Vegan Marshmallows
These vegan marshmallows will amaze you! Easy to make, light and fluffy, sweet and delicious, this is the best way to make homemade vegan marshmallows by far! Toast them over a campfire, put them in your hot chocolate or simply eat them for a sweet treat!
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I’ve attempted many different vegan marshmallow recipes over the years, and they have all completely failed until I started making them this way!
This recipe emerged out of a marshmallow topping I created for my vegan s’mores pie. I had been making a lot of vegan whipped cream with aquafaba, and thought that I would make it firmer with some agar agar (vegan gelatin) for a marshmallow-like topping! After a little trial and error, it worked perfectly as a pie topping. However, it needed a few more adjustments to make it into vegan marshmallows.
To make a true vegan marshmallow, I adapted the recipe to make it firmer and dry the marshmallows out slightly, so they would have the right texture. Finally, I perfected the vegan marshmallow recipe that actually works!
These marshmallows are
- sweet fluffy and delicious!
- gluten-free, dairy-free, and soy-free.
- relatively easy to make.
- a vegan marshmallow recipe that actually works!
Ingredients and substitutions
- Aquafaba – this is just a Latin word that means bean water and it is the liquid from a can of chickpeas or another white bean. See my post about everything you need to know about aquafaba if you have never used it before.
- Cream of Tartar – this is an acid that comes in a powder form. You can find it in the spice aisle at any local supermarket.
- Vanilla Extract – clear vanilla will give you a whiter marshmallow, but regular brown vanilla works great too.
- Sugar – and vegan granulated sugar will work. Whiter sugar will give you whiter marshmallows.
- Water – to make a solution of agar agar, sugar, and water that will firm up your aquafaba.
- Agar Agar – this is a vegan gelatin that is derived from seaweed. It can be a little tricky to find and expensive at a natural foods store, but I order mine from Amazon or get it at my local Asian market for the best deal. Use the powdered version, not the flakes!
- Powdered Sugar – for dusting the marshmallows.
Note about agar agar – I use agar agar in many of my vegan cheese recipes as well. Some people, especially those in Europe, report that they need more than the recipe calls for to get the same jelling effect. If you find your marshmallows are not firm enough, it may be the brand of agar agar you are using. (Also, be sure to use powder and not flakes!)
Helpful tools
- Mixer – you can use a hand mixer, but a stand mixer is a lot easier.
- Saucepan – to cook the water, agar agar, and sugar solution.
- Rubber Spatula – for scraping out the agar agar syrup.
- Baking Dish – an 8″ x 8″ baking dish is the perfect size to use as a mold for your marshmallow.
- Cookie Sheet – for spreading out the marshmallows and letting them dry out a little.
Aquafaba consistency
One of the biggest reasons why vegan marshmallows fail is because you are not starting out with aquafaba that has a thick enough consistency. Some brands of chickpeas have a thinner light-colored, watery liquid. If this is the case, you will have better results if you simmer the liquid for a little while to get a more concentrated aquafaba. You read more about how to reduce aquafaba here.
How to make vegan marshmallows
Step 1 – Dust the bottom of an 8″x 8″ pan with powdered sugar and set aside.
Step 2 – Put the aquafaba in a mixing bowl with the cream of tartar and mix on high for 6 minutes until very fluffy.
Step 3 – Add some vanilla extract and whip for 3 more minutes until it is white again and it forms very stiff peaks.
Step 4 – In a small saucepan, combine water and agar agar and bring to a boil.
Step 5 – Boil the water and agar agar for 3 minutes stirring frequently.
Step 6 – Add sugar and boil for another 3 minutes stirring constantly over medium-low heat. (Be careful not to cook it too hot or you will burn or caramelize the sugar).
Step 7 – Turn off the heat and add the hot sugar mixture into the beaten aquafaba.
Step 8 – Add this mixture slowly while beating aquafaba with a mixer set to low. This will turn the fluffy white mixture a little shiny.
Step 9 – Quickly pour it into the pan that has been dusted with powdered sugar.
Step 10 – Dust the top of the marshmallows with powdered sugar and let sit and cool for at least an hour.
Step 11 – Cut into 1″ squares and dust all sides with powdered sugar.
Step 12 – Turn your oven to 150° F. Once it reaches that temperature, turn it off and set your cubed marshmallows in the warm oven for about an hour to dry out a little.
*You can cut them into very small pieces for mini marshmallows.
Pro Tips
- Whip the aquafaba for a full 9 minutes before adding the agar agar syrup.
- Stir the agar agar mixtures constantly over medium-low heat, just hot enough to keep it slowly bubbling.
- Make sure to cook the agar agar for a total of 6 minutes to make sure it’s completely dissolved and melted.
- Be sure to get all of the agar agar syrup into the aquafaba! Use a rubber spatula to scrape out the bottom of the saucepan to get it all.
- Immediately pour the marshmallow mixture into the pan while it’s still hot. (Once it cools, it will set and become firm in whatever position it’s in).
- Wait a full hour before cutting into squares with a knife.
- Make sure to turn your oven off before putting the marshmallows into it. You don’t want to melt them, just dry them out a little.
Flavor variations
- Peppermint Marshmallows – replace the vanilla extract with 1 tsp. peppermint extract or 1 drop of peppermint oil.
- Strawberry Marshmallows – chop up dehydrated strawberries in a blender or food processor until they form a powder. Add 2 tbsp of the powder to the aquafaba towards the end of beating. Mix another tbsp in with the powdered sugar for dusting the marshmallows.
- Chocolate Marshmallows – add 2 tbsp cocoa powder to the aquafaba towards the end of beating. Mix another tbsp. of cocoa powder into the powdered sugar used for dusting the marshmallows.
Vegan marshmallow brands
Traditional marshmallows are not vegan because they contain gelatin made from animal bones.
If you feel like making your own homemade vegan marshmallows is too much, there are a few brands such as Dandies and Trader Joe’s brand that make vegan marshmallows.
Storage
Place them in an airtight container in the fridge and they will keep for about 5 days.
Want to turn your vegan marshmallow into vegan peeps? Check out my homemade vegan marshmallow peeps recipe!
More recipes using aquafaba
- Vegan Whipped Cream
- Aquafaba Icecream
- Aquafaba Chocolate Mousse
- Vegan Whipped Cream Frosting
- Vegan Egg Wash Substitute
- Egg-Free Lemon Meringue Pie
Vegan marshmallow recipe
Vegan Marshmallows
Ingredients
- 1/2 cup aquafaba, (the liquid from a can of chickpeas)
- 1/4 teaspoon cream of tartar
- 2 tablespoons vanilla
- 2/3 cup water
- 1 tablespoon agar agar powder, (not flakes)
- 1 1/4 cup sugar
- 1/2 cup vegan powdered sugar , for dusting
Equipment
Instructions
Get your mold ready
- Dust the bottom of an 8″x 8″ pan with powdered sugar and set aside.
Make your fluffy aquafaba
- Put the aquafaba in a mixing bowl with the cream of tartar and mix on high for 6 minutes until very fluffy.
- Add some vanilla extract and whip for 3 more minutes until it is white again and it forms very stiff peaks. (You need to whip the aquafaba for a total of at least 9 minutes.)
Make your agar agar syrup
- In a small saucepan, combine water and agar agar and bring to a boil.
- Boil the water and agar agar for 3 minutes stirring frequently.
- Add sugar and boil for another 3 minutes stirring constantly over medium-low heat. (Be careful not to cook it too hot or you will burn or caramelize the sugar.)
Mix everything together
- Turn off the heat and add the hot sugar mixture into the beaten aquafaba.
- Add this mixture slowly while beating aquafaba with a mixer set to low for about 30 seconds. This will turn the fluffy white mixture a little shiny.
- Quickly pour it into the pan that has been dusted with powdered sugar.
Cooling and drying your marshmallows
- Dust the top of the marshmallows with powdered sugar and let sit and cool for at least an hour.
- Cut into 1″ squares and dust all sides with powdered sugar.
- Turn your oven to 150°F (66°C). Once it reaches that temperature, turn it off and set your cubed marshmallows in the warm oven for about an hour to dry out a little.
Notes
- Whip the aquafaba for a full 9 minutes before adding the agar agar syrup.
- Stir the agar agar mixture constantly over medium-low heat, just hot enough to keep it slowly bubbling.
- Make sure to cook the agar agar for a total of 6 minutes to make sure it’s completely dissolved and melted.
- Be sure to add all of the agar agar syrup to the aquafaba! Use a rubber spatula to scrape out the bottom of the saucepan to get it all.
- Immediately pour the marshmallow mixture into the pan while it’s still hot. (Once it cools, it will set and become firm in whatever position it’s in).
- Wait a full hour before cutting into squares.
- Make sure to turn your oven off before putting the marshmallows into it. You don’t want to melt them, just dry them out a little.
Did you make this recipe?Please leave a star rating and review below!📌 Be sure to follow me on Pinterest for new vegan recipes!
I would like to try making my own marshmallows for my granddaughter.
I kept reading the recipe through as I was making it and somehow i still missed adding the cream of tartar. So far, the marshmallows are setting and my kids thought they tasted great (they licked out the bowl). What does the cream of tartar do for the recipe? I did need to beat my aquafaba for double the time on my big kitchen aid mixer to get stiff peaks. Would it have helped with that? Thanks for a great recipe!
The cream of tartar helps the protein in the aquafaba bond tighter so it will whip up faster and not deflate, so that is why you had to beat it longer to get the stiff peaks. I’m so happy that you guys liked them!
Does it matter if chickpeas are salted or unsalted for this recipe?
Some people prefer unsalted chickpeas when making things with aquafaba, but I find that the little extra salt adds to the flavor.
Have you used this recipe to make rice krispy treats? Can I simply skip the final forming steps and use the goo to make my rice krispy treat batter? Seems kinda silly to make marshmallows and then melt them back down, but I can’t find a vegan rice krispy recipe that doesn’t rely on storebought marshmallows.
I have tested it that way a few times, but the marshmallow mixture is a little too wet and makes the rice krispies too wet.
Hi I want to if this recipe works well for camp-fire smores? Do they resemble normal marshmallows?
They will toast over a fire like normal marshmallows, however they are wetter and more like a gourmet marshmallow than the type that come in a bag.
I substituted xanthan gum instead of the agar agar. They turned out well.
Hi! How much xantham gum did you use? Did you have to do corporate it any differently?
Very impressed by the delightfully firm yet creamy result, especially since I only had half the required amount of agar agar and it still worked! These will be perfect in hot chocolate!
I’m so happy that you liked the recipe! 🙂
Can you add flavoring and if so, at what point?
Yes, you can. Add them at the time you would add the vanilla extract. Here is a link to where I talk about it in the post… https://thehiddenveggies.com/vegan-marshmallows/#flavor-variations
Made this recipe today with Rapunzel Agar Agar. It set way too stiff. It’s rubbery and feels dry. Also taste strongly of agar agar. Beware if using this brand, that you should use a lot less agar agar. Maybe half?
I’ve never seen this brand, but I do find that different brands of agar agar produce much different results. I always use the Telephone brand. Thanks for the info.
Hi I want to try this recipe. I was wondering if I can us it to make rice krispies.
They won’t work for rice Krispies, there is too much moisture and they make the cereal too wet.
I made vegan marshmallow fluff for Rice krispie treats. True that it did make the cereal kind of mushy. I used a cookie cutter and cut out shapes then I transferred them to a baking sheet. And I bake them in the oven 375 or 400. I don’t remember for about 10 to 12 minutes until they were really starting to get golden brown and crispy. Let them cool and then they’re like toasted marshmallow crispies and really good
Alright, I’ve made these many times so successfully, I felt I *had* to leave a review! I used this to make vegan “peeps” for Easter, chocolate covered marshmallow eggs, and just marshmallows. All turned out great and soooo delicious! Thank you for the wonderful recipe!! ❤️
Hi Monica, I tried to follow your recipe, but it didn’t work. The marshmallows didn’t set at all! I used aquafaba from a can of Goya brand chickpeas, and those whipped up super nicely, like egg whites. Do I need to use a candy thermometer and keep it at the right temperature? Non-vegan marshmallow recipes cal for the use of one but yours didn’t, so I just followed everything as best as I could. The agar agar didn’t set, maybe there’s too much water, maybe the aquafaba is wrong, what happened? Thanks.
What brand of agar agar did you use? Its thickening power of it varies between brands, especially in Europe. You may need more agar agar. I don’t use a candy thermometer, because you are boiling the syrup to activate the agar not to create a softball or hardball stage as you would in candy making.
Hello Mari,
I am a Rouxbe graduate of Chef Fran’s online course “Essential Vegan Desserts.” I cannot remember the resource but I remember in my research about learning about aquafaba that bean water from a can must be boiled down to 1/3 of its original volume. So, if you measured 1 cup of aquafaba from canned chickpeas, the liquid must be boiled until you obtain about 1/3 cup. (This is basically boiling off the water, and probably prompted your baker’s instincts that there was too much water)
Then, after you have boiled it down, it is ready to use for dessert cooking such as this and generally for vegan whipped cream too. Hope that helps!
Happy cooking!
Hannah F.
Hi Monica, would it be possible to reduce the sugar a touch, down to 1 cup?
That should work fine, Noris. 🙂
Hi!
What should I do if I want to use it as marshmallow fluff? Would I still need to put in oven? How do you recommend I store?
Thank you! Yum!
Hey there- I’m about to attempt this recipe but I don’t have an 8×8 baking tray. I’m curious if it would work in a 9×13 casserole dish (and just have a thinner end result).
My intention with the marshmallows is to dip them in melted chocolate.
I’m also curious if you’ve tried making them with puffed rice to add a crispy texture? I’m going to experiment but I figured it’s worth the ask in case you’ve tried before!
Thanks for the thorough recipe- I can’t wait!
Hi Sophie, yes, you can use a different size pan, but 9 x 13 may make them very thin. You could use a round cake pan or 2 bread loaf pans instead. I have added puffed rice and tried to make rice Krispie treats out of them, but they are too wet and get the cereal soggy. Enjoy!
Good recipe!
You didn’t even follow her recipe lol! Why are you rating it 3 stars when YOU switched AGAR AGAR with EGG WHITES?! Oh my god the fact that you typed out that they came out “slimy” (*vomits*) after putting egg whites in it and didn’t think it was YOUR fault is mind blowing. Why would you sub the gelatin alternative — the star ingredient — with egg?! Lmao! I’m also a vegetarian (so I don’t eat gelatin) and trying to find a good recipe for vegan marshmallows to make rice crispy treats… literally made an account to reply to your post because you’re so arrogant and whiny and blaming it on the author when it’s you, girl!
hello I have not tried to make these but they sound super good. I was wondering if these are good to use over a campfire to roast them a little bit more kind of like an actual marshmallow. I ask this because I’ve recently have gone vegan and on my family’s trips we usually have smores.
They are moister than a regular store-bought marshmallow, so they don’t travel well. However, they do toast up nicely and you can use them to make s’mores. Enjoy! 🙂
Hii thank you for the awesome recipe! Everything was going well, but my marshmallows had a hard gel layer on the bottom and a foamy top. I think i did not mix the agar syrup well enough. I will try mixing it better next time and i think it will work!
Hi Ananda, as you said, it sounds like you needed to mix the aquafaba and syrup mixture better before allowing it to set. Enjoy! 🙂
Made these exactly as recipe said. Dried in oven for the hour and worked out well
They have a Pannacota type of texture before going in the oven.
One question, Is it worth giving them an extra time in the oven an how then is it best to store thyem.
We went on to make vegan rocky road with them..delicious
You can give them extra time in the oven to dry them out more. If you are going to use them in the first 24 hours or so, store them in a paper bag on the countertop, but if you want them to keep longer than that, store them in a glass container with a sealed lid in the fridge. They will get moist in the fridge, so you can dry them back out again with a little time in the oven if needed. Enjoy! 🙂
Just made these and they are drying. Looks like marshmallows to me. Not as light but that’s ok too. I have 3 little dogs begging for them when I put them in to dry. Next time I will try it with stevia since my mom is diabetic
I’m so happy that you liked the recipe! I usually keep them in the fridge to keep them fresh longer. Enjoy! 🙂
It did not work for me 🙁 Please help!
I made the aquafaba at home. I used 1 cup chickpeas and pressure cooked it with 2 cups water. It gave me 1 cup aquafaba, out of which i used half cup for this recipe. It started out great and turned quite fluffy initially, but as soon as i added 2 tbsp vanilla extract, it turned liquid again. After that, no matter how long i whipped on high speed, it stayed liquid.
I added the agar agar solution and let it rest anyway to try my luck but it just turned into a gooey mess. The sugar and vanilla taste were also too strong.
Where might i have gone wrong? Should i try only store bought canned chickpea water? I’ve seen some recipes with just gelatin (no egg/aquafaba). Any idea if agar agar powder might whip to the same consistency as gelatin?
Hi Sona, the concentration of protein in the aquafaba will change the outcome. This concentration will change epending on how much water you used to cook the chickpeas and how long you cooked them. You want the liquid to be fairly thick like a thin syrup before you start whipping it. (Some people reduce the liquid my simmering it to make it more concentrated if it is thin.) You may also want to use alcohol-free vanilla. Some people say that alcohol deflates it. I haven’t had that problem, but it sounds like the vanilla deflated yours. Agar does not whip up the same as gelatin, so you can not use it the way they do in gelatin-based marshmallow. I hope that helps. 🙂
The exact same thing happened to me, at every step. Very interested in this answer! I’ll try this again because I LOVE Vegan marshmallows. : )
I hope that you are able to get it to work for you, Eric. 🙂
I followed the recipe to a T and they turned out perfect.
I’m so happy that the recipe worked well for you!
Thank you so much! I’ll try again. One more question, do you know if substituting cream of tartar with citric acid give the same results?
You’re welcome! I’ve heard that you can, but I have not tried it myself. I would stick to the cream of tartar if you can. Enjoy!
These were GREAT! I had been missing marshmallows since becoming pescatarian and had leftover agar agar from a mirror glaze and this was perfect! I halved the recipe and it still turned out very well, and it was super easy. They roasted Into great S’mores too! 100% recommend, thank you for this recipe!
I’m so happy that you liked it Nina! 🙂
when I put the hot agar sugar water mix in the fluff it got liquidy and no longer fluff. is that how it’s suppose to be?
No, it shouldn’t make it watery. Just mix it for a few seconds after you add the hot agar agar mixture. As soon as it starts to cool it will start setting into a marshmallow consistency. I’m not sure what could have happened.
Hello. I can’t seem to get my aquafaba to become fluffy. I’ve tried with my mixer on high for as long as you’ve said, and then some. I though maybe I needed to add more aquafaba, so I did, and still the texture isn’t changing. Do you have any advice?
That is really strange. I have never heard of that happening. Maybe that brand of beans is packed in water, not aquafaba? I would start again with a different brand of chickpea.
I’ve just made these today for guy faulks night tomorrow. They are delicious! They are wetter than a usual marshmallow but they’re never going to be exactly the same. I’m making strawberry ones now. My family are going to love these tomorrow! Thank you!
You’re welcome, Lauren! I’m so happy that you like them! 🙂
Taste is there.
But there isn’t much chew.
Its more like a meringue of sorts. Don’t get me wrong, its good just not really what i was hoping for.Everything turned out the way it was intended, instructions were easy to follow. Maybe more sticky than I would have liked, perhaps. Either way, a solid tasty snack, that the kids will love. I drizzled mine with chocolate!
I’m glad that you liked the flavor. You could try adding a little more agar for a firmer marshmallow if you want. It is very hard to replicate the exact texture of a non-vegan marshmallow.
I erred on the side of caution and used 1 1/2 tsp agar agar. I was willing to risk a more rubbery texture to guarantee a good set. The texture was perfect and after drying in the oven (as directed in the recipe) they didn’t ooze at all.
I’m glad that the recipe worked for you, Pamela! 🙂
I think that the fact that you used egg whites could have created the sliminess when you put them in the oven. Eggs will start to cook at that temperature where aquafaba will not. The marshmallows are wet like meringue when you first make them, that is why I use the drying method in the oven. I think that if you bake them again in a little hotter oven the egg will cook more and the sliminess will disappear. (I have not cooked with eggs in over 20 years, so I really don’t know for sure). I hope that you are able to save them. 🙂
Hi, I tried making these today but I must have done something wrong as all the agar agar set at the bottom of the tray ☹️
Any advice? Thanks, Liz
I think that you didn’t mix the agar agar syrup in with the aquafaba enough. This has never happened to me, so it’s hard to say.
Thank you for this excellent recipe and for the detailed instructions. It worked perfectly first time.
I couldn’t find powdered agar agar locally so bought China Grass from a Chinese supermarket. After snipping it with scissors and blitzing in the blender I now have enough agar agar powder for hundreds of marshmallows…at minimal cost.
You’re welcome, Pamela! It’s good to know that the China Grass worked for you. I’ve seen it at the store, but I wasn’t’ sure how it would blend up. 🙂
Hi, this is the very first time I’ve attempted to make marshmallows. The thing is, my oven only goes down to 100°C. What do you suggest I do? Heat it up for less time? Other suggestions? Hope you can get back to me pretty quickly. Anyway, thanks so much for the recipe! It was easy and quick and, so far, successful!
You basically want the marshmallow to dry out a little since they are wetter than traditional marshmallows. You can turn your oven to the lowest setting, then turn it off and place the marshmallow in the warmed oven. If you have a convection fan, you can turn that one too to help dehydrate them a little. Enjoy! 🙂
I made these today and they are amazing! Thank you so much for this recipe.
You’re welcome! I’m so happy that you liked it! 🙂
Will these hold up in hot chocolate or would they melt?
They hold up well in hot chocolate, similar to regular marshmallows. Enjoy! 🙂
I used lemon juice instead of cream of tartar.. They are fluffy but not set.. What can I used the mixture for now as I hate waste..
If it’s not set as much, you can use it like marshmallow fluff and spread it on sandwiches or even use it as a fruit dip.
I really appreciate the effort you put in to explaining everything clearly! The tips about boiling on medium-low heat, the precise timing, etc. were particularly helpful! I am trying to make a more stable marshmallow fluff topping for a pie, not full actual marshmallows. I figured I would try this recipe and just use less agar agar. What do you think? Maybe a teaspoon instead of a tablespoon? Thanks for sharing, and taking the time to lay it out so clearly (and concisely)!
You are very welcome. Yes, I think that a teaspoon or just a little more would be perfect. 🙂
Made these today for my son who has multiple allergies, but not allergic to any of these ingredients! They were a little soft still even after drying in the oven, but all the kids loved them, and he was so happy. Was just wondering if you think the mix would work for a rice crispy cereal treat bar if i mix in the cereal and then just dont dry in the oven? Or mix in the cereal and then dry in the oven anyway?
Hi Rochel, I’m glad that this recipe worked for your son. They do come out a little wetter than traditional marshmallows, so that is why I dry them back out in the oven. Since they are wetter, they don’t work great for rice crispies. They tend to make the cereal too wet.
I’ve used almond butter and honey to make rice crispy treats
Hi, just wondering if the marshmallows have strong chickpea flavour, as I have made vegan marshmallows before and I wasn’t really into the chickpea flavour. If you could let me know that would be great 😊
If you follow my recipe and put in the amount of vanilla and sugar that I recommend, then I don’t think that will not taste it.
Realised I never rated this recipe, and I’ve made these many times with great results. Kids love them; we use in hot chocolate, or toast them on a fire (or gas stove top at home for a treat ! Haha), or they eat them straight up. We live in a very humid climate so the drying process is difficult, and coating with powdered sugar doesn’t work, as the sugar absorbs water from the air very quickly, but we still love them. I often coat in a little corn flour to make them dry enough to handle before toasting. Can’t notice the corn flour if toasted so it works for us. I’m also planning to get a dehydrator at some point and to try drying and costing in sugar that way. I’ll let you know the outcome if I get around to doing that 🙂
Also just wanted to let you know that this is the recipe that led me to your website in the first place, and I’ve tried so many of your recipes now, all with great results. Thanks for everything you do! Love how you explain in detail what the ingredients do in each recipe and the science behind it. You are awesome!
Aww, thanks so much, Mo! It makes my day to read comments like this one! Thank you!
Hi! I just made these today and they never fully firmed up. My peaks never became quite stiff. They stayed fluffy. I used a small generic stand mixer but had to keep cutting it off to scrape the mixture. I finally gave up and used a hand mixture. I let them sit for about an hour and 15 minutes but when I cut them they were still wet. They are in the oven to dry out but I don’t know if that will help. I really do want to try these again soon, as I know they will be yummy!
Also, are they supposed to taste perfumey? This is my 1st time with agar agar powder and the marshmallow taste seems very fragrant and floral. Wasn’t sure if it was due to the powder? Thanks! I’ll keep trying!!!
It sounds like you didn’t beat it long enough. You have to get it to form stiff peaks to have the correct texture. This usually takes about 9 minutes of beating with an electric mixer. I’m not sure what would give them a perfumey taste. Agar agar should be tasteless.
Is that supposed to be 2 tsp of vanilla? 2 TBSP is an awful lot!
Yes, it’s 2 tbsp. It makes a lot and needs a lot of flavoring, but if you would like to add less, feel free. You can add it slowly and taste it as you go. Enjoy! 🙂
I don’t have agar agar. Can I use Dr oatker vege gel?
I’m not sure what that is. I have only tried it with agar agar.
it’s a brand of carrageenan/irish moss in a sachet. it might work as i think it’s similar to agar but you’d have to experiment with quantity
Can you use this receipe to make chocolate covered marshmallow eggs?
I have not personally tried it, but I think that it would work. Let me know if you try it. 🙂
I have used this recipe to make chocolate covered marshmallow eggs with great results! They held up at room temperature (once fully enclosed in chocolate) for at least 4 days… None made it beyond that (bc I ate them lol)!
I’m so happy that you like the recipe, Brittany!
I want to try these so that I can make ice krispy treats… I read through all the comments so I am wondering if you have tried using the marshmallows this way as of yet? This seems to be a popular question!
They don’t work well for rice krispy treats. They are too wet and make the cereal moist. I will continue to play around with a recipe that will work for rice krispy treats and post it on my blog if I get it to work well.
Hi Monica, just made your recipe they turned out great! what happens in your experience after five days? I would have imagined that they would last a long time since there is so much sugar to preserve them. Also do they get sticky in the fridge, have you had different results storing them at room temperature? I will be adding them to my valentines treat box (I added rose water and pink food colouring) to sell this weekend if they last well/if I make another batch (:
I find that they store well overnight in a paper bag at room temperature. that way they don’t get sticky and tend to dry out a little more. They don’t last long in my house though. I would make a fresh batch the day before if you plan on selling them. 🙂
Hi just wondering if once done they can be melted? Was hoping to use these for some vegan rice crispy treats but obviously I need them to melt. Thanks.
I have not tried melting them. I have tried mixing rice crispies into the marshmallow before they set, but they were too wet and made the rice crispies soggy. I think that they would melt with some vegan butter though. Let me know if you try it. 🙂
This recipe looks so easy, I cant wait to try it. Do you think I could pipe these out individually? I want to pipe them onto a cookie then coat the whole thing with melted chocolate.
Hi Kristen, yes, you can pipe them. That is how I make vegan marshmallow peeps. Just be sure to work quickly, it will start to set as soon as it cools off. Enjoy! 🙂
Hi just made them but they won’t dry out? Any ideas what’s gone wrong? Thanks x
I’m not sure, maybe the humidity in the air is affecting them? Did you try putting them back in the oven for a little bit?
Hi,
Thanks a lot for that great recipe!
I have a question. This was the first time for me using both aquafaba and agar agar, so I guess I must have been doing something incorrectly.
My marshmallows wont dry, I can’t cut them at all and it seems the agar agar didnt really mix well with the rest of the ingredients because I have a transparent layer at the bottom and the “fluff” is on top of it. I dont know how else to describe it.
I didnt know what cream of tartar was (German here) so I used baking powder instead. Or maybe re-calculating cups into grams didnt work, I am not sure. Any clue what I might have done incorrectly?
Hi Desi, It sounds like your fluff and your agar agar syrup mixture didn’t mix well and the syrup settled to the bottom. You need to blend it until the fluff becomes shiny and smooth. (Also, I don’t know what the baking powder would have done to it. Cream of tartar is an acid that comes from the winemaking process. If you don’t have it where you live, you can use lemon juice in place of it. You need to use a small amount of acid to help the protein structure of the chickpea liquid bond together. (Also, the marshmallows do come out more moist than traditional store-bought marshmallows). I hope that helps. 🙂
Hi, I really want to try this recipe of marshmallows. I am not looking for necessarily vegan recipe. I just wanted to avoid gelatine and agar agar seems to be a perfect choice. So can I replace aquafaba with egg whites while keeping all the other ingredients same? What will be the changes in the recipe and what will be the amount of egg whites?
I think that it will work fine to do it with egg, but I am vegan and don’t buy eggs, so I’ve never tested it this way. I would guess that you can swap out the aquafaba for egg whites 1:1 for the same effect. Everything else should stay the same. Hope that helps. 🙂
Hi, I’m thinking about using this recipe with another recipe to make “Scotchmallows” — marshmallows with a layer of caramel wrapped in a coat of chocolate. The other recipe calls for pouring the marshmallow mixture over the cooling caramel and letting them cool and firm up together (then slicing later). Do you think this recipe would work in that way? Thanks.
Wow Heidi, that sounds delicious! I have never tried it, but I think that it will work to pour the marshmallows over the caramel and let it cool together. Let me know how it comes out. 🙂
If you wanted less sweet marshmallows could you just remove some of the sugar, or would that affect the texture of the finished product?
It will work to reduce the sugar. You can even leave the sugar out completely or use a sugar alternative. Enjoy! 🙂
Monica,
Can you please help me?! From this article on conversions could you please help me figure out how much Date syrup I would of use in place of the granulated sugar? https://www.girlversusdough.com/substitute-liquid-sweeteners-sugar/
TIA!!
I think that you could use about 3/4 of a cup of any liquid sweetener in place of the sugar. However, I haven’t tested it myself, so I don’t know for sure. Let me know if you try it.
In a pinch, can guar gum or xanthum gum be subbed for the agar agar in the marshmellows? I’m making them tomorrow and cannot locate A A in time. Also, would collagen supplement work? We are not vegan, just kosher and can’t have soy. Thank you in advance!
The agar agar is a vegan gelatin, if you are not vegan, then you can use gelatin in place of it. I have only tested this recipe with agar agar, however, so I can only vouch for it made that way.
hello, can you use stevia or honey in place of cane sugar? we dont use cane sugar. and what would be a good alternative to dust the marshmallows with instead of powder sugar?
thank you!
You can use any other sweetener instead of sugar, but if you use a liquid, they will be a little moister. You can dust them in corn starch instead of powdered sugar. I hope that you are able to make this recipe work for you.
Thank you Monica, so grateful for that recipe! My little girl is on her first overnight camp out tonight and desperate to join in the marshmallow roasting! They have worked out beautifully! I even tried ‘roasting’ them on my gas hob and they brown, melt and crisp just like regular marshmallows! I know one of the camp leaders is vegetarian as well as two other kids so I think there will be happy campers all round! Thank you!!
Debbie, I’m so happy to hear that you all liked them and that they worked for the campout! They do roast surprisingly well! 🙂
For making rice Krispy treats would you just skip the pan step and just mix it directly with the cereal?
Sterling, I was excited to make rice krispy treats this way too. I thought that I could just skip the pan step and mix it with the cereal, but it didn’t work. It’s too wet and makes the cereal soggy. I think it may work if you do the drying out process and then remelt it with vegan butter, but I haven’t had time to test it out yet, but I’ll let you know when I do. Let me know if you try it. 🙂
Just made these. Amazing!!!
I can’t imagine eating a mass produced marshmallow again (vegan or otherwise). And I made my daughter very happy!!!
I’m so happy that you and your daughter liked them! 🙂
Hi, I have now had seven failed attempts at making vegan sugar-free marshmallows. I tried several recipes on the internet, but not yours yet. I don’t have cream of tartar – can I use lemon? Since it will be heated, much of the liquid will disappear anyway. What is the cream of tartar? I thought acids make it harder for the agar to form a jelly.
And I was only able to buy agar flakes. I googled and it says to replace one tsp of agar powder with one tablespoon of flakes. Should this work or is there another reason why flakes might not work?
TIA
The cream of tartar gets whipped in with the aquafaba. The agar agar will be what you cook down with the sugar to make a syrup that will set the aquafaba, so the acid and the agar agar don’t mix until the end of the process. You can use lemon juice instead, but I have found that the cream of tartar works a little better. (Cream of tartar is an acid leftover from the winemaking process). You can also use agar agar flakes instead. You will just need more of it and it seems to take a little longer to melt completely. Good luck! 🙂
Has anyone tried making these and then roasting them over a campfire for S’mores?
I have roasted them over a campfire and they roast similar to a regular marshmallow. Enjoy! 🙂
I’ve made non vegan homemade marshmallows in the past and you need to dry them out extra long so they don’t melt when roasting, do you have to dry them out longer than when they’re in the oven to roast them nicely? Planning on having smores for a camping trip this weekend.
You will need to dry them out as the recipe describes, and they roast well that way. You may want to dry them out a little more so that they travel better and don’t get stuck together. Maybe transport them in a hard container so that they don’t get smushed together. Hope you enjoy them! 🙂
Could I put in puffed rice in the marshmallow mix before I put in the fridge or do you suggest letting them harden and reheating them to make rice krispy squares ?
I used the hot marshmallow fluff to make rice crispy treats with this last week and it was a fail! It was too wet and made the rice crispies soggy. (My kids ate it anyway, but I didn’t like it). I need to test the recipe again by remelting the dried out marshmallow. I’ll let you know.
How did the second batch come out?
Vanessa, I haven’t had a chance to make it again yet. I had a broken oven for a while then was out of town a lot. I’ll be sure to make the mini ones soon!
Can you substitute honey for sugar in this recipe? Do you think that they would hold up a bit for roasting a few seconds on an open camp fire? I’d love to try these for the kids at the resort but I don’t like using sugar.
Thank you
It’s so sweet that you would make it for kids at your resort! The marshmallows do hold up to toasting. I have never tried it with honey, so I’m not sure. I would be worried that it would be a little wetter. You may need to let it dry out a little longer. Let me know if you try it. 🙂
Hello, would you consider testing this recipe for mini marshmallows? AND mini dried cereal marshmallows, like Lucky Charms? I would like to see if that works with your recipe. Thanks.
I will give it a try as soon as I’m able. I think that you should pour the mixture on a cookie sheet instead of a deeper dish and simply cut them into smaller pieces. You can leave them in the oven until they dry out completely. Hope that helps. 🙂
Making them was easy but mine stayed too sticky so I must have done something wrong. I will try them again another time. But the process is quick and should work.
I’m not sure why they were too sticky. They are fairly sticky until you coat them in powdered sugar and dry them out in the oven. Maybe dry them again and leave them uncovered until they dry out some more?
So easy to make and nice and thick Marshmallows. I made the Vanilla ones as a starter. I was not sure if the AF would turn to liquid once Cocoa added. Glad I picked up the typo for you:). Cheers.
The aquafaba will stay just as fluffy once you add the cocoa powder. Liquids and especially oils tend to deflate the aquafaba, but powders don’t seem to.
Can I use coconut sugar?
You can use coconut sugar, but you will have brown marshmallows. If you’re okay with that, I’m sure it would taste good. 🙂
Looking forward to trying this recipe tomorrow and wondered if it is really only 1and 1/4 TEAspoons of sugar? I am used to adding a lot more sugar when making anything sweet with AF. Thanks, and will give a rating as soon as it is devoured:)
Oh my goodness, thank you so much for alerting me to that typo. It was supposed to say cup, not teaspoon. It has been fixed now. I hope that you enjoy them!