Vegan Marshmallows
Indulge in the sweet, pillowy delight of Vegan Marshmallows, a plant-based twist on the classic treat that's perfect for toasting, snacking, or adding to hot cocoa. Made with aquafaba (the magic liquid from chickpeas), these marshmallows achieve a light and fluffy texture without any gelatin, making them 100% vegan-friendly. A combination of agar agar powder and whipped aquafaba creates the perfect marshmallow structure, while vanilla extract adds a touch of rich flavor. With just 15 minutes of prep time and simple pantry staples like granulated sugar, corn syrup, and a dusting of powdered sugar and cornstarch, you can whip up a batch of these gourmet delights at home. Soft, sweet, and airy, they’re ideal for satisfying your sweet tooth or impressing guests with homemade vegan confections.
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Recipe Information
Ingredients
- 1/2 cup aquafaba (liquid from a can of chickpeas)
- 1 cup granulated sugar
- 1/3 cup light corn syrup
- 1/4 cup filtered water
- 1 tablespoon agar agar powder
- 1 teaspoon vanilla extract
- 1/2 cup powdered sugar
- 1/2 cup cornstarch
Instructions
Line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy removal. Lightly grease the parchment paper to prevent sticking.
In a large mixing bowl, pour the aquafaba and whip it using a stand mixer or hand mixer at high speed until stiff peaks form. This may take 6-8 minutes. Set aside.
In a medium saucepan, combine the granulated sugar, light corn syrup, filtered water, and agar agar powder. Stir well to combine.
Place the saucepan over medium heat and bring the mixture to a boil. Continue cooking, stirring frequently, until the temperature reaches 240°F (115°C) on a candy thermometer. This process typically takes 5-7 minutes.
Once the sugar syrup reaches the correct temperature, remove it from the heat and allow it to cool for about 30 seconds.
With the mixer running on low speed, slowly pour the hot syrup into the whipped aquafaba along the side of the bowl to prevent splashing.
Increase the mixer speed to high and whip the mixture for another 5-7 minutes, or until it becomes glossy and slightly thickened. Add the vanilla extract and whip briefly to combine.
Quickly transfer the marshmallow mixture into the prepared pan, spreading it evenly with a greased spatula. Work quickly, as the mixture begins to set fast.
Allow the marshmallows to set at room temperature for at least 6 hours or overnight for best results.
In a small bowl, mix the powdered sugar and cornstarch. Generously sprinkle the mixture onto a clean surface and invert the marshmallow slab onto it. Peel off the parchment paper.
Dust the top of the marshmallow slab with more of the powdered sugar and cornstarch mixture. Using a sharp knife or greased cookie cutter, cut the marshmallows into squares or desired shapes.
Coat all sides of the cut marshmallows in the powdered sugar-cornstarch mixture to prevent sticking. Store in an airtight container at room temperature for up to 1 week.
Nutrition Facts
Calories |
66 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.0 g | 0% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8 mg | 0% | |
| Total Carbohydrate | 16.4 g | 6% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 13.4 g | ||
| Protein | 0.1 g | 0% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2 mg | 0% | |
| Iron | 0.1 mg | 0% | |
| Potassium | 2 mg | 0% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
