Gluten-free Marshmallows without Corn Syrup
These homemade gluten-free marshmallows are made without corn syrup. They are simple to make and ready for all the gluten-free s'mores and topping cups of hot chocolate.
Equipment
- Candy Thermometor
Ingredients
- 1 ¾ Cups Water
- 3 Teaspoons Powdered Unflavored Gelatin
- 1 ½ Cups Sugar
- ½ Cup Honey
- 1 Teaspoon Vanilla
- ¼ Teaspoon Salt
- 1-2 Cups Arrowroot Starch You can also do half arrowroot and half powdered sugar mixture for dusting.
Instructions
- In a small bowl mix ¾ c of the water with the gelatin and allow it to bloom.1 ¾ Cups Water, 3 Teaspoons Powdered Unflavored Gelatin
- Place the sugar, honey, and the remaining 1 cup of water into a pot and stir until the sugar is moist. Be careful not to get the sugar on the walls of the pot.1 ¾ Cups Water, 1 ½ Cups Sugar, ½ Cup Honey
- Heat the mixture over medium-high heat until the sugar syrup starts to come to a boil, let the mixture cook about 10-15 minutes or until the temperature reaches about 240 degrees.
- Once the sugar and honey mixture reaches 240 degrees, remove it from the heat and stir in the gelatin until it is completely dissolved.3 Teaspoons Powdered Unflavored Gelatin
- Transfer the sugar mixture to the bowl of a stand mixer (or bowl if you are using a hand-mixer) and add the vanilla and salt.1 Teaspoon Vanilla, ¼ Teaspoon Salt
- Start whisking the sugar mixture on low and gradually increase the speed. Let the marshmallows continue until it triples in size and looks like marshmallow fluff.
- While the marshmallow is being whipped, lightly grease or line with parchment paper and dust an 8x8 or 9x13 baking dish with the starch.1-2 Cups Arrowroot Starch
- Once the marshmallows look like marshmallow fluff; scoop and spread out the marshmallows into the baking dish and lighty dust the top with more starch.
- Allow the marshmallows to cool uncovered for at least 5 hours or overnight.
- Once the marshmallows have solidified cut them into desired shapes and dust the edges with more starch to remove any excess stickiness from being cut.
- Store in an airtight container at room temperature.
Notes
- Keep stored at room temperature in the fridge or freezer they will get hard and then become sticky as they come back to room temperature.
- Use a half and half mixture of arrowroot starch and powdered sugar if you prefer.
- Cook the simple syrup long enough - Since we making these sugar and honey marshmallows you want to make sure that your mixture cooks to about 240 degrees before adding the gelatin.
- Do NOT skimp on the beating time – You want to make sure you are getting a lot of air into the marshmallow mixture as you can. This will help your finished product have a light and fluffy marshmallow texture, which we all love.
- Let it cool – I know it’s hard to wait a few minutes once you have your marshmallows made to not wanting to eat them. Trust me though, they are worth the wait.
Yes, you can make marshmallows without gelatin. You can replace the gelatin in a one-to-one ratio with agar-agar. If you are going to be using agar flakes, you will need about three times the amount of gelatin. Can you change the flavor of homemade marshmallows?
Yes, you can easily add more flavor to these gluten-free marshmallows.
- Strawberry marshmallows - Add in about ¼ of a cup of freeze-dried strawberries before mixing.
- Chocolate marshmallows - Add ⅛ cup of cocoa powder when mixing.
- Mint chocolate marshmallows - Change the vanilla extract to mint, and a few drops of green food coloring when mixing. Right before your marshmallow is done, add in about ¼ of a cup of mini chocolate chips.
- Birthday cake marshmallows - Reduce the vanilla extract by half and add the remaining about with almond extract and a few drops of pink food coloring when mixing. Before the marshmallow is done, add about ¼ of a cup of rainbow sprinkles.
Nutrition
Calories: 97kcal
Tried this recipe?Let us know how it was!