This method is best when you are using mini marshmallows because there’s not much space between each tray. Also, you shouldn’t cram the mallows in between layers so the big ones won’t work well in this method.
- If you’re using large mallows, cut them in halves making sure that they won’t touch the upper layer, or use one of the next three methods instead. Or if you’re using the long twisted variant, cut them into pieces short enough to have space in between trays. For this step, you’d also need to coat the cut edges with 1 part cornstarch mixed with 1 part powdered sugar. This will prevent the mallows from sticking to the tray.
- Arrange them properly in the trays, ensuring there’s enough space in between each mallow. You can set the bigger ones on the topmost tray as they won’t be touching the cover so it’s a safe layer for them.
- Set the dehydrator to medium or 160 degrees Fahrenheit (or 71 degrees Celsius).
- Dehydrate the mallows for 2 to 3 hours. You will know that it’s done when the texture has become slightly wrinkled and crispy.
- Once done, allow the mallows to cool.
- Store in an airtight container or vacuum seal for longer storage.
Marshmallows dehydrated in a food dehydrator won’t shrink like other food so just work within the given timeframe and don’t exceed unless necessary.
- Category: Recipe