This marshmallow recipe without corn syrup turns granulated sugar, platinum-grade gelatin sheets, and vanilla into soft, fluffy homemade marshmallows. The mixture sets in one square pan and cuts into 16 pieces, making it easy to prepare ahead for hot chocolate, desserts, or snacking.
Why You'll Love This Homemade Marshmallow
- No corn syrup: Granulated sugar and water create the syrup base, so no corn syrup is needed.
- Soft, airy texture: Whipping the hot mixture for 5-6 minutes builds a thick, glossy foam that sets into fluffy squares.
- Clean vanilla flavor: A small amount of vanilla balances the sweetness without overpowering the marshmallows.
- Make-ahead friendly: Six hours at room temperature gives the slab enough time to set before cutting.
I first made marshmallows at home because I wanted something softer and fresher than packaged marshmallows. Homemade marshmallows have a lighter bite and cleaner sweetness, which makes them feel completely different. They fit naturally beside homemade caramels when I want contrasting soft and chewy textures. Honeycomb candy adds a crisp contrast, while these marshmallows stay airy and delicate. Their simple vanilla flavor keeps them versatile for hot chocolate, desserts, or snacking.
I keep the vanilla light, allowing the clean sweetness to remain the focus. The finished marshmallows feel soft and airy, while powdered sugar keeps each surface separate. Cooking the gelatin mixture to 240°F (115°C) gives it structure before whipping builds volume. Whipping for 5-6 minutes transforms the hot syrup into a thick, glossy mixture. The result is lighter than my 3 ingredient chocolate fudge, so the candies offer different textures.
Key Ingredients in Homemade Marshmallow
These ingredients control the flavor, structure, and finish of the marshmallows.
- Granulated sugar and water: I dissolve them together to create the clear syrup that forms the candy base.
- Platinum-grade gelatin sheets: The 0.57 oz (16.25 g) total gives me the soft, stable texture used for this recipe.
- Vanilla extract: A teaspoon is all I add to round out the sweetness without masking the clean flavor.
- Vegetable oil and powdered sugar: I grease the pan with oil, while powdered sugar keeps the finished pieces separate.
How to Make Homemade Marshmallows
Follow these four stages for soft homemade marshmallows that cut cleanly. You can find the complete printable recipe with measurements below.
1. Make the sugar syrup: Heat sugar and water in a saucepan until dissolved, then boil without stirring until it almost reaches 240°F (115°C).
2. Add the gelatin: Squeeze out water from soaked gelatin sheets in cold water, then stir them into the hot syrup until dissolved. Continue cooking until the mixture reaches 240°F (115°C), then remove it from the heat.
3. Whip and flavor: Carefully pour the hot mixture into a large bowl. Beat on high for 5-6 minutes, until thick, glossy, tripled in volume, and able to hold stiff peaks. Mix in the vanilla.
4. Set, cut, and coat: Spread the mixture in the prepared dish and leave it uncovered at room temperature for at least 6 hours. Dust with powdered sugar, cut into 16 squares, and coat every side.
Tips for Soft, Fluffy Marshmallows Every Time
- Set up the equipment first: Have the lined pan, hand mixer, candy thermometer, and spatula ready before heating the syrup.
- Use the tested gelatin: Keep the platinum-grade sheets at 0.57 oz (16.25 g) total.
- Divide the powdered sugar: Reserve enough for the slab, cutting surface, and exposed sides so the pieces do not stick.
- Keep each cut clean: Wipe the knife between cuts and dust it lightly with powdered sugar if the blade begins sticking.
Storage
I store these marshmallows in an airtight container at room temperature for up to 1 week. I keep them lightly coated with powdered sugar so they do not stick together. I avoid refrigerating them because the cold can make their texture firm and slightly rubbery. rubbery.
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Recipe
Homemade Marshmallows Without Corn Syrup
Ingredients
- 2 tablespoons vegetable oil - for greasing
- 300 g granulated sugar
- 240 ml water
- 10 platinum-grade gelatin sheets - 0.57 oz / 16.25 g total
- Cold water - as needed for soaking the gelatin
- 1 teaspoon vanilla extract
- 70 g powdered sugar - divided, for dusting and coating
Instructions
- Grease an 8-inch (20 × 20 cm) square baking dish with 2 tablespoons vegetable oil , then line it with parchment paper, leaving enough overhang to lift out the marshmallow slab.
- While the syrup cooks, place 10 platinum-grade gelatin sheets in a bowl of cold water. Soak for about 5 minutes, until soft and pliable, then lift them out and squeeze away the excess water.
- Add the softened gelatin before the syrup reaches 115 °C and stir until dissolved. Continue cooking until the mixture reaches 115 °C on a candy thermometer, then remove it from the heat.
- Carefully pour the hot mixture into a large mixing bowl. Beat with a hand mixer on high speed for 5-6 minutes, until very thick, glossy, tripled in volume, and able to hold stiff peaks.
- Add 1 teaspoon vanilla extract and mix briefly, just until combined.
- Immediately pour the homemade marshmallow mixture into the prepared dish and smooth the surface. Leave it uncovered at room temperature for at least 6 hours, or overnight, until firm.
- Dust the surface with some of the 70 g powdered sugar. Lift out the slab, place it on a cutting board dusted with more powdered sugar, and cut it into 16 pieces. Coat every side with the remaining powdered sugar before serving.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Sandra says
These homemade marshmallows are an absolute game-changer! Looks like once I try them, I'll never go back to store-bought.