Homemade Marshmallows (No Corn Syrup)

"I don't remember where I came across this recipe. I'm collecting corn syrup-free recipes (my daughter can't tolerate it) and this is one of the first marshmallow recipes I found."
photo by gina917 photo by gina917
photo by gina917
photo by Sherill P. photo by Sherill P.
photo by Melinda L. photo by Melinda L.
photo by gina917 photo by gina917
photo by gina917 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

  1. If I am making these to use for Rice Krispies treats, do I cool them completely and then melt them again, or can I mix the cereal in before it cools?
  2. Would these work for S'mores?
  3. Hello - I was wondering instead of putting in a pan to cool could you add rice krispies to it at that point and make rice krispie treats?
  4. Do I just bring it to a boil after adding the gelatin or do I boil until the soft ball stage?
  5. Do I need to refrigerate it to set? How many hours will it set?


  1. 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!
  2. 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.
  3. 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!
  4. THis delightful recipe was easy to make and the marshmallows came out perfect! I made mini marshmallows, put them in cellophane gift bags and gave them along with a big jar on Penzeys Hot Chocolate mix! I would make them again and again.
  5. This was my first time making marshmallows. I made them out of neccesity, Blizzard outside and no marshmallows in the house to make Cherry Mash Bars. But I didn't have enough corn syrup to make the typical marshmallow recipe either! These turned out great! Thank you!


  1. I swapped out the icing sugar (in 3/4 of the batch) for arrowroot powder, which even my sweet tooth family members preferred. The other 1/4 I covered with raw cacao powder.
  2. 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!
  3. Made sure it was quite cool before mixing and mixed on high with my Kitchenaid mixer for only 10 minutes. Covered with wax paper and put in freezer for a bit as someone suggested. I'm using it for recipes and to put in hot cocoa, so if it just stays scoopable, that's fine with me!
  4. Used sucant and raw sugar instead of white sugar and, this time, I tried tossing in cocoa powder, as another reviewer mentioned.
  5. Potato starch and granulated sugar in place of powdered sugar which is mostly cornstarch. Run through a blender and your good to go. Use equal parts potato starch and equal parts sugar.


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)
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