A Nutella dessert you can add to hot chocolate, coffee, cookies, and more!
Winter was made for hot chocolate—and marshmallows. These marbled Nutella marshmallows are perfect for topping warm drinks, stuffing s’mores, or enjoying on their own as a sweet treat.
If you’re a Nutella lover, this is a must-try.
A friend brought a batch over, and I ended up using a cannoli roller to create bite-size pieces that I stirred into homemade hot chocolate. The Nutella ribbons melt into swirls of chocolate-hazelnut goodness—delicious and pretty to look at.
What are the ingredients in Nutella?
Nutella is a chocolate-hazelnut spread with sugar, palm oil (or other vegetable oils depending on the country), hazelnuts, cocoa, milk powder, lecithin and vanillin. It’s sweet and rich—exactly the kind of flavor that works beautifully in marshmallows.
Is there a lot of sugar in Nutella?
Nutella contains about 21 grams of sugar per serving, which contributes to its sweet, indulgent flavor. If you’re making marshmallows, you’ve likely accepted that these are a dessert—so let’s get to the recipe.
What can I do with my Nutella?
Nutella is versatile. Use it for spreads, fillings, frostings, or desserts. A few ways to enjoy it:
- Nutella fudge topped with toasted marshmallows
- Nutella cinnamon rolls as a twist on the classic
- Nutella s’mores for an extra creamy campfire treat
- And of course, marbled Nutella marshmallows
Below is a clear, easy-to-follow recipe so you can make your own marbled Nutella marshmallows at home.
Ingredients
- 1 cup powdered sugar (for dusting)
- 3 packs (about 21 g total) unflavored gelatin
- 3/4 cup + 1/2 cup water, divided
- 3/4 cup light corn syrup
- 1 1/2 cups granulated sugar
- 1/8 teaspoon salt
- 1 teaspoon vanilla extract
- 3/4 cup Nutella
- candy thermometer
How to Make Marbled Nutella Marshmallows
1. Prepare the pan.
Line a 9×13-inch baking pan with parchment paper and dust it thoroughly with powdered sugar. Marshmallows are very sticky, so don’t be shy with the coating.
2. Bloom the gelatin.
Pour the three packets of gelatin into 1/2 cup of the water and let it sit for about 10 minutes to bloom.
3. Heat sugar syrup.
In a medium saucepan, combine the remaining 3/4 cup water, corn syrup, granulated sugar and salt. Bring to a boil and cook until the candy thermometer reads 240°F (soft-ball stage).
4. Whip the marshmallow base.
With the mixer running on low, slowly pour the hot syrup into the bowl with the bloomed gelatin. Take care—the syrup is very hot. Increase the mixer speed and beat for about 8 minutes, until the bowl feels warm and the mixture has thickened into marshmallow fluff. Add the vanilla and mix briefly to combine.
5. Add Nutella.
Add about one-quarter of the Nutella to the marshmallow mixture and beat briefly—about one minute—until that portion is smooth and incorporated.
6. Pour and marble.
Quickly pour the marshmallow into the prepared pan and use a lightly oiled or greased spatula to smooth the top. Dollop the remaining Nutella over the surface and use a knife to swirl it through the marshmallow, creating a marbled effect. The swirls are optional but make the marshmallows look special.
Allow the marshmallows to set at room temperature for at least six hours, or preferably overnight.
7. Cut and finish.
Once set, lift the marshmallow slab from the pan using the parchment paper. Coat a knife or cookie cutter with powdered sugar and cut into shapes as desired. Dust cut edges with additional powdered sugar to prevent sticking.
What pairs well with Nutella marshmallows?
Hot chocolate is the top pairing—these marshmallows melt into a luxuriously chocolatey, hazelnut-flavored foam. They also work great with flavored hot chocolates like salted caramel or matcha for a fun contrast. Use them in hot cocoa cups, on top of coffee, inside cookies, or in s’mores for an extra creamy twist.
A Unique Nutella Dessert: Marbled Nutella Marshmallows Recipe
Brittni
Equipment
- candy thermometer
- medium saucepan
Ingredients
- 1 cup powdered sugar
- 3 packs unflavored gelatin
- 3/4 + 1/2 cup water
- 3/4 cup light corn syrup
- 1 1/2 cups granulated sugar
- 1/8 teaspoon salt
- 1 teaspoon vanilla
- 3/4 cup Nutella
Instructions
- Line a 9×13 pan with parchment and dust generously with powdered sugar.
- Pour gelatin into 1/2 cup water and let sit 10 minutes to bloom.
- Combine remaining water, corn syrup, sugar, and salt in a saucepan. Boil to 240°F on a candy thermometer.
- Slowly add the hot syrup to the bloomed gelatin with the mixer running. Increase speed and beat about 8 minutes until thick and fluffy. Stir in vanilla.
- Add about 1/4 cup Nutella and beat until smooth. Pour into the prepared pan and smooth the surface.
- Dollop remaining Nutella and swirl with a knife for marbling. Let set 6 hours or overnight.
- Cut into pieces and dust with additional powdered sugar to finish.
Notes
What pairs well with Nutella marshmallows?
Hot chocolate is the top choice—the marshmallows melt into a creamy, chocolate-hazelnut topping. Try them with salted caramel hot chocolate, matcha hot chocolate for contrast, or use them in hot cocoa cups or s’mores.
Did you make this?
Share your photos and tag the creator if you post your results.
Recipe by Anissa Saxton
Photography and styling by Brittni Mehlhoff
Will you try these Nutella marshmallows? And perhaps more importantly—are you a Nutella fan?