Lychee Marshmallow Treats Recipe | How to cook (Tasty!)

June 24, 2025

Table Of Contents

I still remember the first time I tasted a fresh lychee. It was a hot summer day, and a friend offered me this strange, bumpy, reddish-pink fruit. I was a bit hesitant, but the moment I peeled back the skin and took a bite, I was transported.

The sweet, floral, and slightly tart flavor was unlike anything I had ever tasted before. It was like a little burst of tropical sunshine in my mouth. That was the moment my love affair with lychee began.

Why You’ll Fall in Love with These Lychee Marshmallows?

If you’re still on the fence, let me tell you exactly why these lychee marshmallows are about to become your new favorite sweet treat. It’s not just a recipe; it’s an experience!

A Unique and Exotic Flavor: Forget plain old vanilla! The delicate, floral sweetness of lychee offers a sophisticated and refreshing twist that is simply unforgettable. It’s an elegant flavor that feels both luxurious and comforting at the same time.
Pillowy Soft and Fluffy Texture: We’re talking melt-in-your-mouth, cloud-like perfection. The texture is incredibly light and airy, a true testament to what a homemade marshmallow should be. They’re so much better than the dense, chewy ones you get from a bag.
Surprisingly Easy to Make: I know, making marshmallows from scratch sounds intimidating, right? But I promise, it’s easier than you think! I’ve broken down the process into simple, easy-to-follow steps. With a little patience and a trusty candy thermometer, you’ll be a marshmallow-making pro in no time.
Perfect for Gifting and Parties: Imagine the look on your friends’ faces when you tell them you made these beautiful, gourmet marshmallows. They are perfect for bagging up as thoughtful, homemade gifts, adding to a dessert platter, or even toasting over a fire for a truly next-level s’mores experience.
Endless Customization Options: This recipe is a fantastic base for your creativity. I’ll share some of my favorite flavor variations, but feel free to experiment! Add a hint of rose, a swirl of raspberry, or a zest of lime to make them your own.

Ingredients You’ll Need (and a Few Helpful Tips!)

Alright, let’s gather our tools and ingredients! Don’t worry, there’s nothing too crazy here. I’ve broken it all down for you.

For the Magical Lychee Syrup:

1 can (about 15-20 ounces) of Lychees in syrup: Canned lychees work wonderfully for this recipe because we’ll be using both the fruit and the delicious syrup it comes in. No need to hunt for fresh ones unless you really want to!
¼ cup Granulated Sugar: Just a little extra sweetness to create a perfect syrup base.
¼ cup Water: To help create the right consistency for our syrup.

For the Pillowy Marshmallows:

3 packets (¼ ounce or 7g each) Unflavored Gelatin: This is our magic ingredient that gives the marshmallows their structure.
1 cup Light Corn Syrup: This is crucial for preventing sugar crystallization and achieving that smooth, professional texture. Please don’t substitute this with other syrups!
1 ½ cups Granulated Sugar: The main sweetener for our fluffy clouds.
¼ teaspoon Salt: A pinch of salt is essential to balance the sweetness and enhance the lychee flavor.
1 teaspoon Vanilla Extract: A little vanilla adds a lovely depth of flavor that complements the lychee beautifully.

For the No-Stick Coating:

½ cup Powdered Sugar
½ cup Cornstarch: This simple mixture is the secret to preventing your marshmallows from becoming a sticky mess. It gives them that classic, soft, powdery finish.

Essential Equipment:

A Stand Mixer: While you can use a hand mixer, a stand mixer will make your life so much easier during the whipping stage.
A Candy Thermometer: This is the one tool that is non-negotiable for making marshmallows. Getting the sugar syrup to the precise temperature is the key to success. If you don’t have one, I highly recommend this Polder Candy Thermometer. It’s reliable, easy to read, and clips right onto your pot, which is a huge help!

Let’s Make Some Magic! Step-by-Step Instructions

Here we go! Follow these steps closely, and you’ll be amazed at what you can create. Put on some good music, take a deep breath, and let’s have some fun.

Step 1: Prepare the Pan and Make the Lychee Syrup

First things first, let’s get our pan ready. This is a crucial step to prevent a sticky situation later!

Prep the Pan: Take an 8×8 inch baking pan and lightly grease it with non-stick spray or a neutral oil. Line the pan with parchment paper, leaving some overhang on the sides to act as handles. This will make it super easy to lift the marshmallow slab out later. Grease the parchment paper as well. Set it aside.

Now, for that gorgeous lychee flavor!

Create the Purée: Open your can of lychees and drain them, but be sure to reserve the syrup! We’ll need that liquid gold. Place the drained lychee fruits into a blender or food processor. Blend until you have a smooth purée. You should have about ½ cup of purée.
Combine for the Syrup: In a small saucepan, combine the lychee purée, all of the reserved syrup from the can, the ¼ cup of granulated sugar, and the ¼ cup of water.
Simmer to Perfection: Bring the mixture to a gentle simmer over medium heat, stirring until the sugar has completely dissolved. Let it simmer for about 5 minutes to allow the flavors to meld together beautifully. Once done, remove it from the heat and set it aside. Your kitchen should be smelling amazing right about now!

Step 2: Bloom the Gelatin

This might sound like a fancy chef term, but it’s super simple and absolutely essential for that smooth, perfect marshmallow texture. “Blooming” just means we’re letting the gelatin soak up liquid and soften before we dissolve it. This prevents any gritty bits in our final product.

Combine and Sprinkle: Pour ½ cup of your beautifully fragrant, warm lychee syrup into the large bowl of your stand mixer. Sprinkle all three packets of gelatin evenly over the surface of the syrup.
Give it a Moment: Don’t stir it just yet! Let it sit for about a minute to start absorbing the liquid on its own. Then, give it a quick whisk to ensure all the gelatin granules are moistened.
Let it Rest: Now, just walk away and let it do its magic for about 10 minutes. When you come back, the mixture will have thickened up and look a bit like a wobbly, translucent gel. That’s a perfectly bloomed gelatin, ready for the next step!

Step 3: Cook the Sugar Syrup

This is where the real magic begins, and where your candy thermometer becomes your best friend. Don’t be intimidated! Just keep a close eye on the temperature, and you’ll be golden.

Combine Ingredients: In a medium-sized, heavy-bottomed saucepan, combine the remaining lychee syrup, the 1 ½ cups of granulated sugar, the 1 cup of light corn syrup, and the ¼ teaspoon of salt.
Heat it Up: Place the saucepan over medium-high heat and stir the mixture gently until the sugar dissolves. Once it starts to boil, stop stirring completely.
Clip and Watch: Clip your candy thermometer to the side of the pan, making sure the tip is submerged in the syrup but not touching the bottom of the pan.
The Magic Number: Now, let the syrup cook, undisturbed, until it reaches exactly 240°F (115°C). This is known as the “soft ball” stage and is the perfect temperature for creating marshmallows with a sturdy but soft texture. This will take about 8-12 minutes, but don’t rely on time alone—trust your thermometer!

A Quick Word of Caution: Please be extremely careful when working with hot sugar syrup. It is incredibly hot and can cause serious burns. Keep kids and pets out of the kitchen during this step, and focus on what you’re doing.

Step 4: Whip it Good!

Get ready for an amazing transformation! This is where our sugary syrup turns into a glorious, fluffy cloud of marshmallow goodness.

Start the Mixer: Turn your stand mixer (with the whisk attachment) on to the lowest speed.
Pour with Care: As soon as your sugar syrup reaches 240°F, carefully remove it from the heat. Immediately, and very slowly, begin to pour the hot syrup in a thin, steady stream down the side of the mixer bowl into the bloomed gelatin mixture. Pouring it down the side prevents the hot syrup from splashing onto the whisk and spinning onto the sides of the bowl.
Ramp up the Speed: Once all the syrup has been added, gradually increase the mixer speed to high. The mixture will be thin at first, but be patient!
Whip it Real Good: Let the mixer run on high for about 10 to 12 minutes. You’ll witness a magical transformation as the mixture becomes thick, glossy, and white, and it will triple in volume. It should look like a very thick, sticky meringue.
Add the Vanilla: In the last minute of mixing, add the 1 teaspoon of vanilla extract and let it whip in completely. The final marshmallow fluff will be very thick and hold its shape.

Step 5: Let it Set

Your marshmallow fluff is ready! Now comes the hardest part: waiting for it to set. Patience is a virtue, especially in marshmallow making!

Pour and Spread: Working quickly (as the mixture will start to set), pour the thick marshmallow fluff into your prepared 8×8 inch pan. Use a lightly oiled spatula to gently spread the mixture evenly into the corners.
Patience is Key: Let the pan sit, uncovered, at room temperature for at least 4 hours. For the best, firmest results, I highly recommend letting it set overnight. This will make cutting the marshmallows much cleaner and easier.
No Peeking!: Resist the temptation to poke or jiggle it too soon. Just let it be, and dream of the fluffy treats to come.

Step 6: Cut and Coat

It’s time for the big reveal! Your marshmallow slab is firm and ready to be transformed into perfect, pillowy squares.

Prepare the Coating: In a small bowl, whisk together the ½ cup of powdered sugar and the ½ cup of cornstarch. This is your dusting mixture. Generously dust your work surface with this mixture.
Release the Marshmallow: Use the parchment paper handles to lift the entire marshmallow slab out of the pan and onto your prepared work surface. It’s so satisfying!
Dust and Cut: Lightly dust the top of the marshmallow slab with more of the coating mixture. Take a large, sharp knife or a pizza cutter and grease it lightly with oil or non-stick spray. This is the secret to getting clean cuts! Cut the slab into your desired size. I like to go for 1-inch squares, which will give you about 64 little marshmallows.
Toss to Coat: As you cut the marshmallows, toss each one gently in the bowl of coating mixture, making sure all the sticky sides are covered. This prevents them from sticking to each other.
Shake it Off: Once all the marshmallows are coated, you can place them in a fine-mesh sieve and gently shake off any excess powder. And there you have it—your very own homemade lychee marshmallows!

Tips for Perfect, Pillowy Lychee Marshmallows

Making marshmallows is a science, but it’s also an art! Here are a few of my favorite tips and tricks to ensure your lychee treats turn out perfectly every single time.

Don’t Be Afraid of the Sugar Syrup: I know I mentioned this before, but it’s worth repeating: hot sugar is no joke. But don’t let it scare you! The key is to be prepared. Have all your ingredients measured and ready to go before you even turn on the stove. Keep a bowl of ice water nearby just in case of any accidental splashes on your skin. Work calmly and deliberately, and you’ll be just fine!
The Secret to a Fluffy Texture: The whipping time is everything! Don’t be tempted to cut it short. You need to whip the mixture for the full 10-12 minutes to incorporate enough air. This is what creates that signature light, airy, and pillowy texture. The final fluff should be very thick, like a sticky meringue, and should hold its shape when you lift the whisk.
Flavor Variations – Get Creative!: This recipe is a wonderful canvas for your culinary creativity. Here are a few ideas to get you started:
- Rose Lychee: This is a classic and elegant combination. Add about ½ teaspoon of rosewater along with the vanilla extract in the final minute of whipping. The floral notes are divine!
- Raspberry Lychee: For a fruity and colorful twist, gently swirl about ¼ cup of seedless raspberry purée into the marshmallow fluff right before you pour it into the pan. Don’t overmix; you want to see beautiful ribbons of red.
- Lime Lychee: To add a zesty, tangy kick, add the zest of one lime to the marshmallow fluff along with the vanilla extract. It brightens up the flavor beautifully!
Storage is Key: To keep your marshmallows fresh and soft, store them in an airtight container at room temperature. They will last for up to two weeks. Don’t store them in the fridge, as this can make them weep and become sticky. If they get a little sticky over time, you can always re-toss them in a bit more of the powdered sugar and cornstarch mixture.

Frequently Asked Questions (FAQ)

I get a lot of questions about making marshmallows, so I’ve gathered some of the most common ones here. Hopefully, this helps!

Can I use fresh lychees instead of canned? Absolutely! Fresh lychees will give you an even more vibrant, fresh flavor. You’ll need about 1 to 1 ½ cups of pitted and peeled fresh lychees. Purée them in a blender, and then you’ll likely need to add about ½ to ¾ cup of water or white grape juice to the purée to create enough liquid to act as your “syrup” base for the recipe.
What can I use instead of corn syrup? This is a tricky one. Corn syrup is an invert sugar, which is critical for preventing the granulated sugar from crystallizing. This is what gives the marshmallows their smooth texture. While some recipes suggest alternatives like golden syrup or agave, I highly recommend sticking with light corn syrup for this recipe to guarantee the best, smoothest results. It’s the most reliable option.
My marshmallows are sticky. What did I do wrong? Don’t worry, this is a common issue! Stickiness is usually caused by one of two things: humidity or not letting the marshmallows set long enough. If it’s a very humid day, the marshmallows can absorb moisture from the air. Try to make them on a dry day if possible. Also, ensure you let them set, uncovered, for at least 4 hours, but overnight is even better. If they’re still a bit sticky, just toss them in a little extra of the powdered sugar and cornstarch mixture.
How long do these marshmallows last? When stored properly in an airtight container at room temperature, your homemade lychee marshmallows will stay fresh and delicious for up to two weeks. But let’s be honest, they’re usually gone long before then!

Conclusion

Course:	Dessert, Snack
Cuisine:	American, Fusion
Prep time:	20 minutes
Cook time:	15 minutes
Setting time:	4 hours (overnight recommended)
Yields:	About 64 1-inch marshmallows

Ingredients

For the Lychee Syrup:

1 can (15-20 oz) Lychees in syrup
¼ cup Granulated Sugar
¼ cup Water

For the Marshmallows:

3 packets (¼ oz each) Unflavored Gelatin
1 cup Light Corn Syrup
1 ½ cups Granulated Sugar
¼ tsp Salt
1 tsp Vanilla Extract

For the Coating:

½ cup Powdered Sugar
½ cup Cornstarch

Instructions

Prep Pan: Grease and line an 8×8 inch pan with parchment paper, leaving an overhang. Grease the parchment.
Make Lychee Syrup: Drain lychees, reserving the syrup. Purée the fruit. In a saucepan, combine the purée, reserved syrup, ¼ cup sugar, and water. Simmer for 5 minutes until sugar dissolves. Set aside.
Bloom Gelatin: Pour ½ cup of the warm lychee syrup into a stand mixer bowl. Sprinkle gelatin over it and let it sit for 10 minutes to bloom.
Cook Sugar: In a saucepan, combine the remaining lychee syrup, 1 ½ cups sugar, corn syrup, and salt. Cook over medium-high heat, without stirring, until a candy thermometer reads exactly 240°F (115°C).
Whip: With the mixer on low, slowly stream the hot sugar syrup into the gelatin mixture. Gradually increase speed to high and whip for 10-12 minutes until thick, glossy, and tripled in volume. Mix in vanilla in the last minute.
Set: Pour the fluff into the prepared pan and spread evenly. Let it set uncovered at room temperature for at least 4 hours, or preferably overnight.
Cut & Coat: Mix powdered sugar and cornstarch for the coating. Lift the marshmallow slab onto a dusted surface. Cut into squares with a greased knife and toss each piece in the coating mixture until fully covered.

And there you have it! Your very own batch of heavenly, homemade Lychee Marshmallow Treats. See? I told you that you could do it! I hope you’re as thrilled with these fluffy little clouds of joy as I am. They are perfect for enjoying with a cup of tea, sharing with loved ones, or just savoring one by one as a sweet, tropical escape.

Now it’s your turn! I would absolutely love to see your beautiful creations. If you make this recipe, please share a photo on social media and tag me! It truly makes my day to see my recipes come to life in your kitchens. Happy marshmallow making!