• Spherification
  • Recipes
  • Ask A Chef
  • WTF
  • Shop
Instagram
Facebook
Twitter
Pinterest
x

Very Marvelous Vegan Marshmallow

October 12, 2018Cole Whitney
Print Friendly, PDF & Email

DessertIntermediateVeganVegan GelatinVersawhip

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 ⅔ 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!

 

Summary
recipe image
Recipe Name
Very Marvelous Vegan Marshmallow
Author Name
Modernist Pantry
Published On
2018-10-12
Preparation Time
0H35M
Total Time
2H0M
Average Rating
41star1star1star1stargray Based on 13 Review(s)

You Might Also Like...

  • Triple Apple Vol Au Vent
    see more
  • Keto Chicken Nuggets
    see more
  • Artisanal ‘Nduja At Home
    see more

Comments (34)

Laura

May 1, 2019 6:42 pm

Can this be made with sugar substitues? Like Isomalt, Splenda, or Swerve?

Reply
Cole Whitney

May 2, 2019 9:16 am

Yes! We don’t have a tested recipe but you should be able to substitute Isomalt for the sugar in this recipe.

Reply
Betty Pruitt

May 8, 2019 3:34 pm

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.

Reply
Janie Wang

May 8, 2019 4:33 pm

Hi Betty, Versawhip is a pretty special product. There is no typical kitchen substitute for it.

Reply
Susan

May 9, 2019 3:12 pm

Will these marshmallows act like traditional ones? I want to try and make rice crispy treats.

Reply
Janie Wang

May 9, 2019 4:38 pm

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!

Reply
Colin Moore

May 28, 2019 10:16 am

Would these be freeze stable and could thay be covered in warm chocolate?

Reply
Janie Wang

May 28, 2019 3:46 pm

The marshmallows should be freeze thaw stable and can be covered in chocolate.

Reply
Evan

September 20, 2019 8:31 pm

How long will these marshmallows last?

Reply
Janie Wang

September 23, 2019 4:26 pm

The vegan marshmallows should last a week or more as long as they are coated properly in the powdered sugar/cornstarch

Reply
David

January 11, 2021 9:45 am

A week? That’s crazy. I’m pretty sure they would last about ten minutes after I make them.

Reply
Teffy

October 12, 2019 5:28 am

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?

Reply
Janie Wang

October 16, 2019 9:58 am

These will last about a week as long as they are coated well with the powdered sugar and corn starch coating.

Reply
Carina

January 5, 2020 12:15 am

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!

Reply
Janie Wang

January 6, 2020 11:24 am

We haven’t tried that yet.

Reply
Janie Wang

January 6, 2020 11:44 am

Not that we’ve done, unfortunately.

Reply
Helen Andrews

April 23, 2020 8:14 pm

Hello. Is there a substitute for the corn syrup that can be used to make these marshmallows?

Reply
Janie Wang

April 24, 2020 4:03 pm

Isomalt can replace it to prevent crystallization

Reply
Michellle

May 28, 2020 11:28 pm

Instead of firm marshmallows, can this recipe be tweaked to make a marshmallow fluff – like the kind you get out of the jar?

Reply
Janie Wang

May 29, 2020 4:07 pm

That could work, possibly use 1/2 the amount of vegan gelatin as a starting point.

Reply
Allie

June 30, 2020 1:10 pm

Hi! Do you know if these marshmallows would toast over an open flame, or if they would do something like bubble or melt instead?

Reply
Janie Wang

June 30, 2020 1:41 pm

yup we toast them

Reply
Vanessa

July 14, 2020 10:40 pm

Can I use agar agar as the vegan gelatin in this recipe?

Reply
Janie Wang

July 15, 2020 9:11 am

No, agar produces a brittle gel and cannot be used to make marshmallows.

Reply
Jessica Hailstone

September 29, 2020 2:21 pm

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.

Reply
Janie Wang

October 20, 2020 9:49 am

Vegan gelatin is not Iota and cannot be substituted that way.

Reply
Sheeena

October 28, 2020 11:53 am

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)?

Reply
Janie Wang

October 30, 2020 12:15 pm

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.

Reply
Sara

February 20, 2021 2:04 pm

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?

Reply
Janie Wang

February 22, 2021 4:47 pm

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

Reply
Samantha Bombardier

March 23, 2022 3:17 pm

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?

Reply
Scott Guerin

March 23, 2022 4:48 pm

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.

Reply
fwn

April 17, 2022 3:00 pm

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.

Reply
Scott Guerin

April 18, 2022 4:33 pm

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!

Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recent Posts

Dairy Free Pistachio Gelato

The Secret of Ninja Creami vs Pacojet

Do You Enjoy Recipes, Tips, and Kitchen Inspiration?

Subscribe for Kitchen Alchemy

Transformation Inspirations from Modernist Pantry

Success! Thank you for subscribing.

ABOUT MODERNIST PANTRY

Modernist Pantry was founded by food lovers just like you. We share your passion for kitchen experimentation and have everything you need to make culinary magic happen in your kitchen. Professional chef, home cook, food enthusiast—no matter your skill or experience, Modernist Pantry has something for you. We make it easy to get the ingredients and supplies you need (and can’t find anywhere else) so that you can spend less time hunting and gathering and more time creating memorable dishes and culinary experiences...
© 2016 Modernist Pantry, LLC. All Rights Reserved
Instagram
Facebook
Twitter
Pinterest