Sometimes you just want a soft, sweet treat for your cocoa. These homemade vegan marshmallows are fluffy, bouncy, and completely gelatin-free. You can finally enjoy s’mores without any animal products. They are surprisingly simple to whip up right in your kitchen.
Making your own candy feels like a special winter activity. These treats are light and airy just like the traditional ones. You only need a few basic ingredients to start. Let’s get your mixer ready for some sweet magic.
Why This Recipe Is a Winner
This recipe is a winner for families with dietary restrictions. These homemade vegan marshmallows use pantry staples like chickpea liquid. They are perfect for cozy winter movie nights. Your kids will love watching the liquid turn into fluffy clouds. It is a fun project that feels like a science experiment.
Most store-bought vegan options can be very expensive. Making them at home saves you money and tastes fresher. You control exactly what goes into the mix. There are no strange preservatives or hidden ingredients here. It is a budget-friendly way to treat your family.
Simple Method
You start by whipping aquafaba until it looks like snowy peaks. Then, you boil a simple sugar and agar-agar syrup. Slowly pouring the hot syrup into the fluff creates a stable foam. A stand mixer does most of the heavy lifting for you. Even if you are new to candy making, you can do this.
Ingredients You’ll Need
Most of these items are likely already in your pantry. Using aquafaba is the secret to that perfect marshmallow texture.
- 1/2 cup aquafaba (liquid from canned chickpeas)
- 1/4 teaspoon cream of tartar
- 1 cup granulated sugar
- 1/2 cup water
- 1 tablespoon agar-agar powder
- 1 teaspoon vanilla extract
- 1/2 cup powdered sugar
- 1/2 cup cornstarch
Step-by-Step
- Sift together the powdered sugar and cornstarch; use a portion to coat the bottom and sides of an 8×8 inch square baking pan.
- Place aquafaba and cream of tartar in a stand mixer fitted with a whisk attachment; beat on high speed until stiff, glossy peaks form (approximately 10 minutes).
- Combine granulated sugar, water, and agar-agar powder in a small saucepan over medium heat.
- Whisk the sugar mixture constantly and bring to a boil; continue cooking until the mixture reaches 240°F (115°C) on a candy thermometer.
- Set the stand mixer to low speed and slowly drizzle the hot sugar syrup into the whipped aquafaba in a thin, continuous stream.
- Increase the mixer speed to high and whip for 5 to 8 minutes until the bowl feels cool to the touch and the mixture is very thick.
- Fold in the vanilla extract during the last minute of whipping.
- Transfer the mixture to the prepared pan and smooth the surface with a greased spatula.
- Allow the marshmallows to set at room temperature for at least 4 hours.
- Dust the top with the remaining starch-sugar mixture, turn out onto a cutting board, and slice into 24 cubes.
- Toss individual cubes in the starch-sugar mixture to prevent sticking.
Best Ways to Enjoy It
Drop a few cubes into a steaming mug of hot chocolate. The creamy texture melts beautifully into the warm drink. You can also toast them over a fire for s’mores. They get a lovely golden crust when heated gently. Serve them at your next winter gathering for a crowd-pleasing treat.
Keep It Fresh
Store your marshmallows in an airtight container at room temperature. They will stay fresh and soft for about one week. Do not put them in the fridge as they might get sticky. If they start to cling together, toss them in more starch-sugar mix. These are best enjoyed within the first few days. You can also freeze them for longer storage if needed.
Tips for Best Results
- Don’t skip the cream of tartar as it stabilizes the foam.
- Avoid making these on a very humid or rainy day.
- Use a candy thermometer to ensure the syrup reaches 240°F exactly.
- Grease your spatula with a little oil before smoothing the mixture.
- For winter holidays, add a drop of peppermint extract for flavor.
- Whisk the agar-agar constantly to prevent it from clumping together.
- Sift your coating mixture twice for a very fine, professional finish.
Ways to Switch It Up
- Swap vanilla for almond extract for a nutty, sweet aroma.
- Add a tiny drop of pink food coloring for festive treats.
- Use maple syrup instead of water for a deep harvest flavor.
- Dust them with cocoa powder instead of cornstarch for chocolate lovers.
Common Questions
Can I make these without a stand mixer?
A hand mixer can work but it takes much longer. Your arms might get very tired during the 10-minute whipping process. A stand mixer is definitely the best tool for this job.
Will these marshmallows melt in hot cocoa?
Yes, they melt perfectly into warm liquid. They create a creamy foam on top of your drink. They behave very similarly to traditional marshmallows made with gelatin.
Where do I find agar-agar powder?
You can find it at most health food stores. It is also widely available in the baking aisle of larger supermarkets. Make sure to buy the powder and not the flakes.
I hope these fluffy treats bring a little extra warmth to your winter days. They are so fun to make and even better to eat. Happy whipping!
— Alex
Ingredients
- 1/2 cup aquafaba (liquid from canned chickpeas)
- 1/4 teaspoon cream of tartar
- 1 cup granulated sugar
- 1/2 cup wate r
- 1 tablespoon agar -agar powder
- 1 teaspoon vanilla extract
- 1/2 cup powdered sugar
- 1/2 cup cornstarc h
Instructions
- Sift together the powdered sugar and cornstarch; use a portion to coat the bottom and sides of an 8x8 inch square baking pan.
- Place aquafaba and cream of tartar in a stand mixer fitted with a whisk attachment; beat on high speed until stiff, glossy peaks form (approximately 10 minutes).
- Combine granulated sugar, water, and agar-agar powder in a small saucepan over medium heat.
- Whisk the sugar mixture constantly and bring to a boil; continue cooking until the mixture reaches 240°F (115°C) on a candy thermometer.
- Set the stand mixer to low speed and slowly drizzle the hot sugar syrup into the whipped aquafaba in a thin, continuous stream.
- Increase the mixer speed to high and whip for 5 to 8 minutes until the bowl feels cool to the touch and the mixture is very thick.
- Fold in the vanilla extract during the last minute of whipping.
- Transfer the mixture to the prepared pan and smooth the surface with a greased spatula.
- Allow the marshmallows to set at room temperature for at least 4 hours.
- Dust the top with the remaining starch-sugar mixture, turn out onto a cutting board, and slice into 24 cubes.
- Toss individual cubes in the starch-sugar mixture to prevent sticking.
