Homemade Marshmallows (Corn Syrup Free) Recipe

Introduction

Homemade marshmallows are a delightful treat that you can make without any corn syrup. Soft, fluffy, and full of vanilla flavor, these marshmallows are perfect for snacking, adding to hot chocolate, or creative holiday decorations.

Ingredients

• 2 tablespoons gelatin (2 envelopes Knox)
• 1 cup (8 fl oz / 225 ml) cold water, divided
• 2 cups (16 oz / 450 g) granulated sugar
• ½ cup (1 1/3 oz / 28 g) powdered sugar
• ¼ teaspoon salt
• 2 teaspoons vanilla extract

Instructions

1. Step 1: Dust a 9-inch square baking pan liberally with powdered sugar to prevent sticking.
2. Step 2: In a small bowl, combine the gelatin with ½ cup of the cold water. Set aside for 10 minutes to let the gelatin bloom.
3. Step 3: In a saucepan, stir together the remaining ½ cup water and the granulated sugar. Heat over medium heat until the sugar dissolves.
4. Step 4: Add the bloomed gelatin to the saucepan and bring the mixture to a rolling boil without stirring. Use a candy thermometer to heat until it reaches 240°F (115°C).
5. Step 5: Remove the saucepan from the heat carefully and pour the hot syrup into the bowl of an electric mixer.
6. Step 6: Add the salt and vanilla extract to the mixture.
7. Step 7: Using the whisk attachment, beat on low speed for 2 minutes, then increase to high speed and continue beating until the mixture is soft, fluffy, and doubled in volume, about 10 to 15 minutes.
8. Step 8: Pour the marshmallow mixture into the prepared pan and use a spatula to smooth the surface. Lightly grease the spatula with a flavorless oil to handle the sticky mixture easily.
9. Step 9: Allow the marshmallows to cool uncovered at room temperature until firm, at least 3 hours.
10. Step 10: Dust the top with sifted powdered sugar. Use a small round cookie cutter to cut out shapes like snowmen heads. Optionally, decorate with melted chocolate and colored melts to create eyes, mouths, and noses. Enjoy them on their own or melted in hot chocolate!

Tips & Variations

• For a fun twist, add a few drops of food coloring to the mixture before beating to create colorful marshmallows.
• Use flavor extracts like peppermint or almond instead of vanilla for different tastes.
• Ensure your gelatin is fresh to achieve the best fluffy texture.
• Greasing your spatula lightly helps prevent sticking when spreading the marshmallow mixture.

Storage

Store homemade marshmallows in an airtight container at room temperature for up to two weeks. Keep them away from heat and humidity to maintain their texture. If they become slightly sticky, dust them again with powdered sugar before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use powdered gelatin instead of gelatin sheets?

Yes, powdered gelatin (such as Knox gelatin) is used in this recipe. Just be sure to bloom it properly in cold water before heating to ensure it dissolves fully.

Why do I need to reach 240°F when boiling the sugar mixture?

Heating the sugar syrup to 240°F (soft ball stage) ensures the marshmallows set properly with the right texture—soft, yet stable. Using a candy thermometer is the best way to achieve accurate results.