Marshmallow Recipe without Corn Syrup
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.
Equipment
- 9x13" 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 9x13" baking dish (or 9x9" 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 INFO: The nutrition info listed below is for 1 marshmallow, assuming you cut them into 48 squares.
Nutrition
Calories: 38kcal | Carbohydrates: 9g | Protein: 0.4g | Fat: 0.03g | Sodium: 13mg | Potassium: 1mg | Fiber: 0.01g | Sugar: 9g | Calcium: 0.5mg | Iron: 0.01mg