Homemade Corn Syrup-Free Marshmallows Recipe
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.
- 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
