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Homemade Ube Marshmallows Recipe

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4.3 from 8 reviews

Homemade Ube Marshmallows combine a fluffy, sweet marshmallow base with the unique and vibrant flavor of ube extract, a popular Filipino purple yam ingredient. This recipe features an optional latik topping made from toasted coconut milk solids for added texture and flavor. The marshmallows are dusted with a mixture of confectioner’s sugar and cornstarch to prevent sticking and can be cut into squares after setting for a delightful treat perfect for snacking or gifting.

  • Total Time: 6 hours 55 minutes
  • Yield: 64 servings

Ingredients

Marshmallow Base

  • 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)

Dusting Powder

  • 120 g cornstarch (sifted, about ½ cup)
  • 60 g confectioner’s sugar (sifted, about ½ cup)

Optional Latik (Toasted Coconut Milk Topping)

  • 360 mL full fat coconut milk (1 can / 1 ½ cups)
  • 1 pinch kosher salt / sea salt (a generous pinch)

Instructions

  1. Making Latik (Optional): Place the coconut milk in a pan over medium heat and bring it to a gentle boil, stirring frequently. Continue cooking until the mixture thickens and starts to separate into solids and oil. Lower heat if needed to control caramelization and continuously whisk to prevent burning. When the solids turn golden brown, remove from heat, sieve out the solids, season with salt, and cool on paper towels.
  2. Prepare Dusting Powder: Sift together confectioner’s sugar and cornstarch until well combined. Set aside.
  3. Prep the Pan: Grease a 9×9 inch pan thinly with butter or shortening, dust with the dusting powder, or line with parchment paper. Avoid liquid oils as they don’t spread evenly.
  4. Bloom the Gelatin: Sprinkle gelatin over 120 mL of water in a mixing bowl and let it sit for at least 10 minutes to soften.
  5. Make Sugar Syrup: Combine sugar, 120 mL water, and corn syrup or honey in a pot. Stir gently until sugar dissolves, then heat over medium/high until it simmers. Cover with a lid and simmer for 2 minutes without lifting the lid. Remove lid and ensure no sugar crystals remain on the sides; if crystals persist, cover again for 1 minute to wash them down.
  6. Cook Syrup to Firm-Ball Stage: Attach a sugar thermometer and cook syrup, swirling frequently, until it reaches 240-245°F (firm-ball stage). Adjust target temperature based on climate: 240°F for cold, dry, 245°F for hot, humid.
  7. Combine Gelatin and Syrup: Pour the hot syrup slowly along the bowl wall into the bloomed gelatin while whisking at medium speed to prevent splashing. Once incorporated, increase speed to high and whisk for 5-6 minutes until mixture triples in volume, becomes white, fluffy, and glossy.
  8. Add Ube Extract: Lower whisk speed to medium, add ube extract, then increase to high again and whisk for 1-2 minutes until color is uniform.
  9. Spread Marshmallow: While mixture is still warm, fold gently to ensure even color, then spread into prepared pan using an offset spatula. Grease spatula as needed to prevent sticking.
  10. Add Latik and Dust: Optionally, sprinkle cooled latik evenly over marshmallow and press lightly. Sift dusting powder generously over the surface.
  11. Set Marshmallow: Allow marshmallow to cure at room temperature for at least 6 hours uncovered or loosely covered. Do not refrigerate.
  12. Cutting: Turn the set marshmallow onto a dusted surface. Cut into squares (7×7 or 8×8 for smaller). Grease knife blade to ensure clean cuts, wiping residue frequently. Toss cut marshmallows in dusting powder and store in an airtight container with extra powder.

Notes

  • Adjust sugar syrup temperature based on climate for ideal texture.
  • Use a clean spatula and butter or shortening to spread sticky marshmallow mixture easily.
  • Do not refrigerate marshmallows as it affects texture negatively.
  • Use parchment paper or butter/shortening instead of liquid oils to prepare the pan to ensure even spreading.
  • Latik topping is optional but adds texture and authentic Filipino flavor.
  • Maintain a clean knife and lightly grease the blade during cutting for neat marshmallow pieces.
  • Author: Monica
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: Filipino
  • Diet: Vegetarian

Find it online: https://monicarecipes.com/homemade-ube-marshmallows-recipe/