Name: Homemade Ube Marshmallows Recipe
Prep time: 30 min
Cook time: 25 min
Total time: 6 h 55 min
Cuisine: Filipino
Ingredients: 400 g white sugar; 100 g corn syrup or honey; 120 mL water (½ cup, for the sugar syrup); 120 mL water (½ cup, to bloom the gelatin); 18 g gelatin powder (6 tsp / about 2.5 packets of Knox gelatin); ¼ tsp kosher salt / sea salt; 1 tbsp ube extract (McCormick brand recommended); 120 g cornstarch (sifted, about ½ cup); 60 g confectioner’s sugar (sifted, about ½ cup); 360 mL full fat coconut milk (1 can / 1 ½ cups); 1 pinch kosher salt / sea salt (a generous pinch)

Jump to Recipe· 4.3 from 8 reviews

If you are looking for a unique and delightful twist on a classic sweet treat, this Homemade Ube Marshmallows Recipe is here to steal your heart. Imagine fluffy, cloud-like marshmallows infused with the vibrant purple hue and subtle earthy sweetness of ube, a popular Filipino purple yam. These marshmallows not only look stunning but also bring a rich flavor that’s unlike your average s’more topper or hot chocolate companion. Whether you’re making them for a party or simply craving a fun kitchen project, this recipe delivers marshmallows that are soft, pillowy, and packed with a tropical flair.

Ingredients You’ll Need

A white bowl filled with a thick, creamy mixture that is light purple in color, with some swirls and folds creating a textured look inside the bowl. The mixture has a glossy finish and soft peaks, showing its smooth and airy texture, placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

The ingredients for this recipe are surprisingly straightforward but carefully chosen to create those perfect, melt-in-your-mouth marshmallows. Each component plays a critical role in the final texture, taste, or beautiful ube color that makes this recipe stand out.

400 g white sugar: The essential sweet base that caramelizes the syrup and gives structure.

100 g corn syrup or honey: Prevents crystallization and adds smooth chewiness.
120 mL water (for the sugar syrup): Balances the mixture and dissolves the sugar for that perfect syrup.
120 mL water (to bloom gelatin): Softens gelatin to create the marshmallow’s signature bounce.

18 g gelatin powder: The magic ingredient that transforms liquid into those fluffy marshmallows.
¼ tsp kosher salt or sea salt: Enhances flavor, balancing sweetness just right.
1 tbsp ube extract: Imparts that vivid purple color and distinctive, delicious ube taste.

120 g cornstarch: Part of the dusting powder to keep marshmallows from sticking.
60 g confectioner’s sugar: Combines with cornstarch to coat marshmallows with a light dusting.
360 mL full-fat coconut milk (optional): For making latik, a caramelized coconut topping adding texture and a deeper coconut flavor.

1 pinch kosher salt: Added to the latik to balance and intensify coconut’s natural sweetness.

How to Make Homemade Ube Marshmallows Recipe

Step 1: Prepare the Latik (Optional but Magical)

Begin by gently simmering the full-fat coconut milk in a pan over medium heat. Slow cooking concentrates its flavors and causes it to separate into a thick paste and oil. It’s important to stir frequently, especially as the solids begin to brown and caramelize. This transformation creates latik, those golden, toasted coconut bits that add a delightful crunch and rich depth to your marshmallows. After removing from heat, strain the solids and lightly salt them before letting them cool on paper towels.

Step 2: Make the Dusting Powder

Sift together confectioner’s sugar and cornstarch until fully combined—this will be used later to coat the marshmallows and prevent stickiness. This simple mixture feels like the final delicate touch to your marshmallow masterpiece.

Step 3: Prepare the Pan

Choose a 9 x 9 inch pan and grease it lightly with butter or shortening; avoid liquid oils as they don’t spread evenly. After greasing, dust the pan generously with your dusting powder. This ensures your marshmallows won’t stick and will come out perfectly smooth. Alternatively, lining the pan with parchment paper works great too.

Step 4: Bloom the Gelatin

Sprinkle the gelatin powder over 120 mL of water in a mixing bowl, allowing it to soak for at least 10 minutes. This step is crucial as gelatin needs to bloom to achieve that signature marshmallow fluffiness when whipped.

Step 5: Make the Sugar Syrup

Combine the white sugar, corn syrup or honey, and 120 mL water in a pot and heat gently until the sugar dissolves. Then simmer the mixture with the lid on, carefully monitoring temperature until it reaches the soft crack stage, about 240 to 245°F. Using a candy thermometer or cold water test will help you nail this perfect temperature crucial for marshmallows’ structure.

Step 6: Whisk Together the Marshmallow Mixture

Pour the bloomed gelatin into a mixer fitted with a whisk attachment and begin whisking at medium speed. Slowly stream in the hot sugar syrup without splashing, pouring it down the sides of the bowl rather than directly onto the whisk. Then crank the speed to high and whip for 5 to 6 minutes until the mixture triples in volume, turning white, glossy, and ridiculously fluffy. Lower the speed, stir in your ube extract, then whip again until the color is perfectly even.

Step 7: Spread and Set the Marshmallows

Transfer the warm marshmallow fluff into your prepared pan and spread evenly with a buttered offset spatula. If using latik, now’s the magical moment to sprinkle those golden coconut bits on top and gently press them in so they stick. Finally, dust the entire surface liberally with your sugar-cornstarch powder. Let the marshmallow cure at room temperature for at least 6 hours, or overnight, to set properly without chilling in the fridge.

Step 8: Cut and Coat

Once set, remove the marshmallow block from the pan onto a surface dusted with your powder mix. Using a greased knife, cut the marshmallows into squares of your preferred size. Toss each piece in the dusting powder to coat thoroughly. Store them in an airtight container with extra dusting powder to keep them rebellious stick-free.

How to Serve Homemade Ube Marshmallows Recipe

The image shows a stack of purple marshmallows with a light dusting of white powder and small brown crumb-like pieces on top. The marshmallows are cut into square shapes and are piled up in a white bowl with a dark blue rim that sits on a wooden surface. In the background, more marshmallows are placed in another white bowl with a dark blue rim. The setting has a soft, neutral tone with a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

These purple beauties look fantastic topped with toasted coconut flakes, a drizzle of melted dark chocolate, or even a sprinkle of edible glitter for a playful touch. The optional latik also makes an incredible garnish, adding a subtle salty crunch that contrasts perfectly with marshmallow sweetness.

Side Dishes

Pair your Homemade Ube Marshmallows Recipe with a cup of rich hot chocolate or a creamy ube latte for a double dose of comforting flavor. They also make an unforgettable topping on cupcakes, or nestled inside s’mores alongside dark chocolate and graham crackers for a tropical twist.

Creative Ways to Present

Try skewering multiple marshmallows for a colorful dessert kabob, or stack them between layers of pound cake for a stunning purple layered treat. You could also fold chopped marshmallows into whipped cream or frosting to create a fun ube-flavored topping for ice cream or pancakes.

Make Ahead and Storage

Storing Leftovers

Keep your homemade marshmallows fresh by storing them in an airtight container with a good dusting of the cornstarch and confectioners’ sugar mixture. This prevents clumping and keeps them soft for up to two weeks at room temperature.

Freezing

You can freeze these marshmallows successfully by wrapping them tightly in plastic wrap and placing them in a freezer-safe container. When frozen, they can last for up to 3 months. Thaw at room temperature before serving to regain their soft texture.

Reheating

If you want to soften marshmallows that have dried out a bit, briefly warm them in the microwave for about 5 seconds, or toss them into hot beverages where they will melt gloriously, releasing their ube aroma and flavor.

FAQs

Can I use fresh ube instead of ube extract?

Fresh ube can be used, but it requires cooking and pureeing before adding to the marshmallow base, which changes the recipe dynamic. The extract provides consistent color and flavor without extra moisture, keeping the marshmallows’ ideal texture.

What if I don’t have a candy thermometer?

No worries! You can use the cold water test to check the syrup’s stage. Drop a bit of the syrup in cold water and see if it forms a firm ball that holds its shape but stays pliable—this indicates the perfect temperature for marshmallow making.

Is the latik necessary?

Latik is completely optional but highly recommended if you want an authentic Filipino touch and an added textural element. Your Homemade Ube Marshmallows Recipe will still be delicious without it.

Can I make smaller batches?

Absolutely! Just halve the ingredients proportionally and use a smaller pan. Keep an eye on your cooking times, especially when making the sugar syrup.

How long will the marshmallows stay fresh?

Stored properly in an airtight container with dusting powder, your marshmallows should stay fresh and soft for about 2 weeks at room temperature, perfect for gifting or enjoying over time.

Final Thoughts

Making this Homemade Ube Marshmallows Recipe is such a rewarding and fun experience that will elevate your marshmallow game to a whole new level. The vibrant color, subtle sweetness, and optional toasted latik topping bring a delightful Filipino twist that will impress both family and friends. I truly hope you enjoy making and sharing these fluffy clouds of delight as much as I enjoyed developing the recipe with love and care. Go on and treat yourself—you deserve some homemade magic today!