Homemade Marshmallows Recipe: Corn Syrup Free | Bigger Bolder Baking (2024)

FAQs

Why do marshmallows need corn syrup? ›

Corn syrup pulls double duty in a marshmallow. It doesn't crystallize like sugar does, plus it actually reduces the amount of dissolved sugar that crystallizes.

The mixture may foam up — just go slowly and carefully. Increase speed and continue beating: When all the syrup has been added, cover the bowl with a clean kitchen towel and increase the speed to high (the cloth protects from splatters — the cloth can be removed after the marshmallows have started to thicken).

That cornstarch will absorb all of the sticky moisture on the surface of your marshmallows, which will cause them to lose their syrupy texture and smoothly separate from each other. You won't ruin the great sweet taste of the marshmallow either since cornstarch has a neutral flavor.

Even just a couple degrees too hot or too cool makes all the difference. If the sugar isn't cooked hot enough, they'll be mushy (and possibly contribute to the "soggy" factor mentioned above). If the syrup is cooked too hot, they'll set too firm and chewy and lack volume.

The best corn syrup substitutes for baking are brown rice syrup, maple syrup, agave, tapioca syrup, honey, golden syrup, and black treacle. Whether you're avoiding using corn syrup, are allergic to corn, or don't have it on hand, there are a ton of substitutes for corn syrup to try instead.

Bakers, confectioners, and large-scale manufacturers use commercial corn syrup in baked goods, condiments like jams and jellies, and candy making. The syrup ensures a smooth texture in sugar pies, pecan pie (or pecan tassies), chess pies, homemade ice creams, and sorbets by preventing the formation of sugar crystals.

The key to getting the perfect marshmallow consistency is in the mixing. As you mix all the hot ingredients together, you inherently add air to the recipe. This air gives your marshmallow its fluff. And as more and more air enters the mix, the gelatin and sugar cool and set.

The reason marshmallows in a bag don't stick together and form a sugar-monster glob is that they're coated in a thin dusting of cornstarch. You can use cornstarch, or, as in this recipe from King Arthur Baking, with powdered sugar, which contains cornstarch.

Store Brown Sugar with Marshmallows

It might seem strange, but marshmallows can help soften brown sugar! How? The moisture from the mallows gets absorbed into the dried-out sugar. Just drop a few marshmallows into your container of brown sugar and seal it up tight.

When paired with all-purpose flour, cornstarch helps prevent gluten development, which makes the flour coating crispier, and absorb moisture (from the frying and the chicken), which also means a crispier coating. If you already have a favorite fried chicken recipe, try replacing a quarter of the flour with cornstarch.

What makes marshmallows fluffy? ›

Air bubbles make marshmallows light and fluffy

That's because marshmallows are a foam. They contain a lot of tiny air bubbles which are surrounded and stabilized by sugar and proteins from egg whites and gelatin. Since air doesn't weigh much, adding it into a product decreases its density.

If you mix too long, the marshmallow becomes stubborn. Instead of being a flowing goo, it is already resilient enough to resist your attempts to spread it evenly across your pan. If you overwhip and the gelatin sets quicker than anticipated, your marshmallow will not spread as easily as you hoped.

In marshmallows, the foam is made up of air suspended in the liquid sugar mixture. Gelatin is probably the most important part of a marshmallow, because it serves as the scaffolding that keeps all the sugar and flavor goodness in place and gives the marshmallow its stretchy, gooey texture.

In the United States, HFCS was widely used in food manufacturing from the 1970s through the early 21st century, primarily as a replacement for sucrose because its sweetness was similar to sucrose, it improved manufacturing quality, was easier to use, and was cheaper.

HFCS was widely embraced by food formulators, and its use grew between the mid-1970s and mid-1990s, principally as a replacement for sucrose. This was primarily because of its sweetness comparable with that of sucrose, improved stability and functionality, and ease of use.

Foods like jellybeans, marshmallows, and other gelatin-based foods also typically contain pork byproducts and are not considered Halal. Even products like vanilla extract and toothpaste can contain alcohol! Muslims will generally not eat meat that has also come in contact with pork.

Just pour a little confectioners' (powdered) sugar or cornstarch into the bag, close and shake, shake, shake until the marshmallows are coated. Most of the marshmallows will fall apart, but there might be a few that remain stubborn, and you should be able to gently pull them apart.