Homemade Marshmallow Recipe (NO Corn Syrup)
This homemade marshmallows recipe is perfect for making soft, fluffy marshmallows without corn syrup and perfect for holiday baking, such as copycat little Debbies Christmas tree cakes, or of course, hot chocolate!
Ingredients you’ll need to make homemade marshmallows:
- Gelatin
- Cold Water, divided
- Granulated Cane Sugar
- Powdered Sugar
- Salt
- Vanilla Extract
If feeling festive, you could also:
- Dip the marshmallows in tempered chocolate!
- Swirl the marshmallow mixture with a caramel sauce prior to letting set!
- Add pumpkin spice or cinnamon into the marshmallow mixture!
How to Store Homemade Marshmallows:
It’s important to store the marshmallows in an air-tight container at room temperature away from heat or direct sunlight. If they’re super sticky, dust the individually sliced marshmallows in extra powdered sugar to keep from sticking to one another.
How to Make Bone Broth Hot Chocolate:
Servings: 1
- 2/3 cup Unflavored Chicken Bone Broth
- 1 1/2 cups Whole Milk
- 3 tbsp. Maple Syrup
- 2-3 tbsp. Cocoa Powder
- Splash of Vanilla Extract
- Sprinkle of Ground Cinnamon
- In a saucepan, combine the bone broth, whole milk, maple syrup, cocoa powder, and cinnamon. Whisk until smooth. Place over medium heat to warm.
- Steam the milk in a frother until warm.
- Pour the frothed milk into the saucepan. Milk to combine.
- Once warm to preference, stir in the vanilla and pour in a mug to enjoy with a homemade marshmallow!
Cook with me!
Homemade Marshmallow Recipe (NO Corn Syrup)
Ingredients
- 1 1/2 tbsp. Gelatin
- 1 1/2 cups Cold Water divided
- 1 1/2 cups Granulated Cane Sugar
- 1/2 cup Powdered Sugar
- 1/4 tsp. Salt
- 2 tsp. Vanilla Extract
Instructions
- Lightly butter and dust a 9″ square baking pan with powdered sugar.
- In a small bowl, mix the gelatin and 1/2 cup cold water together. Set aside for 10 minutes to thicken up.
- Place the remaining 1 cup of water and sugar in a deep saucepan over medium heat. Stir until sugar is dissolved.
- Use a candy thermometer to know when the sugar has reached 240F, then carefully remove and pour into your stand mixer fitted with the whisk attachment.
- Add the gelatin mixture. Beat on LOW speed for 2 minutes, then increased speed to HIGH for 8-10 minutes, until doubled in volume and super fluffy. Add the vanilla and salt half way through whipping.
- Pour into the prepared pan and smooth out with a spatula. Dust with more powdered sugar then set aside uncovered for 2-3 hours, until set. Slice into individual marshmallows to enjoy!
I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL
“For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV
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This worked exactly as written, I can’t wait to make different variations for family & friends. Thank you!
So happy you love it 🙂
Super easy and fun!
Delicious, such a fun recipe! Can’t wait to use in hot chocolate in the winter
Thank you so much for this amazingly delicious and well written recipe!!! I probably should have let the gelatin bloom a bit more prior to mixing, but they still turned out fantastic!!!!!
When do you add flavors?
I would add any fillings as it whips in the stand mixer! (So after the heating process)
How long can you store them for and can it be at room temp? Thank you!
Hi Nikki! I store in an air tight container at room temperature for up to 2 weeks (if they last that long 😉 )
I’ve made marshmallows before with maple syrup and honey but they don’t quite taste as good as these. They were so good! Easy to follow instructions and absolutely delicious
Hi! Curious if you have a recommended brand of gelatin that you use? Thanks in advance!
I love furtherfood!!
Hello! Could I use maple syrup instead of sugar?
Hi Sarah! Maple syrup won’t hold up as well as granulated cane sugar. I have made them before with same ratio of maple syrup but they just don’t turn out well – will try to work on perfecting that next year though!!
Is it possible to do with regular granulated sugar instead of cane?
Yes!!
Loved these marshmallows!! So fun and easy to make!
These taste really good, however I have made twice and can’t figure out why they are so “wet”. I tried adding more powdered sugar, but they eventually just soak in. Do you have any tips??
So easy and delicious!! I love the ingredients you used!
I can’t wait to try this recipe. How would these hold up in rice krispy treats?
They should work just fabulous in Rice Krispies! Yum!!
The BEST toddler snack this winter season. Nourishing with bone broth hot chocolate and they think it’s just a treat!
The recipe didn’t work for me? It was more of a soup consistency. Was I supposed to put the powder sugar in with the sugar? I don’t know where I went wrong
Hi Joyce! Was your gelatin super set and firm? My mom has had this happen to her and the one thing she forgot to do was add cold water (instead she used room temp) which didn’t allow the gelatin to completely set. So it may just have been you needed colder water for the gelatin! Here to help you figure it out though!!
Thank you for the quick response. That’s probably it. I’ll have to try again!
I tried again and it worked! They weren’t super firm but they’re Marshmallows instead of soup 😀
I Lauren! I was wondering how well these do when roasted? I’ve made homemade marshmallows in the past (but a different recipe using honey) and when I put them in my sweet potato casserole and roast them in the oven to brown the marshmallows, they completely melt into the sweet potato casserole! Just thought I’d ask if you’ve tried roasting these before 🙂 Thank you in advance!
Hi Rachel! I would suggest only adding them the last few minutes to broil in the oven (rather than to bake). Because they don’t have all the additives, they’ll melt more easily. However, they do hold up their structure pretty well!!
Very easy to make, I added a tablespoon of maple syrup and used 1 teaspoon of vanilla and a teaspoon of almond extract.
Set up beautifully.
I think I did something wrong with the temp of the sugar and water mixture bc when I added and mixed it to the gelatin and water it wasn’t thickening
Hi Ava! The most common solution to this is that you need to have the water be very cold when mixing with your gelatin. Gelatin only blooms in cold water. Even room temp water can affect it Lol
This turned out really easy! I’m excited to make about batch with other flavoring, maybe peppermint. I look forward to making this a tradition with my child during December.
Recipe is so far so good! Should it set at room temp or in the fridge?
Hi Katie! I’m so happy you loved the marshmallows! I let mine set at room temperature for 30 minutes before slicing! I also store in a glass jar on the counter
Heyy does anyone know how you could make this recipe without a candy thermometer? I only have a laser one:(
Hi Lily! Here’s a few ways you can tell a sugar-water mixture has reached about 240°F (soft-ball stage) without a candy thermometer and that’s by using the cold water test:
1. Drop a small spoonful of the hot sugar syrup into a bowl of very cold water.
2. Let it sit for a second, then pick it up with your fingers.
3. If it forms a soft, pliable ball that flattens when pressed, the syrup is around 240°F.
Some additional visual cues can help confirm it:
a. The bubbles will look thicker, slower, and more glossy rather than thin and watery.
b. When dripped from a spoon, the syrup will fall in a thick, continuous stream instead of separate drops.
c. If it dissolves completely, it’s too cool; if it forms a firm or hard ball, it’s gone past 240°F.
Hope that helps some!!
I have made these multiple times and they come out perfect every time!! I even put some in Christmas cookie boxes I made for neighbors. The only change I made was vanilla bean paste instead of vanilla extract. They melt amazingly into a cup of hot cocoa or are perfect by themselves!
I only have beef gelatin on hand. Have you tried using that before? In my experience it behaves the same as conventional gelatin so I would think it would be 1 for 1 substitute but I was curious if you had tried it.
Hi Patricia! I actually use beef gelatin more times than not! Works great as long as its unflavored!
Hi, do you think coconut sugar or maple sugar would work the same as regular sugar?
hi MJ! I’ve tried this with these sugars before and the texture doesn’t turn out quite as nice unfortunately
This worked exactly as written, thanks!
Assez simple à faire et délicieuse !! Merci et sois bénis ♡!
Hi! Is it 11/2 cups of water or 1/2c because that seems a lot❤️ to me.
Hi Noelle! It is 1.5 cups total but you’ll be dividing it up into 1/2 cup and then 1 cup!
I don’t know what type of sorcery this recipe is, but it worked like magic. These were literally the best marshmallows I’ve ever had in my life. I cannot believe how easy these were to make. As a mom, I can’t tell you how exciting it is that I can let my kids have s’mores when we go camping that aren’t filled with absolute garbage.
I don’t know what type of sorcery this recipe is, but it worked like magic. These were literally the best marshmallows I’ve ever had in my life. I cannot believe how easy these were to make. As a mom, I can’t tell you how exciting it is that I can let my kids have s’mores when we go camping that aren’t filled with absolute garbage.
These marshmallows are divine! My teenager declared them the best marshmallows he’s ever had. The recipe was easy to follow and they turned out exactly as stated. Can’t wait to try out different flavors next time.
My family loved this!