Nutella Marshmallows Recipe
These Nutella marshmallows are soft, fluffy, and swirled with creamy Nutella. Made without corn syrup, they’re the perfect homemade treat!
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.
Notes
Slightly warm the Nutella before swirling for easier distribution.
Store in an airtight container at room temperature for up to one week or refrigerate for up to two weeks.
These marshmallows toast beautifully but watch for caramelization of the Nutella.
Tried this recipe?Let us know how it was!