These homemade vegan marshmallows are easy to make and completely fool proof! They only require 5 ingredients and 25 minutes of hands on time. Perfect, easy gelatin-free treat for hot chocolates, s’mores, and vegan Rice Krispie treats!
Why You’ll Love This Recipe
- These marshmallows roast, melt, and are 100x softer and gooey-er than store-bought vegan marshmallows!
- It’s simple and fool-proof. I use specific ingredients that will make perfect marshmallows without much effort at all.
- It works every time. A majority of the vegan marshmallow recipes online use aquafaba and agar agar. I tested these ingredients in extensive marshmallow recipe testing and they are NOT optimal for making vegan marshmallows. Aquafaba is a very finicky ingredient and requires specific conditions to whip properly. Similarly, agar agar is a good gelling agent, but it simply does not firm up enough to make a marshmallow. It makes a very nice marshmallow fluff, but it does not make a nice marshmallow.
- It takes a fraction of the time compared to other recipes available. Vegan marshmallow recipes that use aquafaba can take you 20+ minutes to whip just the aquafaba alone (if it even works at all). Recipes that use gelatin also take 8+ hours to set. This vegan marshmallow recipe will take you 25 minutes start to finish and only 3 hours to set.
Listen to reader Jackie who shared,
“This is the third vegan marshmallow recipe I’ve tried and the first one to come out well!”
Ingredient Notes
After discovering that aquafaba and agar agar were not going to work in my vegan marshmallow testing adventure, I went back to the drawing board and started researching what commercially made Vegan Dandie’s Marshmallows are made of.
I was led to two products that I believe are very similar to the ingredients in commercially made vegan marshmallows, if not the exact ingredients:
- Versawhip 600k – soy protein that whips up beautifully in 5 minutes.
- Druids Grove Vegan Gelatin – the main ingredient in this gelatin is carrageenan which is made from seaweed. It is the same gelling agent used in commercially bought vegan marshmallows.
Both of these ingredients are crucial to making these vegan marshmallows and I have linked to the exact ones I used in the recipe card.
These marshmallow ingredients are more expensive and unfortunately cannot be substituted, but they work! I also crunched the numbers and these marshmallows are HALF the price of store-bought and much better tasting. They have already been taste-test approved by several non vegans.
These marshmallows also roast and melt, whereas the store-bought vegan marshmallows DO NOT.
Other Ingredients You Will Need:
- Light Agave Nectar (a more natural substitute for corn syrup!)
- Tapioca Flour for coating the marshmallows (can substitute arrowroot powder)
- Organic Cane Sugar
Step by Step Instructions
Like mentioned before, making these marshmallows is quicker than any other method I had tested and works every single time. If you follow these simple instructions, you will have excellent results.
- Add half a cup of water along with the cane sugar and light agave to a heavy bottom pot. I really like using my 4 quart Staub Dutch Oven pot. I find the sugar heats very evenly and does not bubble over.
- After the sugar has dissolved and begins to boil, add your candy thermometer to read in the center of the pot. We want to bring this temperature up to 240 degrees Fahrenheit so the sugar reaches the soft ball stage. This means that if we were to pour our sugar into ice water, it would form a soft ball, if you will that is malleable. If we over heat our sugar it will be too hard and therefore create hard marshmallows!
- Once the sugar has reached about 200-210 degrees Fahrenheit, begin whipping the Versawhip mixture. Add the Versawhip, Vegan Gelatin and remaining 1 cup of water to your stand mixing bowl. Make sure to thoroughly mix it so no clumps stick to the bottom.
- After a minute of whipping, you should have a gel like texture (photo 4).
- After 3-4 minutes you will start to see it getting white and fluffy and doubling in size. For the last 30 seconds to a minute, increase the speed to medium high and whip until you have stiff peaks that resemble marshmallow fluff.
- After 4-5 minutes, you will have this beautiful fluffy texture.
- Once your sugar has reached 240 degrees, turn off the heat and transfer it carefully to a pyrex measuring cup. This will allow you to easily pour it into the stand mixer.
- Begin pouring the sugar slowly down the side of the stand mixer as it mixes on low. This will incorporate the sugar with the Versawhip mixture without scorching the marshmallow fluff.
- Make sure to pour the sugar slowly and evenly. If we pour it too quickly or pour it directly onto the Versawhip mixture, it could scorch our Versawhip and deflate our mallows!
- Finally after all of the sugar is in the stand mixer, increase the speed to medium, medium-high and mix it for 4-5 minutes. The marshmallow mixture should triple in size and the fluff will reach the top of the whisk!
- After 4-5 minutes, you will have reached this texture! The marshmallows will be sticky and thick!
- Now spread the marshmallows evenly into a parchment lined casserole dish. You want to do this quickly as the marshmallows set quickly and are very sticky. Set the marshmallows aside for 3 hours to properly set (no need to cover)!
After 3 hours, the marshmallows are ready to cut and enjoy!
FAQs and Expert Tips
Nothing. That ingredient is very unique and must be used to make these vegan marshmallows. Same goes for the vegan gelatin.
Sure! I only used light agave to make these vegan marshmallows slightly healthier and less processed, but if you have corn syrup, go ahead and use it. I believe maple syrup should also work – your marshmallows just may not be as bright white.
Trader Joe’s and the brand Dandie’s both sell vegan marshmallows. You can find Dandie’s at most grocers and online at Amazon. These homemade marshmallows are much better tasting, though. 🙂
Regular marshmallows contain an ingredient called gelatin that is not vegan or vegetarian. Gelatin is derived from ground up animal body parts and gives marshmallows their stretchy, gummy texture.
Yes! These marshmallows roast very well, unlike store-bought vegan marshmallows. I recommend coating them in half powdered sugar and half tapioca flour if you intend to roast them. The powdered sugar helps the marshmallows roast more evenly.
Sorry to be a stickler, but you cannot make marshmallows without one. You need the thermometer to reach the exact temperature needed. You will not be able to eye ball it successfully.
My Best Tips for Success
- Have all of your marshmallow ingredients measured and ready to go before you start. Although making marshmallows is simple, it’s fast paced and you will not have time to measure as you go.
- Grease your spatula before spreading the marshmallows in the casserole dish. This will help prevent the marshmallows from sticking to your spatula and makes spreading easier.
- Use a pizza cutter to slice the marshmallows and coat the pizza cutter in tapioca flour in between each cut.
- Store these marshmallows loosely covered at room temperature. This will help prevent them from becoming soggy.
More Vegan Holiday Recipes
The Best Homemade Vegan Marshmallows
Ingredients
- 1 tablespoon Versawhip 600k - there is no substitute
- 2 teaspoons Vegan Gelatin - there is no substitute
- 1 ½ cups very cold water - divided
- 1 ¾ cups cane sugar
- 1 cup light agave nectar
- ¾ cup tapioca flour - for dusting, divided
Instructions
Please read: Measure all of your ingredients out ahead of time. You have to do a couple things at once when making these marshmallows and will not have time to measure as you go. Making marshmallows is very precise.
- Line a 9×13 casserole dish with parchment paper. Using a fine mesh sieve, dust the parchment paper with ¼ cup of tapioca flour. If you want taller, large marshmallows (like in photos), use a 8×10 casserole dish.
- Add the cane sugar, light agave, and ½ cup of water to large heavy bottom pot and allow to sit for a couple of minutes so the sugar can begin to dissolve.
- Once partially dissolved, put the pot over medium heat and allow it to begin to boil. Do not mix this at all or use the lid. Just let it boil.
- After the sugar has melted for the most part, add in your candy thermometer so it is reading in the middle of your pot.
- When the candy thermometer hits 200-210 degrees Fahrenheit, it is time to start whipping up your Versawhip 600k.
- To your stand mixer mixing bowl, add the Versawhip 600k, vegan gelatin, and remaining 1 cup of cold water. Mix this well together so no powder gets stuck to the bottom of bowl.
- Begin whipping this Versawhip mixture at medium speed (level 4 on my Kitchenaid Stand Mixer). Make sure to keep an eye on your sugar pot while doing this. We do not want the sugar to exceed a temperature of 240 degrees Fahrenheit. After 3-4 minutes, increase speed to medium high (level 6 on my Kitchenaid Stand Mixer) for final couple of minutes or until mixture has gotten fluffy and reached stiff peaks texture. Turn off stand mixer and set aside until sugar has reached correct temperature.
- Once sugar mixture has reached 240 degrees Fahrenheit (soft ball stage), turn off heat and allow some of the bubbles to subside.
- Carefully transfer the sugar to a pyrex measuring cup to make pouring the sugar into the stand mixer easier. Alternatively, you can pour directly from pot it is just really heavy.
- Resume mixing Versawhip mixture in stand mixer on low and slowly add the sugar mixture by pouring it down the side of the stand mixing bowl. This will take a couple of minutes. You do not want to add it too quickly as the sugar can scorch the Versawhip mixture.
- After all the sugar has been added in with the Versawhip mixture, increase speed of stand mixer to medium and mix for 4 minutes.
- After 4 minutes, increase speed of stand mixer to medium high and mix for an additional 30 seconds to 1 minute. The marshmallow mixture should be incredibly fluffy and almost to the top of the whisk!
- Once finished, using a greased spatula, quickly pour it from the stand mixing bowl into your parchment lined and dusted casserole dish. Spread it so it is evenly filling the casserole dish. You want to do this as fast as you can. The longer it sits, the harder it will be to spread.
- Dust the top of the marshmallows in casserole dish with ¼ cup tapioca flour. Allow to sit and set properly for a minimum of 3 hours.
- After 3 hours, remove the marshmallows from the casserole dish. Slice the mashmallows into whatever size you like. I find this easiest to do with a pizza cutter I have dusted with tapioca flour.
- Coat each side of marshmallows in remaining tapioca flour. Use more as needed.
- Storage: Store marshmallows at room temperature and loosely covered with parchment paper for up to 5 days. Continue to coat them in tapioca flour as needed to keep fresh. Do not store them in an airtight container – they will get incredibly soft and too moist.
Notes
- I am sorry but there is no substitute for the Versawhip 600k or Vegan Gelatin. Please only use the two exact brands recommended. Agar agar does not make firm enough marshmallows. I tried it several times.
- You must use a candy thermometer. It is too difficult to guess if your sugar has reached the right consistency without one.
- I have only made this in a stand mixer but it may work with a hand mixer. Please let me know if you have good results.
- If you are roasting these marshmallows, I would coat them in a mixture of tapioca flour and powdered sugar (about ⅓ cup of each). The powdered sugar will help them roast evenly.
- Do you love this recipe? Try my Homemade Vegan Peeps!
General note about salt
Please pay attention to the type of salt called for in the recipe (if applicable). Not all salts are made equal and cannot be substituted 1 for 1. If you are substituting table salt for kosher salt, you will need to cut the amount called for in the recipe by at least half.
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Nutrition
Disclaimer: The Nutritional Information provided for this recipe is only an estimate. The accuracy of the facts listed is not and cannot be guaranteed.
I’ve made versawhip marshmallows numerous times using the formula from the Modernist Pantry website and they are excellent. This is helpful because it includes photos. One thing to note here is the choice of agave nectar instead of corn syrup as an anti-crystallizer. Any confectioner must understand each ingredient, and in particular sugars and sweeteners. Agave nectar is not healthier than corn syrup due to its high fructose content. Corn syrup is hydrolyzed starch derived from corn and contains no fructose. It is a glucose syrup that, due to labeling requirements, identifies the source of the starch. To avoid confusion, it is NOT the same thing as high fructose corn syrup, which also has a high fructose content (it’s sugar profile is similar to honey).
Hi Ann, You are welcome to use corn syrup if desired. Dr. Michael Greger, a renowned plant-based doctor has done extensive research and found that both corn syrup and agave nectar do not contain any nutrition. In that sense, you are right in that nutritionally they are equal. The reason I prefer not to use corn syrup (and why many others don’t as well) is that it is highly processed and is made with GMO corn. Agave nectar is nowhere near as processed and is non GMO.
Hi, Wondering if you have used straight Kappa carrageenan for this? The druid brand is not available online for me but i have the carrageenan. Looking to try to lower the cost.
Cheers
Hi Jordan,
I have not tried it with any other brand of carrageenan, but I think it should work! The only ingredient in the Druid’s version is carrageenan so it should act the same. Let me know if you give it a try! 🙂
These marshmallows are amazing and a huge improvement from the store bought hard marshmallows that don’t toast well. The first thing we did after making these was of course toast some and then cover the rest in chocolate!! My kids love chocolate covered marshmallows and these were DELICIOUS!!
YAY! Totally agree the worst part of store bought is how hard they are!
Hi Nicolette.
Now I know you said there is absolutely no substitute but versawhip isn’t available where I live so would meringue powder (like the egg white substitute) work?
Or how about hydrogenated vegetable oil whip?
Would that work?
Hi Batoule! So sorry you can’t find Versawhip. I have never tried either of those substitutes, so I can’t confirm you will have any success. My gut says they’re not going to work, but you can always try if you want to!
Hi Nicolette! I look forward to using this recipe. Just a heads-up when I click on the link for the tapioca flour it takes me to the light agave listing. The other links are correct. Not sure if the error is on my end, but just wanted to let you know.
Thank you for a yummy vegan recipe!
Thank you so much for letting me know!
This is the third vegan marshmallow recipe I’ve tried and the first one to come out well! I did actually substitute Druids Grove Veganwhip for the versawhip because the company said it could be subbed and it was a bit cheaper. Worked great.
This is amazing to hear, Jackie! Thank you for giving my recipe a try. I too tested several vegan marshmallow recipes and they never worked for me which led me to creating this one! Great feedback about the versawhip substitution, I’m sure other readers will find this helpful.
This recipe looks yummy!!
Do you have a recipe for rice Krispy marshmallow treats.
Hi Sheryl. I unfortunately do not. Hopefully soon!