Making homemade marshmallows without corn syrup feels almost magical. Watching a few basic ingredients transform into soft, fluffy pillows of sweetness is so rewarding, and much easier than you'd expect.
This is the kind of homemade marshmallow recipe I keep coming back to, especially when I want something special for hot chocolate or s'mores. They're light, sweet, and far more flavorful than anything from a bag. I love knowing exactly what goes into them, just sugar, gelatin, vanilla, and a dusting of icing sugar.
What makes this version so inviting is that it's truly approachable. Many recipes call for corn syrup, but this recipe uses gelatin instead. With a little patience for the syrup stage and some whipping, you'll end up with the best homemade marshmallows without any corn syrup, soft, airy, and ready to cut into squares.
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⭐Why You'll Love My Recipe
- No Artificial Additives: By making your own marshmallows at home, you can avoid the artificial additives, corn syrup and preservatives often found in commercial marshmallow products, making them a healthier option for you and your family.
- Better Than Store-Bought: Homemade marshmallows have a fresher taste and softer texture compared to store-bought ones. Plus, you can control the ingredients, ensuring a higher quality and potentially healthier treat.
🧾Homemade Marshmallow Ingredients
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: The simple base that transforms into a glossy syrup and sets the marshmallows perfectly.
- Gelatine Sheets: I like using sheets because they dissolve smoothly and give that classic bouncy texture.
- Vanilla Extract: Just a teaspoon brings all the flavor together, giving the marshmallows a cozy sweetness.
- Icing Sugar: I always dust generously, it keeps them from sticking and adds a soft finish to every piece.
👩🏻🍳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. Heat sugar and water in a saucepan until dissolved, then boil without stirring until it reaches 115°C (240°F).
2. Squeeze out water from soaked gelatin sheets in cold water, then stir them into the hot syrup until dissolved.
3. Beat the mixture with a hand mixer until thick and fluffy, then stir in vanilla and spread into a parchment-lined dish.
4. Let set for at least 6 hours or overnight, then cut into squares and coat with icing sugar to prevent sticking.
💭My Tips for Recipe Success
Avoid Graininess: I've learned not to stir once the syrup starts boiling, it keeps the sugar from crystallizing and gives the marshmallows a smoother texture.
Whip Immediately: As soon as the syrup hits the bowl, I start mixing right away. If I wait even a little too long, it begins setting before it gets fluffy.
Storage Tip: I keep mine in an airtight container on the counter for up to a week. Whenever I've tried refrigerating them, they turn sticky, so room temperature is best.
🍬More Candy Recipes!
If you like this Homemade Marshmallows, then check out the following candy recipes:
🍰More Dessert Recipes!
Here are more of my favorite dessert recipes! Try these:
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Recipe
Homemade Marshmallows (Corn Syrup Free)
Ingredients
- 2 tablespoon Vegetable Oil
- 300 g Sugar
- 240 ml Water
- 10 sheets Gelatine
- Water
- 1 teaspoon Vanilla Extract
- 70 g Icing Sugar
Instructions
- Grease an 8x8-inch square baking dish with vegetable oil, then line it with parchment paper so the marshmallow will lift out easily later.
- In a medium saucepan, combine the sugar and 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 the 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 the 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 icing sugar. Turn the marshmallow slab out onto a cutting board generously dusted with icing sugar, then sprinkle more over the surface.
- Cut into squares with a sharp knife, tossing each piece in icing 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.