Vegetarian Marshmallows
Indulge your sweet tooth guilt-free with these irresistible Vegetarian Marshmallows! Made without gelatin, this recipe uses the plant-based magic of agar-agar to achieve that classic fluffy texture, making it ideal for vegetarians and anyone looking for a cruelty-free treat. These pillowy delights combine pantry staples like granulated sugar, light corn syrup, and vanilla extract, while a powdered sugar and cornstarch mixture ensures a smooth, non-stick finish. Perfect for topping hot cocoa, toasting for s'mores, or enjoying straight from the container, these homemade marshmallows are surprisingly easy to make with only 20 minutes of prep time. Whether you're crafting these for a cozy night in or as a charming handmade gift, their melt-in-your-mouth texture and delightful sweetness are bound to wow every dessert lover.
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Recipe Information
Ingredients
- 1 tablespoon Agar-agar powder
- 1.5 cups Cold water
- 1.5 cups Granulated sugar
- 0.75 cup Light corn syrup
- 2 teaspoons Vanilla extract
- 0.5 cup Powdered sugar
- 0.5 cup Cornstarch
- 0.25 teaspoon Salt
Instructions
1. In a small bowl, whisk together the powdered sugar and cornstarch. Dust an 8x8-inch baking pan with a generous layer of the mixture to prevent sticking. Set the rest aside.
2. In a medium saucepan, combine agar-agar powder and 1 cup of the cold water. Let it sit for 5 minutes to activate the agar-agar.
3. Place the saucepan over medium heat and add the sugar, corn syrup, and salt. Stir gently until fully dissolved.
4. Increase the heat to medium-high and bring the mixture to a boil. Let it boil for approximately 5 minutes, or until the temperature reaches 240°F (115°C) on a candy thermometer.
5. Meanwhile, in a large mixing bowl, use an electric mixer to beat the remaining 0.5 cup of cold water on low speed. Slowly pour in the hot sugar mixture in a thin, steady stream while mixing.
6. Once all the syrup is incorporated, increase the mixer speed to high and beat for 10-12 minutes, or until the mixture is thick, glossy, and holds stiff peaks. Beat in the vanilla extract during the last minute.
7. Immediately transfer the marshmallow mixture into the prepared pan, spreading it evenly with a spatula. Smooth the top as much as possible. Allow the marshmallows to set at room temperature for 4-6 hours, or until firm.
8. Once set, dust a clean surface with some of the remaining powdered sugar-cornstarch mixture. Turn the marshmallow slab out onto the surface and use a sharp knife or cookie cutter to cut into squares or desired shapes, dusting the edges with the sugar mixture to prevent sticking.
9. Store the marshmallows in an airtight container at room temperature for up to 1 week. Enjoy in hot cocoa, s'mores, or as a sweet snack!
Nutrition Facts
Calories |
2039 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.0 g | 0% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 641 mg | 28% | |
| Total Carbohydrate | 523.9 g | 191% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 492.9 g | ||
| Protein | 0.1 g | 0% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 21 mg | 2% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 37 mg | 1% | |
*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.
