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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.

4.8 from 10 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 jerryjamesstone.com
Ingredients
  • 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
Instructions
  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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165 Comments

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  1. 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,
      Gemma.

  2. 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 🙂

  3. 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.

      Best,
      Gemma.

  4. 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,
      Gemma.

  5. 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 🙂

  6. 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 🙂

  7. 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?

      Gemma.

  8. 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,
      Gemma.

      • 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! 🙂

  9. 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 🙂

  10. 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 🙂

  11. 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,
    Karlie

    • 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 🙂

  12. #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 🙂

  13. 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.

      Gemma.

  14. 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 💗

  15. 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:)

  16. 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,
      Gemma.

      • 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.

          Gemma.

  17. 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 🙂

  18. 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 🙂

  19. 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 hard.how 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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