Fluffy Vegan Marshmallows

Vegan marshmallows with a plate of hot cocoa treat.

Some nights I crave a cup of hot cocoa topped off with a gooey, fluffy treat. Vegan marshmallows at home are easier than you think. These delightful pillows of sweetness are perfect for s’mores, hot chocolate, or even as gifts for friends. In this blog, we’ll guide you through a simple recipe to make homemade vegan marshmallows with everyday ingredients.

Why Choose Vegan Marshmallows?

Is it a rule that November hits and kids immediately ask for hot chocolate? I don’t know about your family, but my youngest started begging for this sweet treat the minute the holiday season started. There is something iconic about a rich, chocolatey cup that soothes the sting of the cold weather and delivers pure delight. Cocoa alone; however, just isn’t enough, and so my kids and I started playing around with the concept of creating a marshmallow topping that we could love and feel good about.

Traditional marshmallows, though, use gelatin, an animal-derived ingredient, making them unsuitable for vegans. Vegan marshmallows, however, use plant-based substitutes like agar-agar or aquafaba, ensuring they’re 100% cruelty-free while still delivering the fluffy texture we all love.

Ingredients for Vegan Marshmallows

To make about 25 bite-sized marshmallows, you’ll need:
1 cup granulated sugar
1/2 cup light corn syrup (or agave syrup for a healthier option)
1/2 cup water (divided)
1 tablespoon agar-agar powder (vegan gelatin substitute)
1/2 cup aquafaba (liquid from a can of chickpeas)
1/4 teaspoon cream of tartar
1 teaspoon vanilla extract
1/4 cup powdered sugar or cornstarch (for coating)

Step-by-Step Instructions

1. Prepare Your Mold
Line a square baking dish (8x8 inches) with parchment paper.
Lightly dust it with powdered sugar or cornstarch to prevent sticking.
2. Whip the Aquafaba
In a stand mixer or large bowl, whip aquafaba and cream of tartar until stiff peaks form. This can take about 5–10 minutes. Set aside.
3. Cook the Syrup
In a saucepan, combine sugar, corn syrup, and half the water. Heat over medium-high, stirring until the sugar dissolves.
Add agar-agar and the remaining water, then bring to a boil. Let it simmer for 3–4 minutes, stirring frequently, until the mixture thickens.
4. Combine and Whip
Slowly pour the hot syrup into the whipped aquafaba, beating continuously at medium speed.
Once incorporated, add vanilla extract and increase the speed to high. Beat for another 5–7 minutes until the mixture becomes glossy and thick, resembling marshmallow fluff.
5. Mold and Set
Quickly pour the mixture into the prepared dish and smooth the surface with a spatula.
Let it sit at room temperature for 3–4 hours, or until fully set.
6. Cut and Coat
Dust a cutting board with powdered sugar or cornstarch.
Gently remove the marshmallow slab from the dish and cut into squares using a knife dusted with powdered sugar.
Roll each piece in powdered sugar or cornstarch to coat.
Tips for Perfect Vegan Marshmallows
Temperature matters: Use a candy thermometer to ensure your syrup reaches the right consistency (240°F/115°C, the soft-ball stage).
Flavor variations: Add a few drops of peppermint or almond extract for a unique twist.
Storage: Keep your vegan marshmallows in an airtight container at room temperature for up to a week.