Homemade Marshmallows

Homemade Marshmallows

It’s hard to believe that these factory-formed, gluey gobs, destined for flaming twigs, were originally handmade masterworks formed one at a time in the finest confectionery shops of Paris. Fast-forward to present day, more and more people are making their own — and they’re actually quite easy to prepare. Once you have my base recipe down, the possibilities are endless (for example add peppermint oil for a holiday-spin or cocoa for chocolate lovers).

Write a review
  1. 3 packages unflavored gelatin
  2. 1 cup ice cold water, divided
  3. 12 ounces granulated sugar
  4. 1 cup light corn syrup
  5. 1/4 teaspoon kosher salt
  6. 1 teaspoon vanilla extract
  7. 1/4 cup confectioners' sugar
  8. 1/4 cup cornstarch
  9. Nonstick spray
  1. Combine the gelatin with 1/2 cup of the cold water in the bowl of a stand mixer. Have the whisk attachment standing by.
  2. Combine the remaining 1/2 cup water, the granulated sugar, corn syrup and salt in a 2-quart saucepan. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes. When the mixture reaches this temperature, immediately remove from the heat.
  3. Turn the mixer fitted with the whisk attachment to low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes. Add the vanilla during the last minute of whipping. While the mixture is whipping prepare the pans as follows.
  1. Combine the confectioners' sugar and cornstarch in a small bowl. Lightly spray a 13 by 9-inch metal baking pan with nonstick cooking spray. Add the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use.
  2. When ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.
  3. Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza wheel or knife dusted with the confectioners' sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. Store in an airtight container for up to 3 weeks.
ALTON BROWN https://altonbrown.com/
Alton Brown's Homemade MarshmallowsMiniature Marshmallows:

Combine the confectioners’ sugar and cornstarch in a small bowl. Line 4 half sheet pans with parchment paper, spray the paper with nonstick cooking spray and dust with the confectioners’ sugar mixture.

When ready, scoop the mixture into a piping bag fitted with a 1/2-inch round piping tip. Pipe the mixture onto the prepared sheet pans lengthwise, leaving about 1-inch between each strip. Sprinkle the tops with enough of the remaining cornstarch and sugar mixture to lightly cover. Let the strips set for 4 hours or up to overnight.

Cut into 1/2-inch pieces using a pizza wheel or scissors dusted with the confectioners’ sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining sugar mixture and store in an airtight container for up to 1 week.


Add yours
  1. 3

    I love the idea of making my own marshmallows. My son is allergic to corn (among so many others). Has anyone successfully made these withOUT the use of corn syrup? If so, please share what you did. He hasn’t been able to have marshmallows for almost seven years. I would love to surprise him with some homemade ones.

      • 5

        Thank you Kristen. I will try making some simple syrup. I asked a friend of mine here and she said that it should work. I will just need to reduce it down really well. The worst that can happen will be that I likely get Marshmallow fluff, which will be ok since my son really wants the Marshmallows for hot chocolate.

        • 6
          Becky C

          My girls have food allergies too. When we were avoiding corn I used agave nectar as a corn syrup substitute for candy making – it worked well to prevent crystallization. I never tried it in this recipe though. I tried to sub for the gelatin with agar and it was a disaster that hardened like cement in my mixer – I had to soak it for a long time to get it out!

  2. 7
    Susan Rebelski

    Make two batches every Christmas. I dip them all in chocolate, so good and they don’t dry out. Found some in May I had detached, still good.

  3. 8

    I’ve been making marshmallows for the past 6 yrs and use any freeze dried fruit I can get my hands on to flavor them. It’s a great change to the normal vanilla flavor.

  4. 12

    i want to make this marshmallow recipe but I want to put it in ice cream. I don’t want it to be the texture of store bought marshmallows which have cornstarch on them. My question is will they be melt in your mouth type of marshmallows like BR uses in Rockey Road? Or once they freeze I’m doomed to not have that silky texture?

  5. 13

    A friend of mine is vegan but she loves candy. would it be possible to make marshmallows (or gummi bears for that matter) with agar instead of gelatin? What would be the proportions & method?
    (note: I’m not vegan, but i’m considering going vegetarian because of environmental concerns.)

  6. 14

    I have seen marshmallow recipes that use maple syrup rather than corn syrup. For less of a maple taste, you can use Grade A Light/Fancy syrup. Hope it tastes yummy

    • 16

      I think some people here have said they use a hand mixer, but the problem is that the mixture becomes very thick, and will overpower many hand mixers. But then, Alton’s recipe says to whip for 12-15 minutes, which is not necessary for an average stand mixer, such as a 5qt. Kitchenaid (what I use). I use an almost identical recipe and whip at high speed for 6 minutes. This is plenty, and the marshmallows are great. Another difference is the cooking temp. If you want marshmallows just to eat or for hot chocolate, 240F is enough. If you want to roast them, you need to go to 250 at least, and they need a good 12-24 hours to rest (to firm up). If you keep them in a gallon ziploc bag in the fridge, they will stay good for months (let them come up to room temp before you roast).

  7. 17

    @ Carrie your kids don’t need to go without. Just sub glucose for corn syrup and rice flour for corn starch. As for the confectioners sugar, just buzz some granulated with rice flour in a food processor to make your own.

    • 18

      Plain corn syrup (as apposed to high fructose) is basically glucose and they generally make glucose from corn anyways. I have used straight honey.

    • 21

      Why on earth would you want to put pineapple in marshmallows? why????????????
      I smell a pineapple marketing ads in food magazines. Like that marshmallow sweet potato stuff; cue Jimmy Fallon saying EW!

    • 22
      Penny Blair

      Pineapple Marshmallows – I would think that adding any sort of real pineapple product would keep the gelatin from gelling. You cannot make a gelatin dessert with pineapple in it because the gelatin won’t set.

    • 24

      On the contrary, Penny, Christine could substitute pineapple juice for the water. The gelatin would set if the liquid requirement was not exceeded and she would have a pineapple/citrus flavored marshmellow.

  8. 25

    I’ve been feasting on these marshmallows for a little more than a week now, I’ll never buy marshmallows again! The first batch was made just as the recipe reads and were amazing. I took them to a work party with some of Alton’s homemade hot chocolate and a bottle of bourbon, the second time around I added some bourbon to the marshmallow recipe. 2 tsp with the vanilla extract is enough to make them obviously bourbon marshmallows but not so much that they become overly boozy. Highly recommended!

  9. 26

    I make these and add raspberry from purée- it works great. Roll them in a cocoa and powdered sugar/starch. They toast great – like a raspberry mousse. I’m trying lemon this weekend.
    The second best use for chopsticks is toasting homemade marshmallows indoors. My girls love them…..

  10. 27

    It sucks that all the best marshmallow recipes include corn or wheat. When you have kids with celiac and corn allergies too, this is sad that even simple treats aren’t available to them.

    • 28

      I totally agree. My son is gluten sensitive and is allergic to corn and soy, among other things. I think I am going to make a go around and try making my own simple syrup with sugar and water. I can reduce it way down and see if it will work. I hope I can make it work.

    • 31

      I’ve only tried chocolate once and I used 3Tbsp cocoa powder, added while whipping, and didn’t delete anything else. The flavor was good, but the powder created a grainy consistency that was not. I usually keep a squeeze bottle of Alton’s dark chocolate syrup in the fridge. Next time I try chocolate, I’ll use a few Tbsp of that. I think it’ll work much better.

  11. 32
    Tim B

    Well, I’m stumped. I’ve tried this recipe a couple of times and each time my new mixer (300watt KA) seems like it’s about spent. It seems like the batter is way too thick and the motor really struggles to keep chugging. When panning the batter, it’s also incredibly thick. I made sure to calibrate my candy thermometer before the first attempt, and re-checked the calibration afterwards. Is the twelve minute mix time too much? Is there another culprit I should be aware of? Is my mixer just too wimpy? Any thoughts/suggestions would be greatly appreciated.

    • 33

      [reply to Tim B]. Yes, 12 minutes does seem excessive. I use a similar recipe by Peter Greweling and it calls for 6 minutes with a stand mixer. Works great. You could survey online recipes and see what most of them do. I think the key though is the syrup temp, especially if you plan to roast them.

  12. 34

    For those who are having trouble roasting these marshmallows, the problem is the temp. The higher the temp you cook the syrup to, the firmer the marshmallows will be. You need to go to at least 250F. You also need to let them sit for a full 24 hours before roasting.

  13. 36

    Don’t know if someone else has asked. I’m a busy mom of 4 so I do t have a lot of time to read all the other comments. My stand mixer doesn’t work. Can these be made using a hand mixer?

    • 37
      Brandie Mostrom

      Of course you can use a hand mixer. You could mix it by hand, manually too. A stand mixer is just a very easy way to do it. Any way you mix it is the correct way 🙂

    • 40

      I’ve used Lyle’s Golden Syrup… it’s still fructose, like corn syrup, but not made from corn… so if that’s the part you’re allergic to, then obviously don’t use it. But it does add an extra toasty goodness to it (without even toasting).

  14. 41

    Just made this, my standard 4.5 qt kitchenaid was barely big enough for the recipe, i would recommend using a larger one if at all possible

  15. 42

    In preparation for making these, I bought 3 boxes of unflavored gelatin. Before starting, I re-watched this episode, and you said the amount of gelatin was 3/4 ounce. When I got the boxes out, I noticed each was 1 ounce, then I saw the “4 envelopes” notation on the box, and it all fell into place. I only needed to buy one box, and use 3 of the 4 envelopes. Perhaps you should change the ingredients list from 3 packages to 3 envelopes gelatin.

  16. 44
    Stephanie Goble

    I made these marshmallows and they turned out great! I used light organic corn syrup along with all the other organic ingredients. It was so easy using a candy thermometer and my Kitchen Aid mixer. My hubby said they tasted better than the store bought ones. Used the marshmallows with organic crispy rice to make Rice Crispie treats for my grandson when he graduated from basic training. He and his buddy LOVED them.

  17. 45

    How about combining two of Alton’s recipes into something new?
    Beer Marshmallows!
    Substitute Light Malt Extract for the sugar and corn syrup.
    Add a small amount of Hop Extract for the bitterness during the boil (comes in the form of a paste that can be adjusted up or down for Light, Pale Ale, IPA, etc.)
    Substitute Hop Extract for the Vanilla Extract for the aroma/taste.
    If desired, use other flavors common in beer to add flavor, (e.g. coffee/chocolate extract to make a Stout or Porter)
    Use just cornstarch to coat so that they are not too sweet.

    Now if we could just find a way to add alcohol…..wait, Palcohol!

    • 46

      Follow up………Nasty!
      Impossible to control the amount of that Hop extract. Way too strong, bitter, and sticky. Perhaps by diluting it in boiling water first and then adding it a tiny bit at a time. Otherwise, serious fail on this idea.

        • 49

          That’s a great idea. I considered using beer in place of water, but was attempting the Alton way of making things from scratch. Clearly not the way to go (at least for me). Based on your experience, I think i will try the beer instead. Thanks for the feedback.

  18. 50

    I don’t understand why people don’t read the comments before posting questions. in the 106 comments prior to mine questions on subbing corn syrup have been asked and answered at least 6 times, questions on subbing gelatin asked and answered at least 4. If you can’t or don’t want to use a search engine to find your answers, why not check and see if it’s already been handled before asking someone to make it easy for you and answer you personally! geez people read!

  19. 51

    Oh my are these good! Also try them dipped in melted caramel – or dark chocolate – or both! Once the coating hardens up they taste better than any candy you’ve ever eaten.

  20. 52

    Hey, I made these a few times and I loved them. I would like to try the chocolate ones but the recipe doesn’t specify how much cocoa powder I should put in and when I should add it. Anyone tried it and can explain it?

    • 53

      I made chocolate ones last year and they turned out amazing! I think I did the normal amount of vanilla and then about 1/4C of coco powder. It doesn’t take much so 1/4C was probably over kill, but it depends on how much chocolate you like. I also added coco powder to the starch/powdered sugar mixture which gave it a nice additional boost of chocolate.

      One thing to note with them though, they take a little longer to set than the plain vanilla ones, but totally worth it! Tastes like hot chocolate!

      I also put espresso extract into these and they were great (mocha marshmallows), but it took a while to set, like..weeks.

  21. 54

    Good question Hill. I’m not allergic, but have been very curious about substituting all or some corn syrup with honey.

    Does anyone know if there is a chemical reason for using corn syrup, or is it just to add moisture?

    • 56
      Graham Powers

      I wouldn’t know, but since no one has replied to you I would venture to guess that it would probably come out fine, with maybe some minor discoloration (Which is why I think he chose light corn syrup)

    • 57

      Honey, agave, and the like, don’t have the same properties as corn syrup. Corn syrup is primarily glucose, which prevents and interferes with crystalization when heating sugar, like when making caramel or in this recipe. I’ve read that instead of corn syrup, you can use a bit of lemon juice or some cream of tartar in a pot of heating sugar instead.

  22. 59

    My 10 year old daughter and I made marshmallows yesterday and took samples to church today. Big success. But I don’t think they will be strong enough to be roasted for smores, which is the reason for making them. Did we do something wrong, or do they just need to sit for a few days? Is there something I can do next time to make them more suitable for roasting?

    • 60

      Hi Glenn 🙂 there only thing I can think of is that they get stiffer the longer you run the mixer. Unless you have an industrial mixer, and if you don’t you might run the risk of burning out your motor! I think they longest I’ve run mine for marshmallows was 15-18 minutes so they’d stand up to the application I was using them for. I think the toastability in store bought Mallows comes from the Weird Unmentionables they put in them…
      Hope that helps?

      • 61

        Hi Derb,

        Thank you for your help. I too had the thought that the secret my be in the “Weird Unmentionables”.

        I think it needs air bubbles and maybe less moisture. But, I no nothing about cooking beyond following instructions, so I I’ll just enjoy great homemade marshmallows, as per the recipe, and use those with the “Weird Unmentionables” for s’mores.


        • 62

          Glenn – One of the best parts about cooking is using the recipe then making changes to fit your need. Eat a couple bad things, but you figure out how to work around that. 🙂 — food for thought

    • 63

      No, home made marshmallows are not supposed to be stuck on a stick and roasted. Alton showed how to toast them if you are really inclined, but it’s not as simple as shoving them on a stick.

  23. 64

    BEST S’MORES EVER! I made a batch to crank up the goodness on cereal treats. There were plenty of march mellows left over so I toasted one up when we fired up the grill. It was incredible.
    Cut these just slightly smaller than a square of graham cracker (about 1.75 inches square). Skewer on the bias and roast over the fire. I will never go back to store bought marshmallows for s’mores.

    • 66

      Instead of going to the trouble of making marshmallows for fondant you should probably just make fondant from scratch instead. The marshmallow method is meant to be a short cut.

  24. 67

    117? Could you please show your work? I tried to make 117 portions and I could not get it. I kept coming up with even numbers – go figure. Anyways, I have now made it 113 times and I am about ready to call it. Standing by!

    • 68

      Result of 117 is based on the instructions for the Regular Size, which state to use a 9×13 pan and cut one inch pieces. So you will first cut strips in one direction and then cross cut into individual marshmallows. That is either 9 rows each cut into 13 pieces (13+13+13+13+13+13+13+13+13 = 117) or 13 rows each cut into 9 pieces (9+9+9+9+9+9+9+9+9+9+9+9+9=117).
      Of course, if you do not spread all the way out to the edges and corners, if you trim before sectioning, or if you do not cut exact 1 inch strips and pieces – you may have more or less marshmallows out of your batch. That said, these are your marshmallows in your kitchen, you can cut them into as many pieces as you desire.

  25. 69

    Hey April, if it takes too long for the mixture to cool down, maybe put some ice cubes in a bag and hold it against the outside of the bowl while beating?

  26. 70
    April Michelle Bloise Lewis

    Can this be over whipped? I’ve had it going for 15 minutes and the bowl is still hot, but the mix is lukewarm as it says in the recipe… Just wondering if I should let it keep going or take it out now.

  27. 71

    I want to make these but only have a large canister of gelatin. The recipe calls for ‘3 packages of gelatin’ what is the actual amount? How many tablespoons or cups, etc?

      • 74

        The math is wrong on that. One pouch is 0.25 Oz. A teaspoon is 5ml, a tablespoon is 3 teaspoons or 15ml, and an ounce is 2 tablespoons or 30ml. So if it is 0.25 Oz per pack and you use 3 packages you need 0.75 oz of geletan thats 22.5 ml or 4.5 teaspoons or 1 tablespoon pluss 1.5 teaspoons.

        • 75

          Actually Tim, Sandra’s math is correct. You are converting between liquid (volume) and weight measurements. This would work if you were measuring water, but the powdered gelatin has a different density.

          Knox is a common USA brand of Unflavoured Gelatin. Per their website and packaging:
          1 pouch is about 2 1/2 teaspoons (7g) unflavoured gelatine. If a recipe calls for 1 tablespoon, use 1 pouch of unflavoured gelatine. Each pouch will gel 2 cups (500mL) of liquid and up to 1 1/2 (375mL) cups of solids.

          So 3 pouches would be about 7.5 teaspoons. You are correct that there are 3 teaspoons for every tablespoon, so 7.5 teaspoons = 2.5 tablespoons.

    • 78

      You definitely have to adjust the temperature for high altitude because water boils at a lower temperature the higher you get. I know it’s math but this math is very simple. Measure what temperature water boils at where you live and subtract that number from 212 (the temperature water boils at sea level). Then subtract the number you get from 240. For example water boils at 185 where I live (10,200 feet in elevation). So 212- 185 = 27 and 240 – 27 = 213. I need to cook the mixture to 213 degrees instead of 240.

  28. 80

    I’m concerned about the high levels of sugar so I substituted granulated sand for half of the sugar. I also wanted to avoid animal products so I used melted plastic bags instead of gelatin. I didn’t have any corn syrup so I used Ms. Butterworth instead. The marshmallows were grainy and tasted like burnt plastic. This recipe is awful.

  29. 85

    I make chocolate peppermint ones, and pipe them onto a cookie sheet with wax paper. Then coat with icing sugar so,they don’t stick. You can call it snowman poop and package it as a joke.

  30. 87

    This looks great but it seems absurd to market it as the original or the above the factory puffball marshmallow recipe and not include marshmallow leaf or marshmallow root, which has mild antihystamine properties and of course lead to the creation and name of the treat. It’s cheap and can be bought in bulk, harvested locally if you know your plants well enough, and found commonly in tea still today.

  31. 88
    Mary Haire

    Hey vegan, and sugar free people there is this thing called Google! Try using it and stop wasting other people’s time and expecting Alton and his people to be responsible for your issues.

    • 92

      My thoughts? Well I guess anything short of “Thank you. It looks wonderful.” is considered a waste of “other people’s time”. So I should probably keep my thoughts that perhaps those with food issues (or attempting to accommodate the food issues of loved ones) might be actually be helping others with their inquiry to enjoy a treat with minor recipe changes and should be welcomed and accepted. Likewise, my suggesting that use of the scroll bar to skip over such comments that don’t interest you would save more time than posting a smart remark to put down others is probably wasting other people’s time too. In the time it took me to post this, many of you could probably have looked up “The Complete Guide to Vegan Food Substitutions” and ordered it from Amazon. (not that it can address the specific issues of a recipe and obtain the thoughts of those experienced with this type of cooking, which is what was being sought here). Sorry for wasting so many people’s time.

    • 95

      The “interference” sugar is an important part of making candy — adding a sugar with a different molecular structure than the table sugar (sucrose) prevents the table sugar from crystallizing too quickly and making the final product grainy. Corn syrup like Karo is almost pure glucose, and works very well in this capacity. I’d highly recommend sticking with red-label Karo for this recipe.

      If you’re worried about HFCS, don’t be. Karo and HFCS are very different beasts. Karo has no fructose at all, let alone “high” amounts of it. =)

    • 96

      You could use sorghum syrup, molasses, or even honey to substitute but the flavor will be different and you’ll probably get some odd colors.

    • 97

      On this question — since corn syrup is a fairly modern invention, how did the confectionaries in Paris make marshmallows lo those many years ago?

      • 98

        There are other inverted sugars that you can use to stop sugar crystals from forming. You can use a squeeze of lemon juice, or cream of tartar as some examples

  32. 99

    When I made a batch they turned a little grey and there was a layer of geleten on the bottom. They weren’t what I expected. I probably did something wrong. Maybe the heat or perhaps I should have used a glass pan instead of metal. Any ideas?

    • 100
      Julie Biggerbear

      Definitely the pan, with regard to the discoloration. Your best bet will be to use either a glass, ceramic, or non-stick (though don’t believe the hype about the non-stick part for these little darlings, and coat that thing with the powdered sugar mix like Alton said, or you will be soaking this thing for a bit to get the goo out 😉 ).

    • 102

      If you fill the 9×13 pan and then cut accurate 1 inch squares, you would have 117 marshmallows. If you trim your edges or don’t spread all the way to the corners, you will of course have slightly less.

    • 103

      Well, since it makes a block of marshmallows and you then cut them up yourself…. it makes somewhere between 1 giant marshmallow and 1239218133^100 marshmallows.

  33. 105

    If you like easy fun recipes go look up Gemma Staffords Bigger Bolder Baker .
    She does it all, has a lovely Irish Accent and she replies to your emails personally .
    Scanning thru the comments , I sadly noticed no one received a reply from Alton.
    I like when celebs take the time to acknowledge the fans who made them celebrities .

    • 106

      I like it when people refrain from hijacking comment threads to promote something/someone else while backhandedly insulting the original article’s author.

  34. 108
    Jessica Clear

    I would be forever grateful if you posted a vegan marshmallow recipe! The store-bought ones are tough to come by and when you do find them they are SO EXPENSIVE!

    • 113

      If only there were some kind of engine that could be used to search information online. I imagine this engine would take words that are crucial to the information being looked for, and then use those to return a list of results that contain answers. We can dream….

  35. 116

    If I remember right the sugar syrup recipe Alton is using is the same basic one from his caramel recipe (minus the cream and removed from heat at a much earlier stage). The reason the corn syrup is added is so that as the sugar boils down it concentrates and there is a chance that the syrup can clump and re-crystalize. With the corn syrup that’s not possible since the corn syrup is a different type of sugar from the regular sugar used. If your allergic to corn watch his episode of good eats where he makes caramel to see how much of the table super he substituted for corn syrup and just add the table sure back in (in proportion to the recipe of course). Just know before hand that you need to have your pans extra clean and not to agitate the pan as the syrup forms to prevent crystal growth and you will have to watch it closely.

  36. 117

    OMG!!!! POOR ALTON! These questions must hurt your sciency brain! Did any of you people even take a basic science class?? You are asking some of the dumbest effn questions I have ever had the brain cramp to read.

    • 119

      Chocolate Popcorn? Yuk… But, make the recipe’s as he states. Once the chocolate marshmallows are done pop popcorn. Youll basically follow the Rice marshmallow treat things but with popcorn. Get creative, that is a simple substitution.

      For popcorn, I would stick with the good old’ caramel corn ball. But that is just me.

  37. 121

    To the person who keeps talking about ages CS versus corn versus dextrose, fructose, etc. There are some people who are allergic to corn no matter what form is in. My husband is one of the people. Dextrose IVs cause “failure to thrive” for him among other problems with corn products of any kind. Karo is corn syrup. This includes cornstarch, maltodextrin, the list of things. Finding things that are tasty with good consistency/texture to replace corn products is hard.

    • 126

      Or, to actually answer the question…unfortunately not. You have to melt the sugar to a certain stage and temp (here, 240) for it to set properly within the gelatin. Artificial sweeteners have a different chemical makeup and a lower burn threshold, so stevia/truvia would actually caramelize before regular sugar. Hope this helps!

    • 128

      Rice products tend to work well for corn free baking. Brown Rice starch and Brown Rice syrup these days can be found at many grocery stores but you may have to go to a specialty store.

    • 129

      Yes you can substitute the corn starch for Karo syrup or honey, it is just in the syrup mixture to prevent the sugar from recrystalizing.

    • 131
      Becky C

      I’ve made candy with agave nectar as a substitute for corn syrup and it turned out well (perhaps the suckers didn’t get as hard as regular suckers – a little stickier – but they set). I bet that would work well and the flavor isn’t going to change the taste much.

      Good luck! I know how hard it is to avoid corn – my daughter was allergic, but now tolerates small amounts of processed corn (she has stomach issues only when eating corn on the cob now – no hives or asthma issues). I’m grateful that she can eat it now, because it feels like it’s in everything. Now we just avoid 10 other things 🙂

    • 132
      Becky C

      I forgot to mention that you will have to use corn-free powdered sugar. You probably already know that, but a lot of people don’t know that powdered sugar is mixed with corn starch to avoid caking. The corn-free type usually uses tapioca instead of corn.

  38. 133
    Ellen Matthewson

    My family has been making marshmallows since I was a kid, lo so many years ago. Joy of Cooking has a recipe for them but my mom had a recipe for them maybe 60 years ago. They are the best! So many people don’t even know you can make them. Glad you are sharing the joy.

  39. 134

    I’ve always hated marshmallows with a passion. One day while visiting our local French bakery, La Baguette Magique I was offered one that was made there. Mon Dieu! They were little sweet cloud puffs, an entirely different and yummy treat and worth making.

  40. 135
    Wade Loofboro

    Hi Alton!

    Thanks as always for your insight on making food great and fun. I have a practical question about these marshmallows. My son is allergic to corn and gluten, so I was wondering if you have any ideas on how to adjust this recipe accordingly. I know arrowroot starch works pretty well as a substitute for cornstarch in many cases. Is that the same here? What do you suggest? Any help would be greatly appreciated!

    Thank you!
    Wade Loofboro

  41. 136

    Has anyone had luck making these vegan? We tried using Agar powder but ended up with a gooey mess. My sister won’t eat gelatin so we need another option if there is one. I would love suggestions. Thanks!

  42. 141

    I am definitely going to make these. I tried the salted caramel reciepe from the Good Eats show. They were amazing. My mother, who is not a fan of caramel, just fell in love with them. I can only imagine homemade marshmallows being absolutely amazing!

  43. 142

    I made Coffee Marshmallows by adding some espresso powder to the gelatin soaking water, and they were a big hit. I used the powder rather than just soaking the gelatin in coffee for the extra dense flavor (since the syrup and air would dilute it), and also because I think it’s safer and I wasn’t sure if the high heat from the boiling syrup would burn the coffee making it taste bitter.

  44. 148
    Alex C

    Seems a lot of people here are confusing HFCS (which is 45 percent glucose and 55 percent fructose) with regular corn syrup (which is 100 percent glucose). White sugar is split 50-50 between glucose and fructose.

  45. 150

    I am going ti have to try these. I can not eat standard marshmallows because of the gelatin, but I have sourced some thatis allowed for me. I have read that you can substitute corn syrup for 1 cup sugar dissolved into 1/4 cup water. I will be trying that too, as I do not prefer corn syrup.

  46. 152
    LyNel Gross

    Looks like a yummy recipe. Can’t wait to find a way to try it. I’m vegan & don’t use gelatin. Do you know of a vegan gelatin or brand? I can make my own corn syrup that is safe to use.

  47. 154

    you can use agave syrup as a corn syrup substitute. nothing else is as closely approximate and behaves the same way according to my sources. you can turn them into untoasted s’mores by mixing chocolate morsels into the marshmallow just before popuring it into the pan and lining the pan with graham crackers and putting more crackers on top of the marshmallow goo and pressing down on them. there are lots of ways of playing with the recipe. try using toasted coconut or slivered almosnds to line the pan and press into the top of the warm mixture. or dip them into ganache or other chocolate glaze when you cut them. variations are endless.

  48. 155
    Ruth Henager

    Found it! This is a substitution for corn syrup. The cream of tartar keeps the sugar from crystallizing.
    2 cups of sugar
    3/4th cup water
    1/4 tsp cream of tartar
    dash of salt

    • 156

      this makes Invert Sugar. From reading a Belian pastry chef’s blog (name I can’t remember ” last week, he published the same recipe. It was not clear if it was an exact replacement for CS. Be interesting to try and see.

    • 159

      This is probably too late to be helpful, but I’ve find that these don’t toast very well. The gelatin melts before the marshmallow toasts. To remedy this, I created a hybrid recipe from this one and David Leibowitz’s (which uses a meringue) to improve the toasting characteristics. It turned out quite well, but I don’t think I wrote anything down or I would post it here.

  49. 162
    Alex B.

    what does actual marshmallow roots taste like? The internet is highly illusive when it comes to telling me this? Is it similar? I almost always assume that stuff has to taste like licorice, like star anise does, and wormwood to an extent. If it’s an odd unusual root based ingredient, I almost assume they have a bitter taste to it. With that said, how would you incorporate it into this ingredient (what’s it replacing or is it being added)? Does it taste vastly different than store bought Kraft stuff (or is it Mondeleza now? Don’t know how that spilt works).

    • 163

      I have marshmallow root in my medicine bag. Use it for stomach and bladder problems. It is powdery and fibrous at the same time. I have been contemplating using some for marshmallows. I certainly have not had any marshmallows for a long time–most especially because of the corn syrup. I was disappointed to find corn syrup in Alton’s recipe–but he is not a food purist in the fullest extent of the definition. (Corn syrup does funny things to my metabolism and makes me feel very ill in a very odd way–same with HFCS). So I did find a web recipe for marshmallows without CSand one using m. root. They are on my list to try in the new year. They are best made in dryer weather. You can buy marshmallow root at mountain rose herbs on the net. Best quality of what I have tried, but don’t know if it will be best for marshmallows. Happy eating.

    • 167

      Try light agave or honey. Both are relatively high in fructose, which is what the corn syrup is providing (a different sugar structure from the sucrose to help inhibit crystallization) as well as the liquid inherent in a super-saturated solution. Honey varies in fructose content based on what the bees have been foraging. A honey that is not crystalized is likely higher in fructose (however, most store-bought honey is cut with a quantity of corn syrup, so you need to trust your honey source – support your local beekeepers!). Of the two, agave will probably result a less pronounced flavor in the finished marshmallows.

      • 168
        Tony Sanders

        You are confusing corn syrup with high fructose corn syrup. Corn syrup which one normally uses in the kitchen is dextrose, which is chemically the same as glucose, not fructose.

        • 169

          Not confusing the two at all, and I doubt the others are. By way of very serious health issues (sores in nose that would not heal, eye issues, etc.) I learned through an elimination diet that I cannot eat anything GMO. I first thought that it was HFCS because that was the biggie, but I figured out, at least at that time (2013) that there were some corn products used in commercial foods that were GMO and some that were apparently not. But no way to tell and sometimes a product would change on me, so I have had to just eliminate anything with a corn or soy ingredient. Can I tell you how hard that has been? I am still totally amazed when I read something online telling me how good GMO is for me, and how stupid the people against it are. Knowing the long list of disorders, some more serious than others, that I suffered from, I daresay that probably everyone else is affected by GMO as well. They just don’t know it because a doctor is telling them it is something else. No confusion on my part at all, Tony.

  50. 172
    Robert C.

    Made these tonight but haven’t had a chance to try them yet because they are still cooling. Anyone know of a way to smooth the marshmallow out after its poured into the pan? I tried my best to get the top smooth but it kept sticking to the spatula so its a little wavy in places. Not a big deal I guess.

  51. 179

    i started making these last Christmas and have since made them more times than I can count. Love them!! Will NEVER eat another store bought marshmallow again! I have made peppermint, strawberry, orange, and root beer versions, as well as chocolate. I have used cookie cutters to make different shapes for different holidays, and then dipped in dark or milk chocolate, or white chocolate. This year I am making my own s’mores. The hardest part of the whole process, for me anyway, is getting the “goo” out of the bowl and into the pan. Still leave a lot behind.

    • 185
      Amanda Sheren

      someone mentioned on the facebook post that you could use Agar Agar, I know nothing about that ingredient but they said it would work (whereas pectin wouldn’t work at all, as multiple people stated after having tried)

    • 187

      Agar Agar powder works as a vegan alternative to gelatin. 1 tsp = one sachet of gelatin. I have not tried this recipe with the Agar yet, but I am planning on trying it today. I’ll let you know how it goes!

  52. 189

    I have used this recipe many times and the marshmallows are great. I have also made them using brown rice syrup and even though they come out ok, they are not as fluffy as the original.

  53. 191

    Love this recipe – I’ve made them once before using his recipe. I didn’t have a stand mixer so I used an electric hand mixer – I ended up with the marshmallow cream down my elbows which was an interesting experience! I sent bags to friends for the holidays and they were a big hit.

    Don’t fear giving it a go! The ingredients are inexpensive and it is a fun process.

    • 196
      Kehnin Dyer

      You are really looking for the fructose in the corn syrup as it prevents crystalization. because of this both honey and simple syrup are out. If you have some agave nectar could probably work, as it has a boat load of fructose in it as well.
      (children don’t fear the fructose, nor do the wind nor the sun nor the rain)

      • 197

        There is no fructose in corn syrup. This is from the FDA’s website.
        “When corn starch is broken down into individual glucose molecules, the end product is corn syrup, which is essentially 100% glucose. To make HFCS, enzymes are added to corn syrup in order to convert some of the glucose to another simple sugar called fructose, also called “fruit sugar” because it occurs naturally in fruits and berries.”

    • 199

      The problem with trying to substitute honey for corn syrup is that honey will not only alter the taste but it has a lot of it’s own suagr. Corn syrup, with it neutral flavor, is really the best choice because it also acts as a buffer against crystallization of the sugar in your mixture. Crystalized sugar, even just small pieces, are a good way to ruin the whole batch. Simple syrup is just water and sugar anyway, so adding that wouldn’t do anything except throw off the ingredients and add a lot more sugar. If you’re worried about making “high fructose corn syrup”, adding corn syrup to sugar and water is not how to do it. Happy marshmallow making!

    • 200
      Amanda Sheren

      Hi! I saw on his facebook post of this that someone made these with honey, coconut sugar and a few drops of cinnamon doTerra oil and they turned out great. So I would wager even just subbing in the honey would work. Good luck!

+ Leave a Comment