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 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 #gaps

homemade 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

Homemade Marshmallows – No Corn Syrup Recipe

  • Author: Laura Fuentes - SuperGlueMom
  • Yield: 16
  • Category: Baking & Treats


  • 1 cup filtered water, divided
  • 3 tablespoons powdered gelatin*
  • 1 cup light colored honey*
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • Arrowroot starch to coat the outsides of the marshmallows*


  1. Grease an 8×8 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 1/2 cup of water
  4. While the gelatin is softening, pour the other 1/2 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

December 16, 2013

Leave a Reply 96 comments

Krista - December 16, 2013 Reply

Can I use a hand mixer instead of stand mixer?

    Laura Fuentes - December 16, 2013 Reply

    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. 🙂

TIffany C - December 18, 2013 Reply

OMGEE this looks awesome! What DON’T you know how to make, huh???

January - December 19, 2013 Reply

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 - December 19, 2013 Reply

    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.

Keri - December 20, 2013 Reply

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 - December 21, 2013 Reply

    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.

Meg - December 29, 2013 Reply

We are vegetarian. Do you recommend a substitute for gelatin powder? Will agar agar work?

    Laura Fuentes - December 29, 2013 Reply

    Meg, I have not tried it with agar agar. I’m sorry.

    angelica - December 11, 2014 Reply

    Same as above: anyone try agar agar in place of gelatin? If I do, I’ll post results. Thanks.

    Leah - December 26, 2016 Reply

    Did you ever end up trying it with agar agar? That’s what I’d like to use too

      Laura Fuentes - December 26, 2016 Reply

      I have not. Sorry!

Suz - December 30, 2013 Reply

these sound awesome – how long do they last (assuming they aren’t all eaten almost immediately)?

    Laura Fuentes - December 30, 2013 Reply

    about a week at room temperature.

Mayi Z - December 30, 2013 Reply

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!

    Laura Fuentes - December 31, 2013 Reply

    Please let me know how much you guys enjoyed them!

Mayi Z - January 5, 2014 Reply

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!

Linda S - January 7, 2014 Reply

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.

    Laura Fuentes - January 7, 2014 Reply

    Awesome Linda!!

Amanda - April 8, 2014 Reply

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.

    Laura Fuentes - April 8, 2014 Reply

    Amanda, I’ve got you covered. I developed this recipe for fluff. And, if you want my no corn syrup rice crispy recipe this is it. You can use regular puff rice.

      Danielle - December 23, 2015 Reply

      Is it possible to use the marshmallow recipe after beating it immediately for the rice krispies instead of the fluff?

        Laura Fuentes - December 23, 2015 Reply

        Yes, after the “marshmallow” mixture is done, you can pour it over your rice cereal and mix instead of pouring it into the pan. Mix quickly, transfer to a pan and cool. It might take a little longer to solidify, but it works! enjoy.

Heather - April 16, 2014 Reply

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

    Laura Fuentes - April 16, 2014 Reply

    thanks Heather! I hope your son loves them!

Ashlee - May 23, 2014 Reply

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

    Laura Fuentes - May 24, 2014 Reply

    Yes I have, and they work well.. although they are a bit stickier than the store bought kind.

      Ashlee - May 24, 2014 Reply

      Great! Thank you so much for getting back to me so quickly!

Matt - July 9, 2014 Reply

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!

Jacque - August 11, 2014 Reply

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

    Laura Fuentes - August 11, 2014 Reply

    yes, but not right on the flame. I just put them close and slide onto our graham cracker.

      Jacque - August 11, 2014 Reply

      Thanks! We’ll be trying them out this week I think 🙂

Jennifer - August 26, 2014 Reply

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?

    Laura Fuentes - August 27, 2014 Reply

    I’ve never tried it. Sorry!

Kirsten - October 23, 2014 Reply

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

    Laura Fuentes - October 23, 2014 Reply


Sky - November 2, 2014 Reply

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.

    Laura Fuentes - November 3, 2014 Reply

    Please watch the video. it shows you step by step visually how everything should look.

      Sky - November 3, 2014 Reply

      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 - August 1, 2015 Reply

    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 - August 1, 2015 Reply

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

Shanti Grace - November 6, 2014 Reply

Should these set in or out of the fridge?

    Laura Fuentes - November 6, 2014 Reply

    they set on the counter at room temperature. then i refrigerate.

Shanti Graceth - November 7, 2014 Reply

Thank you for your quick response! I’m looking forward to actually partaking in s’mores tonight instead of just watching:)

cristina - November 22, 2014 Reply

Can i use arrowroot powder instead of coconut

    Laura Fuentes - November 22, 2014 Reply

    yes, dusting it with coconut or arrowroot powder seals the “stickiness” Enjoy!

JuliaLyn - November 26, 2014 Reply

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!!!!

    Laura Fuentes - November 28, 2014 Reply

    You are very welcome Julia! those shortbread cookies sound amazing!

      Addison - December 30, 2017 Reply

      You are truly awsome

Betsy S. - December 13, 2014 Reply

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 - December 15, 2014 Reply

    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.

Anne - January 16, 2015 Reply

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!

Anna - February 25, 2015 Reply

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 - February 26, 2015 Reply

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

Lauren B - May 7, 2015 Reply

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 🙂

    Laura Fuentes - May 10, 2015 Reply

    I am SO HAPPY you were able to enjoy some marshmallows!! well deserved. 🙂

Heather - May 10, 2015 Reply

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


    Laura Fuentes - May 10, 2015 Reply

    I have not tried freezing them. If you do, please let me know how they hold up. Enjoy!

      Sarah - March 25, 2017 Reply

      I have frozen these and it works if you are careful. I placed them on parchment paper cut to the size of a Ziploc freezer bag. I put the marshmallows on the paper, put another sheet on top to add a 2nd layer, then put a piece on top of the whole pile. Once they were in the bag, I made sure to press all the air out of the bag and then put it directly in the freezer. They were great a couple of months later when my daughter needed marshmallows for camp again.

      The 1st time I made honey marshmallows (not this recipe but a similar one), I didn’t know not to close them in a container. I went away for a week and left the remaining ones in a closed container on the counter at home. When I got home I planned to ‘melt’ the leftovers to make rice krispie squares. Alas, they were green – gone moldy while I was on vacation due to absorbing all the moisture in the air/container. Oops!

Person - May 11, 2015 Reply

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!!! 🙂

Ann - June 9, 2015 Reply

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 - June 10, 2015 Reply

    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!

Ashley Kennedy - August 15, 2015 Reply

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!

Lori - August 30, 2015 Reply

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.

    Ashley Kennedy - September 5, 2015 Reply

    I’ve made them with coconut sugar and they are great!!

    Ashley Kennedy - September 5, 2015 Reply

    I’ve made them with coconut sugar they were great!

Zeina - September 6, 2015 Reply

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.

Audry - October 20, 2015 Reply

So, I tried the recipe. We even some how had a candy thermometer. in the drawer!?!? I felt very uncomfortable heating to “soft ball”, and i feel as though trying to balance the thermometer and mixing the mixture that I may have burned it just a tad. But I did my very best and I believe that I hit 233 degrees. I turned off the heat and followed the directions, apart from using arrowroot, as I do not feel that this fits into my diet at all. Used parchment paper and lots of coconut oil. These came out so flipping amazing. I feel like the recipe is a cheat, of sorts, and I wish that it incorporated marshmallow root as well. But for the ingredients used, Wow. Just wow. Great work. Perfect recipe and results. Thank you kindly.

Only con- Honey tastes a tad burned. Not sure if this is normal, or because I did burn it slightly, or due to the quality of my honey or other mistakes.

Kerry - November 16, 2015 Reply

very similar to my recipe from my 1978 Australian Women’s Weekly New Cookbook, a houseful of adults here thought they were great but a bit too sweet (I actually agreed but it’s my job to frown and then give them the wooden spoon). I fear there is very little I can do about this (the marshmallow, not the food critics). Even though we are honey lovers I wonder if there is some kind of syrup comparatively lower in sweetness, does anyone know? I toasted some dessicated coconut and used this to toss them in, they might sweat less, but possibly unsuitable for toasting over the fire. Also an idea from Australia: this is the way we do s’mores: instead of graham crackers we use a fairly plain flat cookie (wheatmeal) that’s coated on one side with chocolate If you can get it (you can get un-chocolated too). Ours is called “Chocolate Wheaten”. Thanks for the great recipe.

    Ashley - November 16, 2015 Reply

    Try using coconut sugar simple syrup or coconut nectar. Mine turned out great with those sweeteners.

Colin - November 26, 2015 Reply

Amazing recipe! I used a mixture of half raw honey, amber coconut nectar, date paste and half Swerve + a bit more water to liquefy the granules and it all came out PERFECT! Thank you so much for this recipe.

Melissa - January 19, 2016 Reply

These are a NO BRAINER!!!! I was so worried to branch out & not use a corn syrup recipe against all opinions I gathered while using this as a science project with my kids who are BEGGING me for marshmallows. My 5 year old made them! Yayayayayaa & Thankyou!

    Laura Fuentes - January 19, 2016 Reply

    We can now say that this recipe is 5-yo proofed! wooho!!! so happy everyone loved them 😉

Valentine’s Day – Nailed it. | AnarchistMILF - February 14, 2016 Reply

[…]  it was so nice to sleep in.  I got up, put on Neil Diamond’s “We” and made  Paleo Marshmallows.  In my underwear, to have with our coffee. Strong, black coffee.  MMMMMMM Axel is the coffee in […]

Linda - March 4, 2016 Reply

Hi, I was wondering if these marshmallows can be used to make marshmallow fondant? TIA


    Laura Fuentes - March 5, 2016 Reply

    I have never tried it Linda.

Tamara - March 26, 2016 Reply

I made these and found the honey taste overpowering. Thinking next time I will try the traditional sugar marshmallow recipe. However, now feel familiar with the concept and will look forward to the next batch of marshmallows,

teresa - March 28, 2016 Reply

Hi, Laura. We are vegetarians. Anyway we can make this recipe with alternative jelling ingredient such as agar agar ? Can you suggest changes in the recipe instructions with the ingredient change ? My kids would just love, love, love it if mommy can actually produce marshmallows to enjoy, like their non-vegetarian peers. 😀

Also, I don’t have a mixer stand, just a hand held blender. Will that work ?

Thx !

    Laura Fuentes - March 28, 2016 Reply

    Teresa, I have not been able to successfully make this recipe (with the same texture) with agar agar. Sorry! If you don’t have a stand mixer, a big bowl with a hand mixer will work.

Anita - April 15, 2016 Reply

Has anyone tried with maple syrup? I’m not a huge honey fan and much prefer the taste of maple


Brenda K McCombs - May 25, 2016 Reply

Curious if you know of a replacement for cornstarch or arrowroot to keep the marshmallows from being so sticky. My son has Crohn’s and can’t have any starch.
Thank you.

    Laura Fuentes - May 26, 2016 Reply

    unfortunately no, I’m sorry!

Victoria - June 19, 2016 Reply

Can these be toasted over a fire?

    Laura Fuentes - June 19, 2016 Reply

    yes! enjoy.

Britney - June 23, 2016 Reply

I made these last night and had my first marshmallow this morning. Turned out AMAZING! My honey/water mixture took about 15 minutes to reach 240 degrees. I used knox gelatin. Each packet is a little less than a full tablespoon, so I used 3.5 packets. Probably should have just used all four because now I have half a packet of gelatin I know I’ll never use. My kitchenaid stand mixer is still in a box somewhere (just moved) so I ran to Target and bought a handheld mixer. Took about 15 minutes of mixing to achieve marshmallow fluff consistency. That was probably the hardest part, was just waiting that long and holding the mixer for that long. Scraped all the marshmallow fluff into a baking dish lined with parchment paper and arrowroot starch and placed it above the fridge overnight. Finished up around 10 pm and cut into it at 8 am and it was perfect. Tasted just like a commercial marshmallow except for a slight honey taste- which is of course to be expected because they’re made of honey. Also made egg free/gluten free/dairy free/grain free graham crackers last night, which will go perfectly with these marshmallows tonight when I make s’mores with the family. Will definitely make these again.

    Laura Fuentes - June 24, 2016 Reply

    I’m so glad they were a success for you Britney!

Kasey - July 2, 2016 Reply

Hello. I was wondering if I could use a sugar syrup, or agave nectar instead of honey. For one I already go through large amounts of honey in my house, for another, my oldest son doesn’t like the slight honey taste the marshmallows have. I think they’re great, and my other son, and all three of my nephews love them, but the whole reason I want to make marshmallows is that my oldest son can’t have corn syrup or soy anything. so it’s kind of missing the point I was going for for him to not care for them.

Thanks for sharing, this is so far the easiest of the marshmallow recipe’s I have found yet, and sets up the most reliably.

    Laura Fuentes - July 3, 2016 Reply

    I have not tried it with either sugar syrup or agave nectar. They have different boiling points so the method would be different. Sorry!

Elle - October 24, 2016 Reply

Hi..do we need to cool down the syrup before mix with the gelatiin?
Or we just can whip just right after reach 240 F..

    Laura Fuentes - October 27, 2016 Reply

    It goes in hot. If it takes a minute to get to the mixer and everything together, that should not be a problem. Hope this works out well for you.

Leah - December 14, 2016 Reply

I wonder if I could use brown rice syrup instead of honey? Has anyone tried this?

    Laura Fuentes - December 15, 2016 Reply

    yes you can, but check boiling point as it differs than honey. It’s similar to corn syrup.

Mama Turner - January 2, 2017 Reply

These marshmallows were so easy to make and everyone I gave them to loved them.
I wanted to ask you have you ever made them chocolate? I like to experiment with recipes and thought that might be good. I loved your recipes and video about how to make the marshmallows. I have a new website to look for recipes, yours.
Have a great 2017!

    Laura Fuentes - January 3, 2017 Reply

    I have not tried making them chocolate but I might add that to the test list! Thanks for the suggestion!

Diana - December 14, 2017 Reply

Can I use maple syrup instead?

    Laura Fuentes - December 14, 2017 Reply

    Yes, absolutely.

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