Author: These homemade marshmallows are fluffy and soft, and so simple with this easy recipe that only uses a few common ingredients (and no corn syrup)! Once you’ve made homemade marshmallows, you’ll never go back to store-bought!
A long time ago (over 20 years ago), I found out that I was allergic to corn.
My response to the doctor when he told me was, “That’s ok, I don’t like corn on the cob all that much anyway…”
Boy, was I in for it. I had no idea how many things contained corn, or some corn derivative like corn syrup, corn meal, dextrose, malto-dextrin, dextrin, and so on…
Cooking and dining out became increasingly difficult as I began to realize the depth of this allergy, and my journey into “from scratch” cooking was born.
One of the first recipes I mastered on this journey was marshmallows. I know it sounds so silly, but to still be able to have something “normal” was extraordinary to me!
Many batches of marshmallows later, and they are still one of my favorite “from scratch” items. No corn, no soy, no dairy, no gluten, no dyes, or funny additives. Just real food that’s real good ;-).
Easy Homemade Marshmallows
Marshmallows are this mystical thing to me… fluffy and sweet, light as air, and seemingly impossible to wrap my mind around.
How do a few simple ingredients turn into something so rich and luscious? How is it that a little bit of hot sugar water and gelatin can transform into such a delicious and versatile treat?
I found out that the answer is that it’s actually really easy!
Ingredients
Marshmallows are generally made from just a few simple ingredients, whether you buy them from the store or make them yourself.
Marshmallows consist of a sweetener and a binding/gelatin agent.
- Binding Agent – Gelatin is almost always used in homemade marshmallows, unless you are trying to make vegan marshmallows. In that case, you can use agar agar in place of the gelatin, in a 1:1 replacement ratio.
- Sweetener – For homemade marshmallows, you can really use anything you want for the sweetener. I’ve used everything from cane sugar to maple syrup to sweeten marshmallows, and they all work wonderfully well! I have included notes in this recipe for both! If you want to use only liquid sweeteners, the recipe is a bit different. Use this recipe for paleo marshmallows instead!
A little note about gelatin: I used to use the Knox brand gelatin for this recipe. It works ok, however, I would recommend investing in the Great Lakes brand gelatin pictured above.
It’s from grass-fed cows, it’s kosher, and it’s actually good for you. It promotes healthy joints and bone strength, and has a healing effect on your whole body.
That means these marshmallows are GOOD FOR YOU… I’m just saying. That’s worth it to me!
You can buy the grass-fed gelatin here! I purchased my big bottle almost 3 years ago, and I still haven’t made it through one whole bottle… this stuff will last you forever.
Sugar in the Raw syrup: I’ve used molasses, cane syrup, honey, maple syrup, and golden syrup in the past for this recipe. They all turn out perfectly on the texture front, but the flavor varies quite a bit. This Sugar in the Raw syrup is the best I’ve ever tried as far as achieving that light and subtly sweet marshmallow flavor.
It also helps the marshmallows turn out nice and bright white, instead of a darker cream or yellow.
NOTE: If you want to make fully organic marshmallows, skip the Sugar in the Raw and instead add an additional 1/2 cup of organic sugar and 1/2 a cup of water to the recipe. Omit the Sugar in the Raw completely and follow the rest of the directions.
How to Make Homemade Marshmallows
I’ve used these Homemade Marshmallows for everything from plain old hot chocolate to s’mores with homemade graham crackers, sweet potato casserole, and even as a filling in homemade chocolate candies.
If you have the time to try them (they seriously take 10 minutes. You should find the time!), you will not be disappointed.
- Combine gelatin and 1/2 cup of water in a mixer bowl and let bloom while cooking sugar syrup.
- Combine sugar, Sugar in the Raw syrup, 1/4 cup water, and salt in a medium saucepan. Bring to a boil and allow to remain at a rolling boil for 3 minutes.
- Turn the mixer on low with just the gelatin in the bowl. Pour boiling syrup over gelatin** and slowly raise the speed to high over about 4 minutes to avoid splatter.
- Add vanilla at this point and continue to beat until it is the consistency of marshmallow cream. This usually takes about 5 -10 minutes, depending on the temperature of your kitchen and the speed of your machine.
- Pour mix into a greased 9 x 13 pan. Allow to cool.
- After about 4 hours, use a greased pizza cutter to slice into individual marshmallows.
A big thanks to my mom, who helped me with the texture demonstration part of this post! See how nice and pliable they are?
They pull apart just like the store-bought marshmallows!
And they melt nicely in hot chocolate, too! I love the way they form this gooey layer of sweetness that perfectly doles out a helping of melted marshmallow with each sip…
But don’t take my word for it, make them yourself today!
NOTE: If you want to use these marshmallows for roasting (for s’mores or sweet potato casserole), I have found that making them about several days in advance allows them to dry out just enough to roast before they melt!
Storing Homemade Marshmallows
At room temperature, these keep for about 7-10 days. In the fridge, they last about 2 months. You can also store them in the freezer for up to 1 year!
A sealed, air-tight container is the best way to store these homemade marshmallows, regardless of where you choose to store them.
Even More Homemade Snack Recipes!
While homemade marshmallows are so fun and easy, they aren’t the only things you can make in a hurry that are full of real ingredients! Here are a few more of our favorite from-scratch snack recipes to try next.
Homemade Marshmallows
Ingredients
- 3 tbsp Great Lakes gelatin
- 1/2 cup cold water + 1/4 cup
- 2 cup sugar
- 2/3 cup Sugar in the Raw syrup
- dash salt
- 2 tsp homemade vanilla extract
Instructions
- Combine gelatin and 1/2 cup of water in an electric mixer bowl and let bloom while cooking sugar syrup.
- Combine sugar, Sugar in the Raw syrup, 1/4 cup water, and salt in a medium saucepan. Bring to a boil and allow to remain at a rolling boil for 3 minutes.
- Turn the mixer on low with just the gelatin in the bowl. Pour boiling syrup over gelatin** and slowly raise the speed to high over about 4 minutes to avoid splatter.
- Add vanilla at this point and continue to beat until it is the consistency of marshmallow cream. This usually takes about 5 -10 minutes, depending on the temperature of your kitchen and the speed of your machine.
- Pour mix into a greased 9 x 13 pan. Allow to cool.
- After about 4 hours, use a greased pizza cutter to slice into individual marshmallows.
Notes
To make these marshmallows with honey or maple syrup only, replace ALL sugar and sugar syrup with 1 cup of honey. Follow the directions for sugar marshmallows.
Storing Homemade Marshmallows
At room temperature, these keep for about 7-10 days. In the fridge, they last about 2 months. You can also store them in the freezer for up to 1 year! A sealed, air-tight container is the best way to store these homemade marshmallows, regardless of where you choose to store them.Nutrition
Pin this Recipe for Later
Replacing store marshmallows forever!!!
Next batch I’m going to try spreading the mixture out on a big cookie sheet and cutting out shapes with cookie cutters when it’s set for Christmas fun.
Whoo hoo!! Let me know how they go! I have found that pouring the marshmallows into a buttered mold works best for shapes, because then the edges aren’t sticky like they are when you cut them. However, if you butter the cutter, that might take care of the issue!
Enjoy!