Jam-Filled Marshmallows

These citrus-flavored marshmallows look plain on the outside, but one bite reveals a gooey jam-filled marshmallow center. Serve with your favorite hot cocoa or chocolate.

Jam-Filled Marshmallows for Gifting // savvyeat.com

We made it! One near-all-nighter (I still had to get some sleep), a night of pizza and packing with friends, a morning of cleaning help from my dad, and 18 hours of car time later, and we are safely settled at my parents’ place in Minnesota.

I tried to be on top of things before we left Ithaca, and gave all our New York friends their holiday gifts before we left. It felt silly to move everything here with us, only to mail it straight back.

Jam-Filled Marshmallows for Gifting // Savvy Eats

One of our friends requested homemade marshmallows in his gift, since they were his favorite part of last year’s cookie plates. So I made him a cherry-flavored duo: half cherry marshmallows, infused with the syrup from my homemade maraschino cherries (recipe to come!), and half cherry jam-filled marshmallows. I made the outer marshmallows for the jammy ones citrus-flavored, so they are fruity through-and-through.

You guys, these things are amazing. A bit of a pain to make (you have to work pretty quickly so that the marshmallow doesn’t set too much before you can get it all in the mini muffin tins), but definitely worth the effort. They look so unassuming from the outside, but are incredibly impressive once you realize what’s inside. I could also see filling these with a little orange marmalade for a full citrus experience, or a strawberry jam for a different flavor.

Jam-Filled Marshmallows // savvyeat.com

Jam-Filled Marshmallows

Prep Time: 30 minutes

Cook Time: 10 minutes

Yield: About 2 dozen marshmallows

Jam-Filled Marshmallows

These citrus-flavored marshmallows look plain on the outside, but one bite reveals a gooey jam-filled center. Serve with your favorite hot cocoa or chocolate.

Slightly adapted from Marshmallow Madness by Shauna Sever and Alton Brown .


  • 1/4 cup powdered sugar
  • 1/4 cup cornstarch
  • 1 cup cold water, divided
  • 3- 1/4-ounce envelopes unflavored gelatin
  • 1 1/2 cup granulated sugar
  • 1 cup light corn syrup
  • 1/4 teaspoon salt
  • 1/2 teaspoon orange extract
  • 1/2 teaspoon almond extract
  • 1/3 cup cherry jam


  1. Whisk the powdered sugar and cornstarch together in a small bowl.
  2. Grease a mini muffin tin, including up the sides of the pan, and heavily dust it with the sugar + cornstarch mix. You should use up about 1/2 of the cornstarch mixture for this.
  3. Pour the gelatin over 1/2 cup of cold water in the bowl of a stand mixer fitted with a whisk attachment. Allow to rest, undisturbed, until the gelatin absorbs much of the water.
  4. Meanwhile, combine the remaining 1/2 cup of water with the sugar, corn syrup and salt in a medium saucepan. Heat over medium-low, stirring constantly, until the sugar is dissolved. Stop stirring, cover the pan, increase the heat to high and bring to a boil. Let it boil for 3-4 minutes before removing the cover.
  5. Allow the syrup to boil undisturbed (no stirring!) until a candy thermometer says it is 240F, about 3-5 minutes. Immediately remove the syrup from the heat.
  6. With the stand mixer running on low, gradually pour the syrup into the gelatin. Increase the speed to high and beat until the marshmallow is thick, lukewarm, white and beginning to lose its shine. Add the orange and almond extracts in the last minute.
  7. Pour the marshmallow into a piping bag. Pipe to fill the muffin tin halfway.
  8. Spoon 1/4 teaspoon of jam in to each well of the muffin tin.
  9. Pipe more marshmallow on top of the jam, and dust with cornstarch/powdered sugar
  10. Allow to rest uncovered at room temperature for 3-4 hours, or until firm.

Want to make a whole gift basket of homemade marshmallows? Check out these other recipes as well:

Psst: This post contains affiliate links. I only ever recommend products I truly use and love.

Spiced Candied Pecans

These candied pecans are spicy and sweet, and make for a wonderful holiday gift. Or, serve them at your next cocktail party!

Spiced Candied Pecans // savvyeat.com

It’s the big day! The movers came yesterday to pack up all of our belongings, we handed over the keys to our house, and now we’re embarking on a 20-ish hour drive to get ourselves, the pets and a few too-fragile-to-give-to-the-movers belongings to Minnesota. Oh, and seven boxes of preserves. The moving truck isn’t temperature controlled, and if my jams and jellies freeze overnight (likely, given the time of year and all), we’d likely be unpacking a lot of broken and burst jars. And I would cry. So the preserves are coming with us!

Side note: We are SO grateful to my dad for flying out to Ithaca to help us with the drive back. We have our car + a rental, and driving a car for that long with nobody to relieve me while 6+ months pregnant sounds like a miserable experience. This will make things much more pleasant – or at least as pleasant as a 20-hour drive can be!

I mostly made these candied pecans to be road-trip snacks for the big move. But then we got stuck in that giant snowstorm that hit the northeast the day before Thanksgiving, and our 3-hour drive to get to my aunt’s house turned into 6. Which means most of these got eaten on that trip. Oops.

Luckily, I had all of the ingredients left, and they needed to be used up anyways… so we’re restocked. I also made a batch of Christmas cookies (totally logical thing to do when you’re packing up your entire house, right?), so we can feel a little more festive and cheery during the long drive.

I definitely recommend making these spiced candied pecans for your holiday cocktail parties and DIY food gifts. The crunchy coating is sweet and a little spicy. They also store well in an airtight container, so you can get them done in advance, and save yourself some time when it comes to party prep and gift wrapping.

Spiced Candied Pecans // Savvy Eats

Spiced Candied Pecans

Prep Time: 20 minutes

Cook Time: 45 minutes

Yield: Serves 8-12

Spiced Candied Pecans

These candied pecans are spicy and sweet, and make for a wonderful holiday gift.

Adapted from my Mexican hot chocolate pecans .


  • 3/4 cup granulated sugar
  • 4 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • 1 teaspoon ground nutmeg
  • 1 egg white
  • 3 1/2 cups unsalted raw pecans


  1. Preheat the oven to 250°F and grease a rimmed baking sheet.
  2. Whisk the sugar, cinnamon, ginger and nutmeg together in a small bowl.
  3. Beat the egg white in a medium mixing bowl until it is white and frothy with soft peaks. Fold in the pecans, stirring carefully until they are all coated with the egg white.
  4. Add the sugar to the pecans and fold until all of the sugar is sticking to the nuts.
  5. Spread the pecans onto the baking sheet. Bake at 250F for 40-45 minutes, stirring every 15 minutes, until the pecans are dry and the sugar doesn’t come off on your fingers when you touch them.

Make Ahead and Storage

Store these pecans in an airtight container for up to 3 weeks.


PS: Looking for more DIY food gifts? Check out these creamsicle marshmallows and cocktail kits!