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Hi Bold Bakers!
Most Homemade Marshmallow recipes contain corn syrup however it is not widely available. 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.
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.
Cut and store your Homemade Marshmallows in an air tight container for 6 weeks.
Try These Recipes!
Watch The Recipe Video!
Homemade Marshmallows (Corn Syrup Free)
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
- Dust a 9-inch square baking pan liberally with icing sugar.
- In a small bowl, mix together the gelatin in 1/2 cup cold water. Set aside for 10 minutes to set.
- Place the remaining 1/2 cup of water and sugar in a pot and stir to dissolve over medium heat.
- Add the gelatin and bring to a rolling boil, without stirring until it reaches 240°F.
- Carefully remove from the heat and pour into a bowl of an electric mixer.
- Stir in the salt and vanilla extract.
- 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.
- 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.
- Cool in the pan uncovered, until firm, minimum 3 hours. Lightly dust the top with sifted powdered sugar.
- 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!
Made twice, said to not stir but ended up making caramel. Such a waste of sugar.
This recipe is easy to follow, and delicious! Just so you know, Powdered Sugar/Icing sugar has corn in it (it is just white sugar with corn starch) so to avoid the corn for those that are allergic (me)…line your pan with Parchment paper and use coconut pan spray, unsweetened coconut, or Powdered Stevia. I have tried this recipe with all 3, and they are equally good.
can i use these to make rice crispies, which you used smaller rounded marshmellows?
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!
Hi Gemma how much agar agar would I need to use for this recepie ?? I love your cooking videos
I wrote a review a day ago, but I have one question I whipped it up for 15 minutes it was soft and fluffy could you use this to frost cakes or cupcakes???
Ma’am, can l make this without a candy thermometer? The recipe looks easy but l do not have a candy thermometer. Please help. How can l measure 240 f or the soft ball stage.????
Your marshmallow recipe looks very nice. I have a question Gemma. Can I use these marshmallows in your marshmallow fondant recipe by adding powdered sugar to their unset form. Will it be the same and taste the same?
where is the candy thermometer link
I highly suggest watching the video before making this recipe. The printed/written instructions say to dissolve sugar on *MEDIUM* heat but the video says low. My daughter used this recipe for her science project, she had to do three test/results, so we made this recipe three times and each time turned out bad. The second trail was a complete disaster as the sugar mixture scorched and turned brown – probably because we followed the printed recipe which states to dissolve the sugar in water over medium heat. Really wish we’d watched the video first 🙁