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Homemade Marshmallows (Corn Syrup Free)

Ingredients

Scale
  • 2 tablespoons gelatin (2 envelopes Knox)
  • 1 cup cold water, divided
  • 2 cups granulated sugar (I use evaporated cane juice)
  • 1/8 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • 1/21 teaspoons vanilla extract
  • Tapioca starch, arrowroot powder, or Cornstarch

Instructions

  1. In the bowl of a stand mixer, combine gelatin with 1/2 cup of water and set aside.
  2. Stir together remaining water, sugar, cream of tartar, and salt. Heat over medium heat, stirring until sugar is dissolved.
  3. Clip candy thermometer to pan and heat until temperature reaches 238-240 degrees – the soft ball stage.
  4. Remove from heat immediately.
  5. Turn mixer on low, and slowly pour hot syrup down the side of the bowl into the gelatin mixture while running.
  6. Once you’ve added all the syrup, turn mixer to medium-high speed, and whip until mixture is thick and lukewarm – approximately 5 minutes.
  7. Add vanilla or other flavoring and food coloring if desired during last minute of whipping.
  8. While mixture is whipping, grease a 9×9 inch pan and dust with corn starch (or another starch or arrowroot powder).
  9. When marshmallow mixture become thick and lukewarm, dump it into the prepared pan, and attempt to smooth the top with a rubber spatula. Watch out! This part can be really sticky!
  10. Dust top with corn starch.
  11. When marshmallows are cool, dump them out of the pan, and use scissors cut to desired size.
  12. Dust all sides with cornstarch.
  13. That’s it!
  14. Enjoy!
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