Curious about making your own homemade marshmallows? We’ve created a classic recipe that is free from corn syrup, cornstarch and powdered sugar. Our homemade marshmallows are naturally gluten free, grain free and dairy free. Enjoy the Classic Vanilla flavor or switch it up with our Strawberry and Chocolate variations! They toast up perfectly for s’mores and pair deliciously with our Easy Gluten Free Graham Crackers.
Note: This recipe requires a candy thermometer or instant read thermometer.
If using cane sugar, first heat the sugar and water mixture gently over medium heat until the sugar has completely dissolved into a syrup. There should be no detectable granules of sugar. Make sure not to skip this step or the mixture can crystalize and create a grainy texture in the finished marshmallows.
1 ½ cups
Cane Sugar
(325 g) or 1 ¼ cups Maple Syrup (395 g)
½ tsp
Kosher Salt
Classic Vanilla Marshmallows
2 tsp
Vanilla Extract or Vanilla Bean Paste
Strawberry Marshmallows
1 tsp
Vanilla Extract or Vanilla Bean Paste
⅔ cup
ground Freeze Dried Strawberries
(15g)
Chocolate Marshmallows
⅓ cup
sifted Cocoa Powder
(30 g)
Instructions
Line an 8 x 8-inch baking pan with parchment paper and thoroughly dust with arrowroot or tapioca starch. Set aside.
In the bowl of a stand mixer fitted with a whisk attachment, add ½ cup water and sprinkle in gelatin. Allow the gelatin to bloom while you prepare the sugar mixture.
In large saucepan over medium heat, combine the remaining ½ cup water, cane sugar or maple syrup, and salt. Stir together gently, bring to boil then reduce the heat slightly until the sugar reaches 240°F. NOTE: if using cane sugar, first heat the mixture gently over medium heat until all sugar is dissolved. Once fully dissolved, increase heat.
Once the sugar mixture has reached 240°F, remove from heat. Turn mixer on low speed and slowly stream hot sugar mixture down the side of the bowl until all has been incorporated. Take care as the sugar mixture is extremely hot!
Increase mixer speed to high and whip for 5-6 minutes. During the last minute, add in desired flavorings. Marshmallow mixture is done when lightened, greatly increased in volume and flows slowly like lava into itself.
Quickly transfer marshmallow mixture into prepared pan and smooth out the surface with either an offset spatula or with wet fingertips. Dust with starch and let cure uncovered for at least 4 hours, or until bouncy but firm.
Gently remove marshmallows from the pan. Though the mixture seems sticky, it should separate from the pan cleanly. With a starch-dusted knife, slice marshmallows into 1-inch squares. Dust with more starch to ensure they don’t stick together and store in an airtight container.
Classic Vanilla Marshmallows
Add vanilla extract or vanilla bean paste during the last minute of whipping. Proceed with the rest of the recipe as written.
Strawberry Marshmallows
Add vanilla and ground strawberries during the last minute of whipping. Proceed with the rest of the recipe as written.
Chocolate Marshmallows
Sprinkle sifted cocoa powder into the bloomed gelatin before adding the hot sugar mixture. Proceed with the rest of the recipe as written.
