Making your own vegan marshmallows might seem daunting, but it’s easier than you think! With this step-by-step guide, you’ll be whipping up fluffy, melt-in-your-mouth vegan marshmallows that are perfect for topping your favorite desserts, adding to hot cocoa, or enjoying on their own.
What You’ll Need to Make Vegan Marshmallows
Before we begin, let’s gather our ingredients. You’ll be surprised at how simple and accessible they are:
- 1 cup aquafaba (chickpea brine), chilled
- 1/2 teaspoon cream of tartar
- 1 cup granulated sugar
- 1/2 cup water
- 1/4 cup vegan gelatin powder
- 1/4 cup water
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Powdered sugar, for dusting
Vegan marshmallow ingredients laid out on a table.
Step-by-Step Instructions for Perfect Vegan Marshmallows
Now that you have your ingredients ready, let’s dive into the process:
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Prepare your pan: Grease a 9×13 inch baking dish with vegan butter or cooking spray and dust generously with powdered sugar. Set aside.
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Bloom the gelatin: In a small bowl, sprinkle the vegan gelatin powder over 1/4 cup of cold water. Let it sit for 5 minutes to bloom.
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Make the sugar syrup: In a saucepan, combine the granulated sugar and 1/2 cup of water. Bring the mixture to a boil over medium heat, stirring constantly until the sugar dissolves.
Close-up shot of sugar dissolving in a saucepan to make vegan marshmallow syrup.
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Whip the aquafaba: While the sugar syrup is heating, pour the chilled aquafaba into the bowl of a stand mixer fitted with the whisk attachment. Beat on high speed until stiff peaks form, about 5-7 minutes. Add the cream of tartar while whipping to stabilize the aquafaba.
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Combine the mixtures: Once the sugar syrup has come to a boil, reduce the heat to low and carefully pour the bloomed gelatin into the saucepan. Stir until the gelatin is completely dissolved.
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Temper the aquafaba: With the mixer running on low speed, gradually pour the hot sugar-gelatin mixture into the whipped aquafaba. Make sure to pour it down the side of the bowl to avoid splashing.
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Whip it good: Once all the syrup is incorporated, increase the mixer speed to high and whip for another 10-12 minutes. The mixture should be thick, glossy, and hold its shape. Add the vanilla extract and salt during the last minute of whipping.
A stand mixer with a bowl full of fluffy vegan marshmallow cream.
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Pour and set: Pour the marshmallow mixture into the prepared pan and smooth the top with a spatula. Let it sit at room temperature for at least 4 hours, or preferably overnight, to set completely.
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Cut and enjoy: Once set, dust a cutting board generously with powdered sugar. Invert the marshmallow slab onto the board and cut it into desired shapes using a sharp knife coated with powdered sugar.
Freshly cut vegan marshmallows covered in powdered sugar.
Tips and Tricks for the Best Vegan Marshmallows
- Chill your bowl and whisk: For extra fluffy marshmallows, chill your mixing bowl and whisk attachment in the freezer for 15 minutes before whipping the aquafaba.
- Use a candy thermometer: To ensure the sugar syrup reaches the correct temperature (240°F), use a candy thermometer for accurate measurements.
- Don’t over-whip: Over-whipping the marshmallow mixture can result in a grainy texture. Stop whipping when the mixture is thick, glossy, and holds its shape.
- Get creative with flavors and add-ins: Once you’ve mastered the basic recipe, feel free to experiment with different flavors and add-ins. Try adding a pinch of peppermint extract for a festive twist, or fold in some chopped vegan chocolate chips for extra indulgence.
Vegan Marshmallow FAQs
Can I use a hand mixer instead of a stand mixer?
While a stand mixer is recommended for best results, you can use a hand mixer if needed. Just be prepared for a longer whipping time and ensure the mixture reaches stiff peaks before proceeding.
How do I store my homemade vegan marshmallows?
Store your vegan marshmallows in an airtight container at room temperature for up to 2 weeks. For longer storage, freeze them in a single layer on a baking sheet lined with parchment paper. Once frozen, transfer to a freezer-safe bag or container for up to 3 months.
What can I do with leftover aquafaba?
Aquafaba is a versatile ingredient! You can use it to make vegan rice krispie treats, meringues, macarons, and even mayonnaise.
Enjoy Your Homemade Vegan Marshmallows!
There you have it – a comprehensive guide to making delicious and fluffy vegan marshmallows. This recipe is a testament to how easy and enjoyable it is to create plant-based versions of classic treats. So gather your ingredients and treat yourself to the magic of homemade vegan marshmallows! Remember, the possibilities for flavor combinations and variations are endless! Now that you know the basics, get creative and enjoy experimenting with this delightful recipe. You might even discover your new favorite vegan candy for Easter!
