Vegan Marshmallows without Corn Syrup – GF

These vegan marshmallows are pillowy soft, fluffy, and so delicious. This step-by-step recipe makes perfect vegan marshmallows without corn syrup every single time. Perfect in a cup of hot chocolate or for making s’mores!

Naturally free from gluten, soy, and nuts.

Vegan marshmallows

Marshmallow origin can be traced back to as early as 2000 BC in Ancient Egypt. It was considered a special treat and reserved for royalty.
In the 19the century, the recipe for marshmallows consisted of mixing mallow root sap, egg whites, and sugar.
(Source)

What you’ll need to make vegan marshmallows

• Aquafaba – Liquid from canned chickpeas or liquid left after cooking chickpeas
• Sugar
• Water
• Agar-agar powder
• Vanilla extract
• Pinch of sea salt

How to make these vegan marshmallows

1. Line a pan with plastic wrap or aluminum foil, and lightly oil it using your fingers or non-stick cooking spray. Coat your pan with a generous amount of tapioca starch. Set aside.
2. In your stand mixer bowl, place your aquafaba and whip it on high until you get stiff peaks. It takes about 10 minutes to get the perfect whipped aquafaba.
3. In a saucepan add sugar, water, vanilla extract, agar-agar powder, and a pinch of sea salt. Bring to a boil, reduce the heat and simmer for 3 to 4 minutes.
4. Once your syrup is ready, slowly pour it over your whipped aquafaba and keep whipping.
5. When the syrup is fully incorporated, the aquafaba should be glossy and thicker than when you started.
6. Transfer your marshmallow fluff into your lined pan using a silicone spatula. Gently press the marshmallows into your pan, using your spatula.
7. Dust the top of your marshmallows with a generous coat of tapioca starch and place in the fridge for at least 2 hours to set. The marshmallows should be ready when they are firm to the touch.
8. Sprinkle a cutting surface very generously with tapioca starch. Remove marshmallow from pan and lay on tapioca starch.
9. Use a large, sharp knife to cut into squares. Separate the marshmallow pieces and toss to coat all surfaces with tapioca.
10. Store in an airtight container.

Tips to make these vegan marshmallows perfectly every time

• Make sure your aquafaba comes to stiff peaks. You’ll know it’s ready when you pull the whisk out and the peaks are glossy, shiny, and stiff.
• Make sure the bowl of your stand mixer is clean. Oil can prevent aquafaba from whipping. To ensure that your bowl is grease-free, add a teaspoon of vinegar and wipe with a clean kitchen towel.
• Use agar-agar powder, not flakes. While it is the same product, the conversion ratio is different. 
• Slowly add your syrup to the aquafaba while whisking at high speed. You don’t want to lose the air you incorporated by pouring the hot syrup too fast.
• The marshmallows are very sticky, so dust any surface that will touch the marshmallows before setting with tapioca starch. 
• If your marshmallows are too moist, preheat your oven to 90°C (180°F), when it reaches that temperature, turn it off and place your marshmallow inside with the door half-open. Keep an eye on them to avoid any melting. When they feel drier to the touch, remove them from the oven and store them in the fridge to cool down.

More sweet recipes you might want to try

• Melted snowman cookies
• Chocolate mousse made with aquafaba
• Healthy caramel popcorn

                What you might need to make these marshmallows:

agar agar powder

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Tapioca flour

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If you tried this recipe or any other recipe on the blog please consider leaving a comment & rating below! Find us on Instagram @glowingblush or Pinterest for even more deliciousness!

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Vegan Marshmallows without Corn Syrup - GF

Prep Time

25 mins

Cook Time

8 mins

 

These vegan marshmallows are pillowy soft, fluffy, and so delicious. This step-by-step recipe makes perfect vegan marshmallows every single time. Perfect in a cup of hot chocolate or for making s'mores!

Course: Dessert, Snack

Cuisine: American, Plant-based, Vegan

Keyword: easy, gluten-free, marshmallows, vegan

Servings: 16

Calories: 55 kcal

Author: L

Ingredients

• 1/2 cup aquafaba
• 1 cup sugar
• 4 tbsp water
• 2 tbsp agar-agar powder
• 2 tsp vanilla extract
• a pinch of sea salt
• 3-4 tbsp tapioca starch (for dusting) (can be subbed with corn starch or powdered sugar)

Instructions

1. Line a pan with plastic wrap or aluminum foil, and lightly oil it using your fingers or non-stick cooking spray. Coat your pan with a generous amount of tapioca starch. Set aside.

2. In your stand mixer bowl, place your aquafaba and whip it on high until you get stiff peaks. It takes about 10 minutes to get the perfect whipped aquafaba.

3. In a saucepan add sugar, water, vanilla extract, agar-agar powder, and a pinch of sea salt. Bring to a boil, reduce the heat and simmer for 3 to 4 minutes. 

4. Once your syrup is ready, slowly pour it over your whipped aquafaba and keep whipping. When the syrup is fully incorporated, the aquafaba should be glossy and thicker than when you started.

5. Transfer your marshmallow fluff into your lined pan using a silicone spatula. Gently press the marshmallows into your pan, using your spatula.

6. Dust the top of your marshmallows with a generous coat of tapioca starch and place in the fridge for at least 2 hours to set. The marshmallows should be ready when they are firm to the touch.

7. Sprinkle a cutting surface very generously with tapioca starch. Remove marshmallow from pan and lay on tapioca starch.

8. Use a large, sharp knife to cut into squares. Separate the marshmallow pieces and toss to coat all surfaces with tapioca.

9. Serve or store in an airtight container.

Recipe Notes

• Store your vegan marshmallows in an airtight container for up to 4 days.

                   Check out our other plant-based recipes

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