The Vegan Marshmallow Recipe is a delightful way to enjoy the fluffy, sweet goodness of marshmallows without any animal products. This recipe uses aquafaba and plant-based gelatin alternatives to create marshmallows that are just as soft, airy, and melt-in-your-mouth as traditional ones. Whether you’re making s’mores, decorating desserts, or simply craving a sugary treat, these vegan marshmallows will impress you and your friends with their perfect texture and subtle vanilla flavor.
Ingredients You’ll Need
Gathering the right ingredients is key to making this Vegan Marshmallow Recipe a success. Each one plays an essential role in developing the perfect texture, sweetness, and stability of these fluffy treats.
- Aquafaba: The magical chickpea water that whips up like egg whites to give the marshmallows their airy structure.
- Powdered sugar (icing sugar): Adds sweetness and prevents sticking when dusting the marshmallows.
- Cornstarch (or arrowroot starch): Helps create a light dusting that keeps the marshmallows from becoming sticky and holds their shape.
- Granulated sugar: The main sweetener, key to making the syrup that sets the marshmallows.
- Water: Needed for dissolving the sugars and activating the agar agar, contributing to the perfect chewiness.
- Cream of tartar: Stabilizes the aquafaba foam so it stays fluffy and firm.
- Vanilla paste: Brings a warm, comforting flavor that makes these marshmallows completely irresistible.
- Agar-agar powder: The plant-based jelly that replaces gelatin, giving the marshmallows their bouncy texture.
How to Make Vegan Marshmallow Recipe
Step 1: Prepare the Aquafaba
Begin by reducing the aquafaba by simmering it until it measures about half a cup. This concentration intensifies its ability to whip into a stable foam and creates a richer texture. Chill the reduced aquafaba in the fridge for at least an hour or overnight to get the best whipping results later on.
Step 2: Prepare Your Pan
Line a 9-inch pan with parchment paper and lightly grease it with neutral oil. This prevents sticking and helps you easily lift the marshmallow slab out once it’s set. Dust the pan generously with a mixture of powdered sugar and cornstarch to create a dry, non-stick surface on all sides. Save the leftover dusting mix for later.
Step 3: Whip the Aquafaba
Using a clean, dry bowl, whisk the chilled aquafaba and cream of tartar on high speed until soft peaks form. This step is crucial — a good, stable foam is the foundation of fluffy vegan marshmallows. It usually takes about 10 minutes, so be patient and enjoy watching the volume grow!
Step 4: Make the Sugar Syrup
Combine 200g sugar and 60ml water in a saucepan, gently stirring just to dissolve the sugar, then let it simmer without stirring. Use a candy thermometer to monitor until it reaches 116°C (240°F), the perfect stage for creating a stable syrup that will set your marshmallows beautifully.
Step 5: Incorporate Sugar Syrup into Aquafaba
Slowly drizzle the hot sugar syrup into your whipped aquafaba while continuing to whisk. This gradual addition helps incorporate the syrup evenly, avoiding deflating the foam and ensuring the mixture thickens properly. Once combined, whisk in the vanilla paste for that lovely flavor kick.
Step 6: Prepare Agar Mixture
Mix the remaining water, sugar, and agar-agar powder in another saucepan, whisking well to combine. Bring to a simmer and cook for 3 minutes, stirring constantly so the agar powder dissolves completely. This step activates the agar, which will give your marshmallows their signature jelly-like chew.
Step 7: Add Agar Mixture to Whipped Marshmallow Base
Slowly drizzle the hot agar mixture into the whipped aquafaba while whisking continuously. This final addition thickens and stabilizes the marshmallow mixture, making sure it sets properly once poured into the pan.
Step 8: Set the Marshmallows
Pour the completed mixture into your prepared pan, smoothing it evenly. Cover it loosely with a clean towel or paper towel and let it set at room temperature for a minimum of 6 hours, or preferably overnight. This allows the marshmallows to firm up perfectly before cutting.
Step 9: Finish and Cut
Once set, dust more of the powdered sugar and cornstarch mixture on top to prevent stickiness. Gently lift the marshmallow slab out and slice into squares or fun shapes. Rolling each piece in the dusting mixture helps seal the edges and keeps them from sticking together.
How to Serve Vegan Marshmallow Recipe
Garnishes
Sprinkle your marshmallows with a little edible glitter, cocoa powder, or shredded coconut to add some flair and extra texture. These simple touches can turn your Vegan Marshmallow Recipe into a party-worthy treat that looks as good as it tastes.
Side Dishes
Pair your vegan marshmallows with a hot cup of spiced chai, vegan hot chocolate, or even roast them over a fire for classic s’mores. The combination of smoky, sweet, and creamy elements is a nostalgic delight everyone will enjoy.
Creative Ways to Present
Get creative by dipping your marshmallows in melted vegan chocolate or rolling them in crushed nuts and dried fruit. For a fun twist, serve them stacked on skewers or embedded in layered desserts like vegan trifles or vegan rocky road bars.
Make Ahead and Storage
Storing Leftovers
Store your Vegan Marshmallow Recipe in an airtight container, lightly dusted with powdered sugar and cornstarch mix, to keep them from sticking. Kept at room temperature, they will remain fresh and fluffy for up to 7–10 days, making them perfect for preparing in advance.
Freezing
While marshmallows freeze well, it’s best to wrap individual pieces tightly in plastic wrap and place them in a freezer-safe container to prevent moisture buildup. When ready to eat, thaw at room temperature for a treat with nearly the same softness as freshly made.
Reheating
If your marshmallows feel a little firm after storage or freezing, a few seconds in a microwave on low power or a short toast over a fire can revive their fluffy texture and bring out their delicious, gooey charm.
FAQs
Can I use canned chickpea aquafaba instead of homemade?
Yes! Canned chickpea aquafaba works perfectly and is a convenient shortcut. Just be sure to reduce it as outlined in the recipe to intensify its whipping ability.
Do I have to use agar-agar powder, or can I substitute gelatin?
Since this is a Vegan Marshmallow Recipe, gelatin isn’t suitable. Agar-agar powder is necessary as it mimics gelatin’s setting properties but is plant-based and vegan-friendly.
How long can I store these vegan marshmallows?
Stored properly in an airtight container at room temperature and dusted with sugar-cornstarch mix, they stay fresh for up to 10 days. Avoid refrigerating as it can make them sticky.
Can I flavor the marshmallows with something other than vanilla?
Absolutely! Feel free to experiment with extracts like peppermint, almond, or even orange zest to add your own twist to the Vegan Marshmallow Recipe.
What’s the best way to cut marshmallows without sticking?
Dust your knife with powdered sugar or warm the blade slightly before cutting. Additionally, coating the marshmallows with sugar-cornstarch mixture before slicing helps prevent sticking beautifully.
Final Thoughts
There’s nothing quite as satisfying as making your own Vegan Marshmallow Recipe from scratch. It brings that nostalgic, fluffy, sweet treat to life in a compassionate and plant-friendly way. Once you try these, you might find it hard to go back to store-bought versions. So grab your ingredients, follow along, and enjoy the joyful process and delicious results with friends and family!
Print
Vegan Marshmallow Recipe
- Prep Time: 20 minutes (plus at least 1 hour aquafaba reduction and marinating time)
- Cook Time: 20 minutes
- Total Time: 6 hours 40 minutes (including setting time)
- Yield: 30 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: Vegan
- Diet: Vegan
Description
This Vegan Marshmallow Recipe offers a delightful plant-based alternative to traditional marshmallows using aquafaba and agar-agar. With a chewy texture and sweet, fluffy bite, these marshmallows are perfect for snacking, baking, or adding to hot beverages. The recipe involves reducing aquafaba, creating a sugar syrup, and combining it with whipped aquafaba and agar-agar for a fantastic, gelatin-free treat that sets after several hours.
Ingredients
Marshmallow Base
- 234 g aquafaba (liquid from canned chickpeas)
- ¼ teaspoon cream of tartar
- 1 tablespoon vanilla paste
Sugar Syrup
- 200 g granulated sugar or caster sugar
- 60 ml water
Agar Mixture
- 50 g granulated sugar or caster sugar
- 200 ml water
- 4 teaspoons agar-agar powder (not flakes; alternatively 2 tsp agar plus 2 tsp carrageenan)
Dry Coating Mix
- 50 g powdered sugar (icing sugar) plus extra for storage
- 50 g cornstarch (cornflour) or arrowroot starch plus extra for storage
Instructions
- Reduce Aquafaba: Pour the aquafaba into a saucepan, bring it to a boil, then reduce heat and let it simmer until the volume is reduced to half a cup. This may take around 5 minutes or longer; measure to ensure accuracy. Pour into a jar and refrigerate for at least one hour or overnight.
- Prepare the Pan: Line a 9-inch pan with parchment paper, creating a sling for easy removal. Lightly grease the pan with a neutral oil. Combine powdered sugar and cornstarch in a bowl and sift some onto the pan’s base and sides to dust evenly. Reserve the remainder for later use.
- Whip Aquafaba: In a clean, grease-free large bowl, add the chilled aquafaba and cream of tartar. Whisk on high speed for about 10 minutes until soft peaks form.
- Make Sugar Syrup: In a saucepan, combine 200 g sugar and 60 ml water, stirring gently to dissolve the sugar into a paste. Place over medium-high heat and bring to a simmer without stirring. Use a candy thermometer and heat until it reaches 116°C (240°F), about 10-12 minutes.
- Incorporate Syrup: Slowly drizzle the hot sugar syrup into the whipped aquafaba while continuing to whisk. Add the vanilla paste and whisk for an additional 5 minutes to fully incorporate.
- Prepare Agar Mixture: In a clean saucepan, whisk together 200 ml water, 50 g sugar, and agar-agar powder. Bring to a simmer over high heat and cook while whisking continuously for 3 minutes.
- Add Agar Mixture: Gradually drizzle the hot agar mixture into the whipped aquafaba mixture while whisking continuously until fully combined.
- Set Marshmallows: Transfer the marshmallow mixture into the prepared pan. Cover loosely with a clean tea towel or paper towel and let it set at room temperature for at least 6 hours or overnight for best results.
- Finish and Cut: Once set, dust the top with additional powdered sugar and cornstarch mixture. Carefully lift the marshmallow slab out of the pan using the parchment sling, then cut into desired serving pieces. Optionally, roll individual pieces in leftover sugar-cornstarch mixture to prevent stickiness.
- Storage: Store the marshmallows at room temperature in an airtight container lightly dusted with sugar-cornstarch mixture. They will keep fresh for 7 to 10 days.
Notes
- Aquafaba is the liquid from canned chickpeas; do not use homemade chickpea water as it may not have the same properties.
- Reducing aquafaba concentrates its proteins, which helps with whipping.
- If agar-agar powder is unavailable, use a combination of agar and carrageenan as noted.
- Do not stir the sugar syrup while heating to ensure proper caramelization and texture.
- Make sure all bowls and utensils are completely dry and grease-free to achieve maximum volume in whipped aquafaba.
- The mixture must be whisked continuously when adding hot liquids to prevent curdling or lumps.
- Marshmallows set better if left overnight, but at least 6 hours is the minimum for proper firmness.
- Store marshmallows away from humidity to prevent them from becoming sticky.
