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Homemade Milk Masala Marshmallows

Recipe by Chef Katie Petrich

A delicious treat with endless possibilities! These marshmallows are great to drop into a glass of warm milk or hot chocolate and let all that flavor melt in!


  • 1 cup cold water, divided

  • 3 packages unflavored gelatin

  • 2 cups granulated sugar

  • 1/4 cup honey

  • 1 1/2 teaspoons PUR Spices Milk Masala

  • Powdered sugar for coating

Equipment Needed

  • 9"x13" glass pan

  • Parchment paper

  • Saucepan

  • Candy thermometer

  • Stand mixer.


  • Cover 9"x13" pan with parchment paper and cover with a generous dusting of powdered sugar.

  • Place 1/2 cup of water in the bowl of your stand mixer and sprinkle gelatin over the surface. Mix gently and allow to set for 10 minutes.

  • Meanwhile in a medium saucepan, add sugar, remaining 1/2 cup of water, honey, and Milk Masala. Cook and stir over medium heat until sugar dissolves. Bring mixture to a simmer and cook without stirring until a candy thermometer reads 240 degrees F. This will take about 12-15 minutes.

  • Once the sugar mixture reaches 240 degrees, remove from the stove and turn the mixer on low.

  • Pour the syrup into the stand mixer bowl slowly to combine with gelatin. Increase speed to high and beat until thick and fluffy and mixture triples in volume, about 12 minutes.

  • Using a lightly oiled spatula, scrape mixture into prepared pan. Smooth out top (top surface will not be completely even).

  • Sprinkle the top of the marshmallows with another generous dusting of powdered sugar.

  • Cover loosely and allow to set up overnight.

After marshmallows hav been covered overnight..

  • Prepare a small bowl of powdered sugar for coating the sides of the marshmallows.

  • Remove marshmallows from the pan and pull down the sides of the parchment paper.

  • Lightly spray a large knife with a neutral baking spray. Cut to desired size and dip in powdered sugar to coat all sides.

  • It is best to store in an airtight container with parchment between layers to prevent sticking. Store in a cool, dark location.

For S'Mores, I recommend dark chocolate to go with the flavors of the Milk Masala. If you prefer milk chocolate, it is just as delicious.

If you are a little intimidated by the idea of making homemade marshmallows, here are a few good videos to walk you through it. The ingredients in the videos are slightly different, but you will get the basics.


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