My favorite thing to do in the kitchen is make a sweet treat from scratch—especially one my whole family can enjoy. These homemade marshmallows are soft, fluffy, and completely free from corn syrup. Using natural sweeteners for marshmallows like maple syrup or honey makes them a treat you can feel good about, and my kids devoured them as soon as I made them—no exaggeration!
Making marshmallows from scratch may seem tricky, but it’s actually easier than you think. This corn syrup-free marshmallow recipe uses simple, wholesome ingredients for soft, fluffy treats. If you love making desserts from scratch, you might also enjoy my Vintage Chocolate Chip Cookies or cozy Peach Cinnamon Rolls for more family-friendly treats.
Ingredients for Homemade Marshmallows Without Corn Syrup
- 3/4 cup cold water
- 4 tbsp unflavored gelatin
- 1 cup pure maple syrup (or honey as an alternative)
- 1/4 tsp salt
- 1 tsp pure vanilla extract
- Powdered sugar or arrowroot powder for dusting
Pro Tip: Gently heating the syrup is all you need—do not boil. This keeps the natural sweeteners from caramelizing and ensures a great texture.
Step-by-Step Instructions
Bloom the gelatin: Pour 3/4 cup cold water into a large bowl and sprinkle the 4 tbsp of gelatin on top. Let it sit while you prepare the syrup.
Gently heat the syrup: In a medium saucepan, combine 1 cup maple syrup and 1/4 tsp salt. Warm it gently until just warm to the touch—do not boil.
Combine syrup and gelatin: Slowly pour the warm syrup into the bloomed gelatin while mixing on low speed, ideally using a stand mixer.
Whip to fluffy perfection: Increase the speed to high and whip for 10–12 minutes, or until the mixture has doubled in size and is thick, glossy, and fluffy. Add 1 tsp vanilla extract near the end.
Set and cut: Pour the mixture into a greased or parchment-lined pan, dust with powdered sugar or arrowroot powder, and let it set at room temperature for 4 hours or overnight. Cut into squares and toss with more arrowroot powder to prevent sticking.
Let the marshmallows set completely at room temperature before refrigerating. If they aren’t fully set, the gelatin can become gummy and the texture won’t turn out properly.
Tips for Perfect Homemade Fluffy Marshmallows
- Fluffiness tip: Whip until the mixture doubles in size for light, airy marshmallows.
- Prevent sticking: Dust generously with powdered sugar or arrowroot powder.
- Flavor variations: Try adding vanilla bean, chocolate, or fruit extracts for unique flavors.
- Use a stand mixer: Helps achieve ideal fluffy texture faster than a hand mixer.
Storage Tips for Homemade Marshmallows
Store marshmallows in an airtight container at room temperature for up to 2 weeks. They’re also freezer-friendly—dust with powdered sugar before freezing and thaw before serving.
FAQ
Q1: Can I make marshmallows without corn syrup?
Yes! This corn syrup-free marshmallow recipe uses natural sweeteners like maple syrup or honey and produces soft, fluffy marshmallows.
Q2: What are the best natural sweeteners for marshmallows?
Maple syrup and honey are the most common natural sweeteners. You can also try agave or coconut syrup for different flavors of healthy homemade marshmallows.
Q3: How do I make sure my marshmallows are fluffy?
Whip the mixture until it has doubled in size and is thick and glossy. This is key for light, airy marshmallows.
Q4: Can I add flavors to my homemade marshmallows?
Absolutely! Vanilla bean, chocolate, peppermint, or fruit extracts all work well. Just don’t add too much liquid, or it can affect the texture.
Q5: How can I prevent marshmallows from sticking together?
Dust with powdered sugar or arrowroot powder after cutting. Lightly dust the pan before pouring in the mixture for easier removal.
Q6: Can I make vegan marshmallows without corn syrup?
Yes! Use a plant-based gelatin alternative like agar-agar. The texture may vary slightly, but they’ll still be delicious.
Q7: Why are my marshmallows dense or sticky?
Marshmallows can turn out dense or sticky if the mixture isn’t whipped long enough or if it wasn’t allowed to fully set. To get light, fluffy marshmallows, make sure to whip the mixture until it doubles in size, is thick and glossy, and let it set completely at room temperature before cutting or refrigerating.
Homemade Marshmallows Without Corn Syrup
Ingredients
- ¾ cup cold water
- 4 tbsp unflavored gelatin
- 1 cup pure maple syrup or honey as an alternative
- ¼ tsp salt
- 1 tsp pure vanilla extract
- Powdered sugar or arrowroot powder for dusting
Instructions
Bloom the gelatin:
- Pour 3/4 cup cold water into a large bowl and sprinkle the 4 tbsp gelatin over the top. Let it sit while you prepare the syrup.
Slightly heat the syrup:
- In a medium saucepan, combine 1 cup maple syrup and 1/4 tsp salt. Heat gently just until warm to the touch—do not boil.
Combine syrup and gelatin:
- Carefully pour the warm syrup into the bloomed gelatin while mixing on low speed, preferably in a stand mixer.
Whip to perfect fluffiness:
- Increase speed to high and whip for 10–12 minutes—or until the mixture has doubled in size, is thick, glossy, and fluffy. Add 1 tsp vanilla extract near the end.
Set and cut:
- Pour into a greased or parchment-lined pan, dust with powdered sugar or arrowroot powder, and let it set for 4 hours or overnight at room temperature. Cut into squares and toss with more powdered sugar to prevent sticking.
Notes
Tried these homemade marshmallows? I’d love to hear what you think! Leave a comment or review below to let me know how they turned out and any fun flavors you tried.
Hi, I’m Ashley — mama, maker, and lover of all things from-scratch. Around here, you’ll usually find me barefoot in the kitchen, covered in flour or beeswax, with kids underfoot and something simmering on the stove. I believe in slow living, simple joys, and the kind of home that smells like cinnamon rolls and sunshine. Find out more about me here.
