An actual problem of the development of marshmallow with natural anthocyanin dyes was solved. The object of the investigation was organoleptic, physicochemical, antioxidant properties of the products during storage for 30 days. The subject of the investigation was 6 samples of marshmallow. They differed in the type of a structuring agent  gelatin or gelatin with solubilized substances and the type of a dye  a water or water-alcohol extract of Sudanese rose сryopowder or water-alcohol extract of black chokeberry сryopowder. For the new types of marshmallow with natural anthocyanin dyes, the quality indexes necessary for the product were provided. Moisture content is within 19.0...21.5 %, density is 0.51...0.67 gcm3, reducing substances content does not exceed 13.6 %, total acidity is 3.5 degrees. The use of natural anthocyanin dyes allows increasing the antioxidant properties of the finished product. The value of the antioxidant capacity for all of the developed samples is 2...2.5 times more than that of the samples, made without the dyes. It was found that short-term (up to 2 days) storage of marshmallow with natural anthocyanin dyes at a temperature of (15...18)°C and relative air humidity of 60…75 % is possible without packaging. Storage of the products hermetically packed in polyethylene wrap and a cardboard box provides high indexes of quality, preservation of colour intensity within a long time (up to 30 days). It was shown that antioxidant properties of marshmallow with water-alcohol extract of Sudanese rose and black chokeberry сryopowders remain stable and do not depend on the type of packaging. The developed new types of marshmallow with natural anthocyanin dyes expand the range of confectionery and can be used for correction of the human diet