These homemade marshmallows with no corn syrup have the same texture, taste, and perform like the classic marshmallow you love but are made with wholesome ingredients like honey, powdered gelatin, and vanilla extract.
This recipe yields marshmallows that are bouncy, light, and perfect for topping over a cup of hot cocoa or toasted and sandwiched in between graham crackers and chocolate!

Homemade Marshmallow Ingredients
Here’s a list of everything you need for these fluffy marshmallows:
- water: to dissolve the gelatin.
- powdered gelatin: gelatin is an essential ingredient for marshmallows. I like using this brand.
- honey: the lighter the color, the better, so the marshmallows won’t be an odd shade of yellow. You can also use maple syrup.
- vanilla extract and salt: for flavor.
- arrowroot starch: for dusting the finished marshmallows and it prevents them from sticking together. If you aren’t doing paleo, you can use powdered sugar for dusting as well.
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.
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Does it Matter Which Gelatin I Use?
Gelatin is what makes marshmallows set and hold together. I like to use pure beef gelatin that I can measure out myself but if the packets of Knox gelatin are what’s easily available, use those.
Knox gelatin is sold in bulk and in packet form. The packets are easy to find at the grocery store. Each packet of Knox gelatin has about a tablespoon, but to be safe, I would measure out 3 tablespoons.
Is this Marshmallow Recipe Paleo?
These marshmallows are a paleo-approved treat. They are made with honey instead of corn syrup and there’s no cornstarch in sight.
If you’re not eating paleo but came to this recipe for its corn-free ingredients, you can substitute the arrowroot starch with powdered sugar.

How to Make Marshmallows without Corn Syrup
Before we start you will need a square baking pan, parchment paper, a stand mixer, a saucepan, and a candy thermometer to make this recipe go smooth.
There are quite a few steps to make homemade marshmallows, but overall the recipe is easy, and below I provide step-by-step directions so your batch will turn out perfectly.

- Prep
Grease an 8×8 inch pan and line it with parchment paper in both directions, leaving about an inch as handles to lift out the marshmallows.
Dust the parchment paper with arrowroot starch. - Soften the gelatin
In the bowl of a stand mixer, combine the gelatin with ½ cup of water. - Make the syrup
Combine the remaining ½ cup with honey, vanilla, and salt in a medium saucepan over medium-high heat. Bring the mixture to a boil. - Take its temperature
Once boiling, place a candy thermometer in the saucepan and continue to boil the mixture until it reaches 240F (the softball stage). Immediately remove the saucepan from the heat. - Time to make marshmallow cream
Insert the whisk attachment to the mixer and slowly whisk the softened gelatin as you pour in the honey mixture. Turn the mixer to high and continue beating until the honey and gelatin become thick like marshmallow cream. - Grab the parchment-lined baking dish
Turn off the mixer and pour the marshmallow cream into the parchment-lined pan. Smooth the top and add another light dusting of arrowroot starch over the marshmallows. - Smooth it out
Cut an 8-inch square piece of parchment paper and place it over the marshmallows, gently pressing it over the top to smooth them out. - Be patient
Allow the marshmallows to “set” for 4-6 hours. They’re ready to slice once the texture is bouncy. - Let’s see how they turned out
Lift the big marshmallow square out of the pan and onto the counter. Using a sharp knife slice it into 16 squares.
These marshmallows should be light, spongy, bouncy and a delicious treat to enjoy by themselves or topped over something chocolatey and delicious.

Can I make Homemade Marshmallows with a Stand Mixer?
You can make this homemade marshmallow using a stand mixer but you will need to make sure to use a large, deep bowl to combine the gelatin and honey mixture.
It will also take about 15 minutes to make the cream and I recommend having someone pour in the hot honey mixture while you hold the bowl and whip the ingredients with the hand mixer.
Big Marshmallows
If you want colossal marshmallows like the ones found in the grocery store just slice them 6 x 6 for 12 squares or 4 x 4 for 8 large squares. While they may not be round, these homemade marshmallows are much tastier and since we’re making them, we get to decide how big we want them.

Tips for This Easy Marshmallow Recipe
Here are a few helpful tips to keep in mind as you make this recipe for perfect, bouncy marshmallows:
Make sure the honey mixture is 240F
You don’t want it to be any hotter or cooler when you pour it into the gelatin.
Don’t overmix
Once the honey and gelatin mixtures look like marshmallow cream, stop mixing.
How to Store Marshmallows
Homemade marshmallows are best consumed within 3 days. Keep them in an airtight container at room temperature and don’t refrigerate.
How to Serve Homemade Marshmallows
Homemade marshmallows can be used in all the ways we use store-bought marshmallows. The flavor and melting quality is a serious upgrade.
You can toast them over a fire, make s’mores and rice crispy treats, or fold them into brownie batter and cookie dough.
If you do want to use them for cookies and brownies, I recommend cubing them into small pieces so it’s easier to fold into the dough.
PrintHomemade Marshmallows – No Corn Syrup Recipe
These homemade marshmallows made with no corn syrup are bouncy, soft, and perfect for s’mores, hot cocoa, gifting, or roasting over a fire.
- Cook Time: 10 minutes
- Total Time: 6 hours + 30 minutes
- Yield: 16
- Category: Baking & Treats
Ingredients
- 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*
Instructions
-
Grease an 8×8 inch pan and line it with parchment paper in both directions, leaving about an inch as handles to lift out the marshmallows.
-
Dust the parchment paper with arrowroot starch.
-
In the bowl of a stand mixer, combine the gelatin with ½ cup of water.
-
Combine the remaining ½ cup of water with honey, vanilla, and salt in a medium saucepan over medium-high heat. Bring the mixture to a boil.
-
Once boiling, place a candy thermometer in the saucepan and continue to boil the mixture until it reaches 240F (the softball stage). Immediately remove the saucepan from the heat.
-
Insert the whisk attachment in the mixer and turn on medium speed while you pour the honey mixture into the gelatin.
-
Turn the mixer to high and continue beating until the honey and gelatin become thick like marshmallow cream.
-
Turn off the mixer and pour the marshmallow cream into the parchment-lined pan. Smooth the top and add another light dusting of arrowroot starch over the marshmallows.
-
Cut a piece of an 8-inch square of parchment paper and place it over the marshmallows, gently pressing it over the top to smooth them out.
-
Allow the marshmallows to “set” for 4-6 hours. They’re ready to slice once the texture is bouncy.
-
Lift the big marshmallow square out of the pan and onto the counter. Using a sharp knife slice it into 16 squares.
Notes
- 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.
Nutrition
- Serving Size: 1 marshmallow
- Calories: 77
- Sugar: 17.4 g
- Sodium: 40.4 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 19.3 g
- Fiber: 0.1 g
- Protein: 1.2 g
- Cholesterol: 0 mg
Ann
I LOVE these!
Curious though…mine are difficult to cut without them condensing a bit. Could it be I am over whipping in the mixer?
Also, I tried toasting these, but they melt before they toast…
Laura Fuentes
Hi Ann! I’m thrilled you enjoyed these. unlike store-bought marshmallows, they do tend to “melt” when they get close to the heat. While they won’t get “toasted” when trying to make smores, they’ll get melty and essentially that’s all you need.
Diana
Can I use maple syrup instead?
Laura Fuentes
Yes, absolutely.
Mama Turner
Laura,
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
I have not tried making them chocolate but I might add that to the test list! Thanks for the suggestion!
Leah
I wonder if I could use brown rice syrup instead of honey? Has anyone tried this?
Laura Fuentes
yes you can, but check boiling point as it differs than honey. It’s similar to corn syrup.
Elle
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
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.
Kasey
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
I have not tried it with either sugar syrup or agave nectar. They have different boiling points so the method would be different. Sorry!
Britney
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
I’m so glad they were a success for you Britney!
Victoria
Can these be toasted over a fire?
Laura Fuentes
yes! enjoy.
Brenda K McCombs
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
unfortunately no, I’m sorry!