Homemade Marshmallows Without Corn Syrup
These marshmallows have quickly become my go to recipe! They are the perfect sweet treat for a healthy snack and also are absolutely amazing melted into a hot cup of coffee. Low in sugar, these Homemade Marshmallows Without Corn Syrup use maple syrup and honey and are full of gut strengthening grass-fed gelatin. I know you will enjoy them as much as I do!
How to make Homemade Marshmallows {without corn syrup}
Homemade Marshmallows are the perfect sweet treat for a healthy snack and also are absolutely amazing melted into a hot cup of coffee. Low in sugar and corn syrup free, these marshmallows are made with maple syrup and honey as well as loaded with gut strengthening grass-fed gelatin. I know you will enjoy them as much as I do!
Ingredients
- 2 Cups Water (divided)
- 6 Tbsp Grass Fed Geletin Powder
- 1/2 Cup Honey
- 1/2 Cup Pure Maple Syrup
- 1/2 tsp Pure Vanilla Beans (optional but very delicious!)
- 1 tsp Arrowroot Powder
Instructions
- Please read all of the instructions completely before beginning. You will need to work quickly once the mixture is ready to be whipped.
- Begin by preparing a 7x11 glass baking dish by lining it with parchment paper and dusting it with arrowroot powder. Set aside. (you can also use an 8x8 for thicker marshmallows or a 9x13 for thinner. It will either decrease or increase the amount of marshmallows you get)
- In a large bowl, pour in 1 Cup of water and sprinkle the gelatin powder on top. Let sit 3 minutes and do not stir. After 3 minutes, prepare a handheld mixer with whisk attachments and without turning the mixer on, break apart the gelatin that has set. Set mixture aside.
- In a medium saucepan, combine the remaining 1 cup of water, the honey, and the maple syrup. Place on stovetop and turn burner to medium heat. Insert a candy thermometer and bring to a simmer until the thermometer reaches 240 degrees. You can stir occasionally at the beginning to mix in the honey and syrup but after that-do not stir.
- Once mixture reaches 240 degrees, remove from heat and pour over the gelatin mixture. NOTE: you will want to work quickly at this point. Whip the mixture thoroughly for about 5 minutes. At this time the mixture will turn white and will have a marshmallow fluff consistency. Add in the vanilla bean and whip another 1-2 minutes or until the marshmallow fluff is a slightly stiffer consistency. Immediately transfer to lined baking dish.
- Let the marshmallows sit for 2-3 hours to firm up.
- Once the marshmallows have firmed, cut and store in airtight container on the counter for up to 5 days or store in the freezer. Note: In the freezer they will harden slightly but will not completely freeze. I love to eat them right out of the freezer!
Notes
*Unfortunately these marshmallows cannot be roasted over the fire. Due to the honey and maple syrup, they will quickly liquify over heat and return to liquid. I know, I was disappointed too!
Ingredients in Homemade Marshmallows:
Unlike traditional marshmallows full of corn syrup and blue dyes, these homemade marshmallows without corn syrup instead use grass fed beef gelatin, honey, maple syrup, and vanilla beans.
Grass Fed Beef Gelatin creates a gel like substance when combined in water (Hello Jello) and provides the structure of our homemade marshmallow. More than that, a high quality grass fed beef gelatin can provide us with some really awesome benefits like decreasing joint paint, increasing gut health, make your skin glow, and reduce hunger!
Honey & Maple Syrup give us the sweet side of this marshmallow. Honey and maple syrup have delicious flavor and they’re just so much better for you. I choose to use both honey and maple syrup because I like the flavor combination. Honey has a strong flavor all on its own.
Vanilla Beans add a little extra touch in this recipe. Vanilla beans add a rich flavor I know you will love!
Arrowroot Powder for dusting to keep them from sticking to the parchment paper.
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Step-by-Step Instructions To Make Homemade Marshmallows Without Corn Syrup
- Please read all of the instructions completely before beginning as you will need to work quickly once the mixture is ready to be whipped.
- Begin by preparing a 7×11 glass baking dish by lining it with parchment paper and dusting it with arrowroot powder. Set aside. (you can also use an 8×8 for thicker marshmallows or a 9×13 for thinner. It will either decrease or increase the amount of marshmallows you get)
- In a large bowl, pour in 1 Cup of water and sprinkle the gelatin powder on top. Let sit 3 minutes and do not stir. After 3 minutes, prepare a handheld mixer with whisk attachments and without turning the mixer on, break apart the gelatin that has set. Set mixture aside.
- In a medium saucepan, combine the remaining 1 cup of water, the honey, and the maple syrup. Place on stovetop and turn burner to medium heat. Insert a candy thermometer and bring to a simmer until the thermometer reaches 240 degrees. You can stir occasionally at the beginning to mix in the honey and syrup but after that-do not stir.
- Once the mixture reaches 240 degrees, remove from heat and pour over the gelatin mixture. **NOTE: you will want to work quickly at this point. Whip mixture thoroughly for about 5 minutes. At this time the mixture will turn white and will have a marshmallow fluff consistency.
- Add in the vanilla bean and whip another 1-2 minutes or until the marshmallow fluff is a slightly stiffer consistency. Immediately transfer to the lined baking dish you prepared earlier. Let the marshmallows sit for 2-3 hours to firm up.
- Once the marshmallows have firmed, cut and store in airtight container and leave on the counter for up to 5 days or store in the freezer. Note: In the freezer, they will harden slightly but will not completely freeze. I love to eat them right out of the freezer!
Why we love Homemade Marshmallows Without Corn Syrup…
My quest for delicious marshmallows began because of a corn allergy. Corn gives me a stomach ache and a severe headache too. Traditionally farmed corn can be so toxic! Ha! So my quest began and it led me to a recipe that was simple enough to make but required more pricey ingredients than felt I could devote to a marshmallow- thus I simplified the recipe and voila! My addiction to making Homemade Marshmallows Without Corn Syrup began!
- Homemade marshmallows always satisfy my cravings for something sweet. I love to eat them on their own but the BEST way to enjoy them is in a hot cup of coffee! Who needs hot chocolate when you have marshmallow coffee? YUMMY!
- They are easy to whip up and are honestly quite the science experiment. If you have kids they will love to see the golden honey and maple syrup mixture turn into white marshmallow fluff. They won’t mind licking the beaters either!
- Who wouldn’t want to snack on a gut nourishing snack? Remember, we are feeding more than our cravings! We are feeding our microbiomes and mytochondria!
Tips for making homemade marshmallows without corn syrup:
- Be sure you read the recipe instructions thoroughly before beginning. This marshmallow mixture sets quickly so prepare for the next steps before you get there.
- Use a high quality grass fed gelatin like this one. I’ve have used two different brands and have noticed that this gelatin sets up better and has a more “jiggly” consistency that I appreciate.
- Have fun! This is such an interesting recipe to make and quite the science experiment. Your kids will love joining in…and enjoying the benefits.
