Homemade marshmallows are are a real treat and taste nothing like the ones in the store. One our the kiddos is allergic to corn and it’s derivatives and it makes shopping for some of these treats super-challenging. So, I have this recipe for corn syrup free marshmallows that taste amazing.
So in all of my searching, I finally found a recipe for home-made corn syrup free marshmallows for s’mores and tweaked it to fit what we like. I thought I would share them here with you!
In the past, we’ve found some marshmallows at the the health food store made from fish gelatin and I thought they tasted pretty good, but once the kids looked at the bag, they were out. One of our annual traditions on the weekend before school starts is we have a bonfire and make s’mores in our backyard. It’s a nice tradition that I think really helps usher in the new academic year. My mouth is watering already. I do want to mention before we start that since we are working with molten hot sugar to take extra precautions when cooking. Just take that extra safety step when making them! I did end up tweaking the recipe a bit after the first batch. I used organic/corn-free ingredients, but you could by all means not go that way,do totally regular ingredients and they would still turn out fab. A few things corn maybe lurking in when you make these in a traditional way is not only corn starch (obvious) but powdered sugar where it’s used an an anti-clumping agent.
Homemade Corn syrup-free Marshmallows
2 1/2 Tablespoons gelatin
8 Tablespoons cold water
2 cups granulated sugar
1/2 cup cold water
1/2 tsp salt
2 tsp vanilla extract (or flavored extract such as rose or orange for flavored marshmallows)
1 cup powdered sugar for dusting
heavy duty glass bowl
heavy sauce pan
-Dust a 9 inch square pan with powdered sugar and set aside
-In a small bowl,add the gelatin to 8 TBSP cold water set aside
-In a large heavy sauce pan, combine the 2 C. granulated sugar and 1/2 cup water, cook over medium heat stirring constantly with a wooden spoon.
-Once the sugar is dissolved, add the gelatin and stir in.
-Bring to a rolling boil and let boil for one minute
-Immediately turn off heat and let sit at least 5-10 minutes,It will be flaming hot sugar and gelatin which can cause really bad burns, so take proper precautions and let it cool until warm. Use a candy thermometer to make sure it’s not too hot to handle. Once only warm, carefully pour into a large heavy glass mixing bowl and add salt and vanilla extract
-Let the mixture cool for about 10 minutes
-Beat with an electric mixer until it is soft and doubled in volume, about 10-15 minutes
-Pour into prepared pan and let sit until cool and firm. Let is cool lightly covered about 10 minutes.Then put it into the fridge.
Once they are cool,they will be firm but sticky.
Dust a very sharp knife into powdered sugar and cut the marshmallows into large squares or s’more squares.
Dust each one with powered sugar on all sides to take away the stickiness, store in fridge until ready to use. They are good for up to a week.
They are super yummy, and were a huge success! But I will tell you that they melt/burn A LOT faster when making s’mores, so watch them carefully. We lost the first few to a firey mess.