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A hand holding a charred vegan marshmallow to place on a stack of uncharred ones.
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4.66 from 72 votes

Vegan Marshmallow Recipe

This soft, fluffy and sticky vegan marshmallow recipe toasted perfectly whether you are making smores or just eating over a fire!
Prep Time10 minutes
Cook Time20 minutes
Setting Up12 hours
Total Time12 hours 30 minutes
Course: Dessert
Cuisine: American
Servings: 20 vegan marshmallows
Calories: 148kcal

Ingredients

Instructions

  • In a medium sized bowl, whisk together the powdered sugar and cornstarch.
  • Lightly grease bottom and sides 8x8 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 water 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.
  • 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.

Video

Notes

See post for substitutions, variations, tips and tricks. 
We highly recommend you watch the video. 
*for softer marshmallows due 3 teaspoon of agar agar, for more firm marshmallows do 4tsp

Nutrition

Serving: 1vegan marshmallow | Calories: 148kcal | Carbohydrates: 40g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 43mg | Potassium: 13mg | Fiber: 1g | Sugar: 37g | Calcium: 3mg | Iron: 1mg