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Use this Homemade Marshmallows recipe to make soft, fluffy marshmallows without corn syrup a nd for many of my baking recipes!
By Gemma Stafford | | 328
Last updated on November 11, 2019
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Most Homemade Marshmallow recipes contain corn syrup however it is not widely available. I’m sharing a recipe that shows you how to make fluffy Homemade Marshmallow without corn syrup. Also, I’m going to tell you how you can make them vegan as well.
Tips for Making Homemade Marshmallows
Don’t stir your sugar/gelatin mix once it comes to a simmer. It can cause the sugar to crack. Once it cracks, it has to go into the bin. Unfortunately, there’s no coming back from that.
Making Marshmallows Vegan
When a recipe calls for powdered gelatin, replace it with the same amount of powdered Agar-Agar. Using Agar flakes is a different quantity than powdered agar. Replace the gelatin or Agar-Agar with 3 times the amount of Agar flakes.
You do need a candy thermometer to makeHomemade Marshmallows. It is an inexpensive piece of kitchen equipment that comes in really handy for the recipes that require it. Note that whenyou are waiting and waiting for the sugar to reach “soft ball” stage it will seem like it is taking forever. Well it kind of is, but hold your nerve. It will eventually get there.
Cut and store your Homemade Marshmallows in an air tight container for 6 weeks.
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Homemade Marshmallows (Corn Syrup Free)
4.44 from 151 votes
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Use this Homemade Marshmallows recipe to make soft, fluffy marshmallows without corn syrup a nd for many of my baking recipes!
Author: adapted from jerryjamesstone.com
Servings: 30 marshmallows
- Dessert
- Marshmallows
- Electric Mixer
- Stovetop
- Saucepan
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Use this Homemade Marshmallows recipe to make soft, fluffy marshmallows without corn syrup a nd for many of my baking recipes!
Author: adapted from jerryjamesstone.com
Servings: 30 marshmallows
Ingredients
- 2 tablespoons gelatin (2 envelopes Knox)
- 1 cup (8floz/225ml) cold water, divided
- 2 cups (16oz/450g) granulated sugar
- ½ cup (11/3oz/28g) powdered sugar
- ¼ teaspoon salt
- 2 teaspoons vanilla extract
Instructions
Dust a 9-inch square baking pan liberally with icing sugar.
In a small bowl, mix together the gelatin in 1/2 cup cold water. Set aside for 10 minutes to set.
Place the remaining 1/2 cup of water and sugar in a pot and stir to dissolve over medium heat.
Add the gelatin and bring to a rolling boil, without stirring until it reaches 240°F.
Carefully remove from the heat and pour into a bowl of an electric mixer.
Stir in the salt and vanilla extract.
Beat with the whisk attachment of the electric mixer on low for 2 minutes then increase to high until soft and doubled in volume, about 10-15 minutes.
Pour into the prepared pan and smooth with a spatula. It helps if you grease the spatula with flavorless oil as the marshmallow is really sticky.
Cool in the pan uncovered, until firm, minimum 3 hours. Lightly dust the top with sifted powdered sugar.
Use a small round cookie cutter to cut out snowmen heads. Dust with powdered sugar and pipe on eyes, mouths and noses with melted chocolate and melted orange melts. Enjoy as is or in hot chocolate!
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Lauren Murphy
3 years ago
Made twice, said to not stir but ended up making caramel. Such a waste of sugar.
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Mary
2 years ago
This recipe is easy to follow, and delicious! Just so you know, Powdered Sugar/Icing sugar has corn in it (it is just white sugar with corn starch) so to avoid the corn for those that are allergic (me)…line your pan with Parchment paper and use coconut pan spray, unsweetened coconut, or Powdered Stevia. I have tried this recipe with all 3, and they are equally good.
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4 years ago
can i use these to make rice crispies, which you used smaller rounded marshmellows?
Erin Clark
5 years ago
These are perfect! We try to only eat organic and the stores around us do not carry organic marshmallows so this was exactly what I was looking for. I do not understand the issues that other people were experiencing, as long as you follow the directions, everything should turn out perfect. We are making smores tonight and rice krispy treats too! My kids can’t wait! Thank you for posting this!
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Nina trianta
3 years ago
I wrote a review a day ago, but I have one question I whipped it up for 15 minutes it was soft and fluffy could you use this to frost cakes or cupcakes???
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Yasser Imlahi iallouchen
2 years ago
Hi Gemma how much agar agar would I need to use for this recepie ?? I love your cooking videos
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Poojani Weerakkody
2 years ago
Ma’am, can l make this without a candy thermometer? The recipe looks easy but l do not have a candy thermometer. Please help. How can l measure 240 f or the soft ball stage.😕
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Amna
3 years ago
Your marshmallow recipe looks very nice. I have a question Gemma. Can I use these marshmallows in your marshmallow fondant recipe by adding powdered sugar to their unset form. Will it be the same and taste the same?
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sabrahardy
3 years ago
where is the candy thermometer link
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tintin
10 months ago
Good recepie with (for me) one impossible to-do: boil shugar syrup with gelatine in it… I just could not keep the damn thing in the pot.
I ended up making another syrup and added gelatine in the mixer bowl- turned out great 🙂
Thanks !
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Meet Gemma
Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, a cookbook author, and the creator of Bigger Bolder Baking. I want to help you bake with confidence anytime, anywhere with my trusted and tested recipes and baking tips. You may have seen one of my 500+ videos on YouTube & TikTok or as a guest judge on Nailed It! on Netflix or the Best Baker in America on Food Network. No matter your skills, my Bold Baking Team & I want to be your #1 go-to baking authority.
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