How to Make Homemade Marshmallows (without Corn Syrup)

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)

Servings: 24 marshmallows

Prep Time: 5 minutes minutes

Cook Time: 25 minutes minutes

Additional Time:: 5 minutes minutes

Total Time: 35 minutes minutes

Healthier marshmallows made in your kitchen versus store-bought.

4.5 from 8 votes

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Ingredients

• 4 oz water
• 2 Tbsp gelatin powder
• 16 oz sugar
• 10 oz water
• 1 tsp Golden Syrup (found in British shops and Amazon)
• 1 tsp vanilla
• 2 egg whites (organic, free-range)
• 1 oz confectioner's sugar (powdered sugar)
• 2 Tbsp corn starch (cornflour)
• a little coconut oil or other oil for the pan

US Customary - Metric

Instructions

• Sprinkle the gelatin into the 4 ounces (120 ml) 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.

Notes

• Note: egg whites are not fully cooked in this recipe, so there is a risk of salmonella. Proceed with this knowledge, especially for those with lowered immune systems, babies, pregnant women, etc.

Nutrition

Serving: 1 marshmallow | Calories: 85kcal | Carbohydrates: 21g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.001g | Monounsaturated Fat: 0.003g | Sodium: 7mg | Potassium: 5mg | Fiber: 0.01g | Sugar: 20g | Calcium: 1mg | Iron: 0.02mg

Did you Make this Recipe?

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Author: adapted by Christina Conte

Course Candies, Sweets & Confections

Cuisine American

LA Living…

Downtown Los Angeles

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