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.
May 1, 2019 6:42 pm
Can this be made with sugar substitues? Like Isomalt, Splenda, or Swerve?
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.
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.
May 8, 2019 4:33 pm
Hi Betty, Versawhip is a pretty special product. There is no typical kitchen substitute for it.
May 9, 2019 3:12 pm
Will these marshmallows act like traditional ones? I want to try and make rice crispy treats.
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!
May 28, 2019 10:16 am
Would these be freeze stable and could thay be covered in warm chocolate?
May 28, 2019 3:46 pm
The marshmallows should be freeze thaw stable and can be covered in chocolate.
September 20, 2019 8:31 pm
How long will these marshmallows last?
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
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.
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?
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.
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!
January 6, 2020 11:24 am
We haven’t tried that yet.
January 6, 2020 11:44 am
Not that we’ve done, unfortunately.
April 23, 2020 8:14 pm
Hello. Is there a substitute for the corn syrup that can be used to make these marshmallows?
April 24, 2020 4:03 pm
Isomalt can replace it to prevent crystallization
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?
May 29, 2020 4:07 pm
That could work, possibly use 1/2 the amount of vegan gelatin as a starting point.
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?
June 30, 2020 1:41 pm
yup we toast them
July 14, 2020 10:40 pm
Can I use agar agar as the vegan gelatin in this recipe?
July 15, 2020 9:11 am
No, agar produces a brittle gel and cannot be used to make marshmallows.
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.
October 20, 2020 9:49 am
Vegan gelatin is not Iota and cannot be substituted that way.
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)?
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.
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?
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
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?
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.
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.
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!