumble cleanly when pressed or bitten, with a completely dry, crisp center and no gooey pocket left anywhere inside.
Marshmallow Powder
Once fully dried and cooled, crushed or blended marshmallows turn into a surprisingly useful sweet powder — good for dusting over hot cocoa, mixing into homemade s’mores-flavored treats, or stirring into baked goods for a bit of extra sweetness and marshmallow flavor without adding liquid.
Storage and Uses
Store cooled, fully dried marshmallows in an airtight container in a cool, dark place; well-dried marshmallows commonly keep for around a year at good quality. Snack on them straight from the jar, sprinkle over hot cocoa or ice cream, stir into homemade trail mix, or use in baking anywhere a crunchy, sweet element would work.
More Ways to Use Them
Beyond straight snacking, dehydrated marshmallows are a fun mix-in for homemade trail mix or a s’mores-themed snack blend alongside crushed graham crackers and chocolate chips. Fold them into rice cereal treats for extra crunch, or use them as a topping for baked goods where you want texture without adding moisture — since they’re fully dried, they won’t go soggy the way a fresh marshmallow would when baked into something like a batch of cookies.
Frequently Asked Questions
It’s best to stick with commercial, store-bought marshmallows for predictable results. Homemade recipes don’t always contain the same gelatin-based structure and may not dry the same way.
Marshmallows puff as they dry rather than shrinking, so pieces placed too close together fuse together as they expand. Space them further apart than usual on the tray.
Yes — fruit-flavored and colored mini marshmallows dry the same way as plain ones and make a fun, varied-color snack mix.
