Homemade Marshmallows (Without Corn Syrup)
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!
Servings: 28 marshmallows
Calories: 62kcal
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
Serving: 1serving | Calories: 62kcal | Carbohydrates: 14g | Protein: 1g | Fat: 0.5g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.1g | Trans Fat: 0.02g | Cholesterol: 1mg | Sodium: 21mg | Potassium: 0.5mg | Sugar: 14g | Vitamin A: 12IU | Calcium: 1mg | Iron: 0.01mg
