As if marshmallows couldn’t get any better…homemade milk marshmallows are a thing of beauty! Spongy, sweet perfection, and best of all–no corn syrup. These are just waiting to be roasted, dunked, melted into cereal treats, or devoured between two graham crackers and loads of melty chocolate.
If you were to ask my opinion (but you don’t need to, because I’m here to freely give it), I’d tell you I found a way to improve this classic. I take cream in my coffee. Sometimes I like a touch of sweetness, but I’m not one to add loads of sugar to a great cup. So when I was making marshmallows, I wanted to steer clear of corn syrup—which got me thinking: what can I use as an alternative?
Sweetened condensed milk came to mind! I thought, “Oh man, if this works, I’m basically a genius.” Okay, okay—I’m already a genius, but we knew that… right? I’m kind of like the king of the lemurs (pun definitely intended). I digress.
What we need is that sticky-sweet element to bring our sugar syrup to the next level, and sweetened condensed milk checked all the boxes. Candy making can be tricky, but I opted for a larger saucepan, knowing full well that dairy loves to boil over once boiling temps are achieved.
The marshmallows turned out wonderful! They were practically begging to be drizzled in chocolate and dusted with finely ground coffee. I was taking a nod from the classic chocolate-covered espresso bean. Try these today and let me know in the comments what you thought!
How to Make Homemade Milk Marshmallows
To make these rich, fluffy marshmallows, start by dusting powdered sugar into a 9×13-inch glass dish to prevent sticking. Bloom unflavored gelatin in cold water in your stand mixer bowl while you prepare the syrup.
In a large saucepan, boil sugar, more water, sweetened condensed milk, and a pinch of salt until the mixture reaches 240°F, stirring constantly to prevent overflow. Carefully pour the hot syrup into the gelatin with the mixer running on low, then increase to high and whip for 15–18 minutes until thick and glossy. Add vanilla, then pour the marshmallow mixture into the prepared dish and dust the top with more powdered sugar. Let set overnight at room temperature.
The next day, turn the marshmallows out, slice them into squares, drizzle with melted dark chocolate, and finish with a dusting of finely ground coffee. Once the chocolate sets, they’re ready to enjoy on their own or melted into a hot cup of coffee or cocoa.
Milk Marshmallows Without Corn Syrup: Why It Matters
There’s a growing desire to get back to basics in the kitchen—to know what’s in our food and to feel good about sharing it. That’s one of the best things about this recipe: it skips the corn syrup without sacrificing any of the fluff, bounce, or sweetness you expect from a great marshmallow.
Corn syrup is often used in candy-making for its stability and ease, but it’s also highly processed and can feel like a shortcut. By using sweetened condensed milk instead, we’re leaning into a richer, creamier texture and a flavor that’s deeper and more satisfying. You still get that classic marshmallow magic, but with ingredients you recognize and likely already have in your pantry.
Making marshmallows without corn syrup proves that homemade doesn’t have to be complicated—it can just be thoughtful. And when you bite into one of these dreamy squares, you’ll taste the difference. Real sweetness, real ingredients, and a little extra heart.
More Recipes from Rustic Joyful Food
If you loved this Homemade Milk Marshmallows recipe, you’ll love any of these equally delicious options!
- Pecan Pie Butter Cake Cobbler
- Feel Better Butter Biscuits
- Summertime Gourmet S’mores Spread
- Strawberries & Cream Rice Crispy Treats
- No-Churn Rocky Road Ice Cream
Purchase Books by Danielle Kartes of Rustic Joyful Food from these booksellers:
Homemade Milk Marshmallows (Corn Syrup-Free)
Equipment
- Stand mixer with whisk attachment
- Candy thermometer (or bowl of cold water for soft ball test)
- Large saucepan
- 9×13-inch glass baking dish
- Rubber spatula or spoon
- Fork (for drizzling chocolate)
- Microwave or double boiler
- Parchment paper or large cutting board
Ingredients
- 3 envelopes unflavored gelatin
- 1 cup cold water divided
- 1 cup granulated sugar
- 1 cup sweetened condensed milk
- Pinch of salt
- 1 tsp vanilla extract
- 2 cups powdered sugar for dusting
- 1 cup dark chocolate chips
- ¼ cup coffee beans ground very fine
- 2 cups prepared hot coffee or espresso for serving
Instructions
- Dust 1 cup of powdered sugar into the bottom of a 9×13-inch glass baking dish, coating it evenly. Set the remaining powdered sugar aside for the top.
- In the bowl of your stand mixer, bloom the gelatin by sprinkling it over ½ cup of cold water. Whisk to combine and let sit while preparing the syrup.
- In a large saucepan, combine the sugar, remaining ½ cup of water, sweetened condensed milk, and a pinch of salt. Bring to a boil and cook for 7–10 minutes, or until the mixture reaches 240°F (soft-ball stage). Stir constantly and use a large enough pan to prevent boiling over.
- With the mixer on low, carefully pour the hot syrup into the bloomed gelatin in a slow stream. Gradually increase the speed to high and whip for 15–18 minutes until the mixture is thick, glossy, and voluminous. Add the vanilla and mix just to combine.
- Pour the marshmallow mixture into the prepared dish and smooth the top with a rubber spatula or spoon. Dust the top with the remaining powdered sugar. Let sit uncovered at room temperature overnight.
- The next day, melt the chocolate chips in 30-second intervals in the microwave, stirring between each, or melt gently over a double boiler until fully smooth.
- Turn the marshmallows out onto a cutting board or parchment paper. Dust off any excess powdered sugar if desired. Slice into even squares.
- Using a fork, drizzle the melted chocolate over the marshmallows. While the chocolate is still wet, dust with finely ground coffee.
- Allow the chocolate to set fully. Serve as-is, or drop into a hot cup of espresso, coffee, or cocoa for a dreamy melt-in-your-mouth treat.