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These homemade marshmallows without corn syrup are soft, fluffy, and so much better than store-bought. Lightly sweet with a touch of cozy vanilla, they're perfect for hot cocoa, s'mores, or enjoying on their own. You’ll never go back to bagged marshmallows after having these!
Last winter, we had a rare snow day here in southeastern NC. To celebrate, we made homemade marshmallows and hot chocolate, and I shared the whole cozy day in this YouTube vlog.
Now, I can’t promise we will have another snow day here. That only happens once in a decade or so. But I can definitely promise we will enjoy homemade marshmallows all fall and winter long.
I know making marshmallows from scratch might sound impossible. I mean, how do you recreate those fluffy little store-bought treats at home?
The good news is that marshmallows are surprisingly easy to make at home!
This recipe uses collagen-rich beef gelatin and skips the corn syrup, giving you a soft, pillowy marshmallow with just a handful of wholesome ingredients.
I’m not necessarily saying this is a health food, but they're a fun, delicious treat that's better than store-bought and made with quality ingredients and a little nutrition.
We like to eat them plain, but they are also delicious in hot chocolate, in s’mores, stirred into sourdough brownies, or even smushed between einkorn chocolate chip cookies.
These are a family-favorite treat, and I hope your family loves them, too!
Why You’ll Love This Recipe
Cozy: Perfect for stirring into hot cocoa or melting into gooey s'mores by the campfire.
Simple Ingredients: These homemade marshmallows are made without corn syrup and only require a handful of pantry staples.
Beef Gelatin: Using beef gelatin gives them a fluffy, pillowy texture while adding an extra boost of collagen.
Kid-Approved: Kids love homemade marshmallows. They are one of my daughter’s all-time favorite treats.
Gifting: Package the marshmallows in small bags tied with ribbon for a sweet holiday gift. (Ps. If you love giving DIY gifts, you might also enjoy giving a sourdough starter gift set.)
Why Use Beef Gelatin?
I know “beef gelatin” and “marshmallows” doesn’t sound like a delicious combo. But did you know that store-bought marshmallows are made with pork gelatin?
Beef gelatin stabilizes the syrup, giving your marshmallows a bouncy, squishy texture. And it even adds a natural source of collagen to a sweet treat.
Ingredients
Beef Gelatin: Use unflavored beef gelatin. I prefer Hearthy Foods’ grassfed beef gelatin.
Sugar: You will need granulated sugar for the marshmallow mixture and powdered sugar for dusting.
Vanilla: I used homemade vanilla extract with bourbon, but any variety will work.
Get the full list of ingredients and measurements on the printable recipe card below.
Tools You Will Need
Saucepan: Use a heavy-bottomed saucepan to make the syrup.
Candy Thermometer: Use a candy thermometer to ensure the syrup reaches 240°F.
Stand Mixer: You’ll need a stand mixer to whip the marshmallows. I love my KitchenAid bowl-lift mixer. A hand mixer can work, but be extremely careful about spilling or splashing the hot syrup.
Baking Dish: I usually set and chill the marshmallows in a 9″x13″ dish. For thicker marshmallows, use a smaller, deeper pan.
Step-by-Step Instructions
Step 1: Gather the ingredients. Grease a 9″x13″ baking dish with one tablespoon of butter and generously dust with powdered sugar.
Step 2: In a small bowl, stir together 1/2 cup of water and the gelatin. Set aside to bloom until thickened.
Step 3: In a heavy-bottomed saucepan, whisk together 3/4 cup water, sugar, and salt. If any sugar sticks to the sides, scrape it back into the pot to prevent burning.
Step 4: Attach a candy thermometer and heat the mixture to 240°F over medium heat, about 10 minutes, whisking occasionally.
Around 220° F, mine usually stalls out a little, so I bump up the heat just a smidge.
Step 5: Carefully pour the hot sugar syrup into the bowl of a stand mixer. Add the bloomed gelatin.
Be mindful of splashing. That sugar mixture is extremely hot!
Step 6: Mix on low for 1 minute, then add vanilla. Gradually increase to high, starting on medium-low for 1 minute, then medium-high for 1 minute before going to high.
Whip until the mixture is white, thick, fluffy, and glossy.
Step 7: Pour the marshmallow mixture into the prepared dish and smooth it evenly with a silicone spatula.
Generously and evenly sprinkle the top with more powdered sugar. Then, refrigerate for 2 hours.
Step 8: When the marshmallow has set and completely cooled, use a buttered knife to cut them into squares (any size you desire).
Toss the marshmallows with more powdered sugar to coat the sides.
Tips for Success
- Reaching 240°F is important because it ensures the marshmallows have the right consistency. If you don't have a thermometer, use the soft ball test, where a drop of hot syrup in cold water forms a soft, squishy ball that flattens when pressed.
- The syrup is extremely hot. Begin by whipping on low, then gradually increase the speed to avoid splashing hot syrup.
- Cutting marshmallows can be a little tricky. Lightly grease or butter your knife for easier cutting.
- It’s normal for beef gelatin to be slightly odorous when it blooms. But it will dissipate as you whip the marshmallow mixture.
- Before whipping, it’s normal for the mixture to be a brownish hue. It will turn white as you mix it.
Serving Suggestions
Hot Chocolate: Drop a few marshmallows in a mug of hot chocolate.
S’mores: Homemade marshmallows are delicious in s’mores. I like to cut them to the same size as the graham cracker.
Ice Cream topping: Melt slightly and drizzle, or chop into chunks and sprinkle over homemade vanilla ice cream or strawberry ice cream.
Mini Marshmallows: Cut into mini marshmallows for little kids or to add into cereal for a treat.
Rice Krispie Treats: Swap store-bought marshmallows for this homemade corn syrup-free version.
Fruit Kabobs: Skewer with strawberries, pineapple, or bananas for a fun snack.
Storing and Reheating
- Store leftover marshmallows in an airtight container up to 1 week. If they aren’t totally airtight, they will quickly turn stale.
- Freeze cut marshmallows in an air-tight container for up to 2 months.
Variations
Peppermint: Immediately after pouring the marshmallow mixture into the dish, sprinkle with crushed candy canes for a festive treat.
Chocolate: Add cocoa powder to the mix for a rich, chocolatey flavor. You can even top them with mini chocolate chips.
Maple: Swap the vanilla extract for maple extract to give them a cozy, maple-sweet taste.
Pumpkin Spice: Add pumpkin pie spice or cinnamon for a cozy fall flavor.
Birthday: Before setting the marshmallows, top them with sprinkles for a funfetti look.
FAQs
Beef gelatin is what gives homemade marshmallows their fluffy, squishy texture. Other gelling agents, like agar-agar, don't behave quite the same, so they won't produce the same pillowy bite.
Marshmallows rely on gelatin, so this recipe isn't naturally vegan. However, some cooks experiment with agar-agar or aquafaba (whipped chickpea liquid) as substitutes.
The texture will be different, but it's possible to create a vegan-friendly version with those swaps.
Yes, you can use a hand mixer, but it takes about 5-10 minutes of steady mixing. A stand mixer makes the process easier and safer since the sugar syrup is extremely hot.
Homemade marshmallows get sticky if not coated well or exposed to humidity. Dust all sides with powdered sugar and store airtight at room temperature.
Definitely! Use small cookie cutters to create fun shapes once the marshmallows have set. Just be sure to coat the cutters in powdered sugar to keep them from sticking.
If your marshmallows didn't firm up, it's usually because the sugar syrup didn't reach 240°F, the gelatin wasn't fully bloomed, or the mixture wasn't whipped long enough.
Make sure to use a thermometer and whip until thick and glossy for the best results.
Let's Connect!
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Homemade Marshmallows (Without Corn Syrup)
Equipment
- Saucepan
- 9"x13" Baking Dish
Ingredients
- 1 tablespoon unsalted butter, room temperature
- 1/2 cup water
- 2 1/2 tablespoons beef gelatin, unflavored
- 3/4 cup water
- 2 cups granulated sugar
- 1/4 teaspoon salt
- 1 tablespooon vanilla extract
- powdered sugar for dusting
Instructions
- Prepare. Grease a 9"x13" baking dish with one tablespoon of butter and generously dust with powdered sugar.1 tablespoon unsalted butter, powdered sugar for dusting
- Mix the Water and Gelatin. In a small bowl, stir together 1/2 cup water and the gelatin. Set aside to bloom until thickened.1/2 cup water, 2 1/2 tablespoons beef gelatin
- Make the Syrup. In a heavy saucepan, whisk together 3/4 cup water, sugar, and salt. If any sugar sticks to the sides, scrape it back into the pot to prevent burning.3/4 cup water, 2 cups granulated sugar, 1/4 teaspoon salt
- Heat To 240°F. Attach a candy thermometer and heat the mixture to 240°F over medium heat, about 10 minutes, whisking occasionally. Around 220° F, mine usually stalls out a little, so I bump up the heat just a smidge.
- Combine with the Gelatin. Carefully pour the hot sugar syrup into the bowl of a stand mixer. Add the bloomed gelatin. Be mindful of splashing. That sugar mixture is extremely hot!
- Whip and Add Vanilla. Mix on low for 1 minute, then add vanilla. Gradually increase to high, starting on medium-low for 1 minute, then medium-high for 1 minute before going to high. Whip until the mixture is white, thick, fluffy, and glossy.1 tablespooon vanilla extract
- Pour into Dish. Pour the marshmallow mixture into the prepared dish and smooth it evenly with a silicone spatula.
- Add Powdered Sugar and Chill. Generously and evenly sprinkle the top with more powdered sugar. Then, refrigerate for 2 hours.powdered sugar for dusting
- Slice and Coat. When the marshmallow has set and completely cooled, use a buttered knife to cut them into squares (any size you desire). Toss the marshmallows with more powdered sugar to coat the sides.
- Enjoy! Enjoy as is or in hot chocolate for a cozy treat.
Video
Notes
- I usually set and chill the marshmallows in a 9″x13″ dish. For thicker marshmallows, use a smaller, deeper pan.
- Reaching 240°F is important because it ensures the marshmallows have the right consistency. If you don't have a thermometer, use the soft ball test, where a drop of hot syrup in cold water forms a soft, squishy ball that flattens when pressed.
- The syrup is extremely hot. Begin by whipping on low, then gradually increase the speed to avoid splashing hot syrup.
- Cutting marshmallows can be a little tricky. Lightly grease or butter your knife for easier cutting.
- It's normal for beef gelatin to be slightly odorous when it blooms. But it will dissipate as you whip the marshmallow mixture.
- Before whipping, it's normal for the mixture to be a brownish hue. It will turn white as you mix it.
Nutrition
Nutrition information is auto-calculated and may not reflect your final product. Please verify independently if needed.
