Homemade Marshmallows Without Corn Syrup

Homemade marshmallows cut into soft cubes and dusted with powdered sugar on a tray, with a hand picking one up

Homemade Marshmallows Without Corn Syrup

Soft homemade marshmallows without corn syrup, made with simple ingredients for a light, fluffy texture. Perfect for hot chocolate, desserts, and sweet treats.

Recipe Developer-Estefania

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Prep Time 20

Cook Time 15

Total Time 35

Ingredients

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

Use a Candy Thermometer: I like to cook the syrup to exactly 240°F (115°C) so the marshmallows set with the right soft, fluffy texture.

Whip Until Stiff Peaks: Beat for 5–6 minutes until thick, glossy, and tripled in volume; I find this gives the marshmallows their light structure.

Work Quickly After Whipping: I like to pour the mixture into the dish right away because it starts to set fast.

Nutrition