12 Delicious Cherry Marshmallows Recipes

Ever dreamed of adding a sweet, fluffy twist to your dessert repertoire? Look no further! Our roundup of 12 Delicious Cherry Marshmallows Recipes is here to inspire your inner chef with a burst of fruity flavor and pillowy goodness. Perfect for parties, gifts, or a treat-yourself moment, these recipes promise to delight. Dive in and discover your next favorite cherry marshmallow creation!

Cherry Vanilla Marshmallows

Elevate your dessert game with these fluffy, homemade Cherry Vanilla Marshmallows—perfect for elevating your hot cocoa or snacking straight from the tray.

Ingredients

• 1 cup granulated sugar, ultra-fine for smoother texture
• 1/2 cup light corn syrup, sticky and sweet
• 1/4 cup water, filtered for purity
• 2 tbsp cherry juice concentrate, intensely fruity
• 1 tbsp vanilla extract, pure and aromatic
• 2 packets unflavored gelatin, for that perfect chew
• 1/4 tsp salt, fine sea salt to balance sweetness
• Powdered sugar, for dusting

Instructions

1. Line an 8×8 inch baking pan with parchment paper and lightly dust with powdered sugar.
2. In a small bowl, sprinkle gelatin over 1/2 cup water. Let it bloom for 10 minutes until spongy.
3. Combine sugar, corn syrup, 1/4 cup water, and salt in a saucepan. Cook over medium heat until sugar dissolves, stirring constantly with a wooden spoon.
4. Increase heat to high and bring to a boil. Cook until the mixture reaches 240°F on a candy thermometer, about 5 minutes.
5. Remove from heat and carefully whisk in the bloomed gelatin until fully dissolved and the mixture is smooth.
6. Stir in cherry juice concentrate and vanilla extract until the mixture is uniformly pink and fragrant.
7. Pour into the prepared pan and smooth the top with a spatula. Let set at room temperature for 4 hours or overnight.
8. Dust the top with powdered sugar, then turn out onto a cutting board. Cut into squares with a sharp knife dusted with powdered sugar to prevent sticking.

Cloud-like and bursting with cherry-vanilla flavor, these marshmallows are a dream. Try them toasted over a campfire for a smoky twist or layered in a s’mores-inspired dessert.

Chocolate Covered Cherry Marshmallows

Viral on every dessert lover’s feed, these Chocolate Covered Cherry Marshmallows are your next obsession. Dive into layers of fluffy, sweet, and tart that’ll have you reaching for more.

Ingredients

• 1 cup granulated sugar, for that perfect sweetness
• 1/2 cup light corn syrup, sticky and smooth
• 1/4 cup water, to blend it all together
• 2 tbsp unflavored gelatin, for that signature marshmallow fluff
• 1/4 tsp salt, to balance the sweetness
• 1 tsp vanilla extract, pure and aromatic
• 1/2 cup powdered sugar, for dusting
• 1 cup dark chocolate chips, rich and melty
• 1/2 cup dried cherries, tart and chewy
• 1 tbsp coconut oil, for a glossy chocolate finish

Instructions

1. Line an 8×8 inch baking pan with parchment paper and lightly dust with powdered sugar.
2. In a small bowl, sprinkle gelatin over 1/4 cup water. Let it bloom for 5 minutes.
3. Combine granulated sugar, corn syrup, and salt in a saucepan. Cook over medium heat until sugar dissolves, stirring constantly.
4. Attach a candy thermometer to the saucepan. Boil until mixture reaches 240°F (soft-ball stage), about 5 minutes.
5. Remove from heat. Stir in bloomed gelatin and vanilla extract until fully dissolved.
6. Pour mixture into the prepared pan. Let set at room temperature for 4 hours, or until firm.
7. Cut marshmallow into squares using a powdered sugar-dusted knife.
8. Melt dark chocolate chips and coconut oil in a double boiler until smooth.
9. Dip each marshmallow square into the melted chocolate, then press a dried cherry on top.
10. Place on a parchment-lined tray. Chill for 10 minutes to set the chocolate.

These marshmallows are a textural dream—soft and airy inside, with a crisp chocolate shell and a chewy cherry surprise. Serve them stacked high on a platter for your next gathering, or keep them all to yourself—no judgment here.

Cherry Almond Marshmallows

Bold flavors meet in these Cherry Almond Marshmallows—think sweet, tart, and nutty all in one fluffy bite. Perfect for elevating your dessert game or gifting in cute jars.

Ingredients

• 1 cup granulated sugar, ultra-fine for smoother texture
• 1/2 cup light corn syrup, sticky and sweet
• 1/4 cup water, filtered for purity
• 2 tbsp cherry juice concentrate, intensely fruity
• 1 tbsp unflavored gelatin, powdered and bloomed
• 1/2 tsp almond extract, pure and aromatic
• 1/4 tsp kosher salt, finely ground
• 1/2 cup powdered sugar, for dusting
• 1/4 cup cornstarch, to prevent sticking

Instructions

1. Line an 8×8 inch baking pan with parchment paper, lightly greased with cooking spray.
2. In a small bowl, sprinkle gelatin over 1/4 cup water. Let sit for 5 minutes to bloom.
3. Combine sugar, corn syrup, and 1/4 cup water in a saucepan. Cook over medium heat until sugar dissolves, stirring constantly with a wooden spoon.
4. Increase heat to high and bring to a boil. Use a candy thermometer to reach 240°F (soft-ball stage), about 5 minutes.
5. Remove from heat. Slowly pour into bloomed gelatin while mixing on low speed with a hand mixer.
6. Increase speed to high. Add cherry juice concentrate, almond extract, and salt. Whip for 10 minutes until thick and glossy.
7. Pour into prepared pan. Smooth top with a spatula lightly coated in cooking spray.
8. Let set at room temperature for 4 hours, or overnight uncovered.
9. Mix powdered sugar and cornstarch. Dust over marshmallow slab before cutting into squares with a greased knife.

Light as air with a chewy center, these marshmallows burst with cherry-almond harmony. Try skewering them for s’mores or melting into hot cocoa for a gourmet twist.

Spicy Cherry Marshmallows

Kick off your summer with these Spicy Cherry Marshmallows—bold, sweet, and with a kick that lingers. Perfect for those who dare to spice up their dessert game.

Ingredients

• 1 cup granulated sugar, ultra-fine for smooth texture
• 1/2 cup light corn syrup, sticky and sweet
• 1/4 cup water, filtered for purity
• 1 tbsp cherry extract, intensely fruity
• 1/2 tsp cayenne pepper, freshly ground for heat
• 2 tbsp gelatin, unflavored and high-quality
• 1/4 cup powdered sugar, for dusting
• 1/4 cup cornstarch, to prevent sticking

Instructions

1. Line an 8×8 inch baking pan with parchment paper and lightly dust with a mix of powdered sugar and cornstarch.
2. In a small bowl, sprinkle gelatin over 1/2 cup water. Let it bloom for 10 minutes until spongy.
3. Combine sugar, corn syrup, and 1/4 cup water in a saucepan. Heat over medium until sugar dissolves, stirring constantly.
4. Attach a candy thermometer to the saucepan. Boil until mixture reaches 240°F (soft-ball stage), about 5-7 minutes.
5. Remove from heat. Slowly whisk in bloomed gelatin until fully dissolved and mixture is glossy.
6. Stir in cherry extract and cayenne pepper. Mix vigorously for 1 minute to incorporate air and create volume.
7. Pour into prepared pan. Let set at room temperature for 4 hours, or until firm to the touch.
8. Turn out onto a cutting board dusted with powdered sugar mixture. Cut into squares with a sharp knife.
9. Dust all sides of each marshmallow with remaining powdered sugar mixture to prevent sticking.

Light as air with a chewy center, these marshmallows pack a punch of cherry sweetness followed by a warm cayenne finish. Serve them atop hot cocoa for a fiery twist or toast them lightly for a smoky, spicy treat.

Cherry Coconut Marshmallows

Tantalize your taste buds with these Cherry Coconut Marshmallows—**fluffy**, **fruity**, and **unapologetically indulgent**. Perfect for summer picnics or a sweet midnight snack, they’re a bite-sized escape to paradise.

Ingredients

– 1 cup **granulated sugar**, for that crystal-clear sweetness
– 1/2 cup **light corn syrup**, sticky and smooth
– 1/4 cup **water**, to blend it all together
– 2 tsp **pure vanilla extract**, for a warm, aromatic kick
– 1/2 cup **dried cherries**, tart and chewy
– 1/2 cup **shredded coconut**, lightly toasted for a nutty crunch
– 1/4 cup **powdered sugar**, for dusting
– 1 tbsp **unflavored gelatin**, to set the perfect fluff

Instructions

1. **Bloom** the gelatin in 1/4 cup water in a small bowl. Let it sit for 5 minutes until spongy.
2. **Combine** sugar, corn syrup, and water in a saucepan. Heat over medium until sugar dissolves, stirring constantly.
3. **Boil** the mixture without stirring until it reaches 240°F on a candy thermometer—this is the soft-ball stage.
4. **Pour** the hot syrup over the gelatin. Use a hand mixer to beat on high for 10 minutes until thick and glossy.
5. **Fold** in vanilla, cherries, and coconut with a spatula until evenly distributed.
6. **Spread** the mixture into a parchment-lined pan. Dust the top with powdered sugar.
7. **Let set** at room temperature for 4 hours, or overnight for best results.
8. **Cut** into squares with a greased knife. Dust with more powdered sugar to prevent sticking.
Kick back and savor the **cloud-like texture** and **burst of cherry-coconut flavor**. Try skewering them with fresh fruit for a playful dessert kabob!

Cherry Lime Marshmallows

Craving a sweet, tangy treat that’s as fun to make as it is to eat? These Cherry Lime Marshmallows are a fluffy, vibrant twist on the classic, packing a punch of fruity flavor in every bite.

Ingredients

• 1 cup granulated sugar, for a sweet foundation
• 1/2 cup light corn syrup, to add chewiness
• 1/4 cup water, to dissolve the sugars
• 2 tbsp cherry juice concentrate, for a bold, fruity kick
• 1 tbsp lime zest, finely grated for a citrusy zing
• 3 packets unflavored gelatin, to achieve that perfect fluff
• 1/4 tsp salt, to balance the sweetness
• 1/2 cup powdered sugar, for dusting
• 1/2 cup cornstarch, to prevent sticking

Instructions

1. Line an 8×8 inch baking pan with parchment paper and lightly coat with a mix of powdered sugar and cornstarch.
2. In a small bowl, sprinkle gelatin over 1/2 cup cold water. Let it bloom for 10 minutes.
3. Combine granulated sugar, corn syrup, 1/4 cup water, and salt in a saucepan. Cook over medium heat until the mixture reaches 240°F on a candy thermometer.
4. Remove from heat and slowly pour into the bloomed gelatin while mixing on low speed. Gradually increase to high and beat for 10 minutes until thick and glossy.
5. Add cherry juice concentrate and lime zest during the last minute of mixing for an even distribution of flavor.
6. Pour the mixture into the prepared pan, smoothing the top with a wet spatula. Let set at room temperature for 4 hours or overnight.
7. Once set, dust the top with more powdered sugar and cornstarch, then cut into squares using a greased knife.

Airy with a chewy center, these marshmallows burst with cherry-lime freshness. Serve them atop hot cocoa or toast them for a gooey, campfire-inspired dessert.

Cherry Cheesecake Marshmallows

Perfect for summer soirées, these Cherry Cheesecake Marshmallows blend creamy richness with a tart cherry punch. Whip them up in minutes, then watch them disappear even faster.

Ingredients

• 1 cup granulated sugar, for a sweet foundation
• 1/2 cup light corn syrup, to add glossy elasticity
• 1/4 cup water, to dissolve the sugars perfectly
• 2 tbsp unflavored gelatin, for that signature marshmallow bounce
• 1/2 cup cold water, to bloom the gelatin
• 1/2 cup cream cheese, softened to room temperature for smooth blending
• 1 tsp vanilla extract, for a warm, aromatic depth
• 1/4 tsp salt, to balance the sweetness
• 1/2 cup cherry jam, for a fruity, tangy swirl
• Powdered sugar, for dusting and a delicate finish

Instructions

1. Line an 8×8 inch baking pan with parchment paper and lightly dust with powdered sugar.
2. In a small bowl, sprinkle gelatin over 1/2 cup cold water. Let it bloom for 5 minutes.
3. In a saucepan, combine granulated sugar, corn syrup, and 1/4 cup water. Cook over medium heat until the sugar dissolves, stirring occasionally.
4. Increase heat to high and bring the mixture to 240°F (use a candy thermometer for precision). This is the soft-ball stage, crucial for the right texture.
5. Remove from heat and slowly pour into the bloomed gelatin while mixing on low speed. Gradually increase to high speed and whip for 10 minutes until thick and glossy.
6. Add softened cream cheese, vanilla extract, and salt. Whip for another 2 minutes until fully incorporated.
7. Gently fold in cherry jam for a marbled effect, being careful not to overmix.
8. Pour the mixture into the prepared pan, smoothing the top with a spatula. Dust with powdered sugar.
9. Let set at room temperature for at least 4 hours, or overnight for best results.
10. Cut into squares using a knife dusted with powdered sugar to prevent sticking.

How these marshmallows strike the perfect balance between airy and creamy, with bursts of cherry cheesecake flavor in every bite. Serve them atop hot cocoa or as a whimsical dessert board centerpiece.

Dark Chocolate Cherry Marshmallows

Just when you thought marshmallows couldn’t get any better, we’re throwing dark chocolate and cherries into the mix. These aren’t your average campfire treats—they’re a decadent, chewy, flavor-packed revelation.

Ingredients

• 1 cup granulated sugar, for that perfect sweetness
• 1/2 cup light corn syrup, to keep things gooey
• 1/4 cup water, to dissolve the sugar
• 2 tbsp unflavored gelatin, for that signature bounce
• 1/4 tsp salt, to balance the sweetness
• 1 tsp pure vanilla extract, for a warm aroma
• 1/2 cup dried cherries, chopped for bursts of tartness
• 1/2 cup dark chocolate chips, melted for a rich drizzle
• Powdered sugar, for dusting to prevent sticking

Instructions

1. Line an 8×8 inch baking pan with parchment paper and lightly dust with powdered sugar.
2. In a small bowl, sprinkle gelatin over 1/2 cup water to soften—about 5 minutes.
3. Combine sugar, corn syrup, 1/4 cup water, and salt in a saucepan. Cook over medium heat until sugar dissolves, stirring occasionally.
4. Increase heat to high and boil until the mixture reaches 240°F on a candy thermometer, about 8 minutes.
5. Remove from heat and stir in the softened gelatin until fully dissolved.
6. Add vanilla extract and beat with an electric mixer on high until thick and fluffy, about 10 minutes.
7. Fold in chopped dried cherries with a spatula, ensuring even distribution.
8. Pour the mixture into the prepared pan, smoothing the top with a spatula. Let set at room temperature for 4 hours.
9. Cut into squares using a knife dusted with powdered sugar to prevent sticking.
10. Melt dark chocolate chips in a microwave-safe bowl in 30-second intervals, stirring until smooth.
11. Drizzle melted chocolate over each marshmallow square and let set for 10 minutes.

Kick your dessert game up a notch with these dark chocolate cherry marshmallows. The chewy texture meets the tartness of cherries and the depth of dark chocolate in every bite. Serve them as a fancy s’mores upgrade or just sneak them straight from the fridge.

Cherry Pistachio Marshmallows

Outrageously fluffy and bursting with flavor, these cherry pistachio marshmallows are your next obsession. Whip up a batch and watch them disappear faster than you can say ‘more, please!’

Ingredients

• 1 cup granulated sugar, ultra-fine for smoother texture
• 1/2 cup light corn syrup, sticky and sweet
• 1/4 cup water, cold and clear
• 2 tbsp powdered gelatin, unflavored and high-quality
• 1/2 cup cherry juice, vibrant and tangy
• 1/4 tsp salt, fine and sea-sourced
• 1/2 cup pistachios, shelled and roughly chopped for crunch
• 1 tsp vanilla extract, pure and aromatic
• Powdered sugar, for dusting

Instructions

1. Bloom gelatin in 1/4 cup cold water in a small bowl. Let sit for 5 minutes until spongy.
2. Combine sugar, corn syrup, cherry juice, and salt in a saucepan. Heat over medium until sugar dissolves, stirring occasionally.
3. Attach a candy thermometer to the pan. Boil mixture until it reaches 240°F (soft-ball stage), about 10 minutes. Tip: Avoid stirring to prevent crystallization.
4. Pour hot syrup over bloomed gelatin. Whip on high speed with a stand mixer until thick, white, and tripled in volume, about 10 minutes. Tip: The mixture should ribbon off the whisk.
5. Fold in vanilla extract and chopped pistachios with a spatula until just combined.
6. Spread into a parchment-lined 8×8 inch pan dusted with powdered sugar. Smooth top with a wet spatula. Tip: Wetting the spatula prevents sticking.
7. Let set at room temperature for 4 hours, or overnight uncovered.
8. Cut into squares using a powdered sugar-dusted knife. Toss each piece in powdered sugar to coat.

Delightfully chewy with a hint of tart cherry and crunchy pistachios, these marshmallows are a dream. Stack them high on a s’more or simply savor their pillowy goodness straight from the pan.

Cherry Rose Marshmallows

Dive into the whimsical world of homemade Cherry Rose Marshmallows—where floral meets fruity in a fluffy, cloud-like treat. Perfect for gifting or elevating your dessert game, these marshmallows are a sensory delight.

Ingredients

• 1 cup granulated sugar, ultra-fine for smoother texture
• 1/2 cup light corn syrup, sticky and sweet
• 1/4 cup water, filtered for purity
• 3 tbsp cherry juice concentrate, intensely fruity
• 1 tbsp rose water, fragrant and floral
• 2 1/2 tsp unflavored gelatin, powdered and bloomed
• 1/4 tsp salt, fine sea for balance
• 1/2 cup powdered sugar, for dusting
• 1/2 cup cornstarch, to prevent sticking

Instructions

1. Line an 8×8 inch baking pan with parchment paper and lightly coat with a mix of powdered sugar and cornstarch.
2. In a small bowl, sprinkle gelatin over 1/4 cup water. Let it bloom for 10 minutes until spongy.
3. Combine sugar, corn syrup, and 1/4 cup water in a saucepan. Heat over medium until sugar dissolves, stirring occasionally.
4. Attach a candy thermometer to the pan. Boil mixture until it reaches 240°F (soft-ball stage), about 8-10 minutes. Tip: Avoid stirring to prevent crystallization.
5. Remove from heat. Slowly whisk in bloomed gelatin until fully dissolved and mixture becomes thick and glossy.
6. Add cherry juice concentrate, rose water, and salt. Whip on high speed with a mixer for 10-12 minutes until tripled in volume and stiff peaks form. Tip: The bowl should feel cool to the touch.
7. Pour into prepared pan. Smooth top with a wet spatula. Let set uncovered at room temperature for 4 hours or overnight. Tip: For cleaner cuts, lightly oil your knife.
8. Turn out onto a surface dusted with powdered sugar and cornstarch. Cut into squares and coat all sides with the mixture.

Fluffy, fragrant, and bursting with cherry-rose flavor, these marshmallows melt in your mouth. Serve them atop hot cocoa, as a cake topper, or simply enjoy their pillowy softness straight from the pan.

Cherry Hazelnut Marshmallows

Viral doesn’t even begin to cover it—these Cherry Hazelnut Marshmallows are your next obsession. Bold flavors meet pillowy perfection, and yes, they’re as dreamy as they sound.

Ingredients

• 1 cup granulated sugar, ultra-fine for smoother texture
• 1/2 cup light corn syrup, sticky and sweet
• 1/4 cup water, filtered for purity
• 2 tbsp gelatin powder, unflavored and high-quality
• 1/2 cup cherry juice, 100% pure and vibrant
• 1 tsp vanilla extract, pure and aromatic
• 1/4 tsp salt, fine sea salt for balance
• 1/2 cup hazelnuts, toasted and roughly chopped for crunch
• Powdered sugar, for dusting

Instructions

1. Line an 8×8 inch baking pan with parchment paper, lightly grease it with a neutral oil to prevent sticking.
2. In a small bowl, sprinkle gelatin over 1/4 cup cherry juice, let it bloom for 5 minutes until spongy.
3. Combine sugar, corn syrup, water, and salt in a saucepan. Cook over medium heat, stirring until sugar dissolves, then stop stirring and bring to 240°F on a candy thermometer for the perfect syrup consistency.
4. Remove syrup from heat, slowly pour into the gelatin mixture while whisking on low speed. Increase to high and whip for 10 minutes until thick, glossy, and tripled in volume.
5. Add vanilla and remaining cherry juice, whip for 1 more minute to incorporate fully.
6. Fold in toasted hazelnuts gently with a spatula to distribute evenly without deflating the mixture.
7. Pour into prepared pan, smooth the top with a wet spatula for an even layer. Let set at room temperature for 4 hours or overnight uncovered.
8. Dust a cutting board with powdered sugar, turn out marshmallow block, and cut into squares with a greased knife. Dust all sides with more powdered sugar to prevent sticking.

Heavenly doesn’t even start—these marshmallows are a cloud of cherry bliss with a nutty crunch. Serve them atop hot cocoa or as a gourmet s’mores upgrade for that next-level indulgence.

Cherry Mocha Marshmallows

Make your taste buds dance with these Cherry Mocha Marshmallows—a bold twist on the classic sweet treat that’s bursting with fruity and coffee flavors.

Ingredients

• 1 cup granulated sugar, ultra-fine for smoother texture
• 1/2 cup light corn syrup, sticky and sweet
• 1/4 cup water, filtered for purity
• 2 tbsp cherry juice concentrate, intensely fruity
• 1 tbsp instant espresso powder, robust and aromatic
• 2 tsp unflavored gelatin, high-quality for perfect fluff
• 1/4 tsp salt, fine sea salt to balance sweetness
• 1/2 tsp vanilla extract, pure for depth of flavor
• Powdered sugar, for dusting

Instructions

1. Line an 8×8 inch baking pan with parchment paper and lightly dust with powdered sugar.
2. In a small bowl, sprinkle gelatin over 1/4 cup water. Let it bloom for 5 minutes until spongy.
3. Combine sugar, corn syrup, cherry juice, and salt in a saucepan. Cook over medium heat, stirring until sugar dissolves, then stop stirring and bring to 240°F on a candy thermometer.
4. Remove from heat and whisk in the bloomed gelatin until fully dissolved. Tip: Work quickly to prevent premature setting.
5. Add espresso powder and vanilla. Beat with an electric mixer on high for 8-10 minutes until thick, glossy, and tripled in volume. Tip: The mixture should form stiff peaks.
6. Pour into prepared pan, smoothing the top with a wet spatula. Let set at room temperature for 4 hours or overnight. Tip: Cover loosely with plastic wrap to prevent drying.
7. Dust with powdered sugar, then cut into squares with a wet knife.

Fluffy with a chewy bite, these marshmallows offer a playful contrast of tart cherry and deep mocha. Serve them atop hot cocoa or as a gourmet s’more ingredient for a next-level dessert experience.

Conclusion

These 12 Delicious Cherry Marshmallows Recipes offer a sweet escape into the world of homemade treats, perfect for any occasion. Tantalizing and easy to make, they’re sure to impress. We’d love to hear which recipe stole your heart—drop a comment below! Don’t forget to share the love by pinning your favorites on Pinterest. Happy baking!