Marshmallow creme is delicious in so many ways. With its sweetness, its fluffiness and its gooeyness, how can we ever get enough? Whoever invented it deserves an award. But as tasty as it is, traditional marshmallow creme harbors a dirty little ingredient called genetically modified corn syrup. Is is listed as genetically modified? No, but almost 90% of United States corn is genetically modified, unless labeled organic*.
Genetically modified organisms (GMOs) produce their own insecticide and really have no place in your body. Basically, when an insect eats the corn, it dies. The corn is killing living beings. How can GMOs possibly be safe for human consumption? Although it’s hard to avoid GMOs completely, we can lessen our exposure by making as many things as possible from scratch.
Unlike store bought marshmallow creme and many other homemade marshmallow creme recipes, this recipe is corn syrup and GMO free. Yea! It is also super simple and fun to make. But most importantly, it actually tastes better than store bought. Let’s get started.
- 1 tbsp of unflavored gelatin (1 envelope)
- 1 cup cold water, divided
- 2 cups granulated sugar
- 1/4 tsp salt
- 2 tsp vanilla
Supplies: (affiliate links below)
- small bowl
- silicone spatula (I love the kind that are all one piece, like these)
- electric stand mixer or electric hand mixer
Begin by mixing the gelatin and 1/2 cup of water in a small bowl. Set aside.
In a saucepan, combine the 2 cups of sugar with the remaining 1/2 cup of water. Heat over medium heat, stirring constantly, until sugar is fully dissolved.
Then, stir the gelatin mixture into the sugar water and bring to a boil. Again, you should be stirring constantly during this time. Once boiling, remove from heat and mix in the salt and vanilla. At this point, it will resemble disgusting gelatinous muck.
Pour mixture into the stand mixer and beat on low for a few minutes until slightly cooled. When the mixture is cool enough, steam will no longer be rising.
Next, crank the mixer up to full speed and beat until the brown muck becomes pure white, fluffy goodness. It will take about 10 minutes. The finished product will be approximately double the volume of the original gelatin mixture.
Spoon into an airtight jar and store for up to 3 days. If you keep it any longer, the sugar starts to re-crystallize and the creme begins to deflate. This recipe makes approximately 6 cups of creme. View a printable version of this recipe below. This recipe has been adapted from this homemade marshmallow recipe by Jerry James Stone.
*GMO info from Non-GMO Project
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