Homemade Marshmallows (without Corn Syrup)
Learn how to make homemade marshmallows without corn syrup with this easy recipe. With just 4 ingredients, you can make your own at home.
Servings: 1 six inches square marshmallow block
Calories: 1049.8kcal
Ingredients
- 200 g granulated sugar
- 1 tablespoon gelatin powder (unflavored
- ½ cup hot water
- ¼ vanilla extract
- Coloring (optional
Tossing:
- 50 g powdered sugar
- 15 g cornstarch
Instructions
- Sift the cornstarch and powdered sugar and mix them together in a bowl. Set aside.
- Prepare a 6 inches square tin. Grease the tin with oil, line with parchment paper and grease again. Dust thoroughly with some of the powdered sugar and cornstarch mix. Set aside.
- In a separate bowl, mix the gelatin with half of the hot water and leave aside for the gelatin to bloom.
- In another saucepan, mix sugar with the remaining half of the water (¼ cup) and cook over medium heat until the sugar is dissolved.
- Turn the heat to low and continue to cook the syrup until it reaches the soft ball stage (see notes below) or until it reaches between 235 to 240°Fahrenheit or between 112 to 116°Celsius on a candy thermometer.
- Pour the hot syrup into the gelatin mix and stir until gelatin is all dissolved. Let it cool down slightly for about 2 minutes.
- Whisk the gelatin mixture on low speed for 3 minutes before increasing the speed to high for another 10 minutes. The mixture should be white and glossy but not too stiff. Add vanilla extract and continue to whisk for another minute. If you wish to color your marshmallows, add the coloring at this stage.
- Pour the marshmallow mix into the prepared tin and level the top with a spatula.
- Leave the marshmallow to set at room temperature for at least 8 hours or overnight.
- Carefully lift the marshmallow block out of the tin. Peel off the parchment lining and dust the uncut marshmallow block with the remaining powdered sugar – cornstarch mix. Grease your knife and cut the marshmallow block into smaller pieces as you wish.
- This homemade recipe makes a 6 inches square marshmallow block with a height of about 1.3 inches.
Notes
- Making homemade marshmallows can be quite a sticky affair. However, this can be easily managed with proper greasing of the molds (tins used to pour the marshmallow mixture into) and the knife that is used to cut the marshmallows.
- Also, dusting the homemade marshmallows well with sugar-cornstarch mix will ensure the marshmallows do not stick to one another after cutting.
- The gelatin I use in this homemade recipe is the powdered one and it's unflavored. And because of this, it sometimes has a pretty strong smell, so the flavoring is quite important. Plain vanilla extract is sufficient to make homemade vanilla marshmallows, but if you want something fancier, you can use any fruit extracts, or coffee extract or anything else that suits your liking.
- Since there is no corn syrup in the recipe, it is important that you do not stir the sugar syrup once the sugar has all dissolved. Let the syrup simmer on low heat until it reaches the soft ball stage. Stirring at this stage can cause sugar crystallization in your syrup.
- Soft ball stage is when the sugar syrup has thickened quite considerably. To test for the soft ball stage, fill a small saucer with cold water and pour a small amount of the sugar syrup into the water. Push the syrup with your finger. If it forms into a soft ball when pushed, it has reached the soft ball stage.
- Granulated sugar can be substituted with coarse sugar, however, it is better to use granulated sugar as it is finer and will dissolve quicker when making the sugar syrup.
- Vanilla extract can be replaced with any other extract you prefer.
- Coloring is optional, but then again, if you are planning on matching your homemade marshmallows with the flavoring you’ve added to it, tinting your marshmallows in a matching food coloring can make a whole lot of difference too.
Nutrition
Calories: 1049.8kcal | Carbohydrates: 263.6g | Protein: 6g | Fat: 0.1g | Sodium: 24mg | Potassium: 6.9mg | Fiber: 0.1g | Sugar: 248.5g | Calcium: 10.2mg | Iron: 0.3mg