Marshmallows certainly don’t qualify as a health food. But I’m a mom. And kids? They LOVE marshmallows!!
Not wanting my child to be left out of a simple pleasure like…..roasting a toasty over the fire, we just had try and make some without corn and food dyes (yep, a WHITE food with BLUE food dye…can’t even figure that one out?!)
Three important things about homemade corn free marshmallows:
- These are WAY easy to make (why aren’t there any commercial corn free varieties out there?!!)
- Most important…they taste gourmet!! I am certainly NOT a marshmallow connoisseur…the only time I eat them are when we are camping, or when I make rice-crispy treats. But one taste of these babies and I think you will agree…these are nummy! You’ve got to try your own at least once in your life regardless of your food sensitivities!
- This recipe definitely has some magical food science behind it! The cooked sugar syrup gets whipped up in a white fluffy marshmallow fluff!! It doesn’t seem like it should even be possible…and your kids will marvel at the transformation!
Gluten free recipes using marshmallows:
- My gluten free s’more blondies are gooey, rich, and addicting!
- As a coating in these no bake gluten free cookie pops!
- Top my easy healthy hot chocolate.
- Gluten free magic cookie bars are a classic!
Homemade Corn Free Marshmallows Recipe:
If you try these homemade marshmallows, be sure to come back leave your comment below!
Gourmet Marshmallows - Corn Free
Ingredients
- 9 tablespoons gelatin use code 'tessa10' for 10% off any order. Apx 4 envelopes worth.
- 1 1/2 cup water divided
- 3 cups organic sugar
- 1 cup maple syrup or brown rice syrup, or honey
- 1/2 teaspoon sea salt
- 2 teaspoons vanilla extract or play with another extract
DUSTING MIXTURE:
- 1/4 cup powdered sugar corn free
- 1/4 cup tapioca flour or other starch
Instructions
-
In a mixer bowl, add 3/4 cup water and the gelatin to soften. Meanwhile, on the stove, boil the remaining water, syrup, and sugar.
-
Using a candy thermometer, boil the mixture until it reaches 240 degrees. Gently pour the hot mixture into the waiting mixer with it on low, in a small, steady stream, down the side of the bowl.
-
Once it is all added, increase the speed to high and whip for 15-20 minutes until lukewarm, stiff and white. Meet your own marshmallow fluff!
-
Beat in the vanilla.
-
Pour the mixture into a a 9 X 13 well-greased pan (really any size would work, tailor it to the size and depth of marshmallows you want).
-
When completely cooled, invert onto plate of powdered sugar/starch mixture. Use a pizza cutter or sharp knife dusted with the starch and cut into desired pieces.
-
Roll each piece in the mixture to evenly coat.
-
Store in a dry, airtight container for up to three weeks.
Any of the links in my posts may be affiliate links. If you click on them and make a purchase, I might make a commission. Your support is much appreciated and pays for the cost of running this free resource!
Just wanted to pipe in and say thank you so much for this recipe. I have tried a few others for my highly multiple allergy boys and these are by far the best tasting. I also have to add that I was so impressed with the sort of sturdy fluff (better description escapes me) that I decided to give toasting over the firepit a try… IT WORKED! I literally cried happy tears being able to share the wonderfully brown and crispy outer and inner gooey perfection of a toasted marshmallow with my kids. I made my own vanilla infused simple syrup, beat an exhausting 18 minutes with my hand mixer (which nearly didn’t survive) and followed the recipe to the letter. Just wanted to let you and your readers know that it may be worth giving a try. Thank you again!
Hi Valerie! I love these marshmallows too…and I never loved marshmallows before! Oh sweet fire toasted marshmallows!1 There is nothing better, and I am so glad you found a recipe that you love, and thank YOU for telling me! Comments like these keep me going!
I swear sometimes it’s like you’re reading my mind. I have been scouring the stores trying to find a marshmallow without corn. Thank you!
Perfect!! I have also made the honey sweetened ones on The Urban Poser…fun stuff!
I made these last night. Much easier than expected, though a little putzy & messy. Worth it, though, as they taste delicious! (Even if you forget the vanilla and have no confectioner’s sugar.)
However, they cannot be roasted. What is the secret in a normal marshmallow that allows them to be roasted without melting? My solution will be to make a “s’more pie” inside a pie iron, but dang it, I’d really like a straight-off-the-stick toasty brown ‘mallow!
I believe it is because there are chemical stabilizers in the commercial varieties! We roasted ours just slightly to warm them before they got too soft and melty, b/c I hear ya, I wanted a toasty on a stick too! Thanks for letting me know!
Great Brooke, welcome, I am so glad to have you!
Thank you for posting these. I am very excited to try them so I can make our candied sweet potatoes completely allergen free for my little guy this Thanksgiving!