Comments on: Homemade marshmallows without corn syrup, easier than expected

By: Mark

Mark — Sun, 20 May 2012 05:48:59 +0000

A few tips to those trying this recipe; for me, this method/ recipe did not yield “pourable” batter. Instead it was quite firm but easy enough to work out with a well-oiled spatula. This led to fantastic mallows. Also, when pouring from pot to glass measuring cup after soft ball temp is reached, prep your glass cup (or whatever pouring container you are using) by heating it up a bit on the stove top. If it is room temp when transferring the hot syrup, the container will drop the syrups temp too fast, making it harder to pour. Heating it up before hand seems to help that transfer a lot.

By: Desarae

Desarae — Sat, 03 Mar 2012 19:52:04 +0000

Thanks so much for the detailed post! My husband recently developed a corn allergy and every time we go camping he can’t have smores!! I’m so excited to try this so he can have his favorite camping treat!

By: Christin

Christin — Sat, 18 Feb 2012 05:49:47 +0000

Have made these several times now, with great success! We made peppermint, plain, and orange (with extract and dried zest). Homemade marshmallows are wonderful for roasting, they don’t burst into flame like regular ones do. We freeze them to help them last longer, with good results. Thank you.

By: Julia

Julia — Wed, 21 Dec 2011 20:02:04 +0000

Did you boil the sugar too long?

By: Tina Jacobson

Tina Jacobson — Wed, 21 Dec 2011 17:33:37 +0000

I attempted to make these today but it was a disaster. Hardened sugar was everywhere, the marshmallow creme was too thick to pour into the pan. I think I will try a different method. I followed your instructions perfectly but my sugar started to cool too fast when I poured it into my glass bowl. I did find tapioca starch at our natural food store and Trader Joes carries Organic Powdered Sugar. I have a daughter that is allergic to all corn products and loves marshmallows.

By: crankycheryl

crankycheryl — Wed, 21 Dec 2011 03:10:43 +0000

I just added a smidgen of juice from blueberry jam and a couple teaspoons of blueberry liqueur to a grown-up batch. Very yum!

By: Julia

Julia — Sat, 03 Dec 2011 19:28:23 +0000

We found that the marshmallows didn’t feel as fluffy after a week. I think they were still edible, just not as mallow-y.

By: Natasha

Natasha — Sat, 03 Dec 2011 18:36:15 +0000

It says the marshmallows will last up to a week…does that mean after a week they go bad?

By: Andrea Rosen

Andrea Rosen — Mon, 08 Aug 2011 00:37:00 +0000

You can find some powdered sugars that are made with Tapioca Starch. I have found some at Ralphs and Albertsons. My son is allergic to corn and Marshmallows are his favorite. I look forward to making these soon for him.

By: Marie

Marie — Thu, 14 Jul 2011 13:50:44 +0000

Just an FYI… for those with corn allergies, powdered sugar is out of the question since it is mostly corn starch.