Homemade Marshmallows (No Corn Syrup)
by sourdoughjesha on August 13, 2023
Unbelievably delicious, homemade marshmallows are like biting into a vanilla bean cloud! These marshmallows are perfectly soft and made with simple ingredients like grass-fed gelatin and organic cane sugar. No corn syrup required! They’re perfect for s’mores, my fluffer nutter cookies, or summer snacking! Can’t wait for you to try! xx
Homemade Marshmallows (No Corn Syrup)
Unbelievably delicious, homemade marshmallows are like biting into a vanilla bean cloud! These marshmallows are perfectly soft and made with simple ingredients like grass-fed gelatin and organic cane sugar. No corn syrup required! They’re perfect for s’mores, my fluffer nutter cookies, or summer snacking! Can’t wait for you to try!
Nutrition of Homemade Marshmallows
These nourishing homemade marshmallows are sweetened with organic cane sugar and made with grass-fed gelatin! Here is the nutrition label for one marshmallow.
| Servings Per Recipe | 25 Marshmallows |
| Calories | 51 |
| Total Fat | 0g |
| Saturated Fat | 0g |
| Trans Fat | 0g |
| Cholesterol | 0mg |
| Sodium | 22mg |
| Total Carbohydrate | 13g |
| Dietary Fiber | 0g |
| Total Sugars | 13g |
| Protein | 1g |
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If you love this recipe, try one of these next:
Churro Sourdough Cookie Ice Cream Sandwich
Snickerdoodle Sourdough Cookie Ice Cream Sandwich
Homemade Marshmallows (No Corn Syrup)
Ingredients
Ingredients:
- 30 g Gelatin Powder I used grass-fed
- 240 g Cold Water
- 405 g Organic Cane Sugar
- ¼ TSP Sea Salt
- 2 TSP Vanilla Extract
- ¼ Cup Organic Powdered Sugar For coating and to prevent sticking
Instructions
- Start by greasing a 9×9” baking pan with avocado oil. Dust all sides lightly with powdered sugar.
- In the bowl of a stand mixer, add water and mix with powdered gelatin until combined. Let sit.
- In a medium-sized pot, add granulated sugar, corn salt, and water. Mix to combine.
- Set over medium-high heat and bring to a light boil. TIP: Watch the sugar mixture and stir every few minutes during this process! You do not want the sugar to burn. Usually, this stage takes 5-10 minutes in total. Boil until 240F and immediately remove from heat.
- In a stand mixer with the whisk attachment, whisk the gelatin a bit on low speed before slowly streaming the syrup mixture down the side of the bowl. Gradually increase speed until high.
- Once on high speed continue streaming in the syrup until all is added. Keep whisking for 5 minutes.
- Before removing from the stand mixer, beat in vanilla extract until combined. The mixture should be fluffy, white, and up to 3x more volume than the initial mixture.
- Immediately remove from the stand mixer and immediately pour into the dusted baking dish. Even out using a silicone spatula or hands
- Leave on the counter uncovered for 12 hours.
- Turn the set marshmallow out onto a work surface dusted with powdered sugar. Cut the marshmallows with an oiled knife.
- Sprinkle cut pieces with more powdered sugar before serving or storing them in an air-tight container.
- STORAGE: Do NOT store them in the refrigerator as they will melt. Store in an airtight container at room temperature. Marshmallows store well for 2-3 weeks on the counter.
These were SO GOOD and so easy!!! By far my favorite thing i’ve ever made at home! Every other marshmallow recipe I have made hasn’t worked, but these worked and were so easy. They are super soft and fluffy and so delicious. Plus, the recipe made so many marshmallows. I will be making again!
Hi Ava!!! Ahhh I’m so happy to hear that. And thank you so much for taking the time to leave a review. I was shocked how good homemade marshmallows can be!! What did you end up using them for?
Can I just check, how much water should I add to the gelatine and then to the sugar syrup? Is it 120mg and 120mg?
Thank you!
This was a bit of a confusing recipe, between steps two and three. Not sure how much water for each step and instead of sea salt it says “corn salt.” Hoping the marshmallows turn out though!
Hi I’m making these and I’m confused on how much water to add because there is only one measurement for water but you mention adding water twice.
This is the worst recipe I’ve ever tried to follow. You only gave one amount of water and didn’t instruct how much goes in with gelatin and how much goes in with the sugar and I wasted a really expensive amount ingredient trying to follow your recipe. So thanks for completely wasting my time. You didn’t even proof read the instructions, they say “corn salt” while the ingredients say sea salt.
I’m so confused. It says to mix water with gelatin and then mix sugar, corn salt and water? I don’t know the right measurements and I don’t wanna mess it up
You are missing a measurement, I believe! Water with gelatin, water with sugar. One measurement listed, with no indication of whether the amount is to be split, or if there is a second amount of water. I bloomed the gelatin in the water and added more to the sugar. In the end, it’s fluffy and tastes good. I’ll find out tomorrow whether they set!
Hi, it’s a little confusing with the wording saying to combine the gelatin with the water which I then assumed was the 240 g since that was listed next. Then it says to add the sugar, etc and add water again. Is this the 240g? Did I just add too much water to the gelatin with the 240g? Thank you.
Hi,
I have a couple of questions about this recipe, but they are sooo good!
1. If i’m making rice crispy treats, how many cups should I use of the rice crispies to this recipe? And can i add the butter and rice crispies to the marshmallow cream before it sets up?
2. You say not to freeze them, but does this include after they’ve been made into rice crispy treats as well?
I was just as enthralled by your work as I was. Your sketch is stylish, and your written content is accurate. Although you are concerned about possibly distributing something illicit soon, I am confident that you will address this problem swiftly and return to your normal high ideals.
For reference to everyone freaking out about the water! The water is to be divided, probably half and half or just add a 1/4c like I did! And yes, it’s sea salt, not corn salt. I already added the full water amount for the gelatin mix part 1 when I was making it, so I just added another 1/4 cup water (yes its VERY LITTLE liquid) for the sugar mix part 2. I stirred it the entire approx 8 or so minutes until the top became extremely bubbly, frothy almost, I didn’t have a thermometer I trusted so i just went with my gut and closely watched the consistency change quickly to the syrupy bubblies. It will turn into a thick syrup consistency. I slowly poured that in the mixer with the part 1 gelatin mix, yes it absolutely absorbed all the water. Started slow then medium speed… and the extra 1/4c of water did absolutely zero harm… they turned out amazing – the water all boils off for the most part. I cranked up to now high for about a minute or so longer then the recommended time, just in case. I used my whisk attachment, worked like a charm and really mixed everything equally. Then… Yes, you gotta QUICKLY put that stuff in the powdered casserole dish! Mine was already setting rather firmly within a minute!! I finished making these around 4pm and was able to have firm…perfect Marshmallows around 7pm for hot cocoa with my family. I think the 12 hours needs to be 2 hours(or even less), but that’s just how it worked out for me. They were delightful and so fluffy!!!! Next time I may do a little less vanilla actually(which i put in when i was mixing at medium speed, i used Mexican Vanilla, the best), but that’s just my opinion on flavor. Enjoy and hope this helps everyone else confidently try this recipe!!!
No measurements for water when mixing
Why is this recipe getting 5 stars?! The steps are all messed up and the water part is vastly incorrect. Do not start to make these, you will be led astray!