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Super Easy Egg-Free Marshmallows

Indulge in the fluffiest, softest homemade marshmallows without the need for eggs or a candy thermometer.

This easy-to-follow recipe will have you making delectable marshmallows in no time – perfect for s’mores, hot chocolate, or simply as a treat by themselves!

Why I love this recipe

And why you will too…

The recipe is simple and fool-proof. It’s versatile – you can make the marshmallows in so many different flavors (more on that later!).

The marshmallows are soft, fluffy, and bouncy. And they make great gifts or party treats.

And if they’re not soft and fluffy after a few days, I have the perfect solution for you.

I tested several methods of softening marshmallows to bring them back to their former glory! A must-read.


  • Unflavored gelatin: The key ingredient for achieving the marshmallow’s fluffy texture. agar-agar powder (follow the package instructions for the right ratio) to make this recipe suitable for vegans.
  • Caster sugar: A fine sugar that easily dissolves, creating a smooth, melt-in-your-mouth marshmallow.
  • Light corn syrup (or glucose syrup): Provides sweetness and structure to the marshmallows.
  • Pure vanilla extract: Adds a rich, classic flavor but can be substituted with other flavors such as rose water or orange blossom water for a unique twist.
Processed with VSCO with 5 preset


  1. Grease a 9-inch square baking pan.
  2. In a stand mixer with a whisk attachment, combine ½ cup water and unflavored gelatin. Set aside.
  3. In a saucepan, heat caster sugar, corn syrup, salt, and ½ cup water. Boil for 1 minute and remove from heat.
  4. Mix gelatin on low, slowly adding hot sugar mixture. Increase speed to high and whisk for 10-12 minutes. Add vanilla and whisk briefly.
  5. Transfer batter to the prepared pan, spreading evenly. Cover with greased plastic wrap and press down firmly.
  6. Let marshmallow set at room temperature for 3 hours or overnight.
  7. Remove marshmallow from the pan and coat with icing sugar. Cut into 1-inch squares and coat with more icing sugar.

Hint: When cutting the marshmallows, use a sharp knife coated with a thin layer of oil or non-stick cooking spray. This will help prevent the knife from sticking to the marshmallow, making it easier to get clean, uniform cuts.


I said above there are loads of different ways you can flavor these marshmallows. The possibilities are pretty much endless, but here are some flavors I like.

  • Chocolate marshmallows: Add ¼ cup cocoa powder during the final whisking stage for a rich chocolate flavor.
  • Coffee marshmallows: Add 1⁄2 cup of strongly brewed coffee or espresso instead of the water in Step 1, and add another 1⁄2 cup of the coffee/espresso instead of the water in Step 2.
  • Lemon zest marshmallows: Add 2 tablespoons of grated lemon zest for a citrus twist.
  • Raspberry marshmallows: In a small saucepan over medium heat, warm 1⁄4 cup raspberry jam until it becomes runny, about 3 minutes. Add the puree and one drop of red food colouring (to get pink marshmallows) at Step 4 of the recipe.
Espresso flavored egg free marshmallows

Serving suggestions

These marshmallows pair well with a variety of sweet treats and beverages. Try serving them with:

  • Chocolate Fondue: Dip marshmallows in melted chocolate for a decadent dessert.
  • Graham Crackers: Create s’mores by sandwiching marshmallows between graham crackers and chocolate.
  • Ice Cream Sundaes: Top your favorite ice cream with marshmallows and other toppings.
  • Rice Krispies Treats: Incorporate marshmallows into a classic cereal bar recipe.
  • Fruit Salad: Add marshmallows to a fruit salad for a fun, sweet element.

Guess what? These ‘mallows can also thicken your hot chocolate just like their regular counterparts.

Vanilla flavored egg free marshmallows
Vanilla-flavored egg-free marshmallows

Storage instructions

Store marshmallows in an airtight container at room temperature for up to two weeks. Separate layers with parchment paper to prevent sticking.

The marshmallows can also be frozen for up to three months.

Wrap them individually in plastic wrap and store them in a freezer-safe container.

Thaw at room temperature before serving.

Super Easy Egg-Free Marshmallows

Put down your thermometer and eggs because this marshmallow recipe doesn’t need them! Super easy to make and soft, fluffy marshmallows every time!
5 from 5 votes
Print Rate
Course: Snack
Cuisine: American
Prep Time: 20 minutes
Cook Time: 0 minutes
Servings: 64 1×1-inch marshmallows


  • 1 cup water divided
  • 3 envelopes 21g unflavored gelatin
  • 2 cups caster sugar
  • 1 ⁄2 cup light corn syrup or glucose syrup
  • 1 ⁄2 teaspoon salt
  • 2 tablespoons pure vanilla extract
  • about 2 cups icing sugar to coat marshmallows


  • Grease a 9-inch (22cm) square baking pan with butter and set aside.
  • In the bowl of a stand mixer fitted with a whisk attachment, pour in 1⁄2 cup of the water and sprinkle with the gelatin. Set aside to allow the gelatin to soak in.
  • In a medium saucepan over high heat, add the sugar, corn syrup/glucose syrup, salt and remaining 1⁄2 cup of water. Bring to a rolling boil and continue to boil for 1 minute. Remove from the heat.
  • Turn the mixer on low and mix the gelatin once or twice to combine it with the water. Slowly add the hot sugar mixture, pouring it gently down the side of the bowl, and continue to mix on low.
  • NOTE : Be really careful at this point because the sugar mixture is smoking hot!
  • When all the hot sugar mixture has been added, turn the mixer to high and continue to whisk for 10 to 12 minutes until the marshmallow batter almost triples in size and becomes very thick. Scrape down the sides of the bowl frequently, if necessary, to avoid the batter overflowing as it grows. Stop the mixer, add the vanilla, and then whisk briefly to combine.
  • Transfer the mixture to the prepared baking pan and use a spatula or bench scraper to spread it evenly in the pan. Work quickly, as the marshmallow becomes more difficult to manipulate as it sets.
  • Grease a sheet of plastic wrap with butter and lay it across the top of the marshmallow. Press down firmly on the plastic wrap, to seal it smoothly and tightly against the mixture.
  • Leave the marshmallow to set at room temperature for at least 3 hours or, even better, overnight (I’ve always let mine set overnight). The marshmallow will be too sticky and soft to cut if you try too soon.
  • Sprinkle a work surface or cutting board with the icing sugar. Run a knife along the top edge of the pan to loosen the marsh­mallow slab. Invert the pan and flip the marshmallow out onto the counter or board. Scoop up handfuls of the icing sugar and rub all over the marshmallow.
  • Use a large, sharp knife to cut the slab into 1- × 1-inch squares (you may need to wash the knife off a few times to keep getting clean cuts). Roll each of the freshly cut marshmallow squares in the remaining icing sugar to coat them completely.


Flavor variations:
Add 1⁄2 cup of strongly brewed coffee or espresso instead of the water in Step 1, and add another 1⁄2 cup of the coffee/espresso instead of the water in Step 2.
In a small saucepan over medium heat, warm 1⁄4 cup raspberry jam until it becomes runny, about 3 minutes. Remove from the heat. Place a fine sieve over a small bowl and pour the warm jam through the sieve to catch any seeds and create a puree. Add the puree and one drop of red food coloring at Step 4 of the recipe, after the 10-12 minutes whisking time. Note, I was using liquid food coloring and I needed much more than one drop for the marshmallows to turn pink! Also, in my opinion, the jam did not flavor the marshmallows enough to give a noticeable raspberry flavor; might try using raspberry flavoring instead.

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