Homemade Marshmallow Recipe – No Corn Syrup

This homemade marshmallow recipe has no corn syrup, but it performs, tastes, and looks like the real thing- with better ingredients!

My kids are obsessed with the sweet taste and fluffy texture of marshmallows. I don’t blame them, they are pretty good in baked cookies, over hot chocolate, in s’mores…

homemade marshmallows no corn syrup recipe #realfood #gapsThese homemade marshmallows have been a long time in the making. My kids have begged me for them, and after a few failed recipes I was ready to throw in the towel. Just when I had given up, I found聽this recipe from the Urban Poser.

homemade marshmallows no corn syrup recipe #realfood #gaps

Making homemade marshmallows is not a difficult task… but if you don’t want corn syrup in your recipe, it’s not that easy. I also wanted to make a recipe that did not have white sugar or “syrups”. Therefore, after trying two other “corn syrup free” recipes that failed, I was thrilled when this recipe was a success!

homemade marshmallows being made with no corn syrup recipe #realfood #gapshomemade marshmallows being made with no corn syrup recipe #realfood #gaps

I never knew making homemade marshmallows was this much fun and rewarding! This is one recipe my little ones gathered around the kitchen table and watched every step!

homemade marshmallows being made -dusted with arrowroot starch - with no corn syrup recipe #realfood #gaps

My kids were beyond trilled that these marshmallows had the exact texture, feel, and taste as the real thing.

homemade marshmallow recipe made with real ingredients and no corn syrup! #gaps #paleo

Use these any way you would use the store bought marshmallows, I guarantee they will be a huge success with the kids!

this homemade marshmallow recipe made with real ingredients and no corn syrup is perfect for winter hot cocoa! #gaps #paleo

4.9 from 9 reviews
Homemade Marshmallows - No Corn Syrup Recipe
Recipe type: Baking & Treats
Serves: 16
  • 1 cup filtered water, divided
  • 3 tablespoons powdered gelatin*
  • 1 cup light colored honey*
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • Arrowroot starch to coat the outsides of the marshmallows*
  1. Grease an 8x8 inch pan and line with parchment paper in both directions (this way you have all 4 sides covered. Leave about an inch to use as "handles" to lift the finished marshmallows.
  2. Dust parchment paper with arrowroot starch so marshmallows are not sticky at the bottom when they are removed.
  3. In your mixer bowl, add the gelatin with ½ cup of water
  4. While the gelatin is softening, pour the other ½ cup of water in a sauce pan along with the honey, vanilla and the salt. Turn the burner to a medium high heat, bringing the mixture to a boil. Place a candy thermometer in the sauce pan and continue to boil the mixture until it reaches 240 degrees (the soft ball stage). This will take approx. 7-8 min. Immediately remove from the sauce pan from the heat.
  5. Turn your standing mixer to low/med. Slowly pour the honey mixture into the bowl combining it with the softened gelatin. Turn the mixer to high and continue beating the mixtures until it becomes thick like marshmallow cream (about 10 min).
  6. Turn off the mixer and pour the marshmallow cream into the parchment lined pan.
  7. Using a rubber spatula, smooth the top and add another light dusting of arrowroot starch on the top.
  8. Cut a piece of parchment paper the size of your pan and top your marshmallow pan with it. Using your hands, gently press down the top to smooth out the cream (this ensures even marshmallows).
  9. Allow your marshmallows to "set" for 4-6 hours -mine took closer to 6 full hours. No matter how tempting, don't disturb the marshmallow and lift. You'll know it's ready by pushing down and the texture is bouncy.
  10. Once your marshmallow has "set", lift big marshmallow out onto a counter. Using a sharp knife, cut it into squares.
*Plain Knox gelatin will work too.
*I don't use raw honey for this because it's a lot more expensive and when you boil the honey the "raw" ness goes away. So for me, it's not worth the extra expense.
*If you are not on a GAPS diet, Paleo lifestyle, or don't have arrowroot, you can use conventional powdered sugar for dusting.
*storage note: If you cover these the moisture will remain in the marshmallow and they won't completely dry out. don't cover them with plastic wrap. I leave mine out on the counter, uncovered, until they are gone.
*how to package these to "gift": I recommend lining a small box with parchment paper and placing marshmallows in the box, not in a bag.

Need a visual? Check out this video by Jenni from the Urban Poser


    • Laura Fuentes says

      Krista, for the hand mixer do it on high (start slow and progressively speed up) in a deep bowl. it takes a while…. so make sure you have someone to relieve the hand. I’m not kidding when I say that it will take about 10 minutes… so watch the clock. :)

  1. January says

    I made these last night and while they taste pretty good – like a normal marshmallow – they won’t dry out. They are set, very firm & cut nicely, but they are wet and powdered sugar won’t stick :(. I can’t package them because you can see the moisture from the bag. Any thing you can think of that I did wrong? Like I said, they are set. I waited for the 6 hours. I’ve made them before using a corn syrup recipe and this didn’t happen but I’ve only done it once so I’m not sure if I did something wrong.

    • Laura Fuentes says

      If the marshmallows are too soft, soggy, wet or lack volume after setting for 4-5 hours or so, your sugar syrup may not have gotten hot enough OR you did not whip them long enough. Whipping times will vary quite a bit depending on your beaters. Did you use a thermometer? However you can not whip an undercooked sugar syrup enough to make it fluffy. “fluffing” is essential for it to “set”. these are not dry marshmallows like at the store.. they are a tad more moist.. but not wet.

  2. Keri says

    I am having the same problem as January. I used a thermometer and whipped for ten minutes, until it was thick like marshmallow cream. They are a great texture, feel just like store bought marshmallows except the they’re slimy. I had no problem dusting them with powdered sugar. I actually put a bunch in a bowl with a lid a ms shook them to cover them completely and they came out awesome. I put them in zip lock baggies to give to my kids teachers with some cocoa mix and coffee and after sitting in the bag, the sides of the bags are covered in marshmallow slime.

    • Laura Fuentes says

      did you cover them with plastic wrap? that will hold the condensation “in”. I Just let them sit out uncovered. The honey ones are a bit “stickier” but i wouldn’t say gooey. these marshmallows are homemade, and of course, aren’t like the ones at the store.

  3. Mayi Z says

    I just made these tonight, mostly out of curiosity… oh boy… they’re amazing! They taste just like the real thing, considering that they are mainly made out of gelatin, honey and water. I modified the recipe slightly to make the marshmallows sturdier (added more gelatin). So far so good, I’ll check back when I cut them. Thanks so much!

  4. Mayi Z says

    They were perfect! So yummy and not runny at all. I covered them in cornstarch and stored them in a plastic container… no condensation at all. Again thanks so much!

  5. Linda S says

    Made these this morning for after school hot cocoa. With these cold temps they will want to warm up. These turned out great. Won’t go back to ones with corn syrup again! Thanks.

  6. Amanda says

    Made these last night! They are wonderful. I was wondering, do you think they would work if I added less gelatin to make it more marshmallow fluff like to make rice crispies? They started firming up pretty quickly this time. I would really like to do that for my son.

  7. says

    These look so good! I definitely want to try. My son will be in heaven if I can master these. I like your website too! I’m new to blogging, and love finding blogs like yours! ~Heather

  8. Ashlee says

    Have you tried roasting these? I make another corn syrup free marshmallow that turns out great, they just don’t roast well. Thanks!

  9. Matt says

    These were great!! I made a batch recently and they have been a big hit! So nice to have a guilt-free treat to offer my son after dinner.

    Initially, mine came out of the fridge extremely sticky. I finally figured out that the key was more arrowroot starch (I used tapioca) to coat the sides. Also, after cutting into squares, I found that it was helpful to roll each square in some excess starch to keep them from re-sticking! Plus it makes them feel just like store bought marshmallows!

    Can’t wait to make them again!

  10. Jacque says

    Can you toast these over a camp fire? We went camping this weekend with a friend whose son can’t have food dye and avoids corn (syrup/starch/etc.) so no s’mores for little man. I am now on a mission for him to get to toast some marshmallows!
    Apparently “good” marshmallows are only available “seasonally” at Trader Joe’s, which means winter – ppfftt, SUMMER is the SEASON for marshmallows! LOL

  11. Jennifer says

    Can the marshmallow mixture be used in rice crispy treats? I need a corn free option for a class treat. Or can it be melted down?

  12. Kirsten says

    Thank you for this recipe! I followed your instructions and made them with coconut like in the video, and everything turned out prefectly.

  13. Sky says

    I’m currently making this recipe and I’m on the mixing step but the mixture isn’t getting white or creamy. Can you help me as soon as you can please!! Don’t know what to do or if I can save it.

      • Sky says

        Thank you very much. I watched the video and it was very imformative. I really like your blog, it is very useful. Thanks for the help! I think I’ll try the recipe again after a while of doing other recipes. Thanks again!

    • Jewels says

      Mine didn’t either. I followed the recipe and watched the video (including using the thermometer) so I’m not sure why mine didn’t turn out right. I used the Knox gelatin though. That’s all my local store had so I used it since it said I could in the notes. I’ll probably look for the gelatin used in this recipe and try a different brand of honey and try making them again soon to see if that works. My son is allergic to corn syrup and has been wanting marshmallows all summer so I’m glad I found the recipe but I’m sad it didn’t work for me.

      • Laura Fuentes says

        Jewels, I’m sorry it didn’t “set” for you! can you re-purpose the marshmallows to make rice Krispy treat like bars?

  14. JuliaLyn says

    A million heart felt thank you’s!!!! For an aip mom and kids who are reactive to corn and soy these are very much a dream come true!!! Not sure if the kids are more giddy…..or me;)?! Just made some aip shortbread cookies and melted down some 100% cacao with maple syrup and a bit of honey to go with both the marshmallow and cookies as a drizzle. I do not know the last time I truly felt like I had a safe indulgence! For this tonight as I prepare for the holidays, I am truly thankful!!!!

  15. Betsy S. says

    Hi Laura!

    Curious as to the role of salt in this recipe? is it used to balance out the sweetness of the recipe?
    And sorry if this has already been asked, but what is the storage time like on these?


    • Laura Fuentes says

      the salt is used as a stabilizer to the chemical reaction to make the marshmallows. They are fresh marshmallows so the shelf life is relatively short. Maybe a week.

  16. Anne says

    This was surprisingly wonderful recipe. I had expected for it to taste more like honey but it didn’t. I hadn’t waited for the marshmallows to cool and put them right into a rice crispies recipe. Before they cooled and formed, they tasted great! But after cooling, they became soggy. I wonder if some of the moisture would be gone if I had let the marshmallow mixture cool and then melt for the addition of the other ingredients. All in all, it still tastes good considering that I haven’t been able to have any in years.

    Thanks for the recipe!

  17. Anna says

    Q: If I am using the marshmallows for rice krispies treat, can I use them right away without cooling? Or to get the consistency/flavor I need to cool them and then melt them again?

    • Laura Fuentes says

      you can use them without cooling. I usually refrigerate the mixture to speed up the process once mixed with rice cereal. enjoy!

  18. Lauren B says

    I just wanted to thank you SO much for this recipe. I have a corn allergy (worst allergy EVER) and haven’t had a marshmallow in a year and a half. Most “corn-free” recipes still use corn starch or powdered sugar! I’m going camping this weekend and was NOT about to go without s’mores. Mine came out very fluffy and light, but I’ll admit I used the wrong paddle (I used the regular paddle for the mixer instead of the whisk). I may not have let it whip quite long enough, but I also haven’t been able to stop eating them. SO GOOD!

    I realized that this was an adaptation of Alton Brown’s marshmallow recipe, and I’ve also noticed he has a method for making “mini” marshmallows by using a piping bag to pipe strips of the marshmallow mixture, then cutting the strip into smaller pieces once set. I’m totally going to try that next time!

    Looking forward to roasting them :)

  19. Heather says

    This looks like an excellent recipe for those of us with corn-allergies! I’m curious, has anyone tried freezing these?


  20. Person says

    Thank you for including video with the recipe!! VERY VERY helpful :).

    Question – do u know what difference will be if use dark vs light honey? I have a lot of dark honey in the house currently….

    Thanks!!! :)

  21. Ann says

    Do you know if this would work to frost cupcakes? I’m working on a s’mores cupcake for my son’s birthday so this would be perfect on a chocolate cupcake. Should I pipe directly onto the cupcake before cooling, or cool them and then melt down like a normal marshmallow and try to make a fluff out of it??
    I did make these already as directed and they came out wonderful. I was planning to try the frosting but somehow I ran out of marshmallows before I got round to it. :-) I’m hoping someone else has tried this.

    • Laura Fuentes says

      Ann, I haven’t tried this to frost cupcakes -yet! I imagine using a knife to spread it over the cupcake tops (or you could pipe it) when it’s warm. they will solidify overtime, it’s not fluff. Here is my fluff recipe. Enjoy!

  22. Ashley Kennedy says

    I was so excited to find this recipe. I did burn the first batch of honey but the second time was a success! However, I’m not a huge fan of honey. I do love coconut sugar and make my own simple syrup. So I decided to give the marshmallows a try with my coconut sugar syrup. They have a light brown color and a bit more of a brown sugar flavor but they are delicious! Melted some down and made a batch of rice crispies with gluten free rice cereal topped with cacao nibs. Huge hit!

  23. Lori says

    Just came across this recipe and marshmallows turned out perfectly!
    The honey flavor was a bit over -powering though. Wondering if you have ever tried to make them with a coconut sugar or maple syrup? Or perhaps just less honey?

    Thanks so much.

  24. Zeina says

    So I’ve actually made these probably about 10 times now (in the past few weeks). They were such a huge hit, everyone has been asking for them. I have experimented with different methods and some batches came out better than others. I can say though that I get the best results when I actually let the honey mixture boil till 250 instead of 240. And, the mixture does need to mix for a while. A couple of times, I didn’t let it mix long enough, despite looking like marshmallow cream and they came out more sticky and less firm. I’m thinking maybe for those that came out sticky, and melted in the bags, probably didn’t whip long enough. Definitely needs at least 10 mins.

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