Easy Beef Gelatin Marshmallows (Fluffy, Homemade & Corn Syrup-Free)

Skip the store-bought version and learn how to make your own homemade marshmallows with beef gelatin! This easy recipe creates soft, fluffy marshmallows that are perfect for snacking, gifting, or melting into your favorite cozy drinks, all without corn syrup, artificial flavors, or preservatives.

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Why You’ll Love These Homemade Marshmallows

There’s nothing quite like a fresh, pillowy marshmallow made from scratch, especially when it’s free from questionable ingredients. If you’re looking for a healthier, homemade alternative to store-bought marshmallows, this recipe is for you. Using high-quality beef gelatin gives them the perfect texture while adding a little nutritional boost.

Why Use Beef Gelatin?

Beef gelatin is made from collagen-rich connective tissue and bones, offering a clean, natural way to give marshmallows their signature bounce. It’s packed with amino acids like glycine and proline, which are known to support gut health, joints, skin, and immunity.

Not only does it create a perfect marshmallow texture, but it also turns this nostalgic treat into something just a bit more nourishing.

Still unsure? Here’s what the National Library of Medicine says about the benefits of gelatin.

Tools You’ll Need

• Medium saucepan
• Candy thermometer
• Stand mixer or hand mixer
• Large mixing bowl
• 9×13 baking dish
• Sifter or fine mesh strainer
• Measuring cups and spoons
• Butter for greasing
• Sharp knife

Ingredients for Homemade Marshmallows with Beef Gelatin

• ½ cup cold water
• 2½ tablespoons beef gelatin (grass-fed and unflavored)
• 2 cups cane sugar
• ¾ cup hot water
• ¼ teaspoon sea salt
• 1 tablespoon vanilla extract
• 2 tablespoons butter (for greasing the pan)
• Powdered sugar (for dusting)

How to Make Homemade Beef Gelatin Marshmallows

1. Prep Your Dish: Grease a 9×13 dish with butter and generously dust with powdered sugar.

2. Bloom the Gelatin: In a measuring cup, combine cold water and beef gelatin. Stir to combine it’s okay if there are a few clumps. Let sit to bloom.

3. Make the Sugar Syrup: In a pot, combine hot water, sugar, and salt. Bring to a boil over medium heat, stirring occasionally. Use a candy thermometer and heat until the mixture reaches 240°F. If you don’t have a thermometer, look for the mixture to cling to your whisk. That’s your visual cue that it’s ready.

4. Combine & Whip: Carefully pour the hot syrup into your mixing bowl. Add the bloomed gelatin. Using a stand or hand mixer, begin on low for 1 minute to combine. Increase speed gradually: mix on medium (6) for 1 minute, high (8) for another minute, then full speed (10) for 3 minutes. Add vanilla, mix on low for 15 seconds, then return to high for 1 more minute until thick and fluffy.

5. Pour & Set: Immediately pour the mixture into the greased and sugared pan. Spread evenly and dust the top with more powdered sugar. Let set at room temperature overnight or refrigerate for at least 1 hour.

6. Cut & Coat: Once set, cut into even squares. Toss uncoated sides in powdered sugar to prevent sticking. Enjoy immediately or store in an airtight container.

How to Store Homemade Marshmallows

Proper storage is key to keeping your homemade marshmallows soft, fluffy, and fresh.

• Room Temperature:
  Store your marshmallows in an airtight container at room temperature for up to 1 week. Make sure all sides are dusted with powdered sugar (or a powdered sugar + cornstarch mix) to prevent sticking. Keep them in a cool, dry place, away from heat or moisture, for best texture.
• Refrigerator:
  If your home is humid or you need longer storage, you can refrigerate them in an airtight container for up to 2 weeks. Be aware that refrigeration can sometimes cause marshmallows to firm up slightly, but they’ll soften back up at room temp.
• Freezer:
  Want to freeze them? You can! Place marshmallows in a single layer on a parchment-lined baking sheet and freeze until solid. Then transfer to a freezer-safe bag or container with parchment between layers. They’ll keep well for 2–3 months. Thaw at room temperature before using.

Want to Make Marshmallow Fluff?

Skip pouring the mixture into the pan and use it immediately for homemade marshmallow fluff! It’s perfect in fudge, rice crispy treats, or as a filling for cookies and whoopie pies.

Flavor Variations

Make this gelatin marshmallow recipe your own with fun and natural flavor additions:

1. Vanilla Bean Marshmallows
Use vanilla bean paste or scrape a vanilla bean pod for rich flavor and pretty specks.

2. Peppermint Marshmallows
Add ½ tsp peppermint extract. Swirl in beet powder or sprinkle crushed peppermint on top.

3. Cocoa Marshmallows
Add 2 tablespoons unsweetened cocoa to the sugar syrup. Dust finished marshmallows with cocoa powder.

4. Cinnamon Sugar Marshmallows
Mix 1 teaspoon cinnamon into the gelatin. Dust finished squares with cinnamon and powdered sugar.

5. Berry Marshmallows
Add 2–3 tablespoons freeze-dried strawberry or raspberry powder to the gelatin for a fruity twist.

6. Maple Marshmallows
Swap out some of the sugar for maple syrup or maple sugar. Add cinnamon or nutmeg for cozy fall flavor.

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