These sweet and soft Homemade Marshmallows without Corn Syrup aren’t scary to make. With a few simple ingredients you can make these for your next hot chocolate!
I admit that when Kelsie was diagnosed with a corn allergy I didn’t think of things like corn syrup at first. I just thought, “well heck ,we don’t even eat corn on the cob that much.” Then once I got home and started doing my research I quickly remembered corn syrup. It seems to be every where you look. It’s the popular choice for many candy companies and most any confection that you can think of. It’s depressing to tell a child that they can’t have marshmallows anymore with their hot chocolate. Even more heart wrenching to a ten year old, no more s’mores.
One of the first things Zack ask me was if I could make them. I believe my expression was some what of a dumb founded look. I mean marshmallows? That’s playing with gelatin and temperature? I could totally screw that up! It just seemed impossible. However, Kelsie really wanted to have marshmallows, so I began researching. My first round of research wasn’t any good. I mean all I could find were tons and tons of recipes that combined corn syrup with other ingredients. Why would you make marshmallows from corn syrup when you could buy them with corn syrup!? Anyway.
I had given up hope. I was facing the fact that Kelsie was never going to have another soft and pillowy marshmallow floating in her hot chocolate or gooey s’more. Then one day I was linking up with a link party, visiting other links, and I ran across this recipe. She didn’t use corn syrup!! Her recipe called for maple syrup or honey. Ooooh, why had I never thought of that? Well, this is new to me. I just figured corn syrup was the “magic”, but it’s not! I decided to go for something and it was magical.
These homemade marshmallows are better then store bought any day of the week. They are NOT that hard to make, and they melt into hot chocolate like fluff. These are the exact marshmallows that we topped our Peanut Butter Hot Chocolate with. I haven’t made rice krispy treats with them yet, but I am planning on doing so to see what happens. Of course if you have a corn allergy and miss those treats, I made a delicious recipe for Peanut Butter and Honey Rice Krispie Treats.
So how do we make these simple corn syrup free homemade marshmallows? Easy!
- 3 packages of unflavored gelatin
- 1 cup cold water I stash mine in the freezer for 5 minutes, divided
- 12 oz sugar by all means weigh this out
- 1 cup light agave nectar
- 1 teaspoon vanilla extract
- ¼ cup powdered sugar
- ¼ cup cornstarch
- In a large mixing bowl combine ½ cup cold water with the gelatin. Set aside, ready to use.
- In a large pot with deep sides, combine the other ½ cup of cold water, sugar, and agave nectar.
- Heat on medium to high heat, covered for 4 minutes.
- Uncover, and attach a candy thermometer.
- Cook until the mixture reaches 240 degrees.
- As soon as it reaches temp, remove from heat.
- Turn on your stand mixer (low) and slowly pour your mixture into the gelatin mix until you pour all of your sugar mix.
- Turn the speed up to high and continue beating until the mixture becomes very thick and no longer hot, but warm to the touch.
- While the mix is beating prepare a 13X9 inch baking dish - line the baking dish with wax paper, overlapping the sides.
- Combine the powdered sugar and corn starch, sprinkle the wax paper with half the mixture, reserving the rest for the top of your marshmallows.
- Once your marshmallow mixture is warm to the touch, pour in your vanilla flavoring and whip a minute more to combine.
- Turn off your mixer and pour your marshmallow mix into your prepared dish.
- Sprinkle ¼ of the remaining cornstarch/powdered sugar mix on top, and set the rest aside for later use.
- Place your marshmallows into the fridge for at least 4 hours, but overnight is best.
- When they have completely set, pick up the wax paper, place on the counter, and dust the top with the rest of the cornstarch/powdered sugar mix. Make sure that every inch is covered. I used my fingers.
- Using a large sharp knife slice your marshmallows into squares.
- Store your marshmallows in a air tight container in the fridge for up to 2 months.
Nutrition Information:Yield: 36 Serving Size: 1
Amount Per Serving: Calories: 70Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 5mgCarbohydrates: 16gFiber: 0gSugar: 14gProtein: 2g
this recipe was adapted from Alton Brown’s recipe.