Organic Marshmallows. (Corn Syrup/Egg Free)

by Brittany on June 11, 2013

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The saying “Once you’ve had a homemade marshmallow, you’ll never want a store bought bag again” is 100% true.  Marshmallows from a bag are blah.. there’s really nothing special about them. They don’t typically have a lot of flavor.

Imagine a fresh tasting mallow that is light as air in your mouth. And imagine..that a mallow like this could be easy to make.

Put a store bought bag of marshmallows in my pantry..and they will slowly get hard in the back of my cupboard. But this recipe? dangerously addictive. I had plans to hold on to this batch to use for several s’more themed recipes. But instead..I ate them all with much regret.

While I normally avoid white sugar in my recipes, I decided to make an exception for these.  I considered making them out of Maple Syrup and Honey..but that’s already been successfully done.  Check out Lexie’s recipe for Maple Marshmallows and Z’s Cup of Tea recipe for honey marshmallows.

Most recipes using white sugar online also call for corn syrup and or they are a two step process in which you have to make a syrup out of white sugar and then use the syrup a second time to make the actual marshmallows. I hate complex recipes, I like to be able to move through things quickly. With a bunch of trial and error I was able to figure out a way to make the most delicious marshmallows in a one step quick process. (Ok, 2 steps if you include the beating process..) But trust me these are EASY!.

Organic Marshmallows


  •  1/2 cup of cold water
  • 2 Tablespoons of gelatin (I used 2 packets of knox)
  • 1/2 cup of water 
  • 2 cups of organic cane sugar 
  • 1/8 tsp cream of tarter
  • 1/4 tsp salt 
  • 1 tsp. Vanilla (I used organic)
  • Starch (tapioca, arrowroot or cornstarch) for dusting. 
  • Mild flavored oil (optional)
  1. Line a 9 x 9 baking pan with a sheet of parchment paper. Dust it with starch. 
  2. In a large metal bowl (or in the bowl of a stand mixer) mix together the cold water and gelatin. Set aside.
  3. Place in a heavy bottomed sauce pan (a pan that will provide room for the mixture to boil up some)  Combine the Water, Cane Sugar, Cream of Tarter and Salt. Whisk together.
  4. Clip a candy thermometer to the side of the pot and bring the sugar mixture to 240 degrees.
  5. Pour the sugar mixture into the bowl with the gelatin and water. (A stand mixer will work best) Or use a hand mixer to beat the  mix on high for roughly 5 minutes until you have a thick fluffy white consistency. Add the vanilla extract and beat until mixed within the last minute or two of beating. (You will know the marshmallows are done when they are about luke warm in temperature, white and fluffy.)
  6. Spoon the marshmallow into the prepared pan. (This part can be tricky AND sticky). I found that coating my hand with a mild flavored oil works really good, as I was able to then use my hands to press the marshmallows evenly into the pan. (use as much oil as needed). To make things REALLY easy use a nonstick spray. * Trader Joe’s has a coconut oil spray that works extremely well in this recipe. The flavor of the spray is delicious and it gave my marshmallows a little bit of a tropical coconut flavor. If you can get your hands on this spray I HIGHLY recommend it.  
  7. Dust the tops of your mallows with some starch. Allow the marshmallows to cool fully for several hours-  and then dust on  as much starch as you need when slicing them to keep them from sticking together.

Store in a sealed container to keep them super soft and fluffy. If you prefer your marshmallows to have a slightly stale/ harder exterior feel free to leave them out uncovered at room temperature.  These marshmallows store well in a sealed container in the fridge, or at room temperature. While I have not tried it yet, I suspect they will preserve well in the freezer too.

Recipe Notes:

If you want to make these marshmallows 100% Organic. Try using an organic brand  such as this. 



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{ 27 comments… read them below or add one }

Donna June 11, 2013 at 8:22 pm

Next step to this OMG recipe….using it as a component to a quasi-healthy rice krispy treat?!…The possibilities!! Thank you for providing such a crucial recipe to those of us in Europe with little access to the store-bought variety…and these look to be far superior with regards to taste and texture!


Brittany June 11, 2013 at 8:49 pm

Coming up next I have S’more Donuts and S’more Monkey bread! Rice krispy treats are going to need to happen too :)


Sadie June 11, 2013 at 11:21 pm

You can use puffed whole grains, which are less processed and could be gluten-free. Wouldn’t make them “healthy,” of course…:) I always plan on making treats when I try to make marshmallows because then it’s okay that I lack the kitchen horsepower to make them fluffy. :) Have you tried making them with vegan gelatin? I plan to try it unless I’m warned otherwise. Thanks for the recipe!


Brittany June 12, 2013 at 12:49 am

I have not yet tried these with agar agar or any vegan sub! So I’m not sure what will happen.. But if you experiment I would love to hear how it goes!


Bethani June 11, 2013 at 9:01 pm

Would these work for roasting? Really interested in some that would!!!


Brittany June 11, 2013 at 9:14 pm

Not I have no yet tried. I ate them too quick :)


Chalise August 8, 2013 at 10:31 pm

No, they don’t roast. We tried campfire and broiler. They melt too easily and don’t have time to get browned. Maybe if you used them as a topping and used a torch! That would be super yummy on top of chocolate pudding (made with avocado)!


Sofya June 11, 2013 at 9:27 pm

For a vegan option: can you replace gelatin by pectin or agar?
I did not eat marshmallow for such a long time! Years!!!
Thank you


Sadie June 11, 2013 at 11:27 pm

Have you tried Dandies? Very expensive but worth it once in a while. I have had successful-ish attempts with agar agar but you’d need to make changes to the recipe. I like vegan gelatin because it generally tells you how to alter the recipe right on the box.


Brittany June 12, 2013 at 12:49 am

Dandies are delish!!!!


Amy Ayers June 12, 2013 at 12:12 am

Would I be able to use coconut palm sugar in place of the organic cane sugar?


Brittany June 12, 2013 at 12:48 am

I can’t promise perfect results but I have made marshmallows using palm sugar in the past. They were yummy- not quite as fluffy though.
If you give it a go- please let us know how they turn out!


Zoe June 12, 2013 at 2:38 pm

Hey Brittany, thanks for the link love! It’s been a while since I’ve made them, but isn’t it fun to make homemade marshmallows? Yours looks great! :)


Veralyn June 13, 2013 at 7:06 am

So, it’s probably a silly question, but I don’t think I am the only one that will be thinking this….is it possible to use xylitol instead of cane sugar?


Brittany June 13, 2013 at 12:04 pm

I wish!! But sadly, you need real sugar to make marshmallows.


Cristine Atkinson June 13, 2013 at 4:21 pm

I’m curious about servings. How many servings would you estimate this makes? I know I made rice krispie treats with them and it took a whole box of rice krispies to use all the marshmallow cream and made three cookie sheetfuls!!! I always try to estimate calories and carb amounts per serving in my recipes (even the sweet ones) and need the number of servings to do this. Thanks!!!


Jason June 13, 2013 at 8:30 pm

Just found your site today and these look amazing. Of course, they’ll have to wait until after I try your white chocolate recipe ( I’ve been dairy free for 23 years and have never seen dairy free white chocolate before today! I suspect there’s going to be a lot of candy making in my future.


DeAnna Marler June 27, 2013 at 5:27 pm

This looks AMAZING! I’ve been trying to find a recipe that doesn’t contain corn syrup and is as organic/healthy/not processed as possible! One question though – for those of us that don’t have a candy thermometer, what other guide can we use? What would it look like balled and in cold water? Thanks!


Tabitha July 27, 2013 at 12:03 am

My syrup boiled 2-3 minutes (I think). It makes a squishy ball when dropped in cold water…hence the name “softball stage” BUT I’d strongly encourage you to pick up a candy thermometer bc it’s easy to go too far and then you’d have to start over again. Even the cheap-O glass thermometer will streamline this for you.


Tabitha July 26, 2013 at 11:58 pm

OMG! Thank you! I rarely make marshmallows bc I was having to make sugar syrup first to replace corn syrup and then get going. This is soooo much easier. My kids and I think you are awesome.


Brittany July 27, 2013 at 12:12 am

I hated having to take that extra step too! I figured there must be an easier way!!


Kate July 29, 2013 at 8:07 pm

Are they fluffy like egg whites when they’re done? I just made some, and I’m not sure that they are going to turn out right. They’re fairly glossy… I wasn’t sure if they were supposed to get peaks like a merengue.


Brittany July 29, 2013 at 8:09 pm

Yes- they should get very fluffy!


Ashley July 31, 2013 at 2:02 am

Approximately how many ounces does this make? I’m using these to make organic marshmallow fondant and need 16 ounces. Thanks!


john August 9, 2013 at 6:02 pm

WOW! I made these last night while my wife was out shopping. She came back and was shocked! They are delicious. We have a son that is allergic to corn so this is great. Instead of pouring the marshmallow goo into a pan, I spayed the cocoanut oil spray on an ice cream scooper(small scoop) and placed golf ball size dollops on a potato starch covered pan. sprinkle liberally with more potato starch and left out over night. BETTER THAN STORE bought for sure!
Thank you,


Shannon October 24, 2013 at 11:12 pm


Great recipe! Do you think I could dust with organic powdered sugar instead of the starch?


Brittany October 25, 2013 at 1:03 pm

Sure! :)


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