Fluffy Homemade Vegan Marshmallows: Your Ultimate Guide to Light, Gelatin-Free Treats
Light, airy, and wonderfully fluffy vegan marshmallows are an absolute game-changer for anyone following a plant-based diet. Perfect for stirring into a warm mug of hot cocoa, toasting until golden over a crackling campfire, or integrating into all your cherished dessert recipes, these homemade delights prove that you don’t need gelatin to achieve that classic marshmallow magic. Get ready to discover just how simple and satisfying it is to make them yourself!
Embarking on a vegan journey often opens your eyes to the surprising array of animal-derived ingredients hidden in everyday foods. Initially, you might focus on eliminating obvious culprits like dairy, meat, and eggs. But then, a subtle realization dawns: “Wait—honey isn’t vegan?! And I can’t eat gummy bears anymore?!” It’s a common experience, leading to discoveries about less obvious animal products in snacks you once loved.
For many, including myself, marshmallows fall into this category of unexpected disappointments. The thought of giving up those pillowy soft treats can be quite disheartening. What would possibly replace them in my comforting mug of hot chocolate? How could I ever recreate beloved desserts like Rice Krispie treats without them? This recipe is the answer to those culinary dilemmas, allowing you to enjoy all the marshmallow goodness without compromise.
What Is the Difference Between Vegan Marshmallows and Regular?
The fundamental difference between traditional marshmallows and their vegan counterparts lies in a single key ingredient: gelatin. Traditional marshmallows are almost universally made with gelatin, a protein product derived from animal collagen, specifically from bones, skin, and connective tissues. This is what gives conventional marshmallows their characteristic chewy, bouncy texture.
Vegan marshmallows, on the other hand, achieve a similar texture and mouthfeel without any animal products. Instead, they rely on a variety of plant-based gelling agents. While many fantastic store-bought vegan marshmallow brands are now available, often using ingredients like carrageenan or soy protein, creating them from scratch offers an unparalleled experience. Homemade vegan marshmallows consistently boast a lighter, airier, and ultimately more incredible texture than anything you can buy. While I might reach for store-bought options for convenience sometimes, I always turn to this recipe when I desire something truly special and impressive.
Why This Vegan Marshmallow Recipe Works So Well
This particular vegan marshmallow recipe stands out because of its clever and effective use of a few key plant-based ingredients that perfectly mimic the properties of gelatin. Here’s a deeper look into what makes these homemade vegan marshmallows incredibly light, fluffy, and stable:
- Agar-agar: This incredible ingredient is a powerful gelling agent derived from red seaweed. Unlike animal gelatin, agar-agar sets firmly at room temperature and is heat-stable, meaning your marshmallows won’t melt as easily in warmer conditions. Its strength as a gelling agent means a small amount goes a long way, making precise measurement (preferably by weight) crucial for the perfect marshmallow consistency. It’s what provides the essential structure and bounce to our vegan marshmallows.
- Aquafaba: Often hailed as a “heavy-hitter” in the world of vegan baking, aquafaba is the brine from cooked chickpeas. What makes it so revolutionary is its remarkable ability to be whipped into a foamy, meringue-like consistency, much like egg whites. This whipped aquafaba forms the airy base of our marshmallows, contributing significantly to their light and fluffy texture. It’s also versatile, used in everything from these vegan marshmallows to delightful dishes like Sweet Potato Soufflé and elegant desserts like Vegan Tiramisu.
- Cream of Tartar: This acidic powder plays a vital role in stabilizing the whipped aquafaba. When aquafaba is whipped, it creates a delicate foam. Cream of tartar helps to reinforce the structure of this foam, preventing it from deflating and ensuring that your marshmallows maintain their lofty, airy volume and beautiful stiff peaks throughout the mixing and setting process. Without it, your aquafaba might not hold its shape as effectively, leading to denser marshmallows.
Essential Ingredients for Perfect Vegan Marshmallows
Creating these delightful vegan marshmallows requires a few specific ingredients, each playing a crucial role in achieving the ideal texture and flavor. While you can find the exact quantities in the recipe card below, here’s a detailed overview of what you’ll need and some helpful notes:
- Powdered Sugar – A generous dusting of powdered sugar, combined with cornstarch, is essential. This mixture serves two critical purposes: it prevents your freshly cut vegan marshmallows from sticking to each other (or your fingers!) and provides that classic, slightly sweet exterior.
- Cornstarch – Working in tandem with powdered sugar, cornstarch further enhances the non-stick coating. It also helps to absorb any excess moisture, keeping your marshmallows perfectly soft and fluffy.
- Aquafaba – This is the magical liquid from cooked chickpeas, which acts as our egg white substitute. For best results, chill your aquafaba thoroughly before starting the recipe. Cold aquafaba whips up much faster and creates a more stable foam. If you forget to chill it, don’t worry – simply be prepared to whip for a few extra minutes (as noted in the recipe instructions). Opt for low-sodium or no-salt-added aquafaba to avoid any savory notes in your sweet treats.
- Cream of Tartar – You’ll typically find this white powder in the baking aisle of your grocery store, often alongside other herbs and spices. It’s crucial for stabilizing the whipped aquafaba, helping it achieve and maintain those beautiful, stiff peaks.
- Vanilla Extract – While often perceived as a simple flavor enhancer, vanilla is truly the star when it comes to marshmallow flavor. The sweet, warm aroma and taste that most people associate with classic marshmallows actually comes from vanilla, so don’t skimp on a good quality extract!
For the Sweet Syrup:
- Granulated Sugar – This forms the base of our hot sugar syrup, which is vital for the marshmallow structure. Use standard white granulated sugar.
- Water – For the purest flavor and to avoid any off-notes, always use purified or filtered water instead of tap water in your syrup.
For the Agar Mixture:
- Agar-agar Powder – This is our primary gelatin substitute. You can typically find agar-agar powder at specialty grocery stores, health food stores, or easily purchase it online. It’s important to note that agar-agar flakes are also available, but they do not measure out to the same amount as the powder in terms of teaspoons. If you’re using flakes, you’ll need to measure by weight or consult a conversion chart for accuracy, as the powder is much more potent.
- Granulated Sugar – A small amount of sugar is added to the agar mixture to help it dissolve smoothly and contribute to the overall sweetness.
- Water – Again, filtered or purified water is recommended for the best results.
What Exactly Is Aquafaba?
Aquafaba is essentially the viscous liquid found in a can of chickpeas, or the water left over after cooking dried chickpeas from scratch. The word “aquafaba” literally translates to “bean water.” This unassuming liquid has become a cornerstone in vegan cooking and baking due to its incredible emulsifying, binding, thickening, and aerating properties. It’s a remarkably inexpensive and readily available ingredient that serves as an excellent, versatile egg replacer in countless recipes, including these airy marshmallows.
How to Craft Your Own Vegan Marshmallows at Home
Making vegan marshmallows from scratch might seem like a multi-step process, and it does require a little focused effort and attention to detail. However, I promise you, the reward of biting into a homemade, perfectly pillowy vegan marshmallow makes every moment spent in the kitchen absolutely worth it!
1. Prepare Your Pan: Before you begin any mixing, prepare a 9-inch square pan. Line it meticulously with parchment paper, leaving an overhang on all sides for easy removal later. Then, generously dust the entire surface of the parchment paper with a mixture of powdered sugar and cornstarch. This step is critical and must be done first! The marshmallow mixture begins to set very quickly once combined, so you need to be ready to transfer it immediately for that smooth, delicate pour and even spread.
2. Whip the Aquafaba to Perfection: In the clean, dry bowl of a stand mixer fitted with the whisk attachment, combine the chilled aquafaba and cream of tartar. Begin whisking on medium speed. The aquafaba will gradually transform, becoming foamy and then forming soft peaks. This process typically takes about 10 minutes. If your aquafaba wasn’t chilled, you might need to whisk for a few extra minutes on medium-high speed until you achieve the desired soft peak consistency.
3. Craft the Hot Sugar Syrup: In a medium-sized saucepan, combine the granulated sugar and water. Place the saucepan over medium-high heat. Allow the mixture to come to a full simmer without stirring. It’s crucial not to stir once it starts heating, as this can cause crystallization. Insert a candy thermometer and continue cooking the syrup until it reaches a precise temperature of 240°F (115°C). This can take approximately 10 minutes. Achieving the correct temperature is vital for the final texture of your marshmallows.
4. Incorporate the Syrup into Aquafaba: As soon as the syrup reaches 240°F, immediately remove it from the heat. With your stand mixer running on medium-low speed, slowly and steadily drizzle the hot sugar syrup into the whipped aquafaba mixture. Be very careful to pour the syrup down the side of the bowl, avoiding the whisk itself, to prevent it from splattering and hardening. Once all the syrup is added, increase the mixer speed to medium-high and continue whisking for another 5 to 8 minutes. During this time, the mixture will cool, become incredibly glossy, and form very stiff peaks. Stir in the vanilla extract during the last minute of whisking.
5. Prepare the Vegan Gelatin Mixture: In a separate small saucepan, whisk together the remaining granulated sugar, water, and agar-agar powder until fully combined. Place this saucepan over medium-high heat and bring the mixture to a rolling boil. Once boiling, continue to whisk continuously and vigorously for 2 to 3 minutes. This ensures the agar-agar completely dissolves and activates its gelling properties.
6. Finish the Marshmallow Mixture: Turn your stand mixer back on to medium speed. While it’s running, slowly pour the hot agar mixture into the aquafaba mixture. Continue to whisk just until the agar mixture is fully incorporated into the aquafaba. This step should be quick, taking no more than 1 minute. Overmixing at this stage can start to break down the structure that the agar is forming.
7. Cool and Set: Immediately after mixing, pour the fluffy marshmallow mixture into your prepared pan. Use an offset spatula or a wet hand (to prevent sticking) to spread it evenly into the corners. Don’t worry if you can’t get every last drop out of the bowl; the mixture sets rapidly. Loosely cover the pan with a clean kitchen towel to protect it from dust while allowing air circulation. Let the marshmallows cool undisturbed at room temperature for 4 to 6 hours, or until they are completely set and firm to the touch.
8. Dust and Cut: Once your vegan marshmallows are fully set, carefully remove the block from the pan using the parchment paper overhang. Liberally dust the top surface with the remaining powdered sugar and cornstarch mixture. Using a sharp knife that has also been dusted with the sugar-cornstarch mixture (to prevent sticking), cut the marshmallow block into your desired shapes – classic squares, fun shapes with cookie cutters, or even strips. If you plan on storing the marshmallows, gently roll the cut sides in the powdered sugar mixture as well. This extra coating ensures they won’t stick together in storage and keeps them beautifully separated and soft.
Top Tips for Vegan Marshmallow Success
Achieving perfectly light, fluffy, and stable vegan marshmallows requires a bit of precision and adherence to certain techniques. Follow these essential tips to ensure your homemade treats turn out flawlessly every time:
- Practice “Mise en Place”: This French culinary term means “everything in its place.” Before you even begin, have all your ingredients measured out and readily accessible. When making marshmallows, timing is everything. You need to transition quickly from one step to the next without allowing mixtures to cool or sit for too long, which can negatively affect the final texture. Prepping everything beforehand will significantly streamline the process and improve your results.
- Do Not Over-beat the Aquafaba: While you want stiff peaks, there is a point of diminishing returns. Overbeating the aquafaba can cause the marshmallow mixture to become overly stiff and dense, leading to a harder, less pleasant texture once it sets. Aim for firm, glossy peaks that hold their shape.
- Add the Agar Mixture Carefully: The agar mixture is potent and sets quickly. Pouring it into the aquafaba too rapidly or in too large a stream can cause it to seize and clump, resulting in unevenly textured, dense marshmallows with small, hard bits of agar. A slow, steady, and continuous drizzle (or breaking it up into smaller additions) while the mixer is running is crucial for smooth incorporation and a consistently airy texture.
- Always Use a Candy Thermometer: There’s simply no substitute for accuracy when it comes to sugar syrups. A candy thermometer is absolutely essential for monitoring the temperature of your sugar syrup. Eyeballing it is a recipe for disaster. Ensure your syrup reaches precisely 240°F (115°C). If it goes higher, let it cool slightly before adding it to the aquafaba. If it doesn’t reach the target temperature, your marshmallows might not set properly or will be too soft.
Creative Flavor Variations for Your Vegan Marshmallows
While classic vanilla vegan marshmallows are utterly delicious on their own, don’t hesitate to get creative with flavors! These homemade treats are a fantastic canvas for various additions and extracts. Here are some fun ideas to inspire your next batch:
- Birthday Cake Marshmallows: Elevate the festive factor by gently folding in colorful sprinkles during the last moments of mixing the marshmallow fluff, just before pouring it into the pan. This adds a playful visual appeal and a delightful crunch.
- Chocolate Chip Marshmallows: For a sweet, chocolatey surprise, mix in a handful of mini vegan chocolate chips. Make sure they are mini-sized so they distribute well and don’t weigh down the airy marshmallow structure too much.
- Seasonal Extract Swaps: The vanilla extract is easily interchangeable. For the holiday season, swap it out for peppermint extract for a refreshing, festive twist. Almond extract provides a lovely nutty depth, while a touch of orange or lemon extract can add a bright, zesty note perfect for spring and summer. Consider coffee extract for a rich, mocha-flavored marshmallow!
- Fruity Fun: A tiny amount of freeze-dried fruit powder (like raspberry or strawberry) can be folded in for a natural fruit flavor and a beautiful pastel color.
How to Properly Store Homemade Vegan Marshmallows
Once your vegan marshmallows are fully set and cut, proper storage is key to maintaining their fresh taste and fluffy texture. Store them in an airtight container at room temperature, in a cool, dry place. Kept this way, they will remain fresh and delicious for up to 2 weeks. Be sure to use the powdered sugar and cornstarch dusting generously on all sides to prevent them from sticking together.
Can Vegan Marshmallows Be Frozen?
Yes, vegan marshmallows freeze beautifully! This is a great option if you’ve made a large batch or want to have them on hand for future use. Simply place them in an airtight freezer-safe container or a heavy-duty freezer bag, ensuring they are well-dusted to prevent sticking. They can be frozen for up to 3 months. When you’re ready to enjoy them, simply let them thaw at room temperature for a few hours before using. They’ll regain their original fluffy texture.
More Essential Vegan Basics & Staples
Mastering homemade vegan marshmallows is just one step in building a versatile plant-based kitchen. Explore these other fundamental vegan recipes to further enhance your culinary repertoire:
- How to Make Vegan Parmesan Cheese
- Homemade Vegan Ricotta Cheese
- DIY Vegan Heavy Cream Substitute
- How to Make Vegetable Broth with Veggie Scraps
- The Best Vegan Cream Cheese Recipe
We hope you enjoy crafting and savoring these delightful homemade vegan marshmallows, friends! If you give this recipe a try, we’d absolutely love to see your creations. Please snap a photo and tag #jessicainthekitchen on Instagram! Your feedback means the world to us, so please also consider leaving a comment below and giving the recipe a star rating. Thank you so much for your support!
Vegan Marshmallows
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Ingredients
- ½ cup powdered sugar, for dusting the pan (2 oz/60 grams)
- ½ cup cornstarch, for dusting the pan (1.75 oz/50 grams)
- ½ cup aquafaba, 118 grams (it is better to use chilled aquafaba) I recommend no salt added aquafaba
- ¼ teaspoon cream of tartar, 1 gram
- 2 teaspoons vanilla extract, 8 grams
For syrup:
- 1 cup granulated sugar, 7 oz/200 grams
- ⅓ cup water, 80 grams
For agar mixture:
- 4 teaspoons agar-agar powder, 10 grams
- ¼ cup granulated sugar, 50 grams
- ¾ cup water, 180 grams
Instructions
- Prepare a 9-inch pan by lining it with parchment paper and lightly dusting it with a mixture of powdered sugar and cornstarch. This will prevent the marshmallow from sticking. You’ll want to do this first since you want to transfer your marshmallows immediately after you’re finished mixing, else it’ll begin to firm up in your mixing bowl and won’t be that smooth delicate pour.
- In the bowl of a stand mixer fitted with a whisk attachment, pour in the aquafaba and add the cream of tartar. Start whisking at medium speed until the aquafaba forms soft peaks. (This should take about 10 minutes on medium speed or medium-high speed if you’re not using chilled aquafaba.)
- In a saucepan, combine 1 cup of granulated sugar and ⅓ cup of water. Place the saucepan over medium-high heat and let the mixture come to a simmer without stirring. Insert a candy thermometer into the syrup and continue simmering until it reaches 240°F (115°C). It should take approximately 10 minutes.
- Once the sugar syrup reaches the desired temperature, slowly drizzle it into the whipped aquafaba while continuing to whisk. Keep whisking for an additional 5-8 minutes until the aquafaba becomes glossy and stiff peaks form. Add the vanilla extract during this process.
- In a saucepan, combine ¼ cup of granulated sugar, ¾ cup of water, and the agar-agar powder. Mix the ingredients thoroughly. Place the saucepan over medium-high heat and bring it to a boil. Whisk continuously for 2-3 minutes while the mixture simmers.
- Slowly pour the agar mixture into the whipped aquafaba, whisking constantly until the mixture is fully incorporated. Continue to whisk until the agar is incorporated into the aquafaba mixture, which shouldn’t take more than 1 minute.
- Using a spatula, transfer the marshmallow mixture to the prepared pan, spreading it evenly. You won’t get everything out, closer to about 90% out, and don’t try to get it all out because it’ll start to set as it hits the pan and you want to focus on smoothing that part down. If you’re having difficulty spreading the marshmallow fluff into an even texture, slightly wet your hands of the spatula to help you pat it down. Loosely cover the pan with a towel, allowing the marshmallow to set at room temperature for 4-6 hours.
- Once the marshmallow has set, dust the top with the remaining powdered sugar and cornstarch mixture, ensuring a light coating. Loosen up the edges with a dinner knife, then dust a sharp knife with your cornstarch powdered sugar mixture.
- Cut out 36 square marshmallows (6 rows, 6 columns) or carefully cut the marshmallow into desired shapes. If desired, roll the cut marshmallows in the sugar-cornstarch mixture, ensuring all sides are coated. Gently tap off any excess mixture. Enjoy!
Notes
To freeze: Vegan marshmallows can be frozen for up to 3 months in an airtight container or freezer bag. Let them thaw at room temperature before you use them.
Agar agar is very powerful, so it’s important to weigh it out!
Tips for Success
These tips will help you make perfect vegan marshmallows!
- Have all your ingredients out and measured before beginning, mise en place style. When making marshmallows, you really want to do each step immediately after the other, not allow things to cool or get cold, which can throw off the final result. Having everything out will help so much with that.
- Don’t over-beat the aquafaba. Overbeating will cause the marshmallow mixture to become too stiff and harden when it sets.
- Be careful when adding the agar mixture into the aquafaba. Adding the agar too quickly can cause the marshmallows to become clumpy and dense. A slow steady or broken up drizzle works best.
- Use a thermometer. There’s no way around it—it’s the only way to know the temperature of your syrup! Check the temperature of your sugar syrup before adding it to the whipped aquafaba. If it’s higher than 240ºF, let it cool a bit before adding.
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.