Campfire Style (Organic) Homemade Marshmallows

It’s campfire season.  What’s more fun than Campfire Style Organic Homemade Marshmallows! Step by step directions for this tasty summer candy!

It’s campfire season.  What’s more fun than Campfire Style Organic Homemade Marshmallows! Step by step directions for this tasty summer candy!

This post may contain Amazon or other affiliate links, which can earn me a small commission, please see my policy page for details.

It’s gotten easier to eat organic than when I first published this recipe in 2013.  But there are always exceptions. And one thing that’s still hard to find is organic marshmallows.  But even if you don’t go organic, homemade marshmallows are tasty, fun and perfect for summer!

Roasting homemade marshmallow

Why Make Your Own Marshmallows

Now besides cooking organic, there are many reasons to try making marshmallows at home.  These include:  

Great taste!  If you are picky, err have good taste and cringe if someone brings home store brand marshmallows (not naming any names…), natural vanilla homemade marshmallows are made for you! It’s campfire season.  What’s more fun than Campfire Style Organic Homemade Marshmallows! Step by step directions for this tasty summer candy!

And what if you want to avoid ingredients you can’t pronounce, like Tetrasodium Pyrophosphate?  Or blue 1? 

Or if you want to hand select your gelatin, perhaps using organic, or kosher or grass-fed beef gelatin.  

Yes, even if you just like doing fun DIY projects once in awhile to see how things work, then homemade marshmallows may be for you. It’s campfire season.  What’s more fun than Campfire Style Organic Homemade Marshmallows! Step by step directions for this tasty summer candy!

Ingredient Sourcing for Organic Marshmallows

Now homemade campfire marshmallows can readily be made with non-organic ingredients, so feel free to skip this section if that’s not your goal.  But if you do want to go organic the biggest challenges are finding organic corn syrup and gelatin.

I use pork-based GoBio gelatin (not an affiliate link) that I order from Canada.  But if I didn’t use a lot of gelatin or wanted to avoid pork, I’d probably go with this gelatin on Amazon which has a similar bloom strength (that is, gelling power) and is from grass-fed beef.  

For organic corn syrup, I have been using this product made by Wholesome and it’s always worked well.  Because organic regulations forbid using GMO products, going with an organic corn syrup also means you are non-GMO.  (See tips and notes below for more on corn syrup in candy).  It’s available on Amazon and even at my local health food store.

I make organic sugar in baking all the time, but sometimes it doesn’t perform as well in candy. In these marshmallows, however, the organic sugar worked perfectly.  

Step by Step Directions

To start, you spray bottom and sides of a 7 x 9 or 8 x 8 baking pan with non-stick spray., then dust with powdered sugar. If you have parchment paper, line the pan bottom and two sides, then spray and dust again. (The parchment makes removal much easier)

Prepare marshmallow pan

In a large mixing bowl (use a stand mixer if you have it), sprinkle gelatin over 1/4 cup cold water and let stand to soften.

Soften gelatin

Soften gelatin

In a small mixing bowl, beat the egg white until it holds stiff peaks. Add the vanilla in the last few seconds of beating.  If you only have one mixer wash the beaters now.

Beat egg white

Beat egg white

In a heavy saucepan cook granulated sugar, corn syrup, 1/4 c water, and salt over medium heat, stirring until sugar is dissolved. Boil mixture, without stirring, until a candy or digital thermometer (this is the one I use) registers 240°F., about 12 minutes.

Boil sugar syrup

Boil sugar syrup

Remove pan from heat and pour sugar mixture into bowl with the gelatin and water. Beat mixture on high speed until white and thick, about 6-10 minutes (a handheld will go longer). 

Beat sugar and gelatin mixture

Mixture should hold shape when you stop beating but still be quite soft.

homemade marshmallow sugar

Ready when it holds shape

Add whipped egg white and vanilla mixture to sugar mixture and beat until just combined. Pour mixture into prepared baking pan and sprinkle a layer of powdered sugar over top. Chill marshmallow, uncovered, until firm, at least 3 hours, and up to 1 day.

Homemade marshmallow spread in pan

Homemade marshmallow spread in pan

Using the edges of the parchment paper, pull out the hardened marshmallow block (or run a thin knife around edges of pan and invert a cutting board) . Cut the marshmallow into roughly 1-inch cubes. Coat cut edges of marshmallows with additional powdered sugar.  The original recipe says marshmallows keep in an airtight container at cool room temperature 1 week, but .

Cutting marshmallows

Cutting marshmallows

Homemade marshmallows

Notes and Tips

Making homemade organic marshmallows looks harder than it is. The biggest challenge is whipping the mixture to the right thickness.  You want something that holds some shape when you lift the beaters but is still pourable/spreadable.

This recipe is based on one from Epicurious  My version is half the original amount, and made plenty for 6 people to roast and still have leftovers (which the kids cut smaller for hot chocolate, despite the summer heat).

If you have both a stand mixer and hand mixer, use the hand mixer to beat the egg white and the stand mixer to do the other work. If you only have one you will need to wash between beating the eggs white and beating the sugar mixture. 

I used a 9 x 7 pyrex pan for these.  The more common 8 x 8 pan would also work well.

Corn syrup is used to prevent crystallization in candy.  Many substitutions (e.g. maple syrup) will work if you eat the candy within a day or two, but the candy will turn grainy quickly.  I have heard that golden syrup (a Britiish invert sugar) can substitute and I’ll be testing this next holiday season in my homemade caramels.  Unfortunately, golden syrup is probably harder to get than organic corn syrup but could be helpful for corn allergies (stay tuned).

Homemade marshmallow s'more

Homemade marshmallow s’more

Many recipes omit the egg white but these are notably fluffier than a recipe I use for molded marshmallows that doesn’t use it.

Done!

And if you really get into marshmallows, check out my homemade Peeps for Easter and mitten and heart shaped hot chocolate marshmallows!  

Campfire Style Organic Homemade Marshmallows

Campfire Style Organic Homemade Marshmallows

Yield: 10
Prep Time: 15 minutes
Cook Time: 15 minutes
Additional Time: 3 hours
Total Time: 3 hours 30 minutes

It’s campfire season.  What’s more fun than Campfire Style Organic Homemade Marshmallows! Step by step directions for this tasty summer candy!

Ingredients

  • about 1/2 cup powdered sugar, divided
  • 1 T plus 1 t unflavored gelatin (just under 2 envelopes)
  • 1/4 cup cold water
  • 1 large egg white (or reconstituted powdered egg white for better food safety)
  • 1/2 teaspoon vanilla
  • 1 cup granulated sugar
  • 1/4 cup light corn syrup
  • 1/4 cup water
  • 1/8 teaspoon salt

Instructions

    Spray bottom and sides of a 7 x 9 or 8 x 8 baking pan with non-stick spray., then dust with powdered sugar. If you have parchment paper, line the pan bottom and two sides, then spray and dust again. (The parchment makes removal much easier)

    In a large mixing bowl (use a stand mixer if you have it), sprinkle gelatin over 1/4 cup cold water and let stand to soften.

    In a small mixing bowl, beat the egg white until it holds stiff peaks. Add the vanilla in the last few seconds of beating.

    In a heavy saucepan cook granulated sugar, corn syrup, 1/4 c water, and salt over medium heat, stirring until sugar is dissolved. Boil mixture, without stirring, until a digital thermometer registers 240°F., about 12 minutes.

    Remove pan from heat and pour sugar mixture into bowl with the gelatin and water. Beat mixture on high speed until white and thick, about 6-10 minutes (a handheld will go longer). It is done when mixture holds its shape when you stop beating but is still be quite soft.

    Add whipped egg white and vanilla mixture to sugar mixture and beat until just combined. Pour into prepared baking pan and sprinkle a layer of powdered sugar over top. Chill marshmallow, uncovered, until firm--at least 3 hours, and up to 1 day.

    Using the edges of the parchment paper, pull out the hardened marshmallow block (or run a thin knife around edges of pan and invert onto a cutting board) . Cut the marshmallow into generous 1-inch cubes. Coat cut edges of marshmallows with additional powdered sugar.  

    Store in an airtight container.

Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 131Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 19mgSodium: 39mgCarbohydrates: 32gFiber: 0gSugar: 32gProtein: 1g

Nutrition data accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.


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34 thoughts on “Campfire Style (Organic) Homemade Marshmallows

  1. Freeda Baker Nichols

    Admirable! Not saying I’ll try this, but I’d sure like to roast and taste them!

    1. Inger Post author

      Thanks Freeda. And the other interesting thing we did last week was get a new kitten. I’ll have to find a much quicker excuse to post her picture for you than I did last time!

  2. abby

    wow this delicious !! this looks absolutely yummy. It’s also awesome that you made your own marshmallows. That looks fairly simple to make. I want to try this!

    1. Inger Post author

      It was fun. I am thinking of trying some fancier versions (chocolate or with sprinkles) to put in hot cocoa this winter! I’d love to hear back if you try it Abby!

  3. Karis

    I completely agree with the first comment 🙂 And I’m hoping I get to meet your new kitten on one of my quarterly visits!!

  4. Tammy

    I’m sure the guys would love these and I love the idea of adding some flavoring like peppermint at Christmas time.

  5. Kathy

    That last picture makes me drool! Absolutely lovely!! I always make marshmallows during the winter…never thought of s’more’s in the summer…such a treat!

    1. Inger Post author

      Glad to hear there are other marshmallow makers out there Kathy! So many people said, looks interesting but…

  6. Louise

    I don’t know how I missed this post, Inger. I really need to play catch-up:)

    What an ambitious challenge you’ve accomplished. I don’t see me making marshmallows any time soon but the fact that you went as organic as possible makes me think I really should the next time the s’mores attack comes over me, lol…

    Thank you so much for sharing this post…I’m off to see what other goodies you have brewing:)

    1. Inger Post author

      As I mentioned I was so surprised to see how my timing worked out when I read your post. You know what they say about great minds 😉

  7. Savage Eden

    All natural living is using herbs and plant-sourced nutrient supplements for better health. The body has an innate ability to heal itself given the right natural remedies. Self-healing can only occur once the cause of the illness has been eliminated. My family has been on the journey to all natural living, and by creating this website I want to share what I’ve learned with you. Every day of natural living gives me great satisfaction because I know that I am giving the best to my family and treating the earth with respect.

  8. grace

    reason #1947 i could never be a vegetarian–i LOVE marshmallows! (i guess they make gelatin that doesn’t use animal products, but still…) these are great!

    1. Inger Post author

      One of my kids had a friend visiting who was vegan and she even had some of these. She figured that I knew the hens that laid the eggs and that they were well treated and with the getatin being organic there were at least some care requirements for those animals… So much to think about!

  9. lena

    thx for your pics tutorial, it doesnt look too complicated after all and the pic of the smores with the melted marshmallows looks really good!

    1. Inger Post author

      It wasn’t as hard as I thought it might be but I did think that this would be a good recipe for step by step pictures!

    1. Inger Post author

      Thanks Beth. I think my “can do” attitude is starting to approach stubbornness though 😉

    1. Inger Post author

      What a good idea! I can’t think of any reason it wouldn’t work. Or you could even mix in the rice krispies while the marshmallow mixture was still soft and skip forming it into the marshmallows. Have fun!

  10. Katie

    What is the point of the egg white? I have always made these sugar-free with agave and xylitol but mine won’t roast – they melt 🙁 will the egg white help it roast instead of liquifying? Thx!

    1. Inger Post author

      Just a guess on my part, but since the egg white “cooks” I think it might give the marshmallow more structure. Mine ultimately get soft and melty when roasted, but they turn golden first (assuming good roasting technique). If you try it with agave and/or xylitol, I’d love to hear how it comes out.

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