Marshmallow is an aerated confectionery product which use gelatin as foaming agent and stabilizer. The marshmallow is easily melt and not stable in heat because gelatin has low melting point. The objective of this research are to rise the melting point of marshmallow, to create good characteristic, and to choose the best hydrocolloids type in the marshmallow production. The best formulation was chosen based on melting point, springiness, and whiteness of the marshmallow. For both, sodium alginate and agar, the best formulation was the formulation number 5 which used 1.5% of sodium alginate or agar with ratio with gelatin is 1:2. Combination between gelatin and sodium alginate or gelatin and agar showed that the melting point was higher (52.5 0 C) and significantly different from the commercial 0 marshmallow (37.5 C). On the other hand, springiness and whiteness was not significantly different. From scoring and hedonic test, marshmallow with combination agar and gelatin gave a better score than sodium alginate and gelatin combination for all parameter. The product also gave better score in springiness and whiteness in compared to commercial marshmallow. From those test, combination between agar and gelatin was chosen as the best hydrocolloid type in the marshmallow production.