Jalapeno Lime Marshmallows

Jalapeno Lime Marshmallows

In one of the most on-brand moves ever, I made these lime-jalapeno marshmallows for a brunch at my friends house. I also did a batch of chai spice mallows in case the jalapeno ones were a little too weird. (I once made a dill mustard ice cream for the same group of people that was completely disgusting and will never live it down.) I didn’t need the backups though because the jalapeno ones came out awesome! The spice was muted by the sugar, and the pepper-lime flavor was perfectly balanced with the pillowy marshmallows. The chai ones were great too and would be awesome on top of a hot chocolate or coffee.

Roast the jalapenos until blackened, and remove the skin, stem, and seeds. Blend the flesh of the pepper with the lime.

Then mix the pepper mixture with the sugar and bring it to the soft ball stage.

Mixing the hot sugar with some gelatin.

Pour the mixture into a pan with tons of powdered sugar and cornstarch.

After it sits overnight cut it into marshmallows.

Make sure to have lots of powdered sugar and cornstarch around so things don’t get sticky.

It’s a really fun process that is easier than you think! The best part of making your own is adding really fun flavors.

Jalapeno Lime Marshmallows

Homemade marshmallows flavored with jalapeno and lime, and a variation with chai spice.
Prep Time30 minutes
Cook Time15 hours
resting time12 hours
Cuisine: American, Tex-Mex
Keyword: Mash-Up, Sweets
Servings: 24 marshmallows


  • 1/2 cup water
  • 3 tablespoons gelatin usually 3 packets
  • 3 jalapenos
  • 2 limes
  • 2 cups sugar
  • 1/2 cup corn syrup
  • 1 teaspoon vanilla
  • 1/2 cup cornstarch
  • 1 1/2 cups powdered sugar
  • 2 tablespoons butter shortening, or coconut oil
  • 1/2 teaspoon cardamom
  • 1/2 teaspoon cinnamon
  • pinch clove
  • pinch ginger
  • pinch nutmeg


  • Place the water in a bowl with the gelatin and allow to sit 10 minutes.
  • (skip the step if making the chai ones) Meanwhile, broil the jalapenos to brown on all sides. Remove from oven and scrape the skin off. Remove the stems, open the peppers, and scrape out the seeds and ribs. Add the flesh of the jalapenos to a blender with the juice from the limes and blend smooth. Measure this mixture – it should be slightly more than 1/4 cup, if it is much more, dump some out, and if it is much less, add a little water.
  • Mix the jalapeno mixture with the corn syrup and sugar (if doing chai, add 1/4 cup water instead of the jalapeno mixture.)
  • Bring the sugar mixture to a soft ball stage, 245 degrees. Stir at first to mix, but once combined leave it alone to prevent crystallization.
  • In the bowl of a stand mixer or with a hand mixer blend the gelatin mix on medium while slowly pouring the hot sugar mix down the side of the bowl. Continue to blend on high and watch as the mixture gets white and fluffy, about 5-7 minutes.
  • At the last minute or so, add in the vanilla. (if doing the chai version, add extra vanilla and the spices)
  • Mix the cornstarch and powdered sugar in a bowl. Grease an 8×8 baking dish with the butter or oil. Add about half the cornstarch mix to the pan and coat it really thick on the bottom and sides.
  • Pour the marshmallow into the pan and spread it out evenly. Careful it is sticky! A greased and powdered spatula will help.
  • Add the rest of the cornstarch mixture to the top and allow it to sit overnight on the counter loosely covered.
  • The next day remove from the pan and cut into cubes with a greased and powdered knife and toss immediately with more powdered sugar/cornstarch mixture to prevent sticking.

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