Making marshmallows at home sounds complicated, but once you see how it comes together, it's surprisingly simple. This version skips corn syrup and still gives you that soft, fluffy texture that makes marshmallows so satisfying.
Why You'll Love It
- No corn syrup, just simple pantry ingredients
- Soft, fluffy texture that holds its shape
- Clean, lightly sweet flavor
- Works well for hot chocolate, desserts, or snacking
I first started making marshmallows at home because I wanted something softer and fresher than the packaged ones. The store-bought kind works, but homemade marshmallows have a lighter bite and a cleaner sweetness that makes them feel completely different. They also fit beautifully with other homemade candy recipes, especially homemade caramels and honeycomb candy.
This version keeps the process simple: sugar syrup, softened gelatin, and enough whipping to build that thick, glossy texture. I like that the recipe feels old-fashioned in the best way, no corn syrup, no complicated extras, just a few careful steps that turn into soft squares you can cut and dust with icing sugar. For a richer sweet table, I'd serve them next to 3 ingredient chocolate fudge or chocolate biscuit cake.
Key Ingredients in Homemade Marshmallow
You'll find the exact measurements in the recipe card, but here's a closer look at a few of the ingredients and why I use them.
- Sugar & Water: I use granulated sugar and water to create the syrup that forms the base of the marshmallows.
- Gelatin Sheets: Gelatin sheets dissolve smoothly; I find they give the marshmallows a soft, even texture.
- Vanilla Extract: I add vanilla extract for a simple, balanced flavor that keeps the marshmallows from tasting flat.
- Vegetable Oil & Powdered Sugar: Vegetable oil helps prepare the dish, and powdered sugar, I find, makes cutting and coating much easier.
How to Make Homemade Marshmallows
You can find the complete printable recipe with measurements below, but for now, here's a quick overview of how it goes:
1. Make the Sugar Syrup: Heat sugar and water in a saucepan until dissolved, then boil without stirring until it 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.
3. Whip and Flavor: Beat the mixture with a hand mixer until thick and fluffy, then stir in vanilla and spread into a parchment-lined dish.
4. Set and Cut: Let set for at least 6 hours or overnight, then cut into squares and coat with powdered sugar to prevent sticking.
Tips for Soft, Fluffy Marshmallows Every Time
Let the Syrup Settle Slightly: I like to give the syrup a few seconds after removing it from the heat before adding the gelatin so it blends more smoothly without splashing.
Use a Lightly Oiled Spatula: I find that lightly greasing the spatula makes it much easier to spread the marshmallow mixture evenly without pulling it.
Cut with a Clean Blade Each Time: I like to wipe the knife between cuts because it keeps the edges neat and prevents the marshmallows from sticking together.
Storage
Store the marshmallows in an airtight container at room temperature for up to 1 week. I like to keep them lightly coated in powdered sugar so they don't stick together. Avoid refrigerating them, as this can make the texture firm and slightly rubbery.
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Recipe
Homemade Marshmallows Without Corn Syrup
Ingredients
- 2 tablespoon vegetable oil
- 300 g granulated sugar
- 240 ml water
- 10 sheets gelatine
- water
- 1 teaspoon vanilla extract
- 70 g powdered sugar
Instructions
- Grease an 8x8-inch square baking dish with 2 tablespoons vegetable oil, then line it with parchment paper so the marshmallow will lift out easily later.
- In a medium saucepan, combine 1½ cups (300 g) granulated sugar and 1 cup (240 ml) water. Set over medium heat and stir gently until the sugar has completely dissolved and the mixture looks clear.
- Bring the syrup to a boil and continue cooking without stirring until it reaches 240 °F (115 °C) on a candy thermometer.
- While the syrup cooks, place 10 gelatin sheets in a bowl of cold water and let them soak for about 5 minutes until soft and pliable. Remove the softened sheets and squeeze out the excess water.
- Add the softened gelatin to the saucepan with the hot sugar syrup, stirring until the gelatin fully dissolves. Let the mixture cook for 5 more minutes before removing from the heat.
- Pour the hot gelatin mixture into a large mixing bowl. Using a hand mixer, beat on high speed for 5-6 minutes until the mixture becomes very thick, glossy, and holds stiff peaks.
- Stir in 1 teaspoon vanilla extract until just combined.
- Quickly pour the marshmallow mixture into the prepared dish, smoothing the top with a spatula. Leave it to set uncovered at room temperature for at least 6 hours, or overnight, until firm.
- Once set, dust the top with ½ cup (70 g) powdered sugar. Turn the marshmallow slab out onto a cutting board generously dusted with powdered sugar, then sprinkle more over the surface.
- Cut into squares with a sharp knife, tossing each piece in powdered sugar to prevent sticking. Arrange on a plate and serve.
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.