How to Make Vegan Marshmallows at Home

Vegan marshmallows are made with aquafaba and agar agar instead of egg white and gelatin. Whip the aquafaba with cream of tartar for nine minutes, pour in hot agar agar syrup, set the mixture in a sugar-dusted tin, then dry the cut squares in a switched-off oven. The result is soft, spongy and full of flavour.

Vegan Marshmallows Recipe

Dessert time. Why can’t vegans enjoy something sweet? Of course they can. The food industry is evolving, and vegan-friendly products are in the market.

Marshmallows taste just as good when they are prepared from non-dairy ingredients. Ingredients needed are only a few, and cooking time is also less, saving you time.

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Making vegan marshmallows is easy, but they can be tricky if you don’t follow the exact instructions. They can be a bit flat and chewy. When done right, these vegan marshmallows are soft, spongy, and full of flavour. I will walk you through how to make these vegan marshmallows.

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Ingredients

• Aquafaba - ½ cup (125 ml)
• Cream of tartar - ¼ tsp
• Water - ⅔ cup (160 ml)
• Agar Agar Powder - 1 tbsp
• Sugar - 1 ¼ cup (250 g)
• Powdered Sugar for dusting - ½ cup (60 g)

All the ingredients for these vegan marshmallows are probably already in your kitchen. So, most likely, you don’t need to go to your grocery store.

Directions

Given below are the instructions for baking the marshmallows.

• Take a pan and dust it with powdered sugar. I advise using 8x8 inch (20x20 cm) pan. Keep it aside.
• Make Aquafaba Mixture: Now prepare the aquafaba, put it in the bowl and mix in cream of tartar. Keep mixing it for six minutes.
• Now add in vanilla extracts and again whip for three minutes. Whip until it turns white and a foamy texture appears. The total whipping time is nine minutes.
• Make Agar Agar Syrup: Take a saucepan. Add in water and agar agar syrup. Boil it. Boil for 3 min and stir it continuously.
• Add sugar, and again boil it for three more minutes at medium flame. Remember, you have to keep stirring.
• Mix all the prepared ingredients: Switch off the flame and add this hot agar agar syrup to the Aquafaba. Meanwhile, keep whipping the Aquafaba slowly for half a minute. It will make the mixture turn shinier.
• Now pour this mixture into the pan that’s surface was dusted with icing sugar.
• Cool and Dry the Marshmallows: Use powdered sugar to sprinkle on the top of marshmallows and keep them aside for 1 hour to cool down completely. Now cut them into 1-inch (2.5 cm) squares and again sprinkle powdered sugar. (Or use the cookie cutter to shape them to your liking)
• Preheat the oven to 150 degrees Fahrenheit (65°C) and then switch off the oven. Now place your marshmallow tray in the oven and let them dry. Drying time in the oven is at least 1 hour.

What are the best tips for making vegan marshmallows?

Written below are some cooking tips that you should follow. These can be precautions you should consider.

• You have to beat Aquafaba for a complete nine minutes before you add agar agar syrup.
• Low-medium flame is recommended while stirring agar agar mixtures to avoid burning.
• Give six minutes to the agar agar so it dissolves and melts properly.
• Add complete agar agar syrup to aquafaba. A spatula can be used to scrape out the surface of the pan.
• You should not allow cooling of the marshmallow mixture and pour it hot on the pan. The cooled mixture can’t mould. Don’t cut in squares before 1 hour of cooling.
• Ensure the oven is switched off before marshmallows are put in the oven.

Vegan Marshmallows flavour variations;

• Substitute vanilla extract with 1 tsp peppermint extracts to make peppermint marshmallows. You may add 1 drop of oil (peppermint) instead of extracts.
• For strawberry flavour, add 2 tbsp powdered dehydrated strawberries in the aquafaba in the last minute of beating. You may also use 1 tbsp of this powder to dust on the marshmallows.
• For chocolate flavour, add 2 tbsp of cocoa powder to the aquafaba in the last minute of beating. Same as the strawberry flavour trick, use 1 tbsp of cocoa powder mixed in the sugar to dust the marshmallows.

FAQs

How do you store vegan marshmallows?

Pick an airtight box for storing the marshmallows. You can refrigerate them, and freezing is not recommended. You can store it for up to five days in the fridge.

What is Aquafaba?

It’s a substitute for eggs. It is a fancy term and refers to the liquid in the chickpea or white bean can.

Which sugar is suggested for vegan marshmallows?

Use granulated sugar. If you don’t have, then use white sugar.

Are shop-bought marshmallows vegan?

Most standard marshmallows are not, because gelatin gives them their bounce. A few brands now use aquafaba or a starch and gum blend instead. Formulations differ by country, so check the ingredients list for gelatin, and also for any egg white or carmine colouring, rather than assuming a brand is safe because the packet looks plant-based.

Why did my vegan marshmallows turn out flat?

Usually the aquafaba was not whipped long enough, or the agar agar syrup cooled before it went in. Beat the aquafaba for the full nine minutes until it holds a stiff, glossy foam, then add the syrup while it is still hot and pour into the tin straight away. A cooled mixture will not set properly.

Nutritional Value

Per serving (1 marshmallow), you will get 20 kcal of calories, 4 grams of carbs, 10 mg of potassium, and 1 mg of sodium.

Conclusion

Vegan marshmallows aren’t just for vegans - they’re for anyone who loves a sweet, fluffy treat. Marshmallows are a classic favourite, and now, you can enjoy them without any animal products. We hope this blog post has inspired you to try making your own vegan marshmallows at home.

Give this recipe a go, and let us know how they turn out. If you have questions or want to share your experience, feel free to leave a comment. We’d love to hear your feedback on how you enjoyed these plant-based marshmallows.

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