Homemade Marshmallow Recipe – No Corn Syrup

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 #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

5.0 from 4 reviews
Homemade Marshmallows - No Corn Syrup Recipe
 
Author:
Recipe type: Baking & Treats
Serves: 16
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
  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.
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

Comments

    • 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

      January,
      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?

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