At last, the perfectly textured marshmallow that has zero animal products. In a blind taste test, even we couldn’t tell the difference between our marvelous marshmallows and the traditional version. Try this recipe today and fall in love with marshmallows all over again.
Ingredients
- COLD MIXTURE:
- 1 Tbsp (7g) Versawhip 600K
- 1 cup 1 Tbsp (215g) ice cold water
- 1 Tbsp (11.1g) Vegan gelatin
- HOT MIXTURE:
- ½ cup (115g) water
- 1 â…” cups (340g) granulated sugar
- 1 cup 1 Tbsp (320g) light corn syrup
- ½ tsp (1g) kosher salt
- ½ tsp (2g) vanilla extract
- COATING:
- ¼ cup (35g) confectioners’ sugar
- ¼ cup (35g) cornstarch
- Nonstick spray
Equipment
- Heavy Bottom Pot
- 8×10 inch Baking Dish
- Plastic Wrap
- Stand Mixer
- Unflavored Tooth Floss (optional)
Timing
Active Time: 35 Minutes
Total Time: 2 Hours
Yield
12 – 16 Marshmallows, Depending on Size
-
Coating
Line an 8×10 inch baking dish with plastic wrap and spray with nonstick spray.
Mix together the confectioners sugar and corn starch. Use it do dust the inside of the dish evenly.
-
Heat and Whip
In a heavy bottom pot over medium heat, place the ½ cup (115g) water, granulated sugar, light corn syrup, kosher salt, and vanilla extract to 240F.
While that is heating use a stand mixer to whip together Versawhip, Ice cold water, and vegan gelatin to stiff peaks.
Once the sugar mixture has been heated to 240F and the whip has reached stiff peaks, slowly drizzle the warm sugar mixture into the whip on low speed.
Once all the sugar mixture has been incorporated whip for 5 minutes or until light and fluffy.
-
Cool and Cut
Working quickly, move the marshmallow mixture to the baking dish. Dust the top with the remaining confectioners sugar mixture.
Let the marshmallows set for a few hours in a cool dry place. Lift the sides of the plastic wrap to remove the marshmallows.
Fun Tip: use unflavored tooth floss to cleanly and easily cut the marshmallows. Dust the side of the marshmallows with the confectioners sugar mixture to prevent sticking. Enjoy!
Based on 18 Review(s)
34 Comments.
Can this be made with sugar substitues? Like Isomalt, Splenda, or Swerve?
Yes! We don’t have a tested recipe but you should be able to substitute Isomalt for the sugar in this recipe.
Can this be made without the versawhip? Or is there a typical kitchen item substitute? I just ordered the vegan gelatine to make homemade marshmallows. But now after reading your information, I need to make the marshmallows differently than my usual recipe.
Hi Betty, Versawhip is a pretty special product. There is no typical kitchen substitute for it.
Will these marshmallows act like traditional ones? I want to try and make rice crispy treats.
Yes, they can be used like traditional marshmallows to make rice crispy treats. Just know that it will set much faster than traditional marshmallows so work quickly!
Would these be freeze stable and could thay be covered in warm chocolate?
The marshmallows should be freeze thaw stable and can be covered in chocolate.
How long will these marshmallows last?
The vegan marshmallows should last a week or more as long as they are coated properly in the powdered sugar/cornstarch
A week? That’s crazy. I’m pretty sure they would last about ten minutes after I make them.
Hi Janie, can I ask how long this can be stored in room temperature? Do they start melting or weeping easily? What can I add or do to keep them drier for longer and prevent them from sticking together?
These will last about a week as long as they are coated well with the powdered sugar and corn starch coating.
Is there a way to make this soy free? I run a soy free vegan bakery and have tried lots and lots of marshmallows with aqua fava some of them coming out decent but falling/separating after a couple of hours. So wanting to find something!
We haven’t tried that yet.
Not that we’ve done, unfortunately.
Hello. Is there a substitute for the corn syrup that can be used to make these marshmallows?
Isomalt can replace it to prevent crystallization
Instead of firm marshmallows, can this recipe be tweaked to make a marshmallow fluff – like the kind you get out of the jar?
That could work, possibly use 1/2 the amount of vegan gelatin as a starting point.
Hi! Do you know if these marshmallows would toast over an open flame, or if they would do something like bubble or melt instead?
yup we toast them
Can I use agar agar as the vegan gelatin in this recipe?
No, agar produces a brittle gel and cannot be used to make marshmallows.
Is there a difference between your vegan gelatin and regular iota carrageenan? I tried this recipe with iota carrageenan and I’m not sure it’s going to set. It’s been about an hour and I still have a runny substance.
Vegan gelatin is not Iota and cannot be substituted that way.
I had the same problem. I removed from the heat as soon as I reached the soft boil and I am wondering if it needed to sit there for longer to make sure the whole solution and not just the spot where the thermometer was hit that crucial stage. The gelatin plays a role here to be certain, but so does the caramelization of the sugars. I’m thinking here of the temperatures at which caramel is liquid vs soft vs hard. Could we have stuck ourselves too firmly in the liquid stage (no pun intended)?
Yes I would make sure the sugar is heated to the proper temperature. always temp 2-3 times in different spots to be sure it has reached the correct temp.
I have tried this twice and I can’t seem to get the fluff right. The gelatin keeps globbing up. Is it possible to put the gelatin in with the sugar portion on the stove?
Sounds like an issue in the dry mixing stage. The gelatin is not disbursed enough that is what is causing the ‘globbing up’. You cannot add it to the sugar mixture as it will thicken the syrup too much
Is there any solution to the gelatin globbing up? There is no way to mix it more throughly into the versawhip to disperse it. They are both incredibly fine powders so the versawhip doesn’t really break up the gelatin how you would hope. So will this product always have globs of gelatin throughout?
We have not had any issues with it clumping. If you are having issues like this we suggest slowly sprinkling it in while the water is mixing. This will prevent any clumps. If you are still finding issues you can use an immersion blender to blend them together with the water easily.
I wanted to make vegan marshmallows since my Dandies habit was getting pricey. Unfortunately Versawhip is currently out of stock so I got Vegan whip instead and subbed 1:1. With no other ingredient changes, and using weight measurements, the process was easy and the marshmallows turned out well, but were not as dense as the store-bought ones; was this due to the substitution? Or a technique issue? Or are homemade versions generally softer? Thanks.
Our recipe isnt as dense as a store bought one. But if you wanted to attempt to make it a bit softer you could reduce the amount of water by 10%. Let me know if you have any further questions!