Use any colored mini marshmallows you like for different holidays!
Prep Time 5minutes
Cook Time 2hours
Total Time 2hours5minutes
Ingredients
1bagminiature 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.