Homemade Marshmallows (No Corn Syrup)
photo by gina917
- Ready In:
12 marshmallow squares
- Dust an 8- or 9-inch square pan with powdered sugar. Set aside.
- In a small bowl, soak gelatin in 8 tbsp cold water. Set aside.
- Combine granulated sugar and 1/2 cup of water in a large heavy saucepan.
- Cook and stir over medium heat until dissolved.
- Add gelatin and bring to a boil.
- Remove from heat. Pour into a large mixing bowl and let stand until partially cool.
- Add salt and vanilla extract.
- Beat with an electric mixer until soft and double in volume. About 10-15 minutes.
- Pour into prepared pan to about 1/2 inch thick.
- Set to cool until it will not stick to your finger.
- Cut into 1.5 inch pieces and roll in powdered sugar.
- Variation: toasted coconut can be substituted for powdered sugar.
- Variation: other flavorings can be substituted for vanilla extract.
Questions & Replies
Incredible recipe! I've always been intrigued by the thought of making homemade marshmallows, but was too intimidated to try. So, when a pregnant friend said the same thing (and she presumably also had an intense craving for them), I found this recipe and decided to give it a try. I was SO thrilled to finally find a marshmallow recipe that didn't call for corn syrup or candy thermometers, and this one was BEYOND EASY. Even my toddler helped make them, and let me say, they turned out absolutely perfect! I rolled half of them in plain powdered sugar, and the other half in a mixture of sugar and cocoa powder. Thank you, thank you, thank you!
I remember making marshmallows as a teen and wanted to recreate them without the corn syrup. I looked at many recipes but corn syrup is the sweetener used in most recipes. Then I found recipes using sugar but cooking to softball stage. I decided to use my kitchen as a test kitchen!! I tried both recipes and had friends test them. If you like Lucky Charms or divinity cook your marshmallows to softball stage. These marshmallows turn out light and fluffy without the fuss and so much better. It’s a no brainer. This recipe wins hands down. I love them in my rich hot chocolate so much that I’ve made 12 recipes for gifts to go with my hot fudge sauce!! Yum ! You will not be disappointed.
I ended up boiling the mixture for about 3 minutes. The marshmallows came out nice. They're softer than store bought marshmallows but that could be because they're nice and fresh. I coated mine with toasted coconut. I whipped the cooled mixture on high with my handheld mixer for about 10 minutes. I got about 30 large marshmallows from an 8x8 pan. They're very easy to make. I'll definitely make them again!! Yummy!
Dear Lord these are FABULOUS! I have been craving home made marshmallows for such a long time, but have been too intimidated to attempt my own. This recipe is fool proof, seriously. You can't mess this up. No candy thermometer, no technical mumbo jumbo - and the best part? No HFCS! I'm going to attempt my next batch with maple sugar instead of granulated sugar. I love the idea of maple marshmallows. I will definitely be making my own this holiday season for family and friends! Thank you so much!
RECIPE SUBMITTED BY
I'm a work at home mom (all moms work at home!) with a daughter (born in '04) who is on the Feingold Program for food sensitivities and a son (born in '06). I'm married to a sweetheart who loves to cook as much as I do! I also love my blog (where I post Feingold-friendly recipes and lots of natural family living topics)