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Homemade Marshmallows (without corn syrup)

Updated: Aug 1, 2021

As you guys already know, I do not like using corn syrup in my desserts. So I wanted to come up with a better alternative to store bought marshmallows seeing as my kids love to have marshmallows in their hot chocolate. This recipe is quite simple. Only requires the use of a handful of ingredients, but I will say that you should use a thermometer to keep an eye on the temperature of the sugar. If the temperature of the sugar goes over a certain point then the sugar mixture will become a caramel and we don't want that.

Preparation Time 10 minutes

Cook Time 20 minutes

Makes 30


2 Tablespoons gelatine powder

1 cup/ 250 ml cold water- divided

2 cups / 450 grams sugar

1/2 cup/ 50 grams powdered sugar

1/4 teaspoon salt

2 teaspoons vanilla


  1. Dust a 9 inch square baking pan with the sifted powdered sugar. Set the pan aside.

  2. Mix the gelatine with 1/2 cup of cold water. Set aside to bloom for 10 minutes.

  3. Place the remaining 1/2 cup of water and the 2 cups sugar in a saucepan. Dissolve the sugar on a medium heat.

  4. Add the gelatine mixture. Bring to a rolling boil and don't stir the mixture until the temperature reaches 240F.

  5. Carefully remove from the heat and pour into a metal bowl.

  6. Stir in the salt and vanilla.

  7. Beat with the whisk attachment on low for 2 minutes then increase the speed to high until soft peaks. The mixture should be doubled in volume. This step will take 10-15 minutes.

  8. Pour this mixture into the prepared pan and smooth with a greased spatula. The greased spatula will prevent the marshmallow from sticking.

  9. Cool the marshmallows in the pan uncovered and outside on the counter for a minimum of 3 hours. Lightly dust the top of the marshmallows with sifted icing sugar.

  10. Cut into squares.

  11. Store in an airtight container for up to 10 days.

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