Name: Dehydrated Marshmallows (AKA Unicorn Poop)
Prep time: 5 min
Cook time: 120 min
Total time: 125 min
Ingredients: 1 bag miniature marshmallows

Dehydrating Marshmallows

Dehydrated marshmallows are one of my kids’ favorite treats! They like them in cereal, hot cocoa, but best of all – eating them right out of the jar.

You can buy the bags of multi-colored pastel marshmallows and call them “Unicorn Poop” or give as gifts at Easter. Keep a look out for holiday colored marshmallows for creative gifts.

You can dehydrate these with any dehydrator or your oven. We used the Presto Dehydro, which has no temperature control, but it did an amazing job!

When I first did these, I wasn’t expecting them to puff, but they did a little, so you want to be sure to have them in a single layer on your trays so they don’t get stuck to the lid or trays above it and will dehydrate properly.

We prefer mini-marshmallows since they fit perfectly in our dehydrator. You can also cut them even smaller, but we didn’t bother. We didn’t want to mess with stickiness.

dehydrating marshmallows

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Dehydrated Marshmallows (AKA Unicorn Poop)

Use any colored mini marshmallows you like for different holidays!

3.60 from 27 votes

Print Pin Rate

Prep Time: 5

Cook Time: 2

Total Time: 2 5

Ingredients

1 bag miniature marshmallows

Instructions

FOOD DEHYDRATOR

Place marshmallows in a single layer on food dehydrator trays. Leave a little room around each on so they don't create a giant marshmallow clump when they poof. (We used fruit leather trays in our dehydrator so they would stick less to the bottom, but your dehydrator may vary)
If you have a temperature control, set it to 160° or medium. If you don't, no worries, just set it to on. Dehydrate for 2 to 3 hours. Start testing after the marshmallows poof a little and look dry on the outside. Keep testing until they are completely dry.
Let marshmallows cool and store in an airtight jar in pantry.

OVEN

Preheat oven to the LOWEST setting you can get. Preferably 200°F or lower. Place marshmallows on a single layer on baking sheet. Toss every 20 minutes and bake until marshmallows are completely dry. (It is a good idea to leave the oven door cracked open so you can keep a good eye on the marshmallows and avoid getting them too hot).
Let marshmallows cool and store in an airtight jar in pantry.