HOMEMADE MARSHMALLOWS (egg, gluten, and dairy-free)
Recipe type: Dessert
Total time: 
A fluffy, soft marshmallow perfect to enjoy on its own or in a big steaming mug of hot chocolate.
  • Non-stick cooking spray
  • 2 tablespoons plus 2 teaspoons powdered gelatin
  • 1⅓ cups cold water, divided
  • ¾ cup plus 2 tablespoons light corn syrup
  • 1¾ cups granulated sugar
  • 1 tablespoon vanilla extract
  • Pinch of salt
  • 1 cup confectioner's sugar/powdered sugar
  1. Lightly coat a 9x13" baking dish with nonstick cooking spray, then line the dish with plastic wrap. (The cooking spray will hold the plastic wrap in place.) Spray the plastic wrap with non-stick cooking spray as well. Set aside.
  2. Whisk together the gelatin and one cup of cold water in the bowl of a stand mixer. Allow to sit while you prepare the sugar mixture.
  3. In a small saucepan, combine the corn syrup and granulated sugar.
  4. Add ⅓ cup water and just barely stir - you want all the the sugar to be damp but to stay a bit away from the edge of the pan to prevent scorching.
  5. Cook over high heat until the sugar reaches the firm ball stage, 245 degrees F on a candy thermometer (about 7-8 minutes).
  6. Remove the pan from the heat and allow to cool to 225 degrees F, about 10 minutes.
  7. When it has cooled, turn the mixer on low with the paddle attachment and slowly pour a stream of the sugar syrup down the edge of the mixer bowl into the water and gelatin mixture.
  8. Once all of the syrup has been added, turn the mixer up to medium-high speed.
  9. After 5 minutes of mixing, add the vanilla and salt.
  10. Continue mixing until the mixture is very thick and the bowl feels cool, about 15 more minutes.
  11. Fold in additional flavouring, if desired.
  12. Pour the mixture into the prepared baking dish and smooth the top with a spatula coated in non-stick cooking spray.
  13. Cover lightly and refrigerate until set, about 2-3 hours.
  14. When the marshmallows have set, coat a large cutting board or jelly roll pan with ¼ cup of the confectioners’ sugar.
  15. Invert the marshmallows onto the confectioner's sugar and peel back the plastic wrap from what is now the top of the marshmallows. Cut into approximately 1" cubes with a large knife or pizza cutter sprayed with non-stick cooking spray.
  16. Put the remaining ¾ cup confectioners sugar in the pan you just took the marshmallows out of and roll the marshmallows in the sugar to coat all 6 sides.
  17. Drizzle with or dunk in chocolate, if desired.
  18. Makes about 80-100 marshmallows, depending on size.
Try adding different extracts, food colouring, or cocoa powder to the mix - mint chocolate marshmallows, pink strawberry marshmallows, yellow lemon marshmallows...the possibilities are endless, and they are perfect party food as they can be made to fit any theme.
Recipe by Hidden Ponies at https://hiddenponies.com/2013/01/saturday-sweets-homemade-marshmallows-no-eggs/