Corn Syrup-Free Marshmallows: What Makes Ours Different

At The Toasty S’more, we believe indulgence should never come at the cost of quality. That’s why we make every marshmallow without corn syrup—an ingredient that’s become synonymous with shortcuts in the candy world.
Instead, we use pure cane sugar and invert sugar, which offer better caramelization, a smoother texture, and a cleaner taste. It’s not just about what we leave out—it’s about what we choose to put in.

Why We Skip Corn Syrup

Corn syrup is cheap, shelf-stable, and widely used in mass-produced candy. But it’s also highly processed and often derived from genetically modified cornstarch. In candy, it’s used to prevent crystallization and add bulk—but it can dull flavor and leave a sticky aftertaste.

We chose a different path.

What We Use Instead

• Invert Sugar: A blend of glucose and fructose that retains moisture, enhances smoothness, and improves shelf life without the heavy mouthfeel of corn syrup.
• Pure Cane Sugar: Adds clean sweetness and allows for better caramelization during cooking.
• Organic Marshmallow Root: Included in every batch for texture and tradition—not as a sweetener, but as a signature ingredient.

Together, these create a marshmallow that’s pillowy, flavorful, and clean-label approved.

The Texture Advantage

Corn syrup can make marshmallows dense and rubbery. Our invert sugar and beef gelatin combo creates a soft pull, a clean melt, and a springy structure that holds up beautifully in s’mores, cocoa, or straight from the bag.

Want to taste the difference? Try our holiday sections or explore the full flavor lineup.