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Making marshmallows

To make a good marshmallow, you need to get the air straight. With it, proper marshmallow manufacturing equipment and a few ingredients – categorized into sweeteners and emulsifying agents, like gelatin – help you achieve flavor. Popular around the world, the marshmallow market size reached $319.8 million in the US and Canada.

Which marshmallows technology do you need?

High precision dosing system for liquid media

High precision dosing system for liquid media

Producing confectionery and bakery products implies mixing large amounts of l…

Large capacity confectionary mixer

Large capacity confectionary mixer

The foaming process determines the quality of various confectionery products, from marshm…

Compact & pumpable food media mixer

Compact & pumpable food media mixer

The process of mixing ingredients for confectionery products like marshmallows and merin…

Guillotine cutter for confectionery

Guillotine cutter for confectionery

Confectionery products such as marshmallows, licorice candies, and fudges come out of ex…

Inline ultrasonic food cutting machine

Inline ultrasonic food cutting machine

Cutting sticky products in the food sector is not always an easy process. Small scale…

Mixer for aeration of confectionery and bakery products

Mixer for aeration of confectionery and bakery products

Aerated products can be difficult to mix thoroughly without reduci…

Case packer machine for pouches

Case packer machine for pouches

Automated case packer machines are a good solution to achieve reliability and to increase the…

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High speed carton closing machine

High speed carton closing machine

Choosing a carton closing machine becomes a significant consideration when the closing of …

High-speed flow pack wrapping machine for hard candy and jellies

High-speed flow pack wrapping machine for hard candy and jellies

For some high-quality candy which require individual wra…

Whipping machine for soft candy

Whipping machine for soft candy

Prepare your ingredients for any whipped or aerated product component. This is a pressurized …

Pressure cooker for caramel and soft candy

Pressure cooker for caramel and soft candy

Prepare your ingredients for soft candy production. This is a highly flexible co…

Hygienic vertical bagging machine

Hygienic vertical bagging machine

Hygienic bagging with a compact packing machine that can withstand the harshest wash down …

Bagger with rotary jaw drive actuation

Bagger with rotary jaw drive actuation

If you are looking for a compact packing machine that fits into tight space and tight…

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The importance of air in marshmallow production


Air serves an important role in the quality and texture of the marshmallows, as they represent 40-60% of its content. The air creates bubbles that help form a standard product, giving it puffiness.


To produce marshmallow, you pump the air into the mixture. The more air pumped, the lighter the mixture will be. Be careful, though – when trapping too much air inside the marshmallow, it causes it to expand way more than the usual size, making it too light.

After forming the mixture, squeeze it through an extruder to produce the familiar pillow shape of regular marshmallows. Thereafter, send the marshmallow to a cooling drum where any excess starch may be removed, before packaging.

Creating good vegan marshmallows


Marshmallows are not vegan-friendly, as more conscious consumers tend to believe. The reason why is the use of gelatin, which is a binding agent in marshmallows. When combined with air, it gives it the fluffy foam texture we all like and also extends the product’s shelf life. But if you want to produce vegan marshmallows, then gelatin cannot be your choice, as it is a by-product from the animal industry. Try vegan substitutes instead. Some producers use carrageenan, a gel that originates from seaweed. Another option is the xanthan gum, a vegan gelatin which is fully plant-based.


Producers also need to mind the use of sugar when making vegan marshmallows. Sugar manufacturers often use bone char as a decolorizer in sugar processing. The bones are from cows, and they act as a filter to achieve the white sugar we know.

To create a truly vegan product, opt for other types of sugar, like the organic granulated one. Sugar that doesn’t go through filtration process is often vegan – which is true for demerara and muscovado types, for instance. You can also opt for beet sugar or for white sugar that has different filtration processes, such as with an ion-exchange system.

How to make sugar free marshmallows

Apart from vegan options, the market trends are also pointing out less or no-sugar products. This is true also for the confectionary industry, as people want to be healthier but still eat a snack from time to time. In North America, for instance, the sugar-free marshmallow market is expected to expand at over 8% CAGR through 2028.

You can still make fluffy and soft marshmallows without the use of regular sugar. You just need to substitute the sucrose using ingredients like maltitol and isomaltulose, a non-cariogenic sugar and unflavored gelatin powder. This is your main ingredient when creating the mixing that will go through the same process until it reaches consumers.

Processing steps involved in marshmallows making

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