Ditch the Corn Syrup with this Homemade Marshmallow Recipe (2024)

FAQs

What is the purpose of corn syrup in marshmallows? ›

Corn syrup pulls double duty in a marshmallow. It doesn't crystallize like sugar does, plus it actually reduces the amount of dissolved sugar that crystallizes.

If you're still concerned about using it, glucose syrup could be substituted, but an invert sugar like corn syrup is really necessary to give the marshmallows their proper texture and keep the sugars from crystalizing. Granulated sugar.

What's In Your Marshmallow? The simple fact is that most, if not all, marshmallows do contain corn syrup. However, this is not usually high fructose corn syrup (HFCS), the product about which there is considerable controversy.

Dust each marshmallow in arrowroot powder (this is a corn starch alternative) so that they don't stick to each other, and store in a bowl or open container 3-5 days. Do not cover or store in the fridge as moisture will dissolve them.

Corn syrup keeps sugar from crystallizing, a.k.a. hard sugar lumps forming in your otherwise smooth syrup, which is why you'll often see it in homemade candy or caramel recipes. Whether you're making brittle or butterscotch, adding corn syrup along with the sugar results in smooth, never-grainy caramel.

Better Flavor Enhancement: High fructose corn syrup tastes sweeter when compared to similar sugars. Therefore, it does a better job of enhancing the flavor of the food and beverages it is added to. Longer Shelf-Life: High fructose corn syrup also has a longer shelf life when compared to the alternatives.

If you haven't been able to find corn syrup locally, glucose syrup (also known as confectioner's glucose) or golden syrup can be used in its place. In fact, corn syrup is just a type of glucose syrup. It can also be made from potatoes, wheat, rice, and a few other things.

:: Dip marshmallow in water at an angle. :: Dip marshmallow in sugar, rolling a bit to get sugar to stick to dipped part. :: Let dry. Sugar will adhere to marshmallow.

Glucose syrup mostly consists of carbohydrates (∼77–82% by weight, mostly glucose) and water. Honey is a natural product that is produced by bees using nectar from flowers and is mainly a mix of sugar carbohydrates (82–83% by weight) and water.

The best corn syrup substitutes for baking are brown rice syrup, maple syrup, agave, tapioca syrup, honey, golden syrup, and black treacle. Whether you're avoiding using corn syrup, are allergic to corn, or don't have it on hand, there are a ton of substitutes for corn syrup to try instead.

What country banned high fructose corn syrup? ›

Because of its low cost and long shelf-life, HFCS is used widely in manufacturing many food products, including candy, throughout the United States. However, due to strict EU regulations, HFCS is banned in much of Europe, including Sweden.

Like other added sugars, high fructose corn syrup is “empty” calories. While it contains plenty of calories, it offers no essential nutrients. Thus, eating HFCS will decrease the total nutrient content of your diet, as the more HFCS you consume, the less room you have for nutrient-dense foods.

Corn syrup pulls double duty in a marshmallow. It doesn't crystallize like sugar does, plus it actually reduces the amount of dissolved sugar that crystallizes.

Honey & Peanut Butter

If you need to make a recipe, but you have nothing closely resembling marshmallows in your pantry, try using heated honey & peanut butter to replace the sweetness and chewiness in your recipes.

Agave Nectar: A one-to-one substitution, agave syrup (aka agave nectar) has a mild flavor that works great in most recipes that call for corn syrup. Often used in vegan cooking, baking, and candy making, liquid agave works as a liquid glucose substitute, with a similar sweetness though a slightly thinner texture.

Corn syrup is a food syrup which is made from the starch of corn/maize and contains varying amounts of sugars: glucose, maltose and higher oligosaccharides, depending on the grade. Corn syrup is used in foods to soften texture, add volume, prevent crystallization of sugar, and enhance flavor.

Provides Smooth Texture: Corn syrup helps to create a smooth and glossy texture in candies, ensuring that they are not grainy or gritty. 3. Adds Moisture and Shine: Beyond candy making, corn syrup can be used to add moisture and a glossy finish to dessert sauces and frostings.

Like other added sugars, high fructose corn syrup is “empty” calories. While it contains plenty of calories, it offers no essential nutrients. Thus, eating HFCS will decrease the total nutrient content of your diet, as the more HFCS you consume, the less room you have for nutrient-dense foods.

Crackers: Some crackers, mixed snack packages, and other cracker-like products use HFCS to increase sweetness. Condiments and salad dressings: Many condiments, even salty ones such as ketchup, use HFCS as a sweetener.