How to Make Vegan Marshmallows From Scratch

Vegan marshmallows have never been easier to make. By simply substituting the gelatin traditionally used with vegan alternatives such as agar agar, you can create a fluffy and delicious treat. This guide provides a detailed step-by-step process for making homemade vegan marshmallows, along with essential ingredients and tips to ensure success.

Introduction to Vegan Marshmallows

Although vegetarian marshmallows are quite straightforward – using agar-agar or kanten instead of gelatin – creating vegan marshmallows can be a fun experiment. While some substitutes like chickpea liquid or silken tofu have been suggested, these methods haven't been widely tested. If you decide to undertake this project, sharing your results could greatly benefit the vegan community.

Commercial Options for Vegan Marshmallows

If making marshmallows from scratch isn't your cup of tea, there are several companies that offer vegan marshmallows. Trader Joe's, for example, has a popular house brand that is perfect for s'mores. Additionally, Dandies All Natural Marshmallows and A Better Marshmallow provide excellent alternatives. These brands have been praised for their quality and taste.

Homemade Vegan Marshmallows Recipe

Ingredients

120 ml (1/2 cup plus 60 ml, 1/4 cup) water 2 teaspoons agar powder 200 g (1 cup) sugar 100 g (1/3 cup) syrup (honey, maple syrup, or agave nectar) 120 ml (1/2 cup) chickpea brine from a can 1/2 teaspoon guar gum or xanthan 1/2 teaspoon lemon juice 1 teaspoon vanilla extract 100 g (1 cup) powdered sugar 120 g (1 cup) corn starch

Instructions

Bring 120 ml (1/2 cup) of water to a boil in a small saucepan. Dissolve the agar powder and set it aside. In another saucepan, combine sugar, syrup, and 60 ml (1/4 cup) of water. Add a candy thermometer and bring to a boil. Cook for about 6 minutes or until the mixture reaches 120°C (248°F). Bring the agar mixture to a boil, cook for one minute, and remove from heat. Combine the chickpea brine, guar gum, and lemon juice in a heatproof bowl. Beat for about two minutes, then add vanilla extract and beat for another two minutes until the mixture is very stiff. Carefully pour the hot syrup into the chickpea brine mixture, beating continuously. The mixture should not deflate but stay fluffy. Continue to beat for two minutes. Add the agar mixture and beat for an additional five minutes. Ensure the bowl has cooled down. The batter should stay fluffy and continue to form firmer ribbons. Sift together powdered sugar and corn starch. Dust a 18 x 28 cm (7 x 11 inch) rectangular pan or a 8 x 8 inch square pan with one-third of the starch and sugar mixture. Ensure the whole bottom is covered. Carefully pour the marshmallow mixture into the pan. Let the mixture cool for two hours at room temperature, not in the fridge, until it is set. Cover with more starch and sugar, and cut into small squares or use your favorite cookie cutter. Generously roll the marshmallows in the remaining powdered sugar mix to avoid stickiness. Place them on a baking sheet and let them dry for at least 24 hours. Once they are dry on the outside, store them in an airtight container.

Conclusion

Creating homemade vegan marshmallows is both an enjoyable and rewarding experience. Whether you choose to experiment with this recipe or opt for a commercial variety, these treats can add a delightful touch to any celebration. Happy marshmallow making!