Learn how to make homemade marshmallows without corn syrup for a lighter, cleaner version of this classic treat.
What You Need To Make These Marshmallows
Ingredients
- Agave – Light agave syrup is a mild natural sweetener that keeps the marshmallow flavor classic and subtle.
- Sugar – Regular granulated white sugar.
- Gelatin powder – Use a quality gelatin for the chewy, springy texture marshmallows need.
- Kosher salt – Kosher salt is preferred; if using table salt, use slightly less.
- Vanilla – Pure vanilla extract gives the best flavor.
- Oil – Cooking spray, butter, or coconut oil to grease utensils and the spatula.
- Powdered sugar – For dusting the finished marshmallows so they won’t stick together.
- Cornstarch – Mixed with powdered sugar for the exterior coating. Use arrowroot if you prefer a corn-free option.
Tools to Use
- Pot
- Whisk
- Candy thermometer
- Stand mixer or hand beaters
- Spatula
- 9 x 13 pan
How To Make Marshmallows Without Corn Syrup
Prep – Line a 9 x 13-inch baking dish with parchment paper and set aside.
Boil – In a medium pot, combine the agave syrup, sugar, and 1/2 cup of the water. Bring to a boil over medium-high heat, then reduce to medium.
Cover the pot and cook for 3 minutes to ensure the sugar dissolves and there are no granules left.
Continue to heat – Attach a candy thermometer and cook the syrup until it reaches 242–245°F (the firm-ball stage).
Prepare gelatin – While the syrup heats, add the remaining 1/2 cup of room-temperature water and the gelatin to the mixer bowl. Stir gently and let the gelatin bloom.
Add to mixer – When the syrup reaches temperature, remove from heat. With the mixer running on low, slowly pour the hot syrup down the side of the bowl into the bloomed gelatin so it won’t scorch.
Beat – Increase the mixer speed to medium-high and beat for 5 minutes. Add the salt and vanilla, then beat on high for another 5 minutes, or until the mixture is glossy and white.
Pour into pan – Grease a silicone spatula with coconut oil or butter and quickly spread the marshmallow mixture into the prepared pan.
Let sit – Allow the marshmallow to set, uncovered, for 6–8 hours or overnight.
Cut into squares – Turn the set marshmallow slab onto a counter or cutting board. Coat a large knife with coconut oil or butter and cut into 2-inch squares.
Coat with sugar – Mix cornstarch and powdered sugar in a small bowl and toss the marshmallows to coat all sides and prevent sticking.
Tips For Making Homemade Marshmallows
Don’t under-whip – Whip until the mixture forms soft peaks and holds shape for a few seconds after stopping the mixer.
Don’t over-whip – Stop whipping once the mixture is glossy and holds its shape; over-whipping can make marshmallows tough.
To serve – Enjoy them plain, in hot cocoa, roasted over a fire, or swapped in for store-bought marshmallows in rice crispy treats.
To store – Keep homemade marshmallows in an airtight container. They’re best within the first week but will keep up to two weeks.
Substitutions – Honey or maple syrup can replace agave, though they will change the flavor. Arrowroot works instead of cornstarch if avoiding corn products.
Variations – Use an 8×8 pan for larger marshmallows or a sheet pan to make mini marshmallows.
FAQ About This Marshmallow Recipe
What can you use instead of corn syrup?
Honey, pure maple syrup, or agave syrup are good substitutes. Honey and maple bring their own distinct flavors; agave keeps the taste closest to traditional marshmallows.
Are homemade marshmallows better than store-bought?
Homemade marshmallows avoid high-fructose corn syrup and let you choose cleaner sweeteners. They typically taste fresher, are lighter and fluffier, and offer better texture. They may cost more to make but deliver superior flavor and texture.
Are these marshmallows gluten-free?
Yes. This recipe is naturally gluten-free since it uses sugar, gelatin, and flavorings—no wheat or gluten-containing ingredients.
How to store homemade marshmallows
Coat marshmallows generously with the powdered sugar/cornstarch mix to prevent sticking. Store in an airtight container with a bit of the powder mix to help them stay fresh. For long-term storage, freeze in a sealed bag and thaw as needed.
Why are my marshmallows sticky?
If they remain sticky even after coating, they likely need more whipping. Proper whipping incorporates air and helps the marshmallows set and peel away from surfaces more easily.
More Homemade Marshmallow Ideas
If you enjoy this recipe, you might like other marshmallow variations such as fruit-flavored marshmallows, marshmallow fluff, or peppermint marshmallows. Try different syrups and extracts to create unique flavors.
If you make this recipe, leave a comment and rating to share how it turned out!
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Marshmallows Without Corn Syrup
Learn how to make your own homemade marshmallows without corn syrup for a healthier version of this cozy favorite.
Ingredients
- 2 cups granulated sugar
- 1 cup water (divided)
- 1/2 cup light agave syrup
- 2 1/2 tablespoons gelatin powder
- 1/4 teaspoon kosher salt
- 1 teaspoon vanilla extract
- 1/4 cup powdered sugar
- 1/4 cup cornstarch
Instructions
- Line a 9 x 13-inch baking dish with parchment paper and set aside.
- In a medium pot, combine agave, sugar, and 1/2 cup water. Bring to a boil over medium-high heat, then reduce to medium.
- Cover and cook 3 minutes to dissolve the sugar completely.
- Cook the syrup to 242–245°F (firm-ball stage) using a candy thermometer.
- Meanwhile, add the remaining 1/2 cup water and gelatin to the mixer bowl and allow the gelatin to bloom.
- With the mixer on low, slowly pour the hot syrup into the bloomed gelatin bowl, pouring down the side to avoid scorching.
- Beat at medium-high for 5 minutes.
- Add salt and vanilla, then beat on high for another 5 minutes until glossy and white.
- Grease a spatula and quickly spread the mixture into the prepared pan.
- Let set uncovered for 6–8 hours or overnight.
- Turn the set marshmallow onto a counter, coat a knife with oil or butter, and cut into 2-inch squares.
- Mix cornstarch and powdered sugar and toss the marshmallows to coat all sides.
Notes
Don’t under-whip – Whip until soft peaks form and the mixture holds shape briefly.
Don’t over-whip – Stop when the mixture is glossy; over-whipping creates a tough texture.
To serve – Use in hot cocoa, roast them, or swap them into recipes calling for store-bought marshmallows.
To store – Keep in an airtight container; best within one week, up to two weeks.
Substitutions – Honey or maple syrup can replace agave (flavor will change). Arrowroot can replace cornstarch.
Variations – Use an 8×8 pan for larger marshmallows or a sheet pan for mini marshmallows.
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