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 granulated sugar, platinum-grade gelatin sheets, and vanilla. The mixture is cooked to 240°F (115°C), whipped until glossy, and set into 16 large squares.

Recipe Developer-Estefania

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Prep Time 20

Cook Time 15

Total Time 35

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.
Combine 300 g granulated sugar and 240 ml water in a medium saucepan. Cook over medium heat, stirring gently, until the sugar dissolves completely and the syrup looks clear.
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

Match the gelatin grade: Use 10 platinum-grade sheets. Another grade or sheet size may set differently.

Stop at the final temperature: Remove the saucepan from the heat when the gelatin mixture reaches 240°F (115°C) to avoid cooking it beyond the tested endpoint.

Handle the syrup carefully: The mixture is extremely hot at 240°F (115°C), so pour it steadily and avoid splashing.

Transfer without delay: Move the whipped mixture into the prepared dish immediately because it begins setting quickly.

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