Homemade Marshmallows No Corn Syrup
Fluffy, pillowy, and surprisingly easy to make, these Homemade Marshmallows Without Corn Syrup are a game-changer for your sweet treats! Made with simple pantry staples like granulated sugar, honey, and powdered gelatin, this recipe ditches corn syrup for a more natural sweetness while maintaining the soft, melt-in-your-mouth texture you love. Perfect for s'mores, hot cocoa, or snacking on their own, these marshmallows whip up beautifully in just over half an hour of active time. With a touch of vanilla and a hint of salt to balance the flavors, they’re a deliciously customizable treat. Best of all, the instructions include a straightforward candy thermometer technique that ensures a foolproof result, even for beginners. Dust them with a light coating of powdered sugar and cornstarch, and you’ve got homemade marshmallow perfection to enjoy or gift!
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Recipe Information
Ingredients
- 3 tablespoons Powdered gelatin
- 0.5 cup Cold water (for blooming gelatin)
- 2 cups Granulated sugar
- 0.5 cup Water (for syrup)
- 0.25 cup Honey
- 2 teaspoons Vanilla extract
- 0.25 teaspoon Salt
- 0.25 cup Powdered sugar
- 0.25 cup Cornstarch
Instructions
In a small bowl, mix the powdered gelatin with 1/2 cup of cold water. Stir to combine and let it bloom for 10 minutes.
In a medium saucepan, combine granulated sugar, 1/2 cup water, and honey. Heat on medium, stirring gently, until the sugar is dissolved.
Attach a candy thermometer to the pan. Increase the heat and bring the mixture to a boil without stirring until it reaches 240°F (soft-ball stage). Immediately remove from heat.
Pour the hot syrup over the bloomed gelatin in a large mixing bowl or the bowl of a stand mixer. Whisk on low to combine and dissolve the gelatin.
Increase the mixer speed to high and whip for 10-12 minutes, or until the mixture triples in volume, thickens, and turns opaque. Add vanilla extract and salt in the last minute of whipping.
While mixing, prepare a 9x9-inch pan by lightly greasing it with oil or nonstick spray. Mix powdered sugar and cornstarch in a small bowl and dust the pan generously with this mixture.
Spread the marshmallow mixture evenly into the prepared pan, using a greased spatula to smooth the top.
Dust the top of the marshmallows with more of the powdered sugar and cornstarch mixture. Let the marshmallows set for at least 4 hours or overnight at room temperature.
Once set, turn the marshmallows out onto a surface dusted with the powdered sugar mixture. Cut into squares using a greased knife or pizza cutter.
Toss the cut marshmallows in the remaining powdered sugar mixture to coat all sides. Store in an airtight container for up to 1 week.
Nutrition Facts
Calories |
1999 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.0 g | 0% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 648 mg | 28% | |
| Total Carbohydrate | 494.8 g | 180% | |
| Dietary Fiber | 0.1 g | 0% | |
| Total Sugars | 479.3 g | ||
| Protein | 24.3 g | 49% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 5 mg | 0% | |
| Iron | 0.4 mg | 2% | |
| Potassium | 54 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
