Marshmallow From Scratch - No Corn Syrup

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Introduction: Marshmallow From Scratch - No Corn Syrup

Making marshmallow at home is fun and easy. The results are much fluffier, softer - heck, it tastes much better and nothing like the bags you find at your megalomart.

The ingredients for this recipe are:

  • 1/4 cup water
  • 2 x 28 Gram packets of gelatin (2 x 1 Oz. )
  • 2 cups granulated sugar
  • 1/2 cup water
  • 1 teaspoon vanilla extract
  • 1 pinch salt
  • Powdered sugar (for dusting the sticky goo)

If you had enough corn and corn syrup in your life, you might appreciate that this recipe has none.

Step 1: Gelatin-ing

2 packets of gelatin go into 1/4 cup water. Stir well. Move on.

Step 2:

2 cups of granulated sugar go in a pot with 1/2 cup water.

A stainless steel heavy bottom pot works well. Later, you might use a mixer in the pot so non stick may get scratched.

Cook, stirring as needed to prevent scorching and make a syrup, until soft ball stage is reached. You can determine the correct timing in one of 2 ways:
1) Soft ball test: take a bit of syrup using a spoon. Drop the syrup in a cup of cold water. If you can form a soft ball in the water by gathering the syrup you are there. Before this, syrup will not "bunch up".
2) Using a thermometer: 115 Celsius (240 Fahrenheit)

When syrup is done, remove from stove and stir in the gelatin emulsion. Stir thoroughly.
If in a hurry, you might want to place the pot's bottom in a sink full of cool water.
Once cool enough to touch pot with your hand - move on.

Step 3:

Using mixer, mix :-)

Add a pinch of salt and 1 teaspoon vanilla extract.

You can add food coloring at this point.

I tried with mint once - works nice. Almond extract didn't :-/

Mix until it fluffs up and very viscous. When you tilt the pot it should ooze down but slowly.

Step 4:

Pour mixture into pan or baking sheet.

Prior to pouring, make sure pan is greased and liberally dusted with powdered sugar. This stuff is sticky! Skimping is wimpy and senseless.Use powdered sugar.

Set aside and wait for it to set further. One hour minimum - 4 if you can hold the kids back that long.

Sprinkle top liberally with powdered sugar.

Cutting can be done using:

1) Shot glass
2) Cookie cutter
3) Knife (the thinner the better) - into squares
4) Scissors, dipped in powdered sugar - cut into strips then squares.

Roll each piece in powdered sugar. If you try to store pieces uncoated they will stick to each other. On second thought, they probably will stick even if they are coated, so just eat them while they are fresh.



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    Nice to see you NOT using the evil corn syrup! I'll have to give this a try. One day I'll see if I can make marsh mallows out of actual marshmallow root like they used to be.

    Thanks a lot! The instructions were simple and easy to follow, already made 3 sets so far and my folks loved it! The last one I made, I ended up adding a table spoon of corn flour(after all) along with less than half cup of water. Divided it into 2 parts, left one as original vanilla while I mixed the other with strawberry crush, poured them in layers. They were firm and chewy delight...! <3 ^^


    Hey!! The marshmallows turned out yumm!!! thanks for the recipe..!!! :)

    Could you please help me in figuring out how can this recipe can be turned into a marshmallow fondant!

    somethings a tiny bit off :D your cups of water are different from the ingredients to the directions. Im guessing 2/4 is supposed to be 3/4?


    @plasticpopcorn4 good catch! I updated it. Thanks!

    here my marshmallows (:


    I made this today! I put the gelatin with the water, and them made the syrup and when I was going to mix all together the gelatin was solid D: like really solid!!! so I heat it up and it melts :) But the mixture get viscous so fast that I started to worry ...
    But they are yummy!! so happy this is my first time making marshmallows! so thanks for sharing! I attach the photo of them!

    I use my vita-mix blender to make powdered sugar from granulated, works great but the fine powdery texture doesn't have have a long shelf life. I suppose you could blend it with another starch?
    Does anyone know how to make this great recipe vegan with a gelatin substitute?

    Agar-Agar would be the easiest substitute, You can also try Kosher Gelatin, some companies use plant cellulose to make the gelatin. (but some companies also just use a different process on the animal bi-products, so read the fine print)

    You can use corn flour or rice flour (non gelatinous) instead of powdered sugar, or use an icing mixture rather than pure powdered sugar.


    The powdered sugar is for the sake of nonstick. If you lay down a bunch of graham or your favorite cracker, and smear the goo over it you can have a half s'more and not need powdered sugar.

    Regarding non-animal gelatin, I have not tried out any. My first guess would probably be agar-agar.