Holiday Recipes: Homemade Corn Syrup Free Marshmallows
Did you know that traditional store bought marshmallows contain ingredients like blue dye, tetrasodium pyrophospate and artificial flavor? Ick. Not for my kids.
Our house is chemical free, which means nothing artificial in our food either! We also avoid corn syrup and cook with a lot of vegan ingredients.
These are the best ever marshmallows, perfect for topping hot cocoa (or adult beverage of choice) or whipping up in sweet potatoes and krisp rice treats.
Corn Syrup Free (Vegan Option) Marshmallows
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3 T. of unflavored Gelatin (or sub 2 tsp. Agar Agar Powder or 3 T. of Agar Agar Flakes) You can find non animal derived jel like Lieber’s at Kosher and Natural Markets.
1 c. chilled filtered water
1.5 c. organic cane sugar
1 c. agave nectar
1/4 tsp. kosher salt
1 tsp. real vanilla extract
1/4 c. powder sugar
1/4 c. corn starch
Chill your metal mixing bowl and whisk attachment(s).
Place chilled bowl on base of stand mixer and attach whisk.
Start by putting gelatin (or replacement) into bowl.
Add 1/2 c. chilled water
In medium saucepan combine remaining water, cane sugar, agave and salt. Cover and cook for about 3 minutes. Uncover and continue to cook until mixture reaches about 235-240 degrees F (soft ball stage). Once temperature is reached remove from heat.
Now, turn your stand mixer on low. Slowly add hot mixture to gelatin. When all syrup is added, put mixer on high. Continue to whip until mixture becomes thick and temp cools. Add the vanilla and whip for about a minute longer.
This mixture will whip for 10-15 minutes. So, prepare your pans while it is mixing.
Spray a 13 x 9 inch rectangular pan with non-stick cooking spray. Combine powder sugar and corn starch in a small bowl. Sprinkle mixture in pan to coat, cover pan and shake to fully coat.
Now you can add the mixture to the pan. It is difficult to spread. Use a rubber spatula coated with non stick spray or oil. Once spread out in the pan, sprinkle the top with more of the sugar/cornstarch mixture, cover w/ cheesecloth or thin towel and allow to set up over night. Cut into 1 inch pieces and store in tightly sealed container at room temp.
Enjoy!
(If your recipe calls for marshmallow cream, stop prior to spreading the mix in the pan and continue with recipe of your choice!)
Photograph from Looks Good In Polka Dots, my personal blog.
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John G.
Yeah! I have marshmallows! My problem was the Agar Agar. Gelatin did the trick
Thank you for an awesome recipe!
Thanks so much for the receipe. I recently took a great candy making class where we made beautiful marshmallows. The question of a vegan substitute for gelatin came up. I think agar agar was mentioned but not really explored. Thanks again.
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Do NOT make this recipe using agar flakes! It might work well with gelatin, but the agar flakes did not work (the mixture never got stiff enough). The resulting goo can’t even be used as marshmallow fluff, because the agar does not dissolve (and those little flakes are not appetizing).
I’m tempted to try the agar powder (I’m vegetarian and would love to be able to make my own veggie marshmallows), but I have a feeling I’d end up with the same sticky mess.
What got lost here is that when you use agar agar, you must first bring it to a boil in water and simmer it for 15 minutes…and then add it to your recipe. When it cools, then it gels.
[...] that we had been sent earlier in the week to try out, then I recalled that I still had a stash of homemade marshmallows on hand. So, I grabbed the recipe book and 20 minutes later, we were munching on a new crispy, [...]
this is great, my kids have corn allergies and I prefer not to use real gelatin, I will definatly tries this out. instead of corn starch I will use arrowroot powder
Tried making these with brown rice syrup, did not work at all. I think the rice syrup is too heavy, Any suggestions would be helpful.