Homemade Gluten-Free Marshmallows Recipe
Marshmallows are naturally gluten free at their core, sugar, corn syrup, gelatin, and water contain no wheat, but store-bought bags can carry cross-contamination warnings or cornstarch dusting blends processed on shared lines. Making them at home with a whipped sugar syrup and bloomed gelatin removes that uncertainty entirely while producing a softer, fresher marshmallow than anything from a bag.
- Prep
- 25 min
- Cook
- 15 min
- Total
- 520 min
- Servings
- 24
Ingredients
- 3 tbsp unflavored powdered gelatin
- 1 1/2 cups cold water, divided
- 1 1/2 cups granulated sugar
- 1 cup light corn syrup
- 1/4 tsp fine salt
- 1 tsp vanilla extract
- 1/2 cup powdered sugar
- 1/4 cup cornstarch
Nutrition per serving
- Calories
- 105
- Protein
- 1g
- Carbs
- 27g
- Fat
- 0g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
Need different units or a different yield? Try our Conversion Calculator →
Instructions
- 1Line a 9x13-inch baking pan with parchment, leaving overhang on two sides, then grease the parchment lightly.
- 2Whisk the powdered sugar and cornstarch together in a small bowl; dust the parchment generously with about a third of this mixture and set the rest aside.
- 3In the bowl of a stand mixer fitted with the whisk attachment, sprinkle the gelatin over 3/4 cup of the cold water. Let it sit undisturbed for 10 minutes to bloom and soften.
- 4Meanwhile, combine the sugar, corn syrup, salt, and the remaining 3/4 cup water in a medium saucepan over medium-high heat. Clip on a candy thermometer and cook without stirring until the syrup reaches 240°F (115°C), the soft-ball stage, 8-10 minutes.
- 5With the mixer on low, slowly and carefully pour the hot syrup down the side of the bowl into the bloomed gelatin, avoiding the whisk to prevent splattering.
- 6Once all the syrup is in, increase the speed to high and whip for 12-15 minutes, until the mixture turns bright white, triples in volume, and holds a thick ribbon that falls slowly off the whisk.
- 7Add the vanilla extract in the last 30 seconds of whipping and mix just until combined.
- 8Pour the mixture into the prepared pan and smooth the top with a greased spatula. Dust the surface with more of the powdered sugar mixture.
- 9Let the marshmallows set uncovered at room temperature for at least 6 hours, or overnight.
- 10Lift the set marshmallow slab out using the parchment overhang. Dust a cutting board and a knife or pizza cutter with the remaining powdered sugar mixture, then cut into 1-inch squares.
- 11Toss the cut squares in any remaining powdered sugar mixture to coat all sides and prevent sticking.
Tips & variations
- Check the label on any store-bought powdered sugar used for dusting: most brands are gluten free, but a few blend in wheat starch as an anti-caking agent, so read the ingredient list if strict gluten avoidance matters.
- For flavored marshmallows, swap the vanilla for 1/2 teaspoon of peppermint, almond, or citrus extract, added at the same point in the whipping.
- A stand mixer is strongly recommended over a hand mixer; the syrup thickens fast and 12-15 minutes of continuous high-speed whipping is hard to sustain by hand.
- Grease the spatula, knife, and measuring cup with a thin layer of neutral oil before they touch the marshmallow, it stops sticking far better than flour or extra powdered sugar alone.
Storage & reheating
Store cut marshmallows in an airtight container at room temperature, layered with parchment and a light dusting of the powdered sugar mixture, for up to 3 weeks. They don't need refrigeration, and chilling actually makes them firmer and less tender. They can be frozen in a freezer bag for up to 2 months; thaw at room temperature for about an hour before using.
Tips from the Tulo kitchen
- If the syrup starts to crystallize on the sides of the pan while cooking, brush the sides down with a wet pastry brush rather than stirring, stirring can seed crystals throughout the batch.
- Marshmallows that seem too soft to cut cleanly usually just need more set time; give them another hour or two before assuming the recipe failed.
FAQ
Are marshmallows gluten free?
Most standard marshmallows are naturally gluten free, since the core ingredients, sugar, corn syrup, gelatin, and water, contain no wheat, barley, or rye. The main risks are cross-contamination during manufacturing on shared equipment and, less commonly, a cornstarch dusting blend that includes wheat starch, so anyone with celiac disease should check for a certified gluten-free label rather than assuming.
Why make marshmallows at home instead of buying them if they're already usually gluten free?
Homemade marshmallows remove the guesswork around cross-contamination warnings entirely, since every ingredient and surface is controlled, and they come out noticeably softer and fresher-tasting than shelf-stable bagged marshmallows, which are formulated to survive months of storage.
Can gelatin-based marshmallows be made vegan or vegetarian?
Not with this method, since gelatin is derived from animal collagen. Vegan marshmallow recipes substitute agar-agar or a commercial vegan gelatin alternative, but the whipping technique and set time both change significantly.
Why didn't my marshmallows set properly?
This is almost always underwhipping, undercooked syrup, or too little set time. If the syrup didn't reach a full 240°F, or the mixture whipped for less than 10-12 minutes, it won't have the structure to hold a cut shape even after a full overnight rest.
Can the corn syrup be left out?
Corn syrup prevents the sugar from crystallizing as it cooks and whips, so leaving it out risks a grainy texture. Light golden syrup or glucose syrup can substitute in equal amounts; honey works in a pinch but adds a distinct flavor and slightly softer set.
