This post may contain affiliate links. See my disclosure for more info.
Learn how to make homemade marshmallows without corn syrup. These healthier marshmallows are naturally sweetened yet still have that classic marshmallow texture and taste we all love.
If making marshmallows at home sounds intimidating, they're actually quite a lot easier to make than you'd think.
This is especially true if you use a stand mixer.
Homemade vs Storebought Marshmallows
You may be thinking, "Why make marshmallows when I can just buy some at the store?"
The ingredients in store-bought marshmallows are corn syrup, sugar, dextrose (more sugar), water, gelatin, additives, and artificial flavors and colors.
In other words: a whole boatload of refined sugar.
If you're trying to be more mindful of the ingredients in your food, making your own is well worth the extra effort.
Learning how to make homemade marshmallows is a healthier option than store-bought marshmallows, although these are still indeed, a treat.
Homemade Marshmallow Ingredients
To make homemade marshmallows that have the same consistency and texture as store-bought marshmallows, but contain better-for-you ingredients, here's what you'll need.
- water - helps the gelatin firm up and is necessary for warming up the sugar mixture
- gelatin - quality is really important here, so instead of buying gelatin from the baking aisle at the grocery store, I highly recommend using grass-fed gelatin. (< My favorite brand is linked.)
- maple syrup and/or raw honey - these add natural sweetness
- vanilla extract - helps to flavor the marshmallow
- tapioca starch (also called tapioca flour) - helps keep the marshmallows from sticking
- powdered sugar - helps keep the marshmallows from sticking and adds an additional dusting of light sweetness
- salt - helps to balance out the sweetness
How to Make Homemade Marshmallows
Bloom the gelatin. Add half of the water to the bowl of your stand mixer with the whisk attachment, and sprinkle in the gelatin. Let it bloom (or soak up the water) for about 10 minutes.
Prep your pan. Combine the starch and the powdered sugar in a large bowl and set aside. Now, get the pan ready by adding the powdered sugar mixture generously to the pan, using parchment paper, or greasing it with oil or butter.
Cook the syrup. Bring the remaining water and sweetener to a boil in a small saucepan over medium-high heat. Give the mixture a quick stir and then don't stir it again. Allow it to boil for about 10 minutes, or until the mixture has reached 240ºF (if using a candy thermometer). Remove it from the heat.
Make the fluff. Turn your stand mixer on low and very slowly pour the hot mixture into the bowl. Now turn the mixer up to high and let it whisk the batter for about 8-10 minutes.
Flavor the marshmallows. Right before it's done (it'll resemble marshmallow fluff), add in the vanilla extract and a pinch of salt.
Work quickly. The marshmallow fluff will be very sticky, so you'll need to move somewhat quickly. Transfer it to your prepared pan and smooth off the top to the best of your ability (it doesn't need to be perfect).
Dust with powdered sugar. Once the marshmallows are in the pan, sprinkle the top with some of the powdered sugar mixture and leave them alone to set for at least 5 hours or overnight on the counter uncovered.
Remove from the pan. Once the marshmallows have set, remove them from the pan. If you used parchment paper you should be able to lift them out from the overhanging paper.
**If you only used oil/butter and the powder mixture, you may need to insert a butter knife along the sides to loosen the marshmallow.
Cut the marshmallows. Dust your work surface with more of the powdered sugar mixture as well as your knife and then cut the marshmallows into cubes of whatever size you desire.
Store. Store in a tightly sealed container at room temperature for up to 2 weeks. Avoid storing them in the fridge as this causes them to dry out and harden.
Make It Your Way: Ingredient Substitutions
Please remember that recipes are meant to be used as guides.
How can you make these homemade marshmallows using what you already have? Here are some ideas…
- Prefer to use another sweetener? ➝ Instead of using all maple syrup or all honey, you can also use a combination such as half maple syrup + half honey OR half organic cane sugar + half honey or maple syrup
- Out of vanilla? ➝ add in another flavor or omit it completely
- No tapioca starch? ➝ you can also use arrowroot or potato starch. Another option is to leave it out entirely and use all powdered sugar.
- Out of powdered sugar? ➝ Easily make your own by adding sugar to a blender and blending it until it's a fluffy powder.
Helpful Recipe Tips
Is using a candy thermometer necessary?
I would say about 98% of marshmallow recipes say that you can't make homemade marshmallows without one.
I disagree. In fact, I've never used one. If it makes you feel more comfortable, use one, but know that you can also succeed without one.
How do you prevent the marshmallows from sticking to the pan?
You can do this by adding the powdered sugar mixture generously to the pan, using parchment paper, or greasing it with oil or butter.
Tools Needed for Homemade Marshmallows
- Stand mixer. This tool makes making homemade marshmallows so easy!
- Silicone spatula. A spatula will help you scrape all the marshmallow fluff out of your mixer and into your pan and help you smooth the top.
- Sieve. A sieve with help you more evenly distribute the powder sugar mixture.
- Large glass bowl. This is essential for coating and mixing your cut marshmallows with the powder sugar mixture.
- Baking pan. 8x8, 9x9, or 9x13 will work. The only thing the pan size will affect is the size of your marshmallow. Using a larger pan just simply means your marshmallows will be thinner.
How to Use Homemade Marshmallows
- Make s'mores, either by a campfire or indoors (learn how in this creative date ideas post)
- Add to dairy-free hot chocolate
- Eat them plain or dipped in chocolate
Homemade Marshmallows
Ingredients
- 1 cup water, divided
- 3 tablespoon gelatin
- 1 cup maple syrup, raw honey, or organic cane sugar see notes
- 1 teaspoon vanilla extract or another flavor
- ½ cup tapioca starch/flour arrowroot or potato starch will also work
- ½ cup powered sugar
- pinch salt
Instructions
- Add half of the water to the bowl of your stand mixer with the whisk attachment, and sprinkle in the gelatin. Let it bloom (or soak up the water) for about 10 minutes.
- Combine the starch and the powdered sugar in a large bowl and set aside. Now, get the pan ready by adding the powdered sugar mixture generously to the pan, using parchment paper, or greasing it with oil or butter.
- Bring the remaining water and sweetener to a boil in a small saucepan over medium-high heat. Give the mixture a quick stir and then don't stir it again.
- Allow it to boil for about 10 minutes, or until the mixture has reached 240ºF (if using a candy thermometer). Remove it from the heat.
- Turn your stand mixer on low and very slowly pour the hot mixture into the bowl with the gelatin. Now turn the mixer up to high and let it whisk the batter for about 8-10 minutes.
- Right before it's done (it'll resemble marshmallow fluff), add in the vanilla extract and a pinch of salt.
- The marshmallow fluff will be very sticky, so you'll need to move somewhat quickly. Transfer it to your prepared pan and smooth off the top to the best of your ability (it doesn't need to be perfect).
- Once the marshmallows are in the pan, dust the top with the powdered sugar mixture and leave them alone to set for at least 5 hours or overnight on the counter uncovered.
- When the marshmallows have set, remove them from the pan. If you used parchment paper you should be able to lift them out from the overhanging paper. If you only used oil/butter and/or the powder mixture, you may need to insert a butter knife along the sides to loosen the marshmallow.
- Dust your work surface with more of the powdered sugar mixture as well as your knife and then cut the marshmallows into cubes of whatever size you desire and toss them in the powdered sugar mixture, shaking off any excess.
- Store in a tightly sealed container at room temperature for up to 2 weeks. Avoid storing them in the fridge as this causes them to dry out and harden.
Rate & Review