This study was conducted to utilize local flowers namely blue ternate, roselle, and cosmos a natural colorant in the development of marshmallows. Through completely randomized research designs three treatments were used: T1: with 60 grams of blue ternate; T2: with 60 grams of roselle; T3: with 60 grams of cosmos. The collected data were subjected to a descriptive statistical treatment using the measure of central tendency, and analysis of variance (ANOVA). Findings revealed that all three treatments were highly adequate and compliant in all the parameters set such as appearance, taste (flavor), texture, and overall acceptability. It was also found out that there was no significant difference among all three treatments in terms of all the given parameters. As a result, these mentioned treatments are among the concrete evidences that local flowers are definitely applicable as active and supplementary agents towards colorization of foods.