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
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.
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.
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.
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.Print