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!
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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!
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!
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.
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)
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. If you only have one mixer wash the beaters now.
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.
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).
Mixture should hold shape when you stop beating but still be quite soft.
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.
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 .
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).
Many recipes omit the egg white but these are notably fluffier than a recipe I use for molded marshmallows that doesn’t use it.
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
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

Get More Campfire Recipes:
- Campfire Mezetti from That Recipe
- Campfire S’mores Banana Boats from Hezzi-D’s Books and Cooks
- Campfire Style Organic Homemade Marshmallows from Art of Natural Living
- Cheeseburger Hobo Dinner Packets from Blogghetti
We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you’re at it, follow our Pinterest board, too!
- Kentucky Mule
- Easy Manhattan Clam Chowder
Excellent marshmallows. My grand kids loved them and we were easily able to make them big enough to roast over the fire pit for smores.
So glad you enjoyed Elizabeth!
These homemade marshmallows are amazing. Perfect recipe!
I love homemade marshmallows, so much better than store bought! Although I have been using cookie cutters all this time to make shapes and using silicone would be so much easier!
That was super for the molded mittens–was really excited that the embossing actually stayed!
I recently made marshmallows and was so surprised at how easy and delicious they were!
I know–sounds so much more intimidating than it is, doesn’t it!
I’ve never made marshmallows! One of those things on my big list ‘o stuff to make that I’ve never gotten around to. Such an inspiring recipe — thanks!
This is actually a pretty easy one to cross off John!
I must make these! They will be a hit at our bonfire!
Indeed!
Yeah for having all of the ingredients in the house! We will need to give these a try this week!
I love when I happen to have everything! Hope you enjoy!
You can’t go wrong with homemade marshmallows! I’ve never tried mine over a campfire but now I’m dying too!
Yes, making sure they browned properly was definitely part of the test!
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!
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.
Can you substitute corn syrup? My son is allergic
Here is a recipe that doesn’t contain corn syrup: http://www.theclevercarrot.com/2013/12/homemade-fluffy-marshmallows-corn-syrup-free/. I haven’t made it but a neighbor did. Perhaps this will work for you. Good luck!
Thanks for the recipe! 🙂 Would these work to make rice krispie treats then?
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!
What is the Gelatin made from. I am Jewish, want a Pork Free source.
Thanks
Per their website it is a pork source. I came up empty on a search for organic kosher gelatin. The next best thing might be a grass-fed beef source such as Great Lakes (see: https://www.greatlakesgelatin.com/consumer/FAQs.php) Good luck in your search.
Your marshmallows look amazing! What a great idea to make them organic.
Thanks Beth. I think my “can do” attitude is starting to approach stubbornness though 😉
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!
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!
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!
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!
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.
Happy to hear you are taking care of you family and the planet!
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:)
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 😉
Perfect for s’mores!
It was a great campfire night!
Inger I love these I asore marhsmallows! Love your pictures!
Thanks Gloria!
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!
Glad to hear there are other marshmallow makers out there Kathy! So many people said, looks interesting but…
I’m sure the guys would love these and I love the idea of adding some flavoring like peppermint at Christmas time.
I’ve also been wondering how hard it would be to do red and green swirls…
I’m impressed with your homemade marshmallows. We need some mini ones for our hot chocolate now 😀
I’ll be doing those soon Zoe!
I completely agree with the first comment 🙂 And I’m hoping I get to meet your new kitten on one of my quarterly visits!!
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!
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!
Admirable! Not saying I’ll try this, but I’d sure like to roast and taste them!
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!