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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…
These 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.
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!
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!
My kids were beyond thrilled that these marshmallows had the exact texture, feel, and taste as the real thing. I love whipping up a batch of these homemade marshmallows to serve with our favorite hot chocolate mix!
Use these any way you would use the store bought marshmallows, I guarantee they will be a huge success with the kids!
Homemade Marshmallows – No Corn Syrup Recipe
- Yield: 16 1x
- 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 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.
- Dust parchment paper with arrowroot starch so marshmallows are not sticky at the bottom when they are removed.
- In your mixer bowl, add the gelatin with ½ cup of water
- 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.
- 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).
- Turn off the mixer and pour the marshmallow cream into the parchment lined pan.
- Using a rubber spatula, smooth the top and add another light dusting of arrowroot starch on the top.
- 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).
- 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.
- Once your marshmallow has “set”, lift big marshmallow out onto a counter. Using a sharp knife, cut it into 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.
Need a visual? Check out this video by Jenni from the Urban Poser
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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!
Victoria
Can these be toasted over a fire?
Laura Fuentes
yes! enjoy.
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!
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!
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.
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.
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!
Diana
Can I use maple syrup instead?
Laura Fuentes
Yes, absolutely.
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.