Homemade Taro Marshmallows
- Total Time: 6 hours
- Yield: 20 marshmallows 1x
Description
These delicate marshmallows have the same subtle floral, slightly coconut-y flavor and light purple hue of taro root.
Ingredients
- 4 1/2 tsp unflavored powdered gelatin
- 1/2 cup (120 ml) cold water
- 3/4 cup (180 ml) sugar
- 1/2 cup (120 ml) corn syrup
- 1/4 cup (60 ml) water
- pinch of salt
- 3 heaping tbsp taro powder (or here or here)
- 1/2 cup (120 ml) powdered sugar + 1/4 cup (60 ml) potato starch (mix together)
Instructions
- Pour the water in a microwaveable bowl and sprinkle the gelatin evenly on top. Set aside until the gelatin powder is immersed in the water.
- Stir together the sugar, corn syrup, water, and salt in a saucepan over high heat.
- Use a candy thermometer and boil until it reaches 238 degrees F.
- While it’s boiling, warm the bowl with the gelatin and water for about 30 seconds in a microwave, and then vigorously stir until properly melted.
- Add in the taro powder and stir until the powder is melted (you might need to zap it one more time to warm it up enough).
- Add the mixture to a stand mixer and start running on low.
- When the syrup reaches the correct temperature, slowly pour it into the mixer bowl while it’s running.
- Increase the speed to medium and beat for 5 minutes.
- Then beat on high for a couple of minutes until fluffy and white and tripled in volume.
- Pour into prepared pan, using an offset spatula to smooth out the top and smooth into corners.
- Sift the powdered sugar/potato starch coating evenly and generously over the top.
- Let sit for about 6 hours (usually overnight) in a cool, dry place.
- Use a knife to loosen the marshmallow from the edges of the pan.
- Invert onto a cutting board that is covered in the powdered sugar/potato starch mix and cut into whatever sizes you wish (use a cookie cutter for funsies).
- Dip the sticky edges into more coating.
- Store in a container with lots of the powdered sugar and potato starch mixture, it tends to get sticky over time.
- Consume in about a week or two.
- Prep Time: 6 hours
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: Asian
Nutrition
- Serving Size: 2 marshmallows
- Calories: 90
Find it online: https://honestcooking.com/homemade-taro-marshmllows/
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Frequently Asked Questions
What is taro powder and where can I find it?
Taro powder is a dried, ground form of taro root that gives these marshmallows their light purple color and subtle floral, slightly coconut-like flavor. The recipe calls for 3 heaping tablespoons and notes it can be found online or at Asian grocery stores.
Why does the coating mix use potato starch alongside powdered sugar?
The recipe coats cut marshmallows in a blend of 1/2 cup powdered sugar and 1/4 cup potato starch because taro marshmallows tend to get sticky over time. The notes say to store them in a container with plenty of this mixture and consume within about a week or two.
Do I need a candy thermometer?
Yes — the instructions require boiling the sugar, corn syrup, and water mixture to exactly 238°F before adding it to the whipped gelatin. This specific temperature (the soft-ball stage) is what creates the proper marshmallow texture. 
How long do the marshmallows need to set before cutting?
The instructions say to let the marshmallows sit for about 6 hours — usually overnight — in a cool, dry place before loosening the edges and cutting. Use a knife or cookie cutters, then dip the sticky cut edges into more of the powdered sugar and potato starch coating.
