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Oreo Swirl Marshmallows

Oreo Swirl Marshmallows

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  • Author: Katie Deacon
  • Total Time: 0 hours
  • Yield: 30 marshmallows 1x


These Oreo swirl marshmallows are super impressive, no need to tell anyone how easy they actually are. That’s our little secret.



For the Oreo swirl:

  • 1 pack of Oreo cookies 154g
  • 50g coconut oil

For the marshmallows:

  • 3 envelopes of gelatin
  • 100ml cold water
  • 400g caster sugar
  • 250g corn syrup (found in the American section)
  • 1tsp vanilla extract
  • 250g icing sugar for dusting and coating


  1. For the Oreo swirl put the Oreos and coconut oil into a blender and blend for around 3 minutes until it turns into a wet paste. Set aside.
  2. For the marshmallows grease a 9×13″ tin with cake release or a generous amount of oil. If using oil line the tin with cling film, leaving an overhang around the edges.
  3. In the bowl of an electric mixer pour in the water and add the gelatin, let stand for 10 minutes until thick. In a medium, heavy bottomed saucepan combine 50ml cold water with the sugar and corn syrup. Bring to a rolling boil and continue to boil on a high heat for 1 minute. Remove from the heat.
  4. Turn the mixer to high and while it’s whipping carefully pour the hot sugar mixture into the bowl in a slow, steady stream. Continue mixing on a high speed for 13 minutes until thick and sticky. Add in the vanilla extract, mix to combine. With a rubber spatular marble the Oreo paste through the marshmallow and transfer into the prepared pan. Smooth the top down as best you can and allow to set overnight.
  5. When set remove the marshmallow from the pan, spray a sharp knife with oil and cut into small squares. Toss the cut marshmallows in the icing sugar and enjoy. Marshmallows will last a few weeks in an airtight container.
  • Prep Time: 25 minutes plus setting
  • Cook Time: -
  • Category: Candy
  • Cuisine: Baking