Bold Baking Basics, Homemade Ingredients

Homemade Marshmallows Recipe: Corn Syrup Free

4.39 from 59 votes
Use this Homemade Marshmallows recipe to make soft, fluffy marshmallows without corn syrup a nd for many of my baking recipes!
Easy Homemade Marshmallow recipe AND No Corn Syrup required!

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.

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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.

Watch The Recipe Video!

Homemade Marshmallows (Corn Syrup Free)

4.39 from 59 votes
Use this Homemade Marshmallows recipe to make soft, fluffy marshmallows without corn syrup a nd for many of my baking recipes!
Author: adapted from jerryjamesstone.com
Servings: 30 marshmallows
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Use this Homemade Marshmallows recipe to make soft, fluffy marshmallows without corn syrup a nd for many of my baking recipes!
Author: adapted from jerryjamesstone.com
Servings: 30 marshmallows

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!

 

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Comments & Reviews

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Erin Clark
Guest
Erin Clark
1 year ago

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!

Joshitha
Guest
Joshitha
1 day ago

Hi Gemma!
I know this is not about your recipe for marshmallows but I’m actually looking to make an Italian meringue which needs a candy thermometer but I don’t want to buy one that isn’t good. I was hoping to get a recommendation for a good candy thermometer?
Thank you for all your recipes though! I’ve tried a lot of them and they have never failed me! 🙂

Align
Member
Align
1 month ago

Hi. I made this recipe once, about two years ago, and it turned out good. But right now, I’m in a rural part of my country, and don’t have gelatin available. I have something called “China grass”. Will that be an apt alternative for the gelatin? I really want to serve hot chocolate with marshmallows for my husband for Christmas 😅

Member
4 months ago

First of all, congrats on your book. Fabulous
Re gelatine……. If using leaves and not powder, how many leaves please

swapna
Guest
4 months ago

can i use these to make rice crispies, which you used smaller rounded marshmellows?

Dipali
Guest
Dipali
7 months ago

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

Sabinarose Q. Adecir
Guest

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

Dipanshu Gakhar
Guest
Dipanshu Gakhar
7 months ago

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!

pan6handle
Member
pan6handle
8 months ago

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.

Erin
Guest
Erin
9 months ago

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

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Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for a FREE profile and join millions of other Bold Bakers in the community for new dessert recipes, baking techniques, and more every week!

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