Nutella lovers, this one’s for you! These homemade Nutella marshmallows are soft, fluffy, and beautifully swirled with creamy Nutella. They’re made without corn syrup and are surprisingly easy to whip up at home. Whether you're toasting them, adding them to hot chocolate, or enjoying them as-is, these marshmallows are an indulgent treat.
Why You’ll Love This Recipe
- No corn syrup – Uses cane sugar for a natural sweetness.
- Swirled with Nutella – A rich, chocolatey twist on classic marshmallows.
- Perfect for gifting – Make a batch and package them for a sweet homemade gift.
- Great for hot cocoa – Melt them into your favorite mug of hot chocolate!
Ingredients
- Gelatin powder – The key to creating the light, fluffy texture of marshmallows. It helps set the mixture into a bouncy consistency.
- Cold water – Used to bloom the gelatin and dissolve the sugar for the marshmallow base.
- Organic cane sugar – Provides sweetness and structure. When heated to the right temperature, it forms the base of the marshmallow.
- Sea salt – A small amount enhances the flavor, balancing out the sweetness.
- Vanilla extract – Adds a subtle, warm depth of flavor to complement the Nutella.
- Organic powdered sugar – Used to coat the marshmallows, preventing them from sticking together.
- Nutella – Swirled in for a rich, chocolatey hazelnut flavor.
Equipment
- Stand mixer with whisk attachment – Essential for whipping the marshmallow mixture to the right consistency.
- Medium saucepan – Used to heat and dissolve the sugar mixture to the correct temperature.
- Candy thermometer – Ensures the sugar syrup reaches the necessary 240°F for the perfect marshmallow texture.
- 8x8-inch pan – Provides the ideal shape and thickness for cutting uniform marshmallows.
- Parchment paper – Prevents sticking and makes it easier to remove the marshmallows from the pan.
- Sifter – Helps evenly coat the marshmallows with powdered sugar to prevent sticking.
Step-by-Step Instructions
1. Prepare the Gelatin
In the bowl of a stand mixer, sprinkle 3 tablespoons gelatin over ½ cup cold water. Let it sit for a few minutes to bloom while you prepare the sugar syrup.
2. Make the Sugar Syrup
In a saucepan, combine 2 cups organic cane sugar, ½ cup water, and ¼ teaspoon sea salt. Stir over medium heat until the sugar dissolves. Stop stirring and allow the mixture to boil until it reaches 240°F on a candy thermometer.
3. Whip the Marshmallow Mixture
Turn the stand mixer on low and slowly pour the hot syrup into the bloomed gelatin. Increase to high speed and whip for 8-10 minutes, until the mixture is thick and glossy. Add 2 teaspoons vanilla extract and mix briefly.
4. Swirl with Nutella & Set
Pour the marshmallow mixture into a parchment-lined 8x8-inch pan. Dollop ¼ cup Nutella on top and use a knife to gently swirl it through the marshmallow mixture.
5. Let Set & Cut
Allow the marshmallows to set at room temperature for at least 6 hours (or overnight). Once firm, sift ¼ cup powdered sugar over the top, then cut into squares.
Storage Tips
Store Nutella marshmallows in an airtight container at room temperature for up to one week. For longer storage, keep them in the refrigerator for up to two weeks.
FAQ
A hand mixer can work, but a stand mixer is recommended because the mixture needs to be whipped for at least 8 minutes.
Slightly warm the Nutella in the microwave for 10 seconds to make it easier to swirl.
Yes! They toast beautifully, but the Nutella may caramelize faster, so keep an eye on them.
Nutella Marshmallows Recipe
Equipment
- Stand mixer with whisk attachment – Essential for whipping the marshmallow mixture.
- Medium saucepan – Heats and dissolves the sugar mixture.
- Candy thermometer – Ensures the sugar syrup reaches 240°F.
- 8x8-inch pan – Shapes and sets the marshmallows.
- Parchment paper – Prevents sticking.
- Sifter – Coats marshmallows evenly with powdered sugar.
Ingredients
- 3 tablespoons gelatin powder
- 2 cups cold water 1 cup for simple syrup, 1 cup for gelatin blooming
- 2 cups cane sugar
- ¼ teaspoon sea salt
- 2 teaspoons vanilla extract
- ¼ cup powdered sugar
- ¼ cup Nutella
Instructions
- Prepare the Gelatin: Sprinkle gelatin over ½ cup cold water in a stand mixer bowl. Let it bloom while you prepare the sugar syrup.
- Make the Sugar Syrup: Heat cane sugar, ½ cup water, and sea salt in a saucepan over medium heat. Stop stirring and let it boil until it reaches 240°F.
- Whip the Marshmallow Mixture: Slowly pour the hot syrup into the bloomed gelatin while mixing on low. Increase speed to high and whip for 8-10 minutes until thick and glossy. Mix in vanilla extract.
- Swirl with Nutella & Set: Pour the mixture into a parchment-lined 8x8-inch pan. Dollop Nutella on top and swirl gently with a knife.
- Let Set & Cut: Allow marshmallows to set for at least 6 hours (or overnight). Sift powdered sugar over the top, then cut into squares.
