Introduction

Making homemade marshmallows without corn syrup is easier than you might think and yields a soft, fluffy treat that’s perfect for snacks or adding to hot chocolate. This recipe uses gelatin and simple ingredients to create delicious, melt-in-your-mouth marshmallows you can customize as you like.

Homemade Corn Syrup-Free Marshmallows Recipe - Recipe Image

Ingredients

2 tablespoons gelatin (2 envelopes Knox)
1 cup (8fl oz / 225ml) cold water, divided
2 cups (16oz / 450g) granulated sugar
½ cup (1⅓oz / 28g) powdered sugar
¼ teaspoon salt
2 teaspoons vanilla extract

Instructions

Step 1: Dust a 9-inch square baking pan liberally with powdered sugar to prevent sticking.
Step 2: In a small bowl, combine the gelatin with ½ cup of cold water and set aside for 10 minutes to allow it to bloom.
Step 3: In a pot, mix the remaining ½ cup cold water with granulated sugar. Heat over medium, stirring until the sugar dissolves.
Step 4: Add the bloomed gelatin to the pot and bring the mixture to a rolling boil without stirring. Continue boiling until the temperature reaches 240°F (115°C).
Step 5: Carefully remove the pot from heat and pour the hot syrup into the bowl of an electric mixer.
Step 6: Add salt and vanilla extract to the mixture.
Step 7: Using the whisk attachment, beat the mixture on low speed for 2 minutes, then increase to high speed. Whip until the mixture is soft and has doubled in volume, about 10 to 15 minutes.
Step 8: Immediately pour the fluffy marshmallow mixture into the prepared pan. Smooth the top with a spatula greased with flavorless oil to prevent sticking.
Step 9: Let the marshmallows cool uncovered in the pan until firm, which takes at least 3 hours. Lightly dust the top with sifted powdered sugar once set.
Step 10: Use a small round cookie cutter to cut out shapes. Dust with powdered sugar and decorate with melted chocolate or colored melts as desired. Enjoy as a sweet snack or melted into hot chocolate!

Tips & Variations

For extra flavor, try adding a few drops of peppermint or almond extract instead of vanilla.
Greasing the spatula with a neutral oil helps smooth the sticky marshmallow easily.
Dust marshmallows generously with powdered sugar or a mix of powdered sugar and cornstarch to prevent them from sticking together.
Try rolling cut marshmallows in toasted coconut or cocoa powder for unique coatings.

Storage

Store marshmallows in an airtight container at room temperature for up to 2 weeks. Keep them away from heat and humidity to maintain their texture. If they become sticky, dust again with powdered sugar before serving. They do not freeze well, so fresh is best!

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use agar-agar instead of gelatin?

Agar-agar is a plant-based alternative, but it sets differently and may not give the classic fluffy texture of these marshmallows. Gelatin is recommended for best results.

How do I know when the sugar syrup reaches 240°F?

Use a candy thermometer to accurately measure the temperature. This stage is called the soft-ball stage and is crucial for the right marshmallow texture.

Homemade Corn Syrup-Free Marshmallows Recipe

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4.6 from 145 reviews

This recipe for homemade marshmallows is a delightful, corn syrup-free treat that is soft, fluffy, and perfect for snacking or adding to hot chocolate. Using gelatin and simple ingredients, these marshmallows are easy to make on the stovetop, with the addition of vanilla for flavor and powdered sugar to prevent stickiness. The recipe includes detailed steps for preparing the marshmallow base, whipping it to the perfect texture, and finishing with a light dusting of powdered sugar. Fun decorative options include cutting into snowmen heads and embellishing with melted chocolate and orange melts.

Author: Sophie
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 3 hours 30 minutes
Yield: Approximately 36 standard marshmallows 1x
Category: Dessert
Method: Stovetop
Cuisine: American

Ingredients

Scale

Gelatin Mixture

2 tablespoons gelatin (2 envelopes Knox)
1/2 cup (4floz/113ml) cold water, divided

Syrup Mixture

1/2 cup (4floz/113ml) cold water
2 cups (16oz/450g) granulated sugar

Additional Ingredients

1/2 teaspoon salt
2 teaspoons vanilla extract
1/2 cup (1 1/3oz/28g) powdered sugar, for dusting

Instructions

Prepare the Pan: Dust a 9-inch square baking pan liberally with powdered sugar to prevent sticking and set it aside for later.
Bloom Gelatin: In a small bowl, combine the gelatin with 1/2 cup of cold water. Let it sit for 10 minutes to allow the gelatin to absorb the water and become set.
Dissolve Sugar: In a medium pot, mix the remaining 1/2 cup cold water with granulated sugar. Heat over medium heat while stirring until the sugar fully dissolves.
Boil Syrup with Gelatin: Add the bloomed gelatin mixture to the pot and bring the mixture to a rolling boil without stirring. Continue boiling until the syrup reaches 240°F (115°C) on a candy thermometer.
Transfer to Mixer: Carefully remove the pot from heat and pour the hot syrup into the bowl of an electric mixer.
Add Flavorings: Stir in the salt and vanilla extract to the syrup in the mixer bowl.
Whip the Marshmallow: Using the whisk attachment, beat the mixture on low speed for 2 minutes, then increase to high speed. Continue whipping until the mixture becomes soft, glossy, and doubles in volume, about 10 to 15 minutes.
Set in Pan: Pour the whipped marshmallow mixture into the prepared pan. Smooth the top with a spatula lightly greased with flavorless oil to prevent sticking, as the marshmallow is very sticky.
Cool and Firm Up: Leave the marshmallow uncovered in the pan at room temperature until firm, at least 3 hours.
Finish and Decorate: Once firm, dust the top lightly with sifted powdered sugar. Use a small round cookie cutter to cut out shapes such as snowmen heads. Decorate by dusting with powdered sugar and piping on eyes, mouths, and noses using melted chocolate and melted orange melts. Enjoy plain or added to hot chocolate!

Notes

Using flavorless oil on your spatula helps to smooth the sticky marshmallow mixture without it sticking to the utensil.
Make sure your candy thermometer reaches 240°F for the perfect marshmallow texture.
You can store finished marshmallows in an airtight container at room temperature for up to 2 weeks.
If you don’t have powdered sugar, a mixture of cornstarch and sugar can be used to dust the pan and marshmallows.
For vegan alternatives, agar powder or other plant-based gelatin substitutes will require recipe modifications.

Keywords: homemade marshmallows, marshmallows without corn syrup, gelatin marshmallows, easy marshmallow recipe, dessert, candy