Marshmallows Without Corn Syrup
Learn how easy it is to make honey-sweetened marshmallows without corn syrup. They are perfect for gifts, roasting, baking, or in a cozy cup of cocoa.
Servings: 30
Equipment
- Candy thermometer
Ingredients
- 1/2 cup water
- 6 tbsp unflavored gelatin (the equivalent of 3 small packets)
- 2/3 cup water
- 1 1/4 cup honey
- 1/8 tsp sea salt
- 2 tsp pure vanilla extract
Instructions
- Pour 1/2 cup of water in the bowl of a stand mixer fitted with a whisk attachment, and sprinkle the gelatin over it. Let sit for five minutes.1/2 cup water, 6 tbsp unflavored gelatin
- Place 2/3 cup of water in a deep saucepan. Add the honey and salt, and cook without stirring until the temp reaches 230˚F.2/3 cup water, 1 1/4 cup honey, 1/8 tsp sea salt
- Turn the mixer to the lowest setting and slowly pour the hot liquid mixture in. Add the vanilla and continue to mix on low for a few minutes.2 tsp pure vanilla extract
- Slowly increase your mixer speed incrementally, and mix for a total of 10-15 minutes.
- While the mixer is running, butter a 9x13 baking dish.
- The marshmallows are done when you lift up the mixer arm to elevate the whisk into the air and the mixture holds for 5 seconds.
- Pour the thickened mixture in, and push it down with your hands. Leave it uncovered for 12 hours.
- After at least 12 hours, remove the solid marshmallow rectangle and cut through it using kitchen shears to create individual marshmallows.
Notes
- If marshmallows are too firm or chewy it means your honey mixture was too hot when it was added to the gelatin in the stand mixer.
- If the marshmallows seem a bit soggy even after they have dried, it is because everything was not mixed at a high enough speed for long enough.
Nutrition
Serving: 2marshmallows | Calories: 48kcal | Carbohydrates: 11g | Protein: 1g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 13mg | Potassium: 7mg | Fiber: 0g | Sugar: 11g | Vitamin C: 0.1mg | Calcium: 2mg | Iron: 0.1mg