Grandpa's Marshmallow Recipe--Corn-free & Gluten-free

Grandpa's Marshmallow Recipe--Corn-free & Gluten-free

Updated April 23, 2018

Imagine Grandpa's marshmallow recipe; a scrumptiously light and fluffy confection, so easy to make!

Now, you can make this mouthwatering homemade candy corn-free and gluten-free!

Once you make a batch of this marshmallow recipe, you will never spend money on expensive store bought again, because these irresistible candies are deliciously outstanding!


The Story Behind Grandpa's Marshmallow Recipe

"I have always enjoyed marshmallows, but due to a corn allergy, I have not been able to enjoy them or use them in my favorite fudge recipe.

This recipe is easy and very quick to make.

Also, the recipe is very forgiving.

So, if you are within 5°F either way on the candy thermometer, the marshmallows will turn out fine."

--D.R. Fitzgerald



Marshmallow Recipe Tips

Roasting Marshmallows over a campfire

To master candy making techniques read, How to Make Candy Recipes.

Make several batches of this marshmallow recipe well in advance to meet your holiday baking and candy making needs.

Marshmallows do not need refrigeration and will keep for several weeks when stored in an airtight container and in a cool dry place.

Decorate fresh made marshmallows with corn-free, gluten-free decorative sugar and candy sprinkles.

Soften stale marshmallows by placing them inside a brown paper bag and warming them in the oven.


Candy Gift Giving

Homemade marshmallows make a delightful gourmet candy gift for loved ones.

Pop a few in a decorative cellophane bag and tie off with a themed ribbon.

Make a chilly weather gift basket by heaping bagged marshmallows in cute mugs.  Add a few packages of corn-free, gluten-free gourmet hot cocoa, or bagged homemade hot cocoa, and then decorate your creation with a themed ornament and festive ribbon or bows. 





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Grandpa's Marshmallow Recipe--Corn-free & Gluten-free


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Grandpa's Marshmallow Recipe--Corn-free & Gluten-free


Imagine luscious clouds of puffy candy making your senses soar . . . Heavenly!

Prep Time: 35 minutes
Cook Time: 15 minutes
Yield: 48 marshmallows

Ingredients:
- 1/2 cup cold water
- 2 tablespoons corn-free, gluten-free gelatin
- 2 cups granulated white sugar
- 3/4 cup water
- 1/4 teaspoon salt
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon Homemade Vanilla Extract
- 1/2 pound corn-free, gluten-free confectioner's sugar

Instructions:
1. Line bottom and sides of a jelly roll pan with a large piece of lightly buttered foil or oiled parchment paper.
2. Dust with confectioner's sugar, and then set aside.
3. Fit an electric stand mixer with a wire whip attachment.
4. Place cold water in mixer bowl.
5. Sprinkle gelatin over top of water and let stand.
6. In a large saucepan, combine sugar, water, salt and cream of tartar.
7. Attach a candy thermometer to side of saucepan so tip of bulb measures the middle level of the mixture.
8. Bring to a boil over high heat, stirring occasionally, until candy thermometer reads 240°F, soft ball stage.
9. Turn electric stand mixer on low speed.
10. Slowly pour hot syrup into gelatin mixture until well combined.
11. Add vanilla extract.
12. Slowly increase electric stand mixer speed to high, careful to avoid splattering of hot syrup.
13. Beat mixture on high speed for 10 to 15 minutes or just until foam holds its shape, but is still spreadable and bottom of mixer bowl is barely warm to the touch.
14. Spread marshmallow mixture into prepared pan.
15. Lightly dust top with confectioner's sugar.
16. Let set up for 4 hours or overnight, uncovered.
17. Heavily dust the bottom of a baker's half sheet with confectioner's sugar.
18. Unmold marshmallow on top of confectioner's sugar.
19. Carefully peel off foil or parchment paper.
20. Sprinkle top of marshmallow with a light dusting of confectioner's sugar.
21. With a greased sharp knife, slice marshmallow into long strips about 1 inch wide.
22. Sprinkle top of marshmallow strips with a light dusting of confectioner's sugar.
23. Slice strips into 1 inch cubes.
24. Toss marshmallow cubes with confectioner's sugar.
25. Place small batches of dusted marshmallows in a strainer and gently shake off excess confectioner's sugar.
26. Store marshmallows in an airtight container and keep in a cool, dry place.


Tags:
Gluten-free, Corn-free, Dairy-free, Egg-free, Low Fat, Nut-free, Soy-free, Vegan, Vegetarian




Variations

Chocolate Marshmallows

  1. Prepare marshmallow syrup as directed in key recipe.
  2. Stir in 1 cup (or more) finely shaved milk chocolate or semi-sweet chocolate into hot syrup just before pouring into gelatin mixture; the hot syrup will melt the chocolate during the whipping process.
  3. Finish as directed in key recipe.


Cocoa Marshmallows

  1. Prepare as directed in key recipe.
  2. Toss marshmallow cubes with sifted cocoa powder instead of confectioner's sugar.


Coconut Marshmallows

  1. Prepare and cut marshmallows as directed in key recipe.
  2. Toss marshmallow cubes with toasted finely flaked unsweetened coconut.


Double Chocolate Marshmallows

  1. Prepare as directed in Chocolate Marshmallows variation.
  2. Toss marshmallows cubes with sifted cocoa powder instead of confectioner's sugar.


Espresso Marshmallows

  1. Add 2 tablespoons instant espresso powder to syrup ingredients in saucepan.
  2. Omit vanilla extract.
  3. Prepare as directed in key recipe.


Fruit Flavored Marshmallows

  1. Omit 1/2 cup cold water.
  2. Instead, bloom gelatin in 1/2 cup cold fruit juice of your choice.
  3. Prepare marshmallow syrup as directed in key recipe.
  4. To enhance fruit flavor, add 1 teaspoon corn-free, gluten free flavor extract along with vanilla extract.
  5. Add a few drops of corn-free, gluten-free food coloring, if desired.
  6. Finish as directed in key recipe.


Marshmallow Chocolates

  1. Dip undusted marshmallow cubes in tempered chocolate.


Marshmallow Creme

  1. Reduce cold water to 1/4 cup and gelatin to 1 tablespoon.
  2. Prepare marshmallow syrup as directed in key recipe.
  3. Slowly pour hot syrup into gelatin mixture until well combined.
  4. Add vanilla extract.
  5. Slowly increase electric stand mixer speed to high, careful to avoid splattering of hot syrup.
  6. Beat mixture on high speed for 5 to 8 minutes or just until soft foam holds its shape, but is still spreadable; the bottom of the bowl will be warm to the touch.
  7. Pour marshmallow creme into an airtight container and cool completely, about 1 to 2 hours.
  8. When completely cooled, cover and store in a cool, dry place.


Marshmallow Garnishes

  1. Line baker's half sheets with lightly buttered foil or oiled parchment paper and lightly dust with confectioner's sugar.
  2. Prepare marshmallows as directed in key recipe.
  3. Drop dollops of marshmallow onto prepared baker's half sheets.
  4. Sprinkle tops of marshmallows with a light dusting of confectioner's sugar.
  5. Let set up for 4 hours or overnight, uncovered.
  6. Use to garnish special desserts or over-sized mugs of hot cocoa.


Marshmallow Sauce

  1. Prepare syrup as directed in Marshmallow Creme variation.
  2. Bring to a boil over high heat, stirring occasionally, until candy thermometer reads 230°F, thread stage.
  3. Slowly pour hot syrup into gelatin mixture until well combined.
  4. Add vanilla extract.
  5. Slowly increase electric stand mixer speed to high, careful to avoid splattering of hot syrup.
  6. Beat mixture on high speed for 3 to 5 minutes or just until an extremely foamy sauce forms and is pourable; the bottom of the bowl will be warm to the touch.
  7. Pour marshmallow sauce into an airtight container and cool completely, about 1 to 2 hours.
  8. When completely cooled, cover and store in a cool, dry place.


Metric Measurements

Note:  use volume-based imperial/metric measuring spoons and dry measuring cups marked in milliliters; see Kitchen Equipment and Tools.

Ingredients

  • 125 ml cold water
  • 30 ml gluten-free gelatin
  • 500 ml granulated white sugar
  • 180 ml water
  • 1.25 ml salt
  • 1.25 ml cream of tartar
  • 1.25 ml Homemade Vanilla Extract
  • 225 grams corn-free, gluten-free confectioner's sugar

Instructions

  1. Line bottom and sides of a jelly roll pan with a large piece of lightly buttered foil or oiled parchment paper.
  2. Dust with confectioner's sugar, and then set aside. 
  3. Fit an electric stand mixer with a wire whip attachment.
  4. Place cold water in mixer bowl.
  5. Sprinkle gelatin over top of water and let stand.
  6. In a large saucepan, combine sugar, water, salt and cream of tartar.
  7. Attach a candy thermometer to side of saucepan so tip of bulb measures the middle level of the mixture.
  8. Bring to a boil over high heat, stirring occasionally, until candy thermometer reads 115°C, soft ball stage.
  9. Turn electric stand mixer on low speed.
  10. Slowly pour hot syrup into gelatin mixture until well combined.
  11. Add vanilla extract.
  12. Slowly increase electric stand mixer speed to high, careful to avoid splattering of hot syrup.
  13. Beat mixture on high speed for 10 to 15 minutes or just until foam holds its shape, but is still spreadable and bottom of mixer bowl is barely warm to the touch.
  14. Spread marshmallow mixture into prepared pan.
  15. Lightly dust top with confectioner's sugar.
  16. Let set up for 4 hours or overnight, uncovered.
  17. Heavily dust the bottom of a baker's half sheet with confectioner's sugar.
  18. Unmold marshmallow on top of confectioner's sugar.
  19. Carefully peel off foil or parchment paper.
  20. Sprinkle top of marshmallow with a light dusting of confectioner's sugar.
  21. With a greased sharp knife, slice marshmallow into long strips about 1 inch wide.
  22. Sprinkle top of marshmallow strips with a light dusting of confectioner's sugar.
  23. Slice strips into 2.5 cm cubes.
  24. Toss marshmallow cubes with confectioner's sugar.
  25. Place small batches of dusted marshmallows in a wire strainer and gently shake off excess confectioner's sugar.
  26. Store marshmallows in an airtight container and keep in a cool, dry place.


Mini Marshmallows

  1. Prepare as directed in key recipe.
  2. Cut marshmallow into 1/2 inch cubes.


Peppermint Marshmallows

  1. Prepare as directed in key recipe.
  2. Add 2 to 4 drops of peppermint oil, or 1 teaspoon corn-free, gluten-free peppermint extract along with the vanilla extract.
  3. If desired, tint mixture with a few drops of green or pink gluten-free food coloring.
  4. Finish as directed in key recipe.



More Candy Recipes You Might Enjoy

Gerald's Chocolate Fudge Recipe

Grandpa's Marshmallow Recipe--Corn-free & Gluten-free

Mr. Bittner's Rocky Road Fudge Recipe

Simple Syrup Recipe--Key to Sweet Beverages and Confections




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