This Homemade Marshmallow Recipe without Corn Syrup yields perfectly light, fluffy and chewy marshmallows. Made with only a handful of simple ingredients, including cane sugar instead of corn syrup, they taste way better than store-bought! Add these pillowy marshmallows to your s’mores, hot cocoa & everything in between.
When I set out to develop a delicious DIY hot cocoa mix recipe, it only felt right to pair it alongside some homemade marshmallows! But since I don’t keep corn syrup on hand and try to avoid it when possible, I knew that I wanted to craft a marshmallow recipe without corn syrup. And here we are! The results were amazing. Just as chewy, stretchy and sweet as traditional marshmallows, but even better and more satisfying when made at home!
You only need a few simple ingredients for homemade marshmallows and the process is way easier than you might think. Although it requires a little bit of patience, I promise they’re worth the wait! And once you successfully make this marshmallow recipe once, you’ll truly be able to do it in your sleep. Personally, I can’t wait to experiment and make tons of different marshmallow flavor variations in the future!
My husband was completely in awe by this marshmallow recipe without corn syrup…he was like “I didn’t even realize it was possible to make homemade marshmallows” LOL. If your friends and family are anything like him, they’ll be equally as impressed and grateful for a gift of homemade marshmallows paired alongside some DIY hot cocoa mix! The perfect last-minute holiday gift in my opinion 🙂 Cheers!
Why You’ll Love this Marshmallow Recipe without Corn Syrup
- They are easy to make with a handful of simple ingredients.
- These marshmallows are sweetened with cane sugar instead of corn syrup.
- They make the perfect gift when paired with DIY hot cocoa mix!
- Homemade marshmallows keep well for at least 2 weeks.
- They taste so much better than store-bought!
- They are perfectly chewy, stretchy and sweet.
What You Need to Make this Homemade Marshmallow Recipe Without Corn Syrup
- Gelatin: This is a crucial ingredient in homemade marshmallows as it helps to thicken them and provide that stretchy, gooey texture. I like this grass-fed collagen powder from Vital Proteins. I have NOT tried a vegan substitute.
- Water: 1 cup total, half of which will go with the gelatin, and the other half will go with the sugar mixture.
- Cane Sugar: Rather than using corn syrup, we are making these marshmallows with cane sugar.
- Vanilla Extract: Don’t be shy with this…the marshmallows are a blank canvas and the vanilla really adds most of the flavor! If you want to make other varieties, try different extracts like peppermint, almond, cake batter, etc.
- Kosher Salt: Just a pinch.
- Powdered Sugar: This is simply for coating the marshmallows to prevent them from being too sticky.
- Arrowroot Starch: Or you can use cornstarch. This gets mixed with the powdered sugar to coat the marshmallows in.
How To Make Marshmallow Recipe without Corn Syrup
Prepare Baking Dish:
First, mix together powdered sugar and arrowroot starch in a small bowl. Then, grease a 9×13″ baking dish with a bit of butter, spray or avocado oil. Sprinkle the powdered sugar mixture evenly over the greased pan. Set aside.
Bloom Gelatin:
Then, add ½ cup of cold water and gelatin to a large bowl or the bowl of your stand mixer if you have one. Stir to combine. Let it sit and “bloom” for at least 10 minutes.
Boil Sugar Mixture:
Meanwhile, add the remaining ½ cup of water along with the cane sugar and salt to a small-medium pot. Bring it to medium heat, stirring constantly with a silicone spatula for the first 2 minutes of cook time. Then, let it cook, undisturbed until it reaches 240F, approximately 9-10 minutes. Remove pot from the heat.
Beat until Fluffy:
Using your hand or stand mixer with the whisk attachment, start beating the bloomed gelatin mixture on low to break it apart. Then, slowly pour in the hot sugar mixture. Once it’s all in the bowl, begin to gradually increase the speed of the mixer until it’s on high. Continue beating it on high speed for about 6-10 minutes, or until the mixture has tripled in size, turned white and resembles marshmallow fluff. In the last minute, add the vanilla extract.
Pour into Prepared Baking Dish:
Quickly pour the marshmallow mixture into the prepared baking dish and flatten/level it out with a offset spatula or butter knife. Sprinkle more of the powdered sugar mixture evenly over the top.
Rest, Cut & Enjoy:
Allow the marshmallows to rest at room temperature, uncovered, for at least 6 hours. Once ready, carefully transfer it to a cutting board and cut into 48 squares. Optionally, toss them in the remaining powdered sugar mixture so that they’re less sticky. Enjoy!
What is Gelatin? Are There any Substitutes?
Gelatin is a protein made from animal collagen. It comes in powdered form and then needs to be “bloomed” in water first before using in different applications, like homemade marshmallows! It’s primary purpose is thickening, and also provides the chewy, stretchy texture that we all know and love in marshmallows.
I personally like this one from Vital Proteins because it’s pasture-raised and grass-fed, but any brand will work. Use what you have! Unfortunately gelatin is NOT vegetarian/vegan friendly and I have not tried any substitutes.
Tips & Tricks for this Homemade Marshmallow Recipe:
Homemade marshmallows may seem intimidating but I promise that they are easier than they look! And they taste wayyy better than store-bought.
- Use a candy thermometer or meat thermometer: This will take the stress out of wondering whether your sugar mixture is ready or not. You want it to get up to 240F before taking it off the heat.
- Mix the sugar mixture only at the beginning: You just need to stir it for the first minute or two until the sugar has mostly dissolved. Then, stop stirring and let it come up to temp.
- Expect the last 20 degrees to take longer: When you’re boiling your sugar mixture, you’ll notice that at first it heats up really fast, but then it takes much longer to get from 220-240F. Don’t stress, just be patient!
- Use a stand mixer to save your arm: If you’re lucky enough to own a stand mixer definitely use it! It will expedite the process a little and save your arm a workout.
- Work quickly when spreading it out in the pan: The marshmallow mixture will firm up if you don’t move quickly.
- Toss in extra powdered sugar after cutting: After cutting the marshmallows into squares they will be a little sticky, so it’s good to toss them in the remaining powdered sugar/arrowroot starch mixture.
Ways to use Homemade Marshmallows:
This homemade marshmallow recipe without corn syrup has so many different uses beyond just snacking! Here are a few ideas:
- Make S’mores: Homemade marshmallows taste even better than store-bought and they melt super well, making them the perfect addition to your campfire s’more.
- Top your Hot Cocoa: Use my DIY hot cocoa mix recipe and finish it off with a homemade marshmallow for the perfect cozy winter drink!
- Make a Batch of Rice Krispie Treats: This is one of my favorite ways to use up marshmallows!
How Should I Store Homemade Marshmallows and How Long do they Last?
Homemade marshmallows should be stored in an airtight container at room temperature for up to 2 weeks. As mentioned in the recipe card below, I recommend tossing them in more of the powdered sugar/arrowroot starch mixture to prevent them from sticking to each other.
Find the full recipe below. As always, please let me know if you tried it by commenting below or tagging me on Instagram, @munchinwithmaddie_.
Looking for More Dessert Recipes?
- Gingerbread Scones (Vegan & Gluten Free)
- Easy Hot Chocolate Pie
- Gluten Free Pumpkin Muffins (High Protein)
- Paleo Brownies with Sweet Potato and Tahini
- Gluten Free Monster Cookies
Marshmallow Recipe without Corn Syrup
Equipment
- 9×13" baking dish
- small bowl
- spoon
- fine mesh strainer optional
- small pot
- silicone spatula
- candy thermometer or meat thermometer optional
- hand or stand mixer with whisk attachment
- Sharp knife
Ingredients
- 3 tbsp gelatin (30g)
- 1 cup cold water divided (240g)
- 2 cups cane sugar (400g)
- ¼ tsp kosher salt
- 2 tsp vanilla extract
For Coating:
- ¼ cup powdered sugar (30g)
- 2 tbsp arrowroot starch or cornstarch (18g)
Instructions
- First, mix together powdered sugar and arrowroot starch in a small bowl. Then, grease a 9×13" baking dish (or 9×9" if you prefer thicker marshmallows) with a bit of butter, spray or avocado oil. Sprinkle some of the powdered sugar mixture evenly over the greased pan (save the rest for later). Set aside.¼ cup powdered sugar, 2 tbsp arrowroot starch
- Then, add ½ cup of cold water and gelatin to a large bowl or the bowl of your stand mixer if you have one. Stir to combine. Let it sit and "bloom" for at least 10 minutes.1 cup cold water, 3 tbsp gelatin
- Meanwhile, add the remaining ½ cup of water along with the cane sugar and salt to a small pot. Bring it to medium heat, stirring constantly with a silicone spatula for the first 2 minutes of cook time. Then, let it cook, undisturbed until it reaches 240F, about 9-10 minutes. Remove pot from the heat.1 cup cold water, 2 cups cane sugar, ¼ tsp kosher salt
- Using your hand or stand mixer with the whisk attachment, start beating the bloomed gelatin mixture on low to break it apart. Then, slowly pour in the hot sugar mixture. Once it's all in the bowl, begin to gradually increase the speed of the mixer until it's on high. Continue beating it on high speed for about 6-10 minutes, or until the mixture has tripled in size, turned white and resembles marshmallow fluff. The process may be quicker if you're using a stand mixer instead of a hand mixer. In the last minute, add the vanilla extract.2 tsp vanilla extract
- Quickly pour the marshmallow mixture into the prepared baking dish and flatten/level it out with a offset spatula or butter knife. Sprinkle more of the powdered sugar mixture evenly over the top.
- Allow the marshmallows to rest at room temperature, uncovered, for at least 6 hours. Once ready, carefully transfer it to a cutting board and cut into 48 squares. Optionally, toss them in the remaining powdered sugar mixture so that they're less sticky. Enjoy these with my homemade hot cocoa mix!
Notes
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @munchinwithmaddie_ on Instagram and/or hashtag it #munchinwithmaddie.