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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 3 votes
Course: Snack
Cuisine: American
Prep Time: 20 minutes
Cook Time: 0 minutes
Servings: 64 1x1-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.