This Vegan Marshmallow Recipe Is a Game-Changer

Curious about homemade marshmallows? Don’t be intimidated! We’ll show you how to make vegan marshmallows with this simple step-by-step recipe. All you need is a handful of ingredients and a little patience.

(P.S. Don’t forget these vegan marshmallows for your next camping trip! Pair them with coconut granola, fruit salad and more vegan camping food.)

First: Are Marshmallows Vegan?

No, most store-bought marshmallows contain gelatin, which gives them that ooey-gooey consistency. Unfortunately, since it’s derived from animal protein, vegans (and vegetarians) should avoid it. Here are other foods you should avoid as a vegan.

Thankfully, more brands are releasing plant-based products. You can now find vegan marshmallows at Trader Joe’s or a bag of Dandies on Amazon.

How Do You Make Marshmallows Without Gelatin?

Use agar powder! It’s a gluten-free, non-GMO, Kosher and vegan substitute derived from marine red algae. Agar powder can be used in place of gelatin in a 1:1 ratio. You can find it on Amazon.

How to Make Vegan Marshmallows

Ingredients

• 2 teaspoons vegan butter
• 1/2 cup powdered sugar, divided
• 3 tablespoons agar powder
• 1 cup cold water, divided
• 2 cups sugar
• 1 cup light corn syrup
• 1/8 teaspoon salt
• 1/2 teaspoon peppermint extract, optional

Instructions

Step 1: Prepare the pan and mixer

Line an 8×8 pan with foil and grease with vegan butter. Using half of the powdered sugar, dust the pan and set aside. Then, in the bowl of a stand mixer, sprinkle agar powder over 1/2 cup water. Gently mix with the whisk attachment until dissolved, then set aside.

Step 2: Combine the ingredients

In a large saucepan, combine remaining water with sugar, corn syrup and salt. Bring to a rapid boil without stirring until a candy thermometer reads 240° F.

Step 3: Transfer to stand mixer

Remove the mixture from heat and carefully add it to the stand mixer. Beat on high speed until mixture is thick, about 10-15 minutes. Mix in peppermint extract, if using.

Step 4: Let set overnight

Immediately transfer to the prepared pan and let sit uncovered for at least 12 hours. Once the tops are completely dried out, place in refrigerator for 1 hour.

Step 5: Cut and coat the marshmallows

Lift the marshmallows out of the pan and cut ’em with a knife. Coat each marshmallow with remaining powdered sugar.

Step 6: Store the marshmallows

Store in an airtight container in the refrigerator until ready to eat. Enjoy with dairy-free hot cocoa or make some unique homemade s’mores. See the vegan chocolate bars we’re recommending for that treat!

Find More Sweet Vegan Dessert Ideas

1 / 10

Raspberry Sorbet

With an abundant crop of fresh raspberries from the backyard, it's no wonder why I rely on this dessert for a tasty, no-fuss frozen dessert. —Karen Bailey, Golden, Colorado

Get Recipe

Joe Froggers

Large, soft and chewy, these molasses cookies make a great snack. This classic recipe has a warm blend of spices that seems stronger the second day. Your family will definitely ask you to make these again.—Taste of Home Test Kitchen

Get Recipe

Raspberry Peach Pie

I came up with this recipe when we had a bumper crop of raspberries, and a friend gave me some of the juiciest peaches we'd ever tasted. —Jean Boelsma, Bethel, Maine

Get Recipe

Citrus Compote with Grapefruit Granita

Make granita no more than a day ahead of time for best texture. If it freezes solid, it can be revived by pulsing in a food processor. This recipe was inspired by a trip I took with my husband to Italy. —Jennifer Beckman, Falls Church, Virginia

Get Recipe

Grilled Stone Fruits with Balsamic Syrup

Get ready to experience another side of stone fruits. Hot off the grill, this late-summer dessert practically melts in your mouth. —Sonya Labbe, West Hollywood, California

Get Recipe

Sonoran Sunset Watermelon Ice

If you didn’t think watermelon and cilantro could go together in a dessert, this recipe will give you a pleasant surprise! Sprinkle pomegranate seeds and a sprig of cilantro on top for extra flair. —Jeanne Holt, Mendota Heights, Minnesota

Get Recipe

Anise & Wine Cookies

My grandmother did not speak English very well, but she knew the language of great food. These wine cookies are crisp and best eaten after being dunked in even more wine.—Julia Meyers, Scottsdale, Arizona

Get Recipe

Double-Nut Stuffed Figs

We have a family member that has diabetes, so dessert can get tricky. These sweet, nutritious stuffed figs keep us all happy. —Bob Bailey, Columbus, Ohio

Get Recipe

Strawberry-Citrus Freezer Pops

I knew that clementines and strawberries would create a luscious combination in a fruit pop, and I have to say these are delicious! —Colleen Ludovice, Milwaukee, Wisconsin

Get Recipe

Apricot-Pecan Sugarplums

We deliver these fast and easy sweets to an assisted living home during the holidays and the residents love them! We also layer the ingredients in a canning jar, attach an instruction card around the lid and give the festive jars as gifts. These no-bake treats look beautiful in individual cookie tins, too! —Mandy Nall, Montgomery, Alabama

Get Recipe

The post This Vegan Marshmallow Recipe Is a Game-Changer appeared first on Taste of Home.

Jenna Urben