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You are here: Home / Dish Type / Desserts and Sweets / Sweetened Condensed Milk Marshmallows (No Corn Syrup)

Sweetened Condensed Milk Marshmallows (No Corn Syrup)

Published: Apr 15, 2014 · Modified: Apr 2, 2023 · This post may contain affiliate links, which means I make a small commission if you buy an item in my links, at no charge to you.

Jump to Recipe Pin Recipe
Total Time 1 hour hour 30 minutes minutes
Number of Servings 36 pieces

These rich-tasting Sweetened Condensed Milk marshmallows don't use corn syrup. They have a creamy color and a slight caramel flavor.

A photo showing some of the ingredients needed to make sweetened condensed milk marshmallows (sugar, salt, sweetened condensed milk, ice water, gelatin)
The ingredients needed to make Sweetened Condensed Milk Marshmallows are sweetened consdensed milk, sugar, ice water, gelatin, salt, vanilla, powdered sugar, and cornstarch.

Did you know you can make marshmallows using sweetened condensed milk? Neither did I. But after I made regular marshmallows for the first time, it got me thinking about what I could do to make them even better.

Marshmallows are typically made with corn syrup, sugar, and gelatine. I started thinking about what I could use to replace the corn syrup, and sweetened condensed milk came to mind. It's about the same consistency as corn syrup, and tastes SO good!

A quick Google search led me to absolutely no existing recipes, so I made it up as I went along. Luckily, they (mostly) turned out great!

A saucepan full of the ingredients to make sweetened consdensed milk marshmallows, with a candy thermometer clipped to the side.
Using a candy thermometer or instant-read thermometer is important when you make make marshmallows to ensure the temperature gets high enough that the marshmallows set, and to prevent burning.

Why Make Marshmallows with No Corn Syrup?

Is corn syrup bad?

Many people avoid using corn syrup at home, or as an ingredient in products they buy because they think it's "bad".

The truth is a little more complicated than that.

When people hear about corn syrup being "bad", the corn syrup that's being referred to is high fructose corn syrup that's used as an ingredient in some commercial foods. This is not the same thing as the bottle of corn syrup you buy to add to baked goods at home. The corn syrup we buy at the store is not high fructose.

Also, while high fructose corn syrup has been reportedly tied to all sorts of health concerns like obesity and diabetes, the evidence is inconclusive.

However, consuming too much sugar of any kind can increase health risks, and there's limited evidence reason to believe that corn syrup of any kind behaves differently than other kinds of sugar.

There is limited evidence to believe that corn syrup is in any way harmful, so if you're going to make these marshmallows instead of the standard corn syrup containing marshmallows, make them because they have a rich, caramel-like flavor and because of their denser but still soft and fluffy texture.

How to make Sweetened Condensed Milk Marshmallows

This spin-off of homemade marshmallows starts almost like the ones that I made my Peeps from. The only difference is that instead of corn syrup, I used an equal measure of sweetened condensed milk. Everything else, including the method, is the same.

A saucepan containing boiling sugar mixture.
Make sure your saucepan is big enough to accomodate the volume of the boiling sugar mixture (it should be at least 1.9 quarts or 1.7 liters).

Heat the sugar mixture while monitoring the temperature with an instant-read thermometer.

This time, the mixture boils up a lot frothier than with a corn syrup-based recipe, due to the protein content of the milk (note the difference in the heights of the liquid in the above two pictures). If I had used a smaller pot (mine was 1.9 quart/1.7 liter), I would have been in for a huge mess! So DO NOT use a pot smaller than this if you try this recipe!

I did run into trouble with slightly burning my sugar mixture, which is something I wondered about before I tried it.

About 30 seconds after I hit the 240°F mark (I guess I should have turned it off a little sooner), I smelled burning. Sure enough, when I poured it, the bottom was black. However, I didn't pour the burnt part into the mixer and the finished product did not look or taste burnt at all.

A stand mixer whisk attachment coated with sweetened condensed milk marshmallow.
A stand mixer with a whisk attachment is used to whip air into the cooked sweetened condensed milk marshmallows.

The marshmallow after being whipped is a more beige creamy color, due to the color of the sweetened condensed milk. It also didn't end up being as stiff as the corn syrup-based marshmallow, which I wonder if a longer whipping time would have remedied.

A pile of homemade sweetened condensed milk marshmallows.
After setting, the Sweetened Condensed Milk Marshmallows have a rich, caramel-like flavor. They are a little denser than regular marshmallows.

The finished marshmallows had a wonderful slightly milky, caramel flavor. Again, they were a creamier color than regular marshmallows.

They were a bit flatter and denser than regular marshmallows, but perhaps longer whipping time would change that. They were especially good coated in chocolate.

Chocolate covered sweetened condensed marshmallows with sprinkles on top.
Once your Sweetened Condensed Marshmallows have set, you can coat them with chocolate.

To coat with chocolate, melt your desired chocolate with a little coconut oil or shortening in a double boiler. Dip marshmallows to coat and decorate with sprinkles.

A stack of chocolate covered sweetened condensed milk marshmallows.
You can use sprinkles or small candies to decorate your chocolate-covered sweetened condensed marshmallows to make a festive treat thats perfect for holidays.

Overall, these were a nice change from regular marshmallows, as they had a bit of a richer flavor. I don't think they would meet all of my marshmallow needs though, so I wouldn't switch to this recipe exclusively.

I think these would be particularly delicious in a hot cup of hot chocolate. My favorite!

A stack of chocolate covered marshmallows, and a marshmallow with a bite missing.
These homemade sweetened condensed milk marshmallows (with or without chocolate coating) are especially delicious in a mug of hot chocolate.

Want more homemade marshmallow recipes?

Marshmallow creme on whisk 1
Homemade Marshmallow Fluff
Homemade peeps in basket 2
Homemade Peeps
Homemade Marshmallow Rice Krispie Squares
Homemade Marshmallow Rice Krispie Squares

Sweetened Condensed Milk Marshmallow Nutrition Notes

The biggest difference between these marshmallows and regular homemade marshmallows is that these ones are not dairy-free, so cannot be served to someone with a milk allergy.

Both are gluten-free, and neither are suitable for someone following a vegan diet due to the use of gelatin.

Marshmallows without chocolate cropped
5 from 4 votes
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Sweetened Condensed Milk Marshmallows

Carissa Serink
These rich tasting Sweetened Condensed Milk marshmallows don't use corn syrup. They have a creamy color, and slight caramel flavor.
Prep Time15 minutes mins
Cook Time15 minutes mins
Setting Time1 hour hr
Total Time1 hour hr 30 minutes mins
Servings: 36 pieces
Calories: 124kcal
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Recipe Equipment

  • Instant read or candy thermometer
  • Medium saucepan (at least 1.9 quart/1.7 liter)
  • 9x13" Baking Pan
  • Stand Mixer

Ingredients

Marshmallows

  • 2 ½ Tablespoons unflavored gelatin (3 packets)
  • 1 cup ice cold water divided
  • 12 oz granulated sugar about 1.5 cups
  • 1 cup sweetened condensed milk
  • 1 teaspoon vanilla extract
  • Canola oil spray
  • ¼ cup powdered sugar
  • ¼ cup cornstarch

Chocolate Coating (Optional)

  • 12 oz chocolate dark or milk
  • 1 tablespoon coconut oil or shortening
US Customary - Metric

Instructions

  • Sprinkle gelatin powder over ½ cup of the cold water in the bowl of a stand mixer.
  • Heat sweetened condensed milk, sugar, and the remaining water over medium-high heat in a medium (at least 1.9 quart or 1.7 liter), covered saucepan for 3-4 minutes. Remove the lid and begin to monitor the temperature with an instant-read thermometer. Continue cooking until the temperature reaches 240°F. The mixture will begin to boil vigorously before the temperature is reached.
  • Once the temperature reaches 240°F, immediately remove from heat (the sugar mixture will burn if left on the heat too long). Turn the stand mixer on low and pour the hot sugar mixture slowly down the side of the bowl. Once it has all been added, turn the mixer to high speed. Continue whipping until the marshmallow is white, lukewarm, and very thick.
  • While marshmallow is mixing, prepare a 9x13" baking pan as follows: spray lightly with canola oil. Mix icing sugar and cornstarch together, then pour it into baking sheet. Turn pan around to coat it evenly with the cornstarch mixture. Pour excess into a dish and save it for later.
  • Pour whipped marshmallow into the baking pan, spreading it evenly with an oiled spatula. Sprinkle the top with leftover cornstarch mixture, saving excess for later. Let sit uncovered for at least 4 hours.
  • When marshmallow is set, cut it with a greased knife or cookie cutters in desired shapes. Toss cut marshmallows with remaining cornstarch mixture to coat.
  • To coat in chocolate: melt your desired chocolate in a double boiler (or a heat proof bowl set over a pot with a small amount of simmering water) with coconut oil or shortening. Dip marshmallows in chocolate, shake off excess and place on a baking sheet lined with wax paper. Decorate with sprinkles if desired.

Nutrition

Calories: 124kcal | Carbohydrates: 21g | Protein: 2g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 3mg | Sodium: 14mg | Potassium: 59mg | Fiber: 1g | Sugar: 20g | Vitamin A: 23IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg

Nutrition Disclaimer: I try my best to make sure the nutrition information I provide is accurate to provide you with the best information possible. However, due to ingredient discrepancies and other factors, the above nutrition information should be considered an estimation only.

Tried this recipe?Mention @DomesticDreamboat or tag #DomesticDreamboat!
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