4 Ingredient Corn Syrup Free Homemade Marshmallows Recipe

I use this homemade marshmallows recipe every year as a treat for my children. We love using them in hot cocoa bombs and inside smores! If you’ve ever had homemade marshmallows, you know they taste so much better than what you can find in the store!

This recipe doesn’t require any corn syrup and I’ve also added an option here to use a vegan alternative to gelatin!

Here’s how to make them:

What you’ll need:

2½tbsp gelatin

½cup cold water

For the syrup:

½cup of water

2 cup of sugar

For dusting:

1/4 cup powdered sugar

1/4 cup cornstarch

Line Your baking sheet so the marshmallows don’t stick

You want to prep your pan before getting started on the marshmallows so that it is ready to be poured into. Line a 9×9 inch or 8×8 inch pan with aluminum foil and lightly oil it using your fingers or a paper towel. Or you can use non-stick cooking spray. Set aside for later.

square pan lined with foil

Soak your gelatin

In the bowl of an stand mixer fitted with a whisk attachment, sprinkle gelatin over 1/2 cup of cold water. Soak for about 10 minutes.

Gelatin is mixed with cold water to let it bloom or hydrate.

If you would like a vegan substitute for gelatin you can use Agar Agar:

Combine your sugar and water in a saucepan

Combine the sugar and half a cup of water in a small saucepan, whisking only until the sugar is dissolved. Bring the mixture to a boil and keep boiling until it reaches 240 degrees Fahrenheit. (116C)

Here’s a candy thermometer if you don’t already have one:

Related: Tips for Making the Best Turkey

Add the boiling syrup to your mixer

Carefully pour the boiling syrup into the soaked gelatin and turn on the mixer, using the whisk attachment, starting on low and moving up to high speed. Beat for between 5-7 minutes, or until fluffy and warm.

Transfer into your prepared dish

Make sure to grease a silicone scraper with a neutral oil and transfer marshmallow mixture into the prepared pan. Use your spatula to press marshmallows into the pan evenly. Dust the powdered sugar and cornstarch mixture on top. Let the mixture sit for a few hours, or overnight until cooled and firmly set.

Cut your marshmallows

Sprinkle a cutting surface very generously with the dusting mixture. Remove marshmallow from the pan and lay on top of the sugar. Dust the top generously with this mixture as well.

Use a large, oiled and sharp knife to cut into squares. Separate pieces and toss to coat all the surfaces with the starch and sugar.

Store in an airtight container.

Marshmallows

Homemade Marshmallow Recipe

Yield: about 60 marshmallows
Cook Time: 25 minutes
Additional Time: 3 hours
Total Time: 25 minutes

These fluffy marshmallows are amazing!

Ingredients

  • 2 1/2 tablespoons gelatin
  • 1/c cup cold water

For the Syrup:

  • 1/2 cup of water
  • 2 cups of sugar

For Dusting:

  • 1/4 cup powdered sugar
  • 1/4 cup corn starch

Instructions

    1. Line 9 x 9-inch or 8 x 8-inch pan with aluminum foil and lightly oil it using your fingers or
      non-stick cooking spray. Set aside.
    2. In the bowl of an electric mixer, sprinkle gelatin over 1/2 cup cold water. Soak for about 10
      minutes.
    3. Meanwhile, combine sugar and 1/2 cup water in a small saucepan, whisking only until the
      sugar is dissolved. Bring the mixture to boil and keep boiling it until it reaches 240 F. (116C)
    4. Carefully pour the boiling syrup into soaked gelatin and turn on the mixer, using the whisk
      attachment, starting on low and moving up to high speed. Beat for between 5-7 minutes, or
      until fluffy and warm.
    5. Grease a silicone scraper with neutral oil and transfer marshmallow into the prepared pan.
      Use your spatula to press the marshmallow into the pan evenly. Dust the powder sugar and
      corn starch mixture on top. Let the mixture sit for a few hours, or overnight, until cooled and
      firmly set.
    6. Sprinkle a cutting surface very generously with the dusting mix. Remove marshmallow from pan
      and lay on top of the sugar. Dust the top generously with this mixture as well.
    7. Use a large, oiled, and sharp knife to cut into squares. Separate pieces and toss to coat all
      surfaces with starch and sugar.
    8. Store in an airtight container.

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Nutrition Information:
Yield: 30 Serving Size: 2
Amount Per Serving: Calories: 61Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 2mgCarbohydrates: 15gFiber: 0gSugar: 14gProtein: 1g

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