Marshmallows Without Corn Syrup
These vanilla marshmallows without corn syrup are thick and bouncy and melt into hot chocolate like a dream. Once you’ve got a base marshmallow recipe down, you can add in lots of flavors and use it different ways.
I make my marshmallows without corn syrup – that’s pretty standard in NZ but I know for my US readers corn syrup is often featured. It’s used in the sugar syrup to prevent crystallisation of the sugar (to avoid the marshmallow becoming gritty. ) However, you can avoid crystallisation in other ways too, like by not stirring the sugar syrup as it’s boiling (otherwise sugar crystals can form on the side of the pan.) To turn it into actual marshmallow, you just beat hot sugar syrup with bloomed gelatin until it’s thick and fluffy. After that you can spread it into a pan and cut into marshmallows once it’s set.
Ingredients
Here’s a quick rundown of the ingredients you need. You can find the amounts in the printable recipe card at the bottom of this post.
- Water and granulated sugar. This will make the sugar syrup. The key here is to stir the mixture until the sugar dissolves, then stop and don’t stir until it reaches the correct temperature. Stirring can revert the sugar to its crystalized form which can make it gritty – we definitely want to avoid that!
- Unflavored powdered gelatin. This gives marshmallows classic bouncy texture.
- Salt. A tiny bit of salt balances the sweetness.
- Vanilla paste or extract
- Powdered sugar and cornflour or arrowroot flour for dusting
Equipment
- Candy thermometer
- Stand mixer with whisk attachment
- 8×8 inch or 9×9 inch pan
- Offset spatula
- Parchment paper
Method
- Line an 8×8 or 9×9-inch pan with parchment paper.
- In the bowl of a stand mixer, combine 1/2 cup of cold water with the gelatin. Let it sit while you prepare the sugar syrup.
- In a medium saucepan, combine the remaining 1/2 cup of water and granulated sugar. Stir gently over medium-high heat until the sugar has dissolved.
- Once dissolved, stop stirring and let the mixture boil, cooking until it reaches approximately 240°F/ 115°C (use a candy thermometer for accuracy). Occasionally, cover the saucepan to create condensation, which will help prevent sugar crystals from forming on the sides.
- Carefully pour the hot sugar mixture into the gelatin mixture, then use a whisk attachment on your stand mixer to blend at a low speed.
- Gradually increase to high speed, add the vanilla extract and salt, and whisk for 7-10 minutes until the mixture becomes thick, fluffy, and triples in volume.
- The mixture should have a thick, ribbon-like consistency that can be poured out of the bowl, but it will do so slowly. When you tilt the bowl, the marshmallow should flow in a thick stream, rather than in a quick, runny manner.
- Transfer the marshmallow mixture into the prepared pan, smoothing it out with an offset spatula.
- Allow the marshmallows to set for about 3 hours. Then, turn them out onto a surface lightly dusted with powdered sugar and cornflour or arrowroot flour.
- Cut into your desired shapes using a greased sharp knife or cookie cutters. Toss each marshmallow in extra powdered sugar to prevent sticking.
- Store any leftover marshmallows in an airtight container at room temperature for up to 2 months.
Other marshmallow flavors
Marshmallows Without Corn Syrup
These vanilla marshmallows without corn syrup are thick and bouncy and melt into hot chocolate like a dream. Once you’ve got a base marshmallow recipe down, you can in lots of flavors and use it different ways.
Ingredients
- 20 g powdered gelatin
- 240 g cold water
- 400 g granulated sugar
- 1 1/2 teaspoons vanilla extract or paste
- 1/4 teaspoon salt
Dusting
- 30 g Powdered sugar
- 15 g cornstarch or arrowroot flour
Instructions
- Start by lining an 8×8 or 9×9-inch square pan with parchment paper, ensuring that the edges extend beyond the sides of the pan. This will make it easier to lift the marshmallows out once they’re set.
- In the bowl of a stand mixer, pour in 1/2 cup of cold water and sprinkle the gelatin evenly over the surface. Give it a mix and let it sit for about 5-10 minutes. This step is known as "blooming" the gelatin, and it ensures that the gelatin fully absorbs the water.
- In a medium saucepan, combine the remaining 1/2 cup of water and granulated sugar. Place the saucepan over medium-high heat and stir gently until the sugar has completely dissolved.
- Once the sugar has dissolved, stop stirring and let the mixture boil. Continue cooking the syrup until it reaches approximately 240°F/ 115°C. Use a candy thermometer to monitor the temperature closely. You can place a lid on the saucepan for a minute or two, allowing condensation to form and wash down any sugar crystals clinging to the pan's sides.
- Fit the stand mixer with a whisk attachment and turn on low speed. Carefully pour the hot sugar syrup into the bloomed gelatin. Be careful during this step because the syrup is extremely hot. Once all the syrup is added, gradually increase the mixer speed.
- Increase the speed of the mixer to high and add the vanilla and salt. Continue whisking for about 7-10 minutes or until the mixture becomes thick, glossy, and triples in volume. The mixture should have a thick, ribbon-like consistency that can be poured out of the bowl, but it will do so slowly.
- Pour the marshmallow mixture into the prepared pan and smooth out the top with an offset spatula.
- Allow the marshmallows to sit at room temperature, uncovered, for at least 3 hours or until they are firm to the touch. If possible, let them sit overnight for the best results.
- Once the marshmallows have set, dust a surface with a mixture of powdered sugar and either cornflour or arrowroot flour. Turn the marshmallows out onto the dusted surface. Use a greased sharp knife or cookie cutter to cut the marshmallows into your desired shapes. Toss each piece in the powdered mixture to ensure all sides are coated and to prevent sticking.
- Store the marshmallows in an airtight container at room temperature. They will keep fresh for up to 2 months.
Notes
Use the toggle to switch between metric and cup conversions
How to test without a candy thermometer
- Fill a bowl with very cold water. It should be close to ice cold for accuracy.
- Once your sugar syrup has been cooking, drop a small amount into the cold water.
- Use your fingers to gather the cooled syrup from the bottom of the bowl. If the syrup forms a soft, malleable ball that holds its shape until pressure is applied and then flattens, it’s in the firm ball stage.
Nutrition
Serving: 1gCalories: 128kcalCarbohydrates: 32gProtein: 1gSodium: 29mgSugar: 26g
Tried this recipe?Let us know how it was!
