Vegan Marshmallows

Fluffy homemade vegan marshmallows are perfect for adding to hot cocoa, toasting over a campfire, and using in all your favourite recipes!

Course Dessert

Cuisine American

Prep Time 20

Cook Time 40

Total Time 1

Servings marshmallows

Calories 43

Author Jessica Hylton

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)
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!

Video

Notes

To store: Store your vegan marshmallows in an airtight container in a cool, dry place for up to 2 weeks.

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.

Nutrition

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