These vibrantly colorful ube marshmallows are the softest and fluffiest marshmallows with the sweet, nutty flavor of ube!
I even show how to make and top these marshmallows with latik (toasted and caramelized coconut milk curds), for another uniquely delicious flavor boost!
Ube (purple yam) is such a fun, colorful ingredient to make all kinds of desserts with! Besides the popular Filipino jam ube halaya (purple yam jam), I’ve already shared recipes for ube bubble tea, ube ice cream, and even ube bread rolls.
This time, I wanted to add to my collection of marshmallow recipes with these one-of-a-kind ube marshmallows!
I make ube marshmallows with two variations here. The first one is regular ube marshmallows – soft, fluffy, with the nutty and sweet ube flavor.
The second variation is ube marshmallows with salted latik (toasted coconut milk crumbs)! A delicious, nutty, toasty, creamy addition that’s so popular in Filipino desserts.
So it made sense to pair it with these ube marshmallows – the same way you would with ube halaya. Feel free to make either variation, or both!
Why this recipe works
- This is a really easy way to add flavor (and stunning purple color!) to homemade marshmallows. This relies on ube extract that adds amazing flavor without changing the texture of the marshmallows.
- I also show you how to make latik that makes these marshmallows taste even better, and add more Filipino flair to your marshmallows.
- It’s sweet and salty, and uniquely delicious, and quite a bit different from other marshmallows flavors I’ve shared before.
- This is based on my tried and true, reader-favorite, foolproof basic marshmallows recipe and guide, so you know these results will be foolproof too!
I made these ube marshmallows as part of my cookie boxes that I gifted to my neighbors a few years ago. I also decided to share this recipe here, FINALLY, because of my lovely niece!
These ube marshmallows were one of the very first things I made with my niece when I went to New Zealand early this year to visit my sister.
Purple happens to be her favorite color. And just like I used to “help” my grandmother make marshmallows when I was little (by licking the whisk after she was done), my niece helped me too!
So, these vibrant ube marshmallows will always be special to me.😊
Ingredients to make ube marshmallows
- Sugar
- Honey or corn syrup (invert sugar)
- Water
- Salt
- Ube extract
- Water
- Gelatin powder
- Vanilla (optional)
Topping / dusting powder
- Unsweetened coconut cream / milk (for latik), OR coconut flakes
- Cornstarch
- Confectioner’s sugar
Ingredient notes
- You can make marshmallows with or without corn syrup. You can read about the importance of an invert sugar syrup in candy making in my how to make marshmallows post. You can use corn syrup OR honey for that purpose here. Corn syrup is definitely more effective and cheaper. But I also provide other options for invert sugar syrups in the recipe card below.
- Ube extract – I use McCormick brand. My advice is to go to an Asian grocery store (bonus points if it’s a Filipino grocer), to get the extract. They usually carry what’s used most by Asian families. It’s why I have the McCormick brand.
- Unsweetened coconut milk to make latik – Ideally, use a coconut milk with no additives. Otherwise, it can make the latik gummy. But it’s still possible to make latik with either type of FULL FAT coconut milk (with or without additives). But do not use light coconut milk.
- If you don’t want to make latik, then you can use toasted coconut flakes. It won’t have the same creamy, nutty flavor, but they’ll still add a nutty flavor.
How to make ube marshmallows
Step 1 – Make the latik (optional step)
Latik is an incredibly flavorful dessert topping that’s super popular in the Philippines. Latik is toasted coconut milk solids, or crumbs, made by reducing and caramelizing coconut milk.
It’s toasty, nutty, sweet, and creamy all at the same time!
To make this, place the coconut milk in a pot and heat it while frequently stirring (image 1) to bring it to a gentle boil.
The coconut milk will start to thicken as it reduces (image 2). The more the coconut milk thickens, stir the mixture more frequently to prevent it from burning. The milk will start to split once it has thickened into a paste.
Once it splits into clear oil and a white paste, continue to cook while stirring, and the white coconut paste will start to turn into crumbles and turn color (image 3).
Reduce the heat to control the rate of caramelization, and continue to stir to evenly toast the milk crumbles until they turn dark golden (images 4 – 5).
Immediately pour the mixture through a sieve to separate the solids from the oil (image 6). Sprinkle a generous pinch of salt and mix.
Then place the toasted milk solids on a paper towel to drain the excess oil and to cool down (image 7). Set aside until you need it.
Step 2 – Prepare the pans
Sieve the dusting powder ingredients and set aside.
Prepare the pans to make sure that the marshmallows won’t stick to the pan.
Grease the pan with a layer of butter or shortening (image 8). Usually butter works for me, but you can add an extra level of security by dusting the pan with cornstarch as well. Alternatively, line your pan with parchment paper. Then set the pan aside.
Wash and dry your hands well, because we don’t want any grease to get on the ingredients as you measure them out.
Step 3 – Bloom the gelatin
In the bowl of your stand mixer, add the water and sprinkle the gelatin over it (image 9). Stir to saturate the gelatin with the water. Set aside to bloom for at least 10 minutes, while you make the sugar syrup.
The gelatin will absorb the water and the mixture will become firm. This will make it easier to melt the gelatin.
Step 4 – Make the sugar syrup
Place the sugar, water, and the honey (or any invert sugar) in the saucepan (image 10). Stir to saturate the sugar with water (image 11).
Heat over medium / medium high heat, while swirling the pot to dissolve the sugar (image 12).
When the sugar syrup starts to simmer, place the lid on the pot for about 2 minutes (image 13). Adjust the heat (by lowering it) to maintain the simmer. The water that condenses on the lid and washes down the sides of the pot will wash away any undissolved sugar.
Once you remove the lid, the sugar should be completely dissolved in the syrup, AND there should be no sugar on the sides of the pot either. See the before and after in image 14.
Increase the heat back to medium / medium-high, and maintain a gentle boil in the sugar syrup. Check the temperature of the syrup every few minutes, either with a candy thermometer clipped to the side, or an instant read digital thermometer.
Cook the syrup until it registers between 240 – 245 F (image 15). I prefer to cook the syrup to about 242 F, as this results in a marshmallow that has some bounce, but still soft.
If you live in a very hot, humid climate, you can cook the syrup to 245 F.
Take the syrup off the heat and set aside for 1 – 2 minutes to let the bubbles subside.
Step 5 – Make the marshmallow mixture
Place the mixer bowl in the stand mixer with a whisk attachment. I like to whisk the gelatin on low speed to break it up. This will help the gelatin melt faster too. Add the salt.
Carefully stream in the hot sugar syrup into the bowl while whisking on low speed (image 16). It’s important to prevent the syrup from splashing back on you, because it will burn you!
After you add the sugar syrup, increase the speed gradually until you’re at high speed (speed 9 or 10).
Now you can whisk the mixture on high speed for about 5 – 7 minutes. The mixture will be watery with bubbles (image 17), and transform into a white, fluffy, foamy mixture that is about triple the initial volume! (image 18).
Step 6 – Add ube flavoring
Once the marshmallow mixture has reached full volume (this can take a minimum of 5 minutes), add the ube extract. Lower the speed to medium before you add the ube extract, to prevent splash back. Then increase the speed and whisk for 1 – 2 minutes to evenly mix the extract.
Ube extract stains! That’s why we want to avoid any splash back! If it gets on your clothes or countertop, it will stain. If any extract gets on the counter, make sure to immediately wipe it off.
While the marshmallow mixture is still warm (the bowl should feel warm), remove the bowl from the mixer and scrape the sides and bottom and fold the mixture to ensure the ube extract is evenly mixed in (image 19).
Step 7 – Spread the marshmallow
Scrape the ube marshmallow mixture into the prepared pan and spread it evenly using an offset spatula (images 20 – 21). The mixture should spread easily if it’s warm, but will get thicker and stickier as it cools down.
Spreading some butter / shortening on the spatula will make it easier to spread, if it becomes too thick or sticky.
Step 8 – Dust and set the marshmallows
OPTIONAL (if you want to add latik) – sprinkle the cooled down latik over the surface of the marshmallow (image 22) and press it down with your hands to make sure it sticks to the surface.
Generously dust the surface with the cornstarch mixture (image 23), whether you added latik on top or even if you didn’t (image 24). Let it set for 6 hours at room temperature.
Step 9 – Cut and store marshmallows
Turn the set marshmallow out onto a cutting board, and coat the top of the marshmallows in a layer of dusting powder.
Cut the marshmallows with a sharp knife into the size you prefer (image 25). I cut these in a 7 x 7 configuration to get fairly small marshmallows.
Scrape off any marshmallow that sticks to the blade, and grease the blade frequently to make it easier to cut marshmallows.
Separate the marshmallows and roll the cut sides in the dusting powder to ensure they don’t stick together (image 26). Store in an airtight container.
Storage
The ube marshmallows without latik will last a very long time if properly stored!
However, due to the coconut in the latik, latik topped uber marshmallows will last only about 1 week. But they do taste amazing!
My best recipe tips
- Make sure that none of the ingredients is contaminated with any type of grease or fat.
- Use a good quality ube extract. The flavor should be reminiscent of nutty, sweet, vanilla flavor.
- To ensure the sugar syrup doesn’t crystallize / seize, add an invert sugar syrup.
- You can also add white vinegar to prevent crystallization. The acid will help break down some of the sugar to invert sugars.
- Do not stir the sugar syrup while heating, and when it’s boiling. This can also cause the syrup to seize.
- Be careful when adding the syrup while whisking. Since it’s EXETREMELY hot, if it splashes back – it could burn you!
- Work with the marshmallow mixture while it’s warm to make it easier to mix and spread.
- ALWAYS store marshmallows in an airtight container, with minimal air exposure.
- Avoid storing them in the fridge, as the marshmallows will get too sticky once they come to room temperature. The marshmallows may also become hard in the fridge.
Recipe FAQs
Can I make ube marshmallows with fresh ube?
Unfortunately, the texture of cooked ube will make these marshmallows too heavy. It will change the texture of the marshmallows.
Can I use ube powder?
Possibly. However, due to the starchiness, the texture of marshmallows might change. I would still recommend adding ube extract along with ube powder, if you want to experiment with it.
Can I pipe the ube marshmallows?
You can pipe the marshmallow mixture while it’s still warm. You will need to play around to get the right consistency though.
Scrape the mixture into pastry bags while warm, and then let it cool down slightly to get a consistency that allows for piping while it keeps its shape.
Recipe
Homemade Ube Marshmallows
US based cup, teaspoon, tablespoon measurements. Weight measurements are recommended for accurate results whenever available.
Common Measurement ConversionsIngredients:
Marshmallow mixture
- 400 g white sugar 2 cups (increase to 500 g / 2½ cups if you're not using corn syrup or honey)
- 100 g corn syrup or honey about ⅓ cup (check recipe notes below for more 1:1 invert sugar substitution options)
- 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 I use McCormick brand
Dusting powder (and latik)
- 120 g cornstarch sifted, about ½ cup
- 60 g confectioner’s sugar sifted, about ½ cup
- 360 mL full fat coconut milk 1 can / 1 ½ cups (optional – this is for the latik)
- 1 pinch kosher salt / sea salt a generous pinch
Instructions:
Making latik (optional)
- Place the coconut milk in a pan or pot. Heat over medium heat while frequently stirring, and bring it to a gentle boil.360 mL full fat coconut milk
- Keep cooking down the coconut milk and it will become thicker as it concentrates. The thicker the mixture, the more frequently you should mix it. Lower the heat at any point if needed to slow down the cooking speed.
- The coconut milk will start to separate / split into a thick white paste and oil. Lower the heat (if you didn't before) to control the caramelization. At this point, whisk the mixture continuously to prevent the coconut milk solids from burning.
- The paste will start turning into crumbles and brown / color. Keep whisking and continue to toast the milk solids in the separated oil. Once the milk solids have turned a golden brown in color, remove it from the heat and pass it through a sieve to separate the crumbles from the oil.
- Sprinkle a generous pinch of salt over the coconut milk solids and mix it all in.1 pinch kosher salt / sea salt
- Place the salted latik on a paper towel to absorb excess oil, and spread it out so that it cools down faster. Set it aside to cool until needed.
Dusting powder
- Sieve the confectioner's sugar and cornstarch together until well combined. Set aside until needed.120 g cornstarch, 60 g confectioner’s sugar
Prepping the pan
- Using butter or shortening, grease a 9 x 9 inch pan with a thin layer. Dust the pan with the dusting powder. Or line the pan with parchment paper. Set aside. Do not use liquid oil (such as vegetable oil), as it wouldn’t spread on the surface evenly.
Marshmallow mix
Blooming the gelatin
- Place the water in the mixer bowl. Sprinkle the gelatin over the water and stir to saturate the gelatin in the water. Set it aside for at least 10 minutes while you get the syrup and the pan ready.120 mL water , 18 g gelatin powder
Making the sugar syrup
- Place the sugar and water in a pot. Add the corn syrup or honey (or other invert sugar substitute). Stir very gently until the sugar is moistened and mixed with the water.400 g white sugar, 120 mL water, 100 g corn syrup or honey
- Heat over medium / medium high heat until the sugar syrup starts to simmer. Gently swirl the pan to evenly distribute the heat, and to help dissolve the sugar.
- When the syrup comes to a boil, cover the saucepan with a lid and lower the heat to medium / medium low to simmer the syrup. Let the syrup simmer for about 2 minutes, without lifting the lid off the saucepan.
- After 2 minutes, remove the lid and check to make sure there are no sugar crystals on the sides of the saucepan. If there are crystals on the sides, then cover the saucepan for a further minute to allow the condensation to wash down the sugar crystals into the syrup.
- Clip the sugar thermometer to the side of the saucepan to monitor the temperature, or if you have an instant read thermometer, check the sugar syrup temperature every few minutes.
- Continue to cook the sugar syrup on medium / medium high heat until it reaches the correct temperature. Gently and frequently swirl the pan to ensure the syrup is cooking evenly.
Heating the syrup to the correct temperature
- The sugar syrup must be heated to between 240 – 245°F.
- For most climates, around 242 – 243°F works great. If you live in a cold, dry climate, heat the syrup to 240°F. If you live in a hot, humid climate, heat the sugar syrup to 245°F. Check recipe notes for more information.
- If you don't have a sugar thermometer, please check the sugar stage every 5 minutes with the cold water test until it reaches the firm-ball stage. (Please read the notes in my basic marshmallows post to learn how to do this.)
- When the sugar syrup reaches the correct temperature, remove it from the heat and let the bubbles subside for a few seconds.
Making the marshmallow mix
- Place the bowl with the bloomed gelatin in the mixer with a whisk attachment. Whisk the gelatin on medium speed for a few seconds to break it up. Add the salt to the gelatin as well.¼ tsp kosher salt / sea salt
- While the mixer is running on medium / medium low speed, carefully stream in the sugar syrup. Do not dump it all at once.
- Do not pour the syrup directly on the whisk to avoid splash back, and instead pour it along the wall of the bowl. Pour in all of the sugar syrup and the heat should dissolve all of the gelatin.
- Increase the speed to high (9 or 10), and whisk the mixture for at least 5 – 6 minutes. The marshmallow base should increase about 3 times in size and become white, fluffy, and smooth. It should look like a very fine, glossy, thick meringue.
- Once the mixture has tripled in volume (minimum of 5 minutes of whisking), lower the whisking speed to medium and add the ube extract. After adding the flavoring, increase the speed again and whisk for a further 1 – 2 minutes until the ube is mixed through and the color is more uniform.1 tbsp ube extract
- The total whisking time can be between 5 – 8 minutes.
- Since it’s easier to spread the marshmallow mixture while it’s warm, stop whisking the marshmallow mix while the bowl is still warm to the touch.
- Using a clean spatula, fold the mixture while still warm to make sure the ube extract and color are evenly mixed through and there are no white streaks.
Spread and set the marshmallow
- Scrape all of the mixture into the 9 x 9 inch pan, and spread it evenly inside the pan using an offset spatula. Scrape in any mixture that is stuck to the spatula and bowl before it sets.
- The marshmallow mixture will thicken and get sticky as it cools down. Cover the spatula with a thin layer of butter / shortening to make it easier to spread the sticky marshmallow if needed.
- OPTIONAL STEP – Sprinkle the cooled down latik over the surface of the marshmallow and press it down with a spatula to make sure it sticks to the top of the marshmallow. You can skip this step if you don't want to make latik.
- Sift the dusting powder (confectioner’s sugar + cornstarch mix) over the top of the marshmallow liberally to completely cover the surface.
- Set the marshmallow aside to let it set / cure for at least 6 hours at room temperature. Do not put the marshmallow mix in the fridge. When the marshmallow mixture has cooled to room temperature, you can loosely cover it with plastic wrap as well.
Cut the marshmallows
- Turn the set marshmallow block out onto a work and cutting surface that’s dusted with dusting powder. The marshmallow block should easily release from the pan when it’s gently pulled away from the pan with your fingers.
- Cut the block into evenly shaped squares. You can cut the block in a 7 x 7 configuration or 8 x 8 configuration for smaller marshmallows.
- To get clean, neat cuts, lightly grease the blade of your straight blade knife or even scissors. Scrape off any marshmallow residue that sticks to the blade frequently and re-apply the grease to keep it from sticking to the marshmallow.
- Toss the cut marshmallows in the dusting powder and store in an air-tight container with some extra dusting powder.
Recipe Notes
Invert sugar options
Corn syrup, honey, golden syrup, agave, or maple syrup.Notes on how to adapt the recipe
For hot humid climates, or if your marshmallows are getting too soggy during storage. Adapting for very dry and cold environments, or when your marshmallows are forming thick crusts or hardening.Storage instructions
Place the cut marshmallows in an airtight container. Ideally, the marshmallows should have as little contact with air as possible. They will keep indefinitely if they are stored this way. The latik topped ube marshmallows will only have a shelf life of about 1 week (because of the coconut milk).More helpful information
Step by step photos for making ube marshmallows The role of invert sugar syrup in making marshmallows or other candy Water test for checking syrup stage (if you don’t have a candy thermometer) Marshmallow flavor variations and what you can make with marshmallows How to make rice krispie treats with homemade marshmallowsMarshmallow flavor variations
- Vanilla marshmallows
- Chocolate marshmallows
- Coffee marshmallows
- Toasted coconut marshmallows
- Lemon marshmallows – add lemon zest to the sugar syrup. Substitute 1/4 cup of the water used to make the sugar syrup with strained lemon juice. Then proceed as normal with the rest of the recipe.
- Peppermint marshmallows
- Butterscotch marshmallows
- Tahini marshmallows
- Chocolate chip mint marshmallows – add 1/2 cup of grated milk chocolate (or finely chopped chocolate) and 2 tsp of pepper mint extract to the marshmallow base and mix to combine.
- Unicorn marshmallows – you will need to work quickly for these. Divide the marshmallows into 3 portions. Color each portion with pink, blue, and purple. Swirl the colors together and spread them in the prepared pan.
- Orange blossom marshmallows with pistachios
- Butterscotch swirled marshmallows
Nutrition Information:
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
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