Homemade Marshmallows
Prep time
Cook time
Total time
Serves: about 18 marshmallows
  • 1 cup powdered confectioners' sugar for dusting
  • 2 cups white sugar
  • 1 tablespoon light corn syrup
  • ¾ cup + ½ cup cups cold water, divided
  • ¼ cup unflavored gelatin
  • 2 egg whites
  • 1 teaspoon vanilla extract
  1. Dust a 9x9 inch square dish generously with confectioners' sugar.
  2. In a small saucepan over medium-high heat, stir together white sugar, corn syrup and ¾ cup water. Cook until it reaches 250ºF to 265ºF, or until a small amount of syrup dropped into cold water forms a rigid ball.
  3. While the syrup is heating, place the remaining ½ cup water in a small saucepan and sprinkle the gelatin over the surface. Let it rest for a few minutes. Place the saucepan over low heat, and whisk until the gelatin has dissolved completely. Keep the gelatin mixture in a warm place until the syrup has come to temperature.
  4. Remove the syrup from the heat and whisk in the gelatin mixture.
  5. In a separate large bowl, whip the egg whites with a hand mixer until soft peaks form. Continue to beat while your pour the syrup mixture into egg whites in a thin stream, until the egg whites are very stiff. Stir in the vanilla.
  6. Spread the mixture evenly into your prepared pan. Let rest for 8 hours or overnight before cutting.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/homemade-marshmallows-dairy-free