This vegan marshmallow recipe calls for just 7 ingredients and are perfect served with hot chocolate or s'mores.
If you've never made marshmallows at home, you're in for a sweet treat!
Why you'll love this recipe
- My vegan marshmallows are soft, fluffy, springy, and sticky!
- It's allergy friendly: Dairy free, egg free, and gluten free.
- They require a bit of patience, but the end result is unmatched.
- Homemade marshmallows without gelatin, are safe for vegan and vegetarian diets.
- Eggless marshmallows are perfect for the holidays, parties, or camping trips.
Here's everything you need to make my homemade marshmallow recipe!
Are marshmallows vegan?
Unfortunately, most store-bought marshmallows contain gelatin, which gives them that ooey-gooey stretchy consistency. Since it’s derived from animal protein, vegans and vegetarians should avoid it.
Don't stress though, I'm going to share my step-by-step recipe for making the best plant based marshmallows. No gelatin, no egg, and no aquafaba!
Best brands of vegan marshmallows
Thankfully there are some brands that make vegan marshmallows! Dandies are a popular choice that can be found online, in Whole Foods, and Sprouts Farmers Market. Trader Joe's also has vegan mini marshmallows that do not contain gelatin.
There are a few key ingredients that make these vegan marshmallows as close to the real thing as possible.
- Powdered sugar: To keep these vegan marshmallows 100% animal-cruelty-free, use organic powdered sugar.
- Agar agar powder: This flavorless vegan gelatin substitute is derived from red seaweed and acts as the gelling and thickening agent.
- Sugar: Opt for organic granulated sugar! The whiter the sugar, the whiter the marshmallows.
- Light corn syrup: Marshmallows are a sweet treat! This helps with the texture.
- Peppermint extract: This adds a subtle flavor that gives you that classic marshmallow taste. Vanilla extract can be used as a substitute.
How to make vegan marshmallows
Find the full recipe with ingredient measurements and detailed directions below!
Start by rounding up the required equipment and ingredients. Dust the baking pan with some powdered sugar then set aside. Dissolve agar powder in cold water and set aside.
Bring water, sugar, corn syrup, and salt to a boil. Once your candy thermometer readers 240° F, remove from heat and carefully transfer the mixture to the stand mixer fitted with the whisk attachment.
Working quickly, beat on high speed, until the mixture is thick. This takes about 10-15 minutes. Then stir in peppermint extract.
Transfer the vegan marshmallow batter to the prepared baking pan and let sit uncovered for at least 12 hours. Once the tops are completely dry, place in the refrigerator for 1 hour, to let fully set.
Once the marshmallows are chilled, lift out of the pan and slice into bite-sized pieces with a sharp, clean knife. Coat each marshmallow with remaining powdered sugar and enjoy.
These marshmallows are pretty thick. To make smaller or thinner marshmallows, use a 9x13 casserole dish instead of a 8x8 square baking dish. Alternatively, you could use two 8x8 baking dishes and divide the mixture evenly.
What to serve with marshmallows
Vegan s’mores recipe
Now that you have the delicious healthy (ish) homemade vegan marshmallows, let's get roasting! Wondering how to make vegan smores? I've got you covered.
You can toast these marshmallows on a skewer over a fire or stovetop. Once toasted, sandwich in between two graham crackers with a piece of non dairy chocolate.
Store marshmallows in an airtight container for up to 2 weeks.
- You have to work quickly with this recipe! Prep all your equipment and ingredients ahead of time.
- Read over the recipe in advance so you know what to expect.
- For easy slicing, use a sharp knife and dip it into powdered sugar first.
Try these vegan dessert recipes next:
- Christmas Cracker Toffee
- Peppermint Chocolate Crinkle Cookies
- Vegan Salted Caramel Cupcakes
- Vegan Chocolate Gravy
- Easy Vegan Sugar Cookies
Vegan Marshmallow Recipe
- ½ cup powdered sugar divided
- 3 tablespoon agar powder
- 1 cup cold water divided
- 2 cups sugar
- 1 cup light corn syrup
- ⅛ teaspoon salt
- ½ teaspoon peppermint extract
- Line an 8x8 square baking dish with parchment paper and dust with ¼ cup powdered sugar.
- In the bowl of your stand mixer with the whisk attachment, sprinkle 3 tablespoons agar powder over ½ cup cold water. Slowly mix until agar powder has dissolved.
- In a large saucepan, combine the remaining ½ cup water with 2 cups sugar, 1 cup light corn syrup, and ⅛ teaspoon salt. Bring to a boil, without stirring, until a candy thermometer reads 240°F.
- Remove from heat and carefully transfer to the stand mixer. Beat on high speed until the mixture is thick, about 10-15 minutes. Mix in ½ teaspoon peppermint extract.
- Transfer to the prepared baking pan immediately and let sit uncovered for at least 12 hours. Once the tops are completely dry, place in refrigerator for 1 hour.
- Once chilled, lift marshmallows out of the pan and slice into bite-sized pieces with a sharp, clean knife. Coat each marshmallow with remaining ¼ cup powdered sugar.