Homemade Marshmallows Without Eggs
Learn how to make Homemade Marshmallows Without Eggs, corn syrup or a thermometer with this simple recipe that we made at my bake shop for over a decade. Unlike traditional candy-making marshmallow recipes that rely on corn syrup and candy thermometers, this bakery-tested method uses honey and visual cues instead — making it approachable for home bakers while still producing classic marshmallow texture.
If you’re looking for more homemade marshmallow recipes, check out some other bakery favorites like Pumpkin Spice Marshmallows Without Corn Syrup, Homemade Chocolate Marshmallows Without Eggs, or Homemade Cherry Marshmallows.
A Quick Look At The Recipe
- Recipe Name: Homemade Marshmallows Without Eggs
- Ready In: 24 hours
- Makes: 24 large marshmallows (or 96 mini marshmallows)
- Main Ingredients: cane sugar, gelatin, honey, vanilla bean
- Flavor Profile: soft, fluffy, vanilla honey marshmallows
- Dietary Info: eggless, gluten free, dairy free, no seed oils
- Difficulty: Easy!
- Why You’ll Love It: homemade eggless marshmallows without corn syrup or a thermometer
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Why You'll Love This Recipe
- Eggless: You will love these homemade marshmallows because they doesn’t use eggs or corn syrup! Many homemade marshmallow recipes have a base of egg white, but these are completely egg free. Learn how to make marshmallows without eggs or corn syrup with this recipe for Honey Vanilla Marshmallows.
- No Corn Syrup: I use honey in place of corn syrup in my traditional marshmallow recipe. I love the taste of honey and it provides a subtle sweet flavor to these Vanilla Honey Marshmallows.
- No Thermometer: You don't need a candy thermometer to make these homemade vanilla marshmallows!
- Better Than Store Bought: Homemade marshmallows are a special treat to make at home, especially because they don’t have all the crap that traditional store bought marshmallows have!
- Big or Mini Marshmallows: This recipe makes 2 dozen large marshmallows! But, if you want to cut them into minis, then you actually get 96! The minis would be perfect for a holiday party or to give as gifts. Enjoy these organic marshmallows on their own as a sweet treat or add them into hot chocolate or coffee!
This was the marshmallow recipe we made and serve daily at my bakery. We had people coming in just for marshmallows, they are that good.
Store bought marshmallows (like the classic Jet Puffed) can have harmful ingredients like artificial flavors and even artificial colors! Yes, the traditional Jet Puffed Marshmallows have Blue 1 in them, when they aren't even blue! Let's just question that for a minute…
Skip the artificial colors, flavors and even corn syrup when you make these homemade marshmallows instead. Homemade marshmallows can be used in place of regular marshmallows in pretty much anything! You can eat them alone as a sweet treat, add into hot chocolates, top cakes or cupcakes, or even torch them with a kitchen torch for roasted mallows.
The only thing these Honey Vanilla Marshmallows are not ideal for is roasting over an open fire. We have tested this, and they kind of just melt. Probably because there are no stabilizers or anything here creating a “shell” like consistency that is in traditional Jet Puffed Marshmallows. Because, you know if you roast/burn a Jet Puffed mallow you can just peel off black shell, that is some kind of coating.
But, if you use a kitchen torch, you can torch these for a roasted and smoky flavor that is exactly like roasting over an open flame. So, you can easily make homemade s'mores at home with these organic marshmallows!
Ingredients
- Gelatin: I use grassfed gelatin.
- Honey: I use organic raw honey in place of corn syrup. You could use corn syrup in place of honey if you want traditional vanilla marshmallows without the subtle honey flavor. Make sure to substitute corn syrup by weight. I recommend Wholesome as they have the best organic corn syrup.
- Vanilla Bean: I use organic ground vanilla bean as I think it provides the best flavor. If you don't have vanilla bean, you could also use vanilla extract. It will have a slightly different flavor though.
- Avocado Oil Cooking Spray: You need to grease the pan with cooking spray. I use avocado oil cooking spray, but you could also use olive oil or canola oil spray too.
- Powdered Sugar: Organic powdered sugar (or icing sugar) is what makes these marshmallows not stick together!
*For a full list of ingredients and measurements, visit the recipe card below.
Baker's Tips
- Plan to make marshmallows the day before you want to eat them as they do have to sit for overnight to set.
- Always weigh ingredients for the best results.
- When you add the cold water to the gelatin, stir it up immediately. This will prevent any clumps from forming. I do not bloom gelatin in the traditional way (which is just sprinkling gelatin on top of cold water and not touching it). This way is so much better and prevents any clumps from forming. I have taught so many people how to make marshmallows when I owned my bakery, and I found this method far exceeds the traditional method of blooming to reduce clumps.
- If you have crystalized honey, this recipe is a great thing to use it for as it melts anyways. You can see in the video that I'm using a portion of crystalized honey!
- Make sure to let the water boil and rise up, if it’s not rising up (looking like it will overflow the pot) then it’s not ready. This is the technique I use that doesn’t require a thermometer and it works perfectly every time!
- If you don't have ground vanilla bean, you can use vanilla extract instead. But, double the amount of vanilla extract. So, for this recipe if you're subbing vanilla extract, then use 2 teaspoons of vanilla extract.
- Be sure to spread marshmallows evenly into the pan and set them on an even surface to set. If you set them on an uneven surface, you’ll have one side of the pan be larger than the other!
- Make sure to coat the marshmallows in powdered sugar completely before cutting. This will prevent them from sticking to you and your pizza cutter or knife. As soon as they are cut, immediately roll in more powdered sugar.
- I like to use a pizza cutter to cut marshmallows. It’s a trick I learned in the first bakery I ever worked in and it’s literally genius. It’s so much easier! But, a sharp knife will also do.
- I like to let the cut marshmallows sit out on the tray overnight again after being cut before packaging them. I think this allows them to dry out just a little but to form a natural shell on all the sides.
- Be sure to store homemade marshmallows in an airtight container to prevent them from drying out. They’ll last about 1 to 2 weeks.
How to Make Homemade Marshmallows Without Eggs
- Place a piece of parchment paper in a 9 x 13-inch pan. Let the parchment fold over the dish on two sides, but make sure the other sides are cut to fit the dish exactly, otherwise the corners of the marshmallows will not be perfectly square. In the bowl of a stand mixer fitted with the whisk attachment, add the gelatin and ½ cup of cold water. Immediately stir together with a spoon so it doesn’t clump. Set aside.
- In a medium saucepan, add the honey, cane sugar, salt, and the ½ cup warm water. Put over high heat and stir with a high heat spatula until all the sugar has dissolved and you have a liquid.
- Periodically stir the sugar mixture until it starts to bubble and rise up. Remove from the heat and pour directly over the gelatin in the mixing bowl.
- Start mixing on low and gradually increase the speed as the mixture starts to thicken. It will start out as an opaque color and slowly it will start to lighten in color as it thickens. Keep increasing the speed until you are at full speed.
- Continue mixing on high until the mixture is a thick consistency and resembles marshmallow fluff. It should be sticky and hold its shape for a short period of time. The entire mixing time should be about 10 to 15 minutes. Add the ground vanilla bean at the end and mix to combine completely.
- Grease the prepared parchment paper and two additional sides of the baking dish with canola oil spray. Immediately pour the marshmallow mixture into the pan.
- Spread out evenly. Let the marshmallow set overnight.
- On a baking sheet with parchment paper, or a work surface, sift a generous amount of powdered sugar. Slowly pull at the ends of the marshmallow that are not against the parchment paper so it’s not stuck to the pan. Lift the entire marshmallow out of the pan and turn it upside down onto the powdered sugar. Sift more powdered sugar on top. Using a pizza cutter (this is a great trick, but a sharp knife will do as well), cut into 24 squares (six by four). You can leave as large marshmallows or cut each square into four pieces for mini marshmallows.
- Roll each side in the powdered sugar to keep from sticking together. Allow them to sit out overnight before storing so the powdered sugar can form to the sides and they won’t stick together. If you want to make mini marshmallows, cut each large square into 4. Make sure to roll each side in the powdered sugar.
Recipe FAQ's
Yes, if you want to flavor them with different extracts, you can do that. The best time to add flavors into homemade marshmallows is right when they are done whipping. With this recipe, I'd recommend using lemon extract, orange extract, almond extract, or raspberry extract. Try adding 1 teaspoon, mixing it well, tasting, and then adding more if you like.
No, you do not need a thermometer to make these homemade vanilla marshmallows!
When the sugar begins to boil and rise up (like it's going to boil over the pot) then it's ready! Remove it from the heat immediately.
When you can take the mixture and write a letter, such as “M” by dropping the mallow mixture into itself and you can still see it, then they are ready. This was the tip I always shared with my bakery staff. If you take the mixture and try to write a letter and it just sinks back in immediately, then they are not whipped enough.
If you don't coat them completely in powdered sugar as mentioned, they will be sticky! You need to completely coat them after cutting. You also need to let them sit out for 24 hours at room temperature to form a natural shell.
Yes, but you need to do it with a kitchen torch. Because these marshmallows are homemade, they don't have stabilizers in them to keep them from melting completely oven an open flame (like a bonfire). So, they need high heat quickly to torch them. They roast up beautifully with a kitchen torch!
Because they do not have any stabilizers to hold the gooey marshmallow center in, they don't roast like store-bought marshmallows. You know when you roast a store-bought mallow and you can burn the entire outside and pull it off? That's because there is a coating on the marshmallows. With homemade, you don't have that. So, you need to roast them hot and quickly, which is why a kitchen torch works the best!
The best way to store homemade marshmallows is in an airtight container. Make sure you roll them in powdered sugar very well and let them sit out for 24 hours uncovered before storing. This will help form a shell on the outside of the marshmallow and prevent them from sticking together when you store them. Then place in an airtight container and store at room temperature for up to 2 weeks.
No, these homemade marshmallows don't need to be refrigerated because there are no eggs or egg white in them! You can store in an airtight container at room temperature for up to 2 weeks.
Homemade marshmallows are best eaten right when they are made, but they will last for 2 weeks in an airtight container.
How to Enjoy Homemade Marshmallows Without Eggs
- These are a wonderful treat all on their own!
- You can half dip them in chocolate, which I love!
- Add into your favorite hot cocoa (which was what we did at my bakery). Try Caramel Hot Cocoa, Healthy Gingerbread Hot Cocoa with Bone Broth, Chai Tea Hot Chocolate, or Coconut Hot Chocolate.
- Add them into a DIY Christmas Cookie Box.
- Check out How to Make Homemade Hot Cocoa Mix for Gifts and add these along with a hot cocoa jar for a sweet homemade gift.
- Add into hot chocolate and then drizzle the marshmallow with Homemade Caramel Sauce with Bone Broth for a sweet and salty mallow.
More Eggless Dessert Recipes
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Homemade Marshmallows Without Eggs
Equipment
- Digital Food Scale
- 3-Quart Pot
- Stand Mixer
- 9×13-inch Baking Pan
- Half Sheet Pan
Ingredients
- 22 grams grassfed gelatin
- ½ cup cold water
- 340 grams raw honey
- 454 grams cane sugar
- ½ teaspoon fine sea salt
- ½ cup warm water
- 1 teaspoon ground vanilla bean
- avocado oil cooking spray
- powdered sugar (for dusting)
Instructions
- Place a piece of parchment paper in a 9 x 13-inch pan. Let the parchment fold over the dish on two sides, but make sure the other sides are cut to fit the dish exactly, otherwise the corners of the marshmallows will not be perfectly square.
- In the bowl of a stand mixer fitted with the whisk attachment, add the gelatin and ½ cup of cold water. Immediately stir together with a spoon so it doesn’t clump. Set aside.
- In a medium saucepan, add the honey, cane sugar, salt, and the ½ cup warm water. Put over high heat and stir with a high heat spatula until all the sugar has dissolved and you have a liquid. Periodically stir the sugar mixture until it starts to bubble and rise up. Remove from the heat and pour directly over the gelatin in the mixing bowl.
- Start mixing on low and gradually increase the speed as the mixture starts to thicken. It will start out as an opaque color and slowly it will start to lighten in color as it thickens. Keep increasing the speed until you are at full speed.
- Continue mixing on high until the mixture is a thick consistency and resembles marshmallow fluff. It should be sticky and hold its shape for a short period of time. The entire mixing time should be about 10 to 15 minutes. Add the ground vanilla bean at the end and mix to combine completely.
- Grease the prepared parchment paper and two additional sides of the baking dish with canola oil spray. Immediately pour the marshmallow mixture into the pan.
- Spread out evenly. Let the marshmallow set overnight.
- On a baking sheet with parchment paper, or a work surface, sift a generous amount of powdered sugar. Slowly pull at the ends of the marshmallow that are not against the parchment paper so it’s not stuck to the pan. Lift the entire marshmallow out of the pan and turn it upside down onto the powdered sugar. Sift more powdered sugar on top.
- Using a pizza cutter (this is a great trick, but a sharp knife will do as well), cut into 24 squares (six by four). You can leave as large marshmallows or cut each square into four pieces for mini marshmallows.
- Roll each side in the powdered sugar to keep from sticking together. Allow them to sit out overnight before storing so the powdered sugar can form to the sides and they won’t stick together.
- If you want to make mini marshmallows, cut each large square into 4. Make sure to roll each side in the powdered sugar.
- Store in an airtight container for up to 2 weeks.
Video
Notes
- Plan to make marshmallows the day before you want to eat them as they do have to sit for overnight to set.
- Always weigh ingredients for the best results.
- When you add the cold water to the gelatin, stir it up immediately. This will prevent any clumps from forming. I do not bloom gelatin in the traditional way (which is just sprinkling gelatin on top of cold water and not touching it). This way is so much better and prevents any clumps from forming. I have taught so many people how to make marshmallows when I owned my bakery, and I found this method far exceeds the traditional method of blooming to reduce clumps.
- If you have crystalized honey, this recipe is a great thing to use it for as it melts anyways. You can see in the video that I'm using a portion of crystalized honey!
- Make sure to let the water boil and rise up, if it’s not rising up (looking like it will overflow the pot) then it’s not ready. This is the technique I use that doesn’t require a thermometer and it works perfectly every time!
- If you don't have ground vanilla bean, you can use vanilla extract instead. But, double the amount of vanilla extract. So, for this recipe if you're subbing vanilla extract, then use 2 teaspoons of vanilla extract.
- Be sure to spread marshmallows evenly into the pan and set them on an even surface to set. If you set them on an uneven surface, you’ll have one side of the pan be larger than the other!
- Make sure to coat the marshmallows in powdered sugar completely before cutting. This will prevent them from sticking to you and your pizza cutter or knife. As soon as they are cut, immediately roll in more powdered sugar.
- I like to use a pizza cutter to cut marshmallows. It’s a trick I learned in the first bakery I ever worked in and it’s literally genius. It’s so much easier! But, a sharp knife will also do.
- I like to let the cut marshmallows sit out on the tray overnight again after being cut before packaging them. I think this allows them to dry out just a little but to form a natural shell on all the sides.
- Be sure to store homemade marshmallows in an airtight container to prevent them from drying out. They’ll last about 1 to 2 weeks.
- High Altitude – Follow the recipe as noted.
Nutrition
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These were so popular at my bakery and I love that they don’t have eggs or corn syrup! They are the best with hot chocolate!