How to make homemade marshmallows without corn syrup isn’t just about avoiding corn syrup, but also all the other chemicals and unnecessary ingredients that are put into most store bought brands.
There are some things that I just think I have to buy, because there’s no way I could make them in my kitchen.
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For example, marshmallows: who would think that you could replicate that pillowy-soft goodness at home? The error in that statement is not that one cannot replicate them at home, but there is truly no “goodness” in store-bought marshmallows.
Quite a few years ago, I gave a presentation about making good food choices, and label-reading to my daughter’s 5th grade classroom. I brought a bag of marshmallows as an example, to show the of the sort of ingredients that companies put into food.
Use these marshmallows to make international s’mores!
Many of us, in turn, blindly put these ingredients into our bodies. Let’s take a look at the list of ingredients in a big brand bag of marshmallows. In case you don’t know, ingredients are always listed from the greatest to the least amount.
What Ingredients are in Store Bought Marshmallows?
- corn syrup (I do not buy anything which contains corn syrup, read how it’s made and you’ll see why)
- sugar
- dextrose (with corn syrup and sugar, they still need to add dextrose?)
- modified corn starch (as in genetically modified? whether it is or isn’t, I don’t want any ingredient that’s been chemically “modified”)
- water
- gelatin
- tetrasodium pyrophosphate (huh?)
- natural and artificial flavor (no thank you)
- artificial color (includes BLUE 1) (ditto)
In addition, let me add that the label states that there is less than 2% of the last three ingredients, but I don’t care if there’s less than .002% of tetrasodium pyrophosphate in marshmallows because it’s a chemical, not food!
Tetrasodium pyrophosphate
Consequently, if you go to the US Department of Health and Human Services, and click on Specialized Information Services, you will find that tetrasodium pyrophosphate is described in these words, “This chemical is used as a cleaning compound; oil well drilling; water treatment, cheese emulsification; as a general sequestering agent, to remove rust stains; as an ingredient of one fluid ink eradicators, in electrodeposition of metals. It is used in textile dyeing; scouring of wool; buffer; food additive; detergent builder; water softener and dispersant.”
(I could go on about the health issues and studies, but I’ll let you click on the link above and read about it yourself.)
CHRISTINA’S LIST OF TOP 10 INGREDIENTS THAT SHOULD NOT BE IN YOUR KITCHEN
My point is this, are we not already putting enough junk in our bodies when we eat packaged/processed food that we actually need even more chemicals such as tetrasodium pyrophosphate? It seems that I am constantly hearing that a friend or relative, neighbor or colleague has been diagnosed with cancer, and I’m guessing it’s the same for you.
No one truly knows why one person gets cancer and another doesn’t. However, I’m trying my best to reduce the likelihood that my family and I are in that former group by eating foods without added chemicals, preservatives and artificial ingredients. One way is to make homemade marshmallows without corn syrup and all the other added chemicals.
Teaching children about labels and ingredients.
So what happened with that bag of marshmallows in the 5th grade classroom? Once I’d explained to the students what the marshmallows were actually made from, the students suggested we throw them away instead of eating them!
I asked who would like to do the honor, and almost every hand went up exuberantly. After one student joyfully slam dunked the bag of marshmallows into the garbage can, the entire class cheered. Mission accomplished.
I tell you this because I know many of you will ask, “Why go to the trouble of making homemade marshmallows when you can buy them?” I’ve just answered your question. And truth be told, it truly wasn’t a lot of trouble, if anything, they were actually fun to make.
NOTE: In good conscience, I want to highlight that this recipe contains raw egg whites, so make sure to only use fresh, free-range, good quality, organic eggs. I would avoid using this recipe, otherwise. I cannot be held responsible for anyone’s illness from making this recipe, as there is always a risk of Salmonella when using raw eggs.
How to Make Homemade Marshmallows
(without corn syrup)
Ingredients
- 4 ounces water
- 2 tbsp gelatin (powder)
- 16 oz sugar
- 10 ounces water
- 1 teaspoon Golden Syrup (found in British shops and Amazon)
- 1 teaspoon vanilla
- 2 egg whites (organic, free-range)
- 1 oz confectioners (powdered) sugar
- 2 tbsp corn starch (cornflour)
- a little coconut oil (or another oil for the pan)
Special equipment: candy thermometer, hand mixer or stand mixer
Sprinkle the gelatin into the 4 ounces of water (first two ingredients) and set aside.
Stir the sugar and 10 ounces of water in a pot over medium heat. When the sugar has melted, add the golden syrup and increase the heat until the syrup is simmering and allow to boil until it has reached the soft ball stage (240°F/116°) on a thermometer.
If you don’t have a thermometer, check by dropping some of the syrup into cold water, and once you take it out, if it rolls into a soft ball, it is ready.
Remove from heat and allow to sit for about 2 minutes, then stir in the gelatin mixture until it has completely dissolved, then pour into a bowl to cool a little, stirring occasionally so that it doesn’t form a skin.
When the mixture is just warm, beat until it is thick and light, (it will look like beaten egg whites), then add the vanilla.
Next, beat the egg whites until stiff, then fold into the beaten gelatin mixture with a large spoon. Pour into an oiled 9″ x 13″ pan (or 8″x8″ for thicker marshmallows). I used coconut oil spray, by the way, and allow to set, for at least 6 hours.
Cut the marshmallows
Mix the powdered sugar and cornstarch together and sprinkle on a clean worktop. Turn the marshmallows out onto the area and cut into pieces as desired, coating all sides with the sugar/cornstarch mixture. Keep in an airtight tin. See how easy it is to make homemade marshmallows without corn syrup?
Finally, use as you would store bought marshmallows, for toasting, putting in hot cocoa, or s’mores!
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How to Make Homemade Marshmallows (without Corn Syrup)
Healthier marshmallows made in your kitchen versus store-bought.
Ingredients
- 4 ounces water
- 2 tbsp gelatin (powder)
- 16 oz sugar
- 10 ounces water
- 1 teaspoon Golden Syrup (found in British shops and Amazon)
- 1 teaspoon vanilla
- 2 egg whites (organic, free-range)
- 1 oz confectioners (powdered) sugar
- 2 tbsp corn starch (cornflour)
- a little coconut oil (or other oil for the pan)
Instructions
- Sprinkle the gelatin into the 4 ounces of water (first two ingredients) and set aside.
- Stir the sugar and 10 ounces of water in a pot over medium heat. When the sugar has melted, add the golden syrup and increase the heat until the syrup is simmering and allow to boil until it has reached the soft ball stage (240°F/116°) on a thermometer. If you don't have a thermometer, check by dropping some of the syrup into cold water, and once you take it out, if it rolls into a soft ball, it is ready.
- Remove from heat and allow to sit for about 2 minutes, then stir in the gelatin mixture until it has completely dissolved, then pour into a bowl to cool a little, stirring occasionally so that it doesn't form a skin.
- When the mixture is just warm, beat until it is thick and light, (it will look like beaten egg whites), then add the vanilla.
- Next, beat the egg whites until stiff, then fold into the beaten gelatin mixture with a large spoon. Pour into an oiled pan (I used coconut oil spray) and allow to set, for at least 6 hours.
- Mix the powdered sugar and cornstarch together and sprinkle on a clean worktop. Turn the marshmallows out onto the area and cut into pieces as desired, coating all sides with the sugar/cornstarch mixture. Keep in an airtight tin.
Nutrition Information:
Yield: 12 Serving Size: 2Amount Per Serving:Calories: 139Total Fat: 0gCarbohydrates: 35gProtein: 0g
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Downtown Los Angeles
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What size pan are you using as that is not stated anywhere. The recipe sounds great , will try soon.
Ah, you’re right, Patricia! I use a 9×13″ pan, but if you want them thicker, use an 8×8″ pan. Enjoy!
[…] making homemade marshmallows, it’s only natural to make S’mores, right? But you know me and my chocolate […]
“Modified corn starch” does not mean “genetically modified” (same goes for “modified milk ingredients”). It means that it has been chemically modified to make it easier to dissolve (though you could still argue that the chemical process is pretty bad). A basic internet search would have told you that.
Yeah, pretty nit-picky given that I didn’t put a question mark, but I’ve updated it for you. Given your agreement on the modification process, I think we can also agree that homemade marshmallows are healthier than general store-bought ones, which is the goal of this post.
Thanks for stopping by! CC
I am an accomplished cook, and I am always up for trying something new….For some reason I have never made marshmallows, but woke this morning with the firm intention of making good this culinary oversight. I flavoured mine with rose water and coloured them pink, and they have turned out beautifully plump and delicious…Thank you! I was pleased to find a recipe that didn’t require corn syrup as it is not readily available in the UK.
I’m a bit delayed in replying, but that’s wonderful, Geraldine! So happy to hear it! I bet they tasted delicious! (I was in Scotland when you wrote to me last November, so I often miss comments when I travel)! Sorry!
Hi. I dont have golden syrup nor any way to find it in my Country.
Any sustituye?
Thank you!
I honestly don’t know if honey would work, but you could give it a try if there’s not other alternative?
[…] -Instead of using marshmallow creme or fluff, I purchased Trader Joe’s marshmallow (without questionable ingredients) and made my own by melting them with a little Golden Syrup in place of corn syrup. Even better, you can make your own homemade marshmallows. […]
My kids are so into making this recipe ASAP. Can’t wait to see what these taste like. The photos look so pillowy. I’m happy you have posted a healthier recipe- now I don’t have to go hunting. What about using pasteurized eggs for this recipe? Safest Choice Pasterized Eggs sells in Southern California.
I don’t know anything about that brand, but I’d assume by their name that yes, they would be good to use! Have fun with your kids, Dana! (You can make them in a smaller pan to make them thicker too, which they might like). :)
How can we make these flavored? There’s a store in Chicago that makes passion fruit marshmallows that are to die for!
Lupe, it’s very easy! Just add a few drops of whatever flavoring you’d like to make them (I’d add it to the gelatin part when you first mix it). I just did a quick search and yes, passion fruit flavoring is available! (Here’s my Amazon affiliate link: http://amzn.to/1TFmiC3 -no upcharge, btw). Have fun!