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Easy Homemade Marshmallow recipe AND No Corn Syrup required!

Homemade Marshmallows Recipe: Corn Syrup Free (Bold Baking Basics)

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Hi Bold Bakers!

Most Homemade Marshmallow recipes contain corn syrup however it is not widely avaialble. I’m sharing a recipe that shows you how to make fluffy Homemade Marshmallow without corn syrup. Also I’m going to tell you how you can make them vegan as well.

Tips for Making Homemade Marshmallows

Don’t stir your sugar/gelatin mix once it comes to a simmer. It can cause the sugar to crack. Once it cracks, it has to go into the bin. Unfortunately, there’s no coming back from that.

Making Marshmallows Vegan

When a recipe calls for powdered gelatin, replace it with the same amount of powdered Agar-Agar. Using Agar flakes is a different quantity than powdered agar. Replace the gelatin or Agar-Agar with 3 times the amount of Agar flakes.

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You do need a candy thermometer to make Homemade Marshmallows. It is an inexpensive piece of kitchen equipment that comes in really handy for the recipes that require it. Note that when you are waiting and waiting for the sugar to reach “soft ball” stage it will seem like it is taking forever. Well it kind of is, but hold your nerve. It will eventually get there.

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Cut and store your Homemade Marshmallows in an air tight container for 6 weeks.

4.3 from 44 votes
Easy Homemade Marshmallow recipe AND No Corn Syrup required!
Homemade Marshmallows (Corn Syrup Free)
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 30 marshmallows
Author: adapted from
  • 2 tablespoons gelatin (2 envelopes Knox)
  • 1 cup (8floz/225ml) cold water, divided
  • 2 cups (16oz/450g) granulated sugar
  • ½ cup (11/3oz/28g) powdered sugar
  • ¼ teaspoon salt
  • 2 teaspoons vanilla extract
  1. Dust a 9-inch square baking pan liberally with icing sugar.
  2. In a small bowl, mix together the gelatin in 1/2 cup cold water. Set aside for 10 minutes to set.
  3. Place the remaining 1/2 cup of water and sugar in a pot and stir to dissolve over medium heat.
  4. Add the gelatin and bring to a rolling boil, without stirring until it reaches 240°F.
  5. Carefully remove from the heat and pour into a bowl of an electric mixer.
  6. Stir in the salt and vanilla extract.
  7. Beat with the whisk attachment of the electric mixer on low for 2 minutes then increase to high until soft and doubled in volume, about 10-15 minutes.
  8. Pour into the prepared pan and smooth with a spatula. It helps if you grease the spatula with flavorless oil as the marshmallow is really sticky.
  9. Cool in the pan uncovered, until firm, minimum 3 hours. Lightly dust the top with sifted powdered sugar.
  10. Use a small round cookie cutter to cut out snowmen heads. Dust with powdered sugar and pipe on eyes, mouths and noses with melted chocolate and melted orange melts. Enjoy as is or in hot chocolate!



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Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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  1. Dipali on June 9, 2019 at 12:43 am

    Hi gemme ,
    Soon im going to try your this recipe . Im interested in making nougat but the eggless version it will be grt if u can help me oit in any way .

    Thank you

    • Gemma Stafford on June 10, 2019 at 3:32 am

      Hi there,
      I love nougat, I have it on my to-do list. An egg-free nougat will need an egg replacement. Aquafaba would be the suggest one for this confection. You will find a few recipes online for this, I suggest a little google!
      Gemma 🙂

  2. Sabinarose Q. Adecir on May 28, 2019 at 6:50 am

    Hello gemma I really love your recipes so much but I cant try making marshmallows cause we dont have gelatin in our there any substitute for gelatin?😊😊😊pls help me❤❤thank you so much and GOD BLESS❤❤

    • Gemma Stafford on May 30, 2019 at 2:05 am


      Unfortunately for this recipe you really need the gelatin. I do’t know of a substitute for it.


  3. Dipanshu Gakhar on May 22, 2019 at 8:49 am

    Hi Gemma,

    I am trying to make vegan marshmallows with my friends. We took agar instead of gelatin as you said. Unfortunately, after mixing in the mixer, the marshmallows are really dense, like there is no air in them. Please help me with a solution so I can work it out as you are an amazing chef.

    Thank you and best regards!

    • Gemma Stafford on May 23, 2019 at 3:13 am

      Hi there,
      you have learned something. Agar agar is a seaweed source gelling agent. This sets firmer than gelatin from other sources. You need to understand how it works, and this will be indicated on the pack, there are different forms. This is usually balanced with the other ingredients in the recipe, try less next time.
      I hope this is of help,
      Gemma 🙂

  4. JIWA on May 5, 2019 at 8:18 pm

    HI Gemma!

    I am really enjoying your site. Came across you corn syrup free marshmallow recipe. I have been looking for a good one for a long time. I will try yours this week. I have had a craving for several years now for toasted coconut marshmallow coated marshmallows. From my childhood. This one looks like ti might work. pour onto toasted coconut instead of cornstarch. So good. Thanks for your great recipes.

    • Gemma Stafford on May 6, 2019 at 5:40 am

      Hi there,
      well, that sure does sound like something you would be longing for! I will be interested to know how you get on with this recipe.
      Thank you for being in touch,
      Gemma 🙂

  5. Erin on April 10, 2019 at 2:12 pm

    Could I make Rice Krispie treats with this recipe? Just not put it in the pan and let them cool? Thanks.

    • Gemma Stafford on April 10, 2019 at 3:56 pm

      YES, great idea!

  6. Aimee Philippa Hoppe on March 14, 2019 at 9:38 am

    Hi Gemma
    I used 10ml of Agar Agar. The package instructions indicate to use 5ml for every cup of liquid.
    When the stand mixer started beating, it seemed to be on the right track but then the mixture seemed to dry up and shoot little balls out despite the no splash guard. The mixture actually went doughy like a cookie mixture. Do you know what I did wrong?

    • Gemma Stafford on March 16, 2019 at 2:11 am

      Hi Aimee,
      the problem I have is that there are a few varieties of agar agar, and each has specific instructions for use. I have no idea why this happened for you. Do go back to the pack, see what it is saying in terms of sponging, temperature etc. I don’t think I will figure it out, sorry,
      Gemma 🙂

  7. Grace on January 30, 2019 at 9:32 am

    Hiii Gemma

    I have a problem …my sugar did not double in volume or fluff up …it just firmed up when it got creamy ..n just firmed like a jello ..did I put too much agar agar I put two table spoons agar agar powder

    Please help

    • Gemma Stafford on January 30, 2019 at 4:47 pm

      Hmm for this it sounds like agar agar gave you a different result than it would with gelatin i’d give it another go! Let me know what you think!

  8. Cynthia Page on January 3, 2019 at 12:33 pm

    My son is allergic to corn (among a long list of other things) and these marshmallows are amazing! His favorite treat. As long as I don’t try to “rush” the recipe they turn our great.

    • Gemma Stafford on January 3, 2019 at 4:33 pm

      Yay i am delighted to hear that! Enjoy!

  9. Aylin on December 28, 2018 at 10:21 am

    Hi Gemma! I’ve tried making this recipe 3 times and have failed every time. The first two times the sugar went a caramel color and small brown strands started circling around the boiling sugar. The third time i boiled it on a lower temperature so that it doesn’t burn and then got it to 240. I added a little bit of cinnamon in with the vanilla because i figures it wouldn’t change it too much. After 10 minutes of mixing the color had gotten lighter but it hadn’t multiplied in size at all, and felt a little bit like fondant or maybe nougat? I was wondering if this happened because i made a mistake with the sugar or because i added the cinnamon?

    • Gemma Stafford on January 7, 2019 at 1:22 pm

      For this, it sounds like the sugar got too hot and caramelized. This recipe is very tricky so you are not alone, it happens to the best of us! IF you give it another go, let me know!

  10. Gemma Stafford on December 9, 2018 at 8:16 pm

    Hi Melanie,

    Sorry for my late reply. How did they turn out? did they work?


  11. Linda on November 7, 2018 at 5:32 am

    Hi there, I am going to make these but I am wondering if they would last to make them and send to the folks in their christmas parcel. I didnt want to send them if they only last a few days because it may take two weeks for them to get the parcel. Thanks,

    • Gemma Stafford on November 8, 2018 at 5:38 am

      Hi Linda,
      I really cannot be sure! It depends on the time it takes to get to them, the way they are packed, and more particularly the temperature where you live.
      I think it would be risky!
      Hope this is of help,
      Gemma 🙂

  12. Erin Clark on November 4, 2018 at 2:25 pm

    These are perfect! We try to only eat organic and the stores around us do not carry organic marshmallows so this was exactly what I was looking for. I do not understand the issues that other people were experiencing, as long as you follow the directions, everything should turn out perfect. We are making smores tonight and rice krispy treats too! My kids can’t wait! Thank you for posting this!

    • Gemma Stafford on November 4, 2018 at 8:41 pm

      Thanks so much Erin, delighted you like them and they worked out well 🙂


  13. Prateek on November 3, 2018 at 8:34 pm

    Hi Gemma, can I use these to make marshmallow fondant?
    Or I gotta use the corn syrup one?

    • Gemma Stafford on November 4, 2018 at 4:54 am

      Hi Prakeet,
      You could us this, but that is a lot of trouble to get a fondant! If you can find the ingredients for a rolled fondant then that might be easier for you.
      ( Take a look at the recipe here.
      The idea behind marshmallow fondant is that you can buy the marshmallows and that makes life easier!
      Thank you for being in touch,
      Gemma 🙂

  14. Katherine Rabaut on October 4, 2018 at 8:27 am

    So good and easy…can add so many different finishing touches to these as well!💗
    I added tiadted coconut and mini chocolate chips
    Pumpkin spice dusted to another
    Cocoa dusted

    • Gemma Stafford on October 5, 2018 at 7:25 am

      Thank you Katherine, I am happy you got on well with this recipe. Thank also for the suggestions, that will help other Bold Bakers,
      Gemma 🙂

  15. Alley on August 7, 2018 at 9:29 pm

    This recipe is OK. I’ve been making marshmallows for years since my daughter is allergic to corn. I couldn’t find my usual recipe and in a hurry found this one. Typically I pour the cooked sugar over the dissolved gelatin in my mixer. This produces a much fluffier marshmallow. Also, I had issues getting the mixture to temperature cause it needed a bigger pan but the directions didn’t state to use a bigger pan. I had to pull it off the stove several times to prevent it from boiling over. The perks of this method were that it whipped up much faster than the pour over method and the rotten gym sock gelatin smell wasn’t as bad. It didn’t turn out bad, my allergy kid wasn’t impressed. But they will work for the s’mores roast so she isn’t left out at camp tomorrow. I also baked the homemade graham crackers for her s’mores.

    • Gemma Stafford on August 9, 2018 at 7:05 am

      Hi Alley,
      Ah! it sounds like you managed this recipe well, even if it was not exactly as you might have wished.
      This is a tricky thing! I agree with that, but I think you will make a good job of it next time with this experience.
      Well done you, I am happy that you made the Graham Crackers, and your child is all set for the camping trip,
      Gemma 🙂

  16. Jade on July 29, 2018 at 4:46 am

    Hi Gemma.
    I tried making marshmallows once before, and they were disgusting- all I could taste was the flavour of the (supposedly unflavoured,) gelatin.
    I decided to have another go, and wanted a recipe without corn syrup, and found yours.
    It all seems to have gone fairly well to plan- i had trouble scraping the bloomed gelatine out of the bowl as it had stuck in one lump at the bottom and i was afraid it would not mix/dissolve in the sugar syrup, and i was a bit worried that my pan had a little line of sugar crystals round the edge just above the line of the syrup, but none of these little things seem to have caused a problem.

    My issue is the same as before- when it’s hot, as soon as the gelatine goes in ALL i can smell is the disgusting odour of that. I used a vanilla bean paste and initially used a tablespoon- i ended up adding another tablespoon to try to mask the gelatine.
    It seemed properly thick and sticky, kind of ‘stringy’ as i tried to spread it in the lined pan, and is nice and white aside from all the flecks of vanilla, but the bit i tasted off the spatula still tastes more of gelatine than vanilla. 🙁

    I have not seen ‘knox’ brand in the uk, but the brand i have this time is different to last time, (this time I have Dr Oetker,) and both are ‘unflavoured’. The sachets are 12 grams each, so I measured it by tablespoons and used a little over 1 1/2 sachets for 2 level tablespoons.
    I have used gelatine before, (though not that often,) in things like lemon mousse, and set puddings, and don’t recall ever tasting it, but i’m not sure that i’ve used it before into a hot mix and i wonder if this ‘brings out’ the flavour.
    I am hoping it will go off as it sets, tho last time i tried it did not, (I added a lot more vanilla this time!) but I wonder if you can offer any suggestion. Should I add more vanilla? Should i try a different brand, or would leaf gelatine be less pungent?

    Thanks so much for any advice.

    • Gemma Stafford on July 31, 2018 at 4:05 am

      Hi Jade,
      thank you for this discussion.
      gelatin divides nations!
      Interesting, if you do not like the idea of it then you will taste it, it seems.
      I think the leaf gelatin is an easier thing to use, will not clump so easily either.
      Do take a look at other options, such as Carrigeen Moss/China Grass/Agar Agar. These are prepared differently, but they are natural gelling agents extracted from seaweed. Spend a little time in your health food store, they are usually great to give good information.
      I hope this is of help to you,
      Gemma 🙂

  17. Khatija on July 24, 2018 at 1:50 pm

    Thank you! I have used a similar recipe before but instead of 1 cup of water it said half a cup of water & 8 tablespoons of water to dissolve in gelatine. I’ve tried your recipe and will know 2moro how it turns out!! I also add some food colouring in to give it a two tone layer effect – half white and then mix again with food red food colouring with remaining marshmallow and layer it on top of the first layer. Then cut into pieces and coat with coconut after it has set. Will send pics. Thanks for your recipe!! x

  18. Ebi on July 11, 2018 at 8:03 pm

    When I was whipping up the gelatin sugar mixer in my mixer it wouldn’t get any peaks and it got a powdery crust and a strange taste I did the recipe exactly as it says but it just like it was turning to powder

    • Gemma Stafford on July 12, 2018 at 9:46 pm

      Hi Ebi,

      I’m sorry to hear that. I’m really not sure why it would create peaks but I’ll revisit the recipe and see if I can figure it out.

      Hope you could still use them,

  19. Shawn on July 3, 2018 at 2:04 pm

    I made this using agar agar powder and my marshmallows taste fine but the texture is dense and they break apart and have no elasticity. I followed the recipe and directions and yet they still didn’t work. Maybe it would work better with real gelatin, but as a vegan option it doesn’t work well at all.

    • Gemma Stafford on July 4, 2018 at 2:50 am

      Hi Shawn,
      Agar agar is a different type of gelling agent, and it takes practice to work with it. There are also different types and forms so it is hard to give precise instructions. The best advice is to follow the instructions on the pack for your type of agar, this will help.
      I am sorry you were disappointed in this recipe. Marshmallow is a tricky thing to make, even with gelatin.
      Gemma 🙂

  20. Flora on July 1, 2018 at 7:58 pm

    Hi Gemma! Are these marshmallows able to be toasted over a fire to make s’mores? Thanks

    • Gemma Stafford on July 1, 2018 at 9:03 pm

      Hi Flora,

      You know I actually didn’t try that. I just ate them. I would assume so. Maybe read the other comments to see if anyone else did.


  21. Lilith-Rose on June 28, 2018 at 12:07 pm

    Hi Gemma, I tried making this and it worked so well that even my sister who claims she’s on a diet ate some. They taste so good!!! Thank you Gemma!

    • Gemma Stafford on June 28, 2018 at 7:23 pm

      Glad you like it, Lilith 🙂

      Thanks for your comment,

  22. Amber on June 16, 2018 at 7:18 pm

    Hi Gemma, thanks for a corn free delicious recipe!! Can you freeze these?

    • Gemma Stafford on June 17, 2018 at 2:37 am

      Hi Amber,
      I cannot see why you could not freeze these. Wrap them well, in portions if you wish, and they should be good for a couple of months. The high sugar content will help to keep them right,
      Gemma 🙂

  23. Maitri on June 6, 2018 at 9:04 am

    Hi gemma, i want to replace the Gelatin with Agar Agar flakes. And by replacing gelatin with 3 times the amount for agar agar flakes u mean the grams or tablespoons?
    for example i should replace 2 tbsp gelatin with 6 tbsp agaragar flakes
    or 30gm gelatin with 90 gm agaragar flakes

    • Gemma Stafford on June 6, 2018 at 12:13 pm

      Hi there,
      I am not willing to be specific about this as these forms of agar agar are so different to a gelatin. Read the directions on your pack. 3 times the amount means three times the quantity in the recipe, but this depends on the form of agar you have. Best tip is to read the pack, it will tell you how to proceed.
      Gemma 🙂

  24. Fatima on May 18, 2018 at 9:08 pm

    It wont work
    It looks like baby foood and i dont know what to do

    • Gemma Stafford on May 18, 2018 at 11:28 pm

      Sorry to hear that, Fatima. What seemed to be the problem?


  25. Laura Ruggeri on May 6, 2018 at 5:17 am

    Hi Gemma,
    Are you sure that you are suppose to add the gelatin to the recipe while it is boiling? I have made marshmallows before but have never added gelatin at this stage before. I ask because my marshmallows were terrible. Nothing like marshmallows at all!!!

    • Gemma Stafford on May 6, 2018 at 9:58 pm

      Hi Laura,

      I’m sorry to hear that. I’m not sure why they didn’t work out. I have made this a few times and got it to work. For my recipe you do add the gelatin in at that stage.

      Hope this helps,

      • Laura Ruggeri on May 12, 2018 at 6:13 pm

        Thank you for responding so quickly. OK, I am determined to make corn syrup free marshmallows. I will give it another go tomorrow! 🙂

  26. Jen on May 5, 2018 at 6:23 pm

    Hi Gemma,
    I tried making this recipe, but it was a bust. Bummer! Unfortunately the mixture was way too thick to mix with my electric hand mixer…at one point I started smelling a burnt smell, so I had to stop before the 10 min. mark for fear of an overheating motor! Whoops. Do you think the mixture might have stayed on the stove for too long? I got it up to 240 degrees, but I fear that may have been what did it. I spread the mixture out, but it never got the chance to double in size. They taste okay, so I will have just make do with some very thin marshmallows, I guess. Thanks!

    • Gemma Stafford on May 7, 2018 at 10:53 pm

      Hi Jen,

      240 is so tough to get to because it takes so long to get there and if you go under you don’t get the same results. It sounds like to me if might have cooked for too long.

      That is a bummer. These can be tricky. Hopefully next time you have more success.

      Gemma 🙂

  27. Chris on March 11, 2018 at 11:54 am

    Hi, Gemma,
    I want to make this but I want to use it to make rice krispie squares. My 10 year old cannot have high fructose corn syrup but I am always looking for ways to make the same treats for him that his friends can have. Any suggestions?

    • Gemma Stafford on March 12, 2018 at 6:02 am

      Hi Chris,
      I think if you need to avoid fructose you will have an issue with this type of thing. Anything you use as a sub for the sugar will need to be able to caramelize, and this means that it must have sucrose or fructose!
      We used to have krispie squares for our parties when we were kids, made with chocolate, and a high cocoa solid chocolate will have little enough sugar.
      I hope this will help you,
      Gemma 🙂

      • Sara on April 20, 2018 at 11:01 am

        Gemma: I wanted to clarify that having issues with high fructose corn syrup does NOT equate to having sucrose or fructose issues. Also, if an individual is sensitive to sugars and other sweeteners (honey, etc.) then only 100% cocoa solid chocolate would have “little enough sugar” would be sufficient as a treat.

        Chris: I plan on attempting rice krispies treats with a xylitol sweetened homemade marshmallow. I have a friend’s whose daughter cannot tolerate the standard store bought sugar who recommends making the marshmallows and not letting them set up in the pan. Instead, make them up to that point then mix in your other ingredients for the rice krispies treats.

        • Gemma Stafford on April 21, 2018 at 4:08 am

          Hi Sara,
          Point taken!
          The issue with 100% cocoa solid chocolate is that it is hard to manage when it is being melted for a recipe, it depends on the brand, and the added ingredients.
          You make a good point, chocolate labels these days give us lots of useful information, it is worth checking these out, to understand just what is in there.
          In 72% cocoa solids bar, 28% can be sugar, and the balance of cocoa butter to cocoa solids can vary too, but in my experience this works well for baking, being less likely to seize when heated, and more palatable too. It is of course a choice, and an interesting subject.
          Thank you for your input,
          Gemma 🙂

    • Katherine Rabaut on October 4, 2018 at 8:59 am

      Just wondering g why you wouldn’t be able to put rice crispy cereal in after the whisking stage is done then spread in a greased 13×9 pan?

  28. Karlie on March 7, 2018 at 1:24 pm

    Hi Gemma! I’m going through all your videos and loving each and every one of them! I found you on Facebook and came over to look at all the recipes you have (wow! You have a ton!!)

    Just wanted to say I can’t wait to make this marshmallow recipe with my kids. Thank you so much! Also, it reminded me of Turkish Delight, which would be so fun to make with my kids also. Do you by any chance have any future plans to make Turkish Delight? We are reading The Chronicles of Narnia: Lion Witch and the Wardrobe and I think we will try our hand at Turkish Delight once we’re done.

    All my best,

    • Gemma Stafford on March 9, 2018 at 6:28 am

      Hi Karlie,
      Good reading! we loved those books as kids too!
      Yes, Turkish delight is on the list, for a long time! I really need to get to it.
      I do hope you and the kids enjoy making the marshmallow. This works best using the recipe without substitutions.
      Baking with kids is the most fun, a mindful activity, with a natural reward, and a skill for life! One day they will feed you too, so win win!
      Gemma 🙂

  29. #bakingweirdo on February 17, 2018 at 5:52 am

    Dear gemma,
    How to mix these marshmallows without using a mixer? I making music as a present for my moms birthday but I still live in my moms house and can’t make them elsewhere. please what do I do?

    • Gemma Stafford on February 17, 2018 at 9:00 am

      Hi there,
      Haha! I edited out that error, I hope I got it right. This is not impossible, but it will be tricky. You would need to pour this mix into a large bowl, and whisk with a baloon whisk, a lot of energy!
      A hand held electric mixer would work too.
      Good luck with this, and with your music,
      Gemma 🙂

  30. Kristi on February 12, 2018 at 10:45 pm

    Hi Gemma! I’m using agar agar powder for these and I combined it with the water like the recipe says to do. However after letting it sit for 10 minutes it never got firm. It’s still very watery and liquid. What should I do?

    • Gemma Stafford on February 13, 2018 at 10:27 pm

      Hi Kristi,

      I haven’t tried agar myself and I have heard mixed reviews form other bold bakers.
      Because I used gelatin I might get different results to you. Sorry if this wasn’t much help.


  31. Kenza on February 12, 2018 at 1:10 am

    Hello Emma
    First I LOVE YOU!
    I want to make your marshmallows recipe but I have 8 sheets of gelatin
    Would it work? How many should I use to replace the amount of the powdered one please?

    • Kenza on February 12, 2018 at 1:12 am

      Oh I am sorry I was so excited that I misspelled your name haha Gemma💗

    • Gemma Stafford on February 13, 2018 at 11:18 am

      Hi Kenza,
      Good to have you with us. Sheet gelatin is a nice thing to work with. Do follow the directions on your pack.
      One sheet of gelatin is equivalent to one teaspoon of powdered gelatin.
      Do try this recipe, it is a learning curve, you can try 1/2 batch to see how you like it first.
      Thank you for being in touch,
      Gemma 🙂

      • Kenza on February 13, 2018 at 4:26 pm

        Thank you Gemma 💗

  32. T on February 10, 2018 at 10:28 am

    Hey! Thank you so much for this recipe! My mom is allergic to corn syrup and we love this recipe. We have made it many times:)

  33. Elixabeth on January 25, 2018 at 3:18 pm

    Hi I love the idea that you can make home made marshmallows. I made these but every time I make them. The mixture keeps looking and smelling burnt. Don’t know why. What could it be?

    • Gemma Stafford on January 27, 2018 at 3:47 pm

      Hi Elizabeth,

      It sounds like the mix is being cooked for too long. Are you using a candy thermometer?
      it is really important you do so you get the temperature right.

      Let me know,

      • Elixabeth on January 28, 2018 at 11:12 am

        Yes it is a candy thermometer. I made two batches. The first batch ended up being kind of hard once set but the second batch ended up just right. Neither of them got to 240. I think it might be my thermometer. Do you use a gas or electric stove. I have a gas stove.

        • Gemma Stafford on January 28, 2018 at 3:56 pm

          I use gas Elixabeth because it is easy to control when cooking.

          I’m glad one ended up good. I have taken caramels off the stove before they reach the temp because I’m worried about burning. Sounds like you did the right thing.


  34. Lou on January 22, 2018 at 12:11 pm

    Are you able to put other flavour to this and colours

    • Gemma Stafford on January 22, 2018 at 7:28 pm

      sure feel free to add extracts to it and also a little food dye 🙂

  35. Dina on January 16, 2018 at 11:35 pm

    Hi gemma thank you very much for every thing . Iwant made marshmallow . But how can I use agar in this recipe

    • Gemma Stafford on January 17, 2018 at 2:07 am

      Hi Dina,
      Agar comes in many forms, and how it is used will depend on the form you can get.
      I suggest that you google a recipe specifically designed for agar agar, this will be best for you,
      Gemma 🙂

  36. Tushar sharma on December 28, 2017 at 10:45 pm

    Hi gemma thanks for reply and wonderful information. Gemma I want to know something about korean King dessert they used honey for making 16000 honey string but I am not understanding how does honey become so can I get honey that consistency. Please tell me gemma I really want to make king dessert. I will wait for your answer. I used two times in my home freezer but honey didn’t come in desire consistency.

    • Gemma Stafford on December 29, 2017 at 3:38 am

      Hi there,
      This is an interesting thing, Court Candy, a pulled honey, which is coated in cornflour.
      I think I would need to have been born making this! It is a very tricky thing, and there are a number of videos online to show what it is.
      I think it is not for me, very interesting, and if I go to Korea, I will certainly be checking it out.
      Thank you for being in touch,
      Gemma 🙂

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