desserts Recipes

Homemade Marshmallows {corn syrup free!}

We like to eat healthy in our house, but we also spend most weekends around a campfire, so that means lots of marshmallows consumed by all!  This week I attempted to make my own marshmallows.  I had low expectations, but they turned out perfect!!  They really weren’t hard to make either. If  you know me, you know that I enjoy creating my own recipes and altering others, but this time I followed a recipe I found here and did not change a thing.  It takes a bit of time, but so worth it.  As an added bonus, the recipe uses evaporated milk instead of corn syrup.  I am not a fan of corn syrup!

These marshmallows taste phenomenal.  They also cook over the fire so much better than the store bought marshmallows.









½ cup water + ¼ cup
3 tablespoons (3 packets) unflavored powdered gelatin
2 cups sugar
½ cup evaporated milk
1 Tbsp. pure vanilla extract
1½ cup powdered sugar
½ cup cornstarch


FIRST: Prepare your pan…I used an 8×8 pan and it made large marshmallows, but you can use a 9×13 to make smaller marshmallows.  Coat the bottom and sides of your pan with cooking spray and then cut parchment paper to fit the inside of your pan.

Pour ½ cup water into the bowl of a stand mixer fitted with the whisk attachment. Add the gelatin and just let it sit about 10 minutes.

In a large saucepan, combine the sugar, evaporated milk, and ¼ cup water. Whisk over low heat until the sugar has dissolved.

Bring the mixture to a gentle boil. Immediately reduce to a simmer, without stirring, until a candy thermometer registers 247- 250 F.  According to the original recipe this should take 10-15 min.  It took me about 30 min to get the mixture this hot and I even had to turn up the heat. Make sure you have a candy thermometer that reaches this temp.

Add the hot syrup to the gelatin mixture and beat on low speed until incorporated, then add the vanilla extract.

Increase the speed to high and beat until thick and fluffy, about 10-15 minutes. Your marshmallows will be a glossy, white color. (the appearance of marshmallow cream)

Coat your spatula with cooking spray and scrape out mixture into prepared pan. Smooth out the surface as quickly and as best you can.  You may need to coat spatula with cooking spray again to prevent it from sticking to mixture.  This is a very sticky process!  The top doesn’t have to be perfectly smooth.

Allow the mixture to set, uncovered (not refrigerated) for at least 8 hours- overnight.

After the marshmallows have set, mix the powdered sugar and cornstarch in a large bowl. (the cornstarch will keep them from sticking together)

Spoon some of the mixture into a sifter, and sift over the top of the marshmallows and a cutting board.

Remove the marshmallows from the pan and place onto your board.

Dust a large chef’s knife, pizza wheel, or kitchen scissors with the powdered sugar/cornstarch mixture so that they do not stick to the marshmallows. (I used a pizza wheel)

Cut the marshmallows into 1-inch squares. (or bigger if you want)

Toss the marshmallows into the mixture to prevent sticking.

Store in an airtight container for 1-2 weeks.


*I think it would be fun to use cookie cutters to make different shapes and put them in hot chocolate 🙂


           They brown so perfectly!

IMG_2672with Ghirardelli dark chocolate…mmmm!


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