If you love marshmallows and love apple cider you will be amazed at how soft, fluffy, and utterly perfect these cinnamon swirl vegan apple cider marshmallows are!
It’s becoming more and more easy to find vegan marshmallows; however, flavored vegan marshmallows are still a complete fluke unless it’s pumpkin flavored or peppermint from Dandies. Don’t get us wrong, we love our Dandies, however, we are ready for more and more options to be available and well, we’re going to start to show you how to create them! First, up vegan apple cider marshmallows.
Now, if you want us to be completely honest, this sort of came up as a fluke. We wanted to test our original vegan marshmallow recipe in some baked goods and we had just bought some apple cider so we also wanted to test out and see if we could swap liquid and create something epic.
And it worked!
These are absolutely insanely delicious and while they do take work, they can create some real magic inside the kitchen!
Oh and you can totally toast these!
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What’s the difference between regular marshmallows and vegan marshmallows?
If you’ve never really analyzed marshmallow ingredients or thought about what’s in your food, you may not even know that regular marshmallows contain gelatin which is a form of boiled down pork bones, fats, and more. This substance is used to make the texture of marshmallows.
Vegans don’t consume any animal products, so that means they have to use something besides gelatin to make marshmallows. Today, we’ll be using agar agar which is a seaweed substance to make our vegan marshmallow. Don’t worry, your marshmallows won’t taste like they are from the ocean, it doesn’t have a taste.
VEGAN APPLE CIDER MARSHMALLOW INGREDIENTS:
Below are notes about the main ingredients before we get into the full recipe located lower in this post on how to make this easy vegan fall marshmallow recipe:
- powdered sugar and cornstarch – These two things are mixed together and not only add sweetness, but it’s going to act together to make sure that our marshmallows don’t stick and can easily come out of our pan.
- aquafaba – This is the juice from a can of chickpeas. You can get this from boiling your own dried chickpeas, but the results aren’t as consistent as using it from a can. This is acting as our egg whites for this recipe.
- cream of tartar – Used to help stabilize the aquafaba in order to get those stiff peaks that you get when whipping
- agar agar – since we are vegan and don’t use gelatin, agar agar is being used to replace that to get the thickened bounce feeling to our vegan marshmallows
- vegan cane sugar and corn syrup – marshmallows are sweet and therefore we need sugar. We are using two different forms of sugar to create a balance and a better texture
- salt – salt is used to bring out flavor, but just a pinch is needed
- vanilla – vanilla is the neutral tasting extract of choice in most marshmallows.
- apple cider – to get the most intense flavor of apple cider we highly recommend buying local when possible, but any apple cider will do
SUBSTITUTIONS AND VARIATIONS:
- cornstarch – sub with arrowroot powder, tapioca starch or potato starch if needed
- sugar – the corn syrup can be replaced with all vegan cane sugar and vice versa. The corn syrup could also be replaced with date syrup, maple syrup, or agave.
- vanilla – see below for flavor ideas
- apple cider – apple juice could also be used but the flavor will not be as strong. Try other juice as well!
Beyond these substitutions, we do not recommend replacing or swapping any other ingredients.
Can I color/dye vegan marshmallows?
Yes! You would just need 1-3 drops and add it into the aquafaba when blending.
Can I make different sized vegan marshmallows?
You can. If you want marshmallows that aren’t as thick, we recommend that you place them into two separate 8×8 pans and divide the batter evenly. You have to work quickly with this recipe so keep that in mind.
You could theoretically also divide this into different silicone molds to make different shapes also but just be mindful of the time.
Frequently Asked Questions for making Vegan Marshmallows:
YES! These can totally be skewered and roasted like any traditional marshmallow. In fact, the “skin” even comes off so you can toast again!
Yes! You can swap the cornstarch for arrowroot powder and you can swap the corn syrup with the same amount of vegan cane sugar. Many powdered sugars also contain cornstarch so double check and make sure to choose one without.
This recipe is naturally Top 8 Allergen Free so no swaps are needed. Also make sure you double check your ingredients before using.
Absolutely. These can be stored at room temperature in an air tight container for at least 2 weeks.
Vegan marshmallows if stored properly in an air tight container will last for 1 week. They may last longer than that but we haven’t tested it at this time.
Yes you can, but note that it takes much longer and you may need up to 15 minutes to get to the stiff peaks needed to proceed with the recipe with the aquafaba. Additionally, you may need help pouring the sugar mixture while holding the hand mixer when combining the two at the end.
What recipes can I make these vegan marshmallows?
Obviously you can totally just eat these by themselves; however, maybe you want to make something with them!
We have tested and you can bake and cook with these as well.
If you want to make smores with this vegan marshmallow recipe, you may also want our vegan graham crackers recipe.
You can also try it in our:
What other vegan dessert ideas could I make?
We love desserts! Try these fun recipes:
- Skillet recipes: Vegan Strawberry Cornbread Cake or Vegan Chocolate Chip Skillet Cookie
- No Bake Vegan Chocolate Cheesecake
- No Bake Vegan Brownies
- Easy No Bake Chocolate Fudge
- No Bake Vegan Smores Bars with Dark Chocolate Mousse
Pin these vegan apple cider marshmallows for later!
Watch how to make vegan marshmallows!
We have a video showing how to make traditional vegan marshmallows. This recipe is the same except that there is cinnamon added and water is swapped for apple cider.
Cinnamon Swirl Vegan Apple Cider Marshmallow Recipe
- 1 cup powdered sugar
- ½ cup cornstarch (sub for arrowroot powder if needed)
- 1 teaspoon ground cinnamon, divided
- liquid from 1 15.5oz can aquafaba (at least ½ cup)
- ¼ teaspoon cream of tartar
- 3-4 teaspoon agar agar powder
- 1 cup apple cider
- 1 ¼ cups corn syrup
- 1 ½ cups vegan cane sugar
- 1 tablespoon vanilla extract
- ¼ teaspoon salt
- In a medium sized bowl, whisk together the powdered sugar, cornstarch, and ¼ teaspoon cinnamon. Set aside.
- Lightly grease bottom and sides 8×8 pan with canola or neutral oil spray.
- Using a sieve, sprinkle some of the powdered sugar mixture all over the greased pan. Bottom, sides, corners. Do not skimp.
- Into a stand mixer with a whisk attachment, add your aquafaba and cream of tartar. Start on low and gradually increase to high speed. Let it go for 4-5 minutes or until stiff peaks. Set aside.
- In a medium heavy bottomed pot, over medium heat, add agar agar and apple cider and whisk together until it begins to boil. Let boil until it begins to thicken, about 3 minutes.
- Whisk in corn syrup and then cane sugar. Keep whisking until it's all dissolved.
- Set whisk aside and let mixture come to a boil. Do not stir again. Use a candy thermometer and bring to 240 degrees F or 115 degrees C.
- Remove from heat and immediately, but carefully, add in vanilla and salt. Whisk together.
- Turn on the stand mixer to low and very slowly add the sugar mixture to the bowl while gradually increasing the speed. Let the mixer run on high for 5-8 minutes. Add ¾ teaspoon cinnamon and swirl just until It's combined.
- Quickly transfer to your powdered baking pan. Spread evenly with a spatula (you can dampen your hands with water and spread if it's not spreading evenly).
- Let sit for 6-12 hours.
- When ready, sprinkle with more of the powdered sugar mixture on top and using a spatula to pull the marshmallow away from the sides.
- Sprinkle more of the mixture on a flat surface and flip the marshmallow out of the pan. Spray a knife with oil then more of the powdered sugar mixture and cut marshmallows into desired size. Toss marshmallows into powdered sugar mixture so sides aren't sticky.
- Store in air tight container for up to 2 weeks.