Gluten Free Homemade Marshmallows Recipe

Prep: 30 minCook: 15 min30 piecesmediumAmerican
Gluten Free Homemade Marshmallows Recipe

Fluffy, pillowy homemade marshmallows made completely gluten-free with unflavored gelatin and pure vanilla extract. These airy confections offer a clean, sweet flavor that's perfect for hot chocolate, s'mores, or enjoying on their own. The 15-minute whipping process creates the signature light texture that sets homemade marshmallows apart from store-bought versions. Ideal for those avoiding gluten or anyone wanting to experience the superior taste and texture of fresh marshmallows.

Gluten-FreeDairy-FreeNut-Free

Ingredients

Yield: 30 pieces
  • vegetable oil, for greasing
  • 4 envelopes unflavored gelatin
  • 1 ½ cups water, divided
  • 3 cups granulated sugar
  • 1 ¼ cups light corn syrup
    honey3/4 rationatural

    may crystallize slightly

    Full guide →
  • ¼ teaspoon salt
  • 2 teaspoons gluten-free pure vanilla extract
    almond extract1/2 ratioflavoradds tree_nuts

    strong almond flavor

    Full guide →
  • 1 cup confectioners sugar, maybe more

Instructions

  1. 1

    Oil a Pyrex lasagna baking dish with vegetable oil and line with foil, then lightly coat foil with oil

  2. 2

    Soften gelatin with water in electric mixer bowl

  3. 3

    Combine sugar, corn syrup, water and salt in heavy saucepan and bring to boil

  4. 4

    Cook over high heat until syrup reaches 240 degrees on candy thermometer

  5. 5

    Pour hot syrup slowly into gelatin with mixer whisk attachment at full speed

  6. 6

    Continue beating for 15 minutes until mixture is white, fluffy and very stiff

  7. 7

    Add vanilla and beat until completely incorporated

  8. 8

    Pour mixture into prepared pan and smooth top with lightly oiled spatula

  9. 9

    Allow to rest uncovered for 10-12 hours

  10. 10

    Sprinkle powdered sugar onto cutting surface using fine sieve

  11. 11

    Turn marshmallow mixture onto powdered sugar and remove foil

  12. 12

    Sift more powdered sugar on top of marshmallow mixture

  13. 13

    Cut as desired and roll cut marshmallows in more powdered sugar to prevent sticking

Tips

Tip 1

Use regular foil instead of heavy duty for easier removal after setting

Tip 2

Ensure candy thermometer is accurate as proper temperature is crucial for texture

Tip 3

Dust knife with powdered sugar between cuts to prevent sticking

Good to Know

Storage

Store cut marshmallows in airtight container dusted with powdered sugar for up to 2 weeks at room temperature

Make Ahead

Can be made 2-3 days ahead and cut day of serving

Serve With

Serve at room temperature for best texture

Common Mistakes

Watch

Use accurate candy thermometer to avoid under or over-cooking syrup

Watch

Don't rush the 15-minute beating time to ensure proper texture

Watch

Dust cutting surface generously with powdered sugar to prevent sticking

Substitutions

corn syrup→
honey3/4 rationatural

may crystallize slightly

Full guide →
vanilla extract→
almond extract1/2 ratioflavoradds tree_nuts

strong almond flavor

Full guide →
Find more substitutions →

FAQ

Can I make these without corn syrup?

Yes, substitute honey at 3/4 ratio, though texture may be slightly different and mixture may crystallize more easily.

How long do homemade marshmallows keep?

Store in airtight container dusted with powdered sugar for up to 2 weeks at room temperature for best quality.

Can I freeze these marshmallows?

Yes, freeze cut marshmallows in airtight container for up to 3 months, though texture may become slightly denser.