Vegan and Gluten Free Homemade Marshmallows

Here was a new recipe that was definitely outside the norm: vegan homemade marshmallows courtesy of @makeitdairyfree.

The recipe was super easy to follow and I didn’t have to make any substitutions. The only “new to me” ingredient I needed was Agar Agar, which I ordered online. I also got some aquafaba from someone who loves chickpeas. Rather than have it go to waste, he was able to pass it along.

The aquafaba and cream of tartar whipped up to stiff peaks super easily. The water – Agar – syrup – sugar mixture on the other hand took forever (75 minutes) to get to soft ball temp of 240… most of that time was it getting from 220 to 240. I remember having the same kind of wait when I made GF Twizzlers last year.

Today, after letting them set for roughly 15 hours, they sliced easily and should store well. They’re super bouncy and toasted well. I just cut one in four and then toasted them with my stove burner on a fork, which is ill-advised because hello-fire! Use a longer stick and you’ll be safer.

Now, would I make these again, maybe?! If I was going for a fun flavor or a theme. For a marshmallow on the regular, I’ll stick with the Kraft ones. If I was looking to make some marshmallow fluff for my vegan buddy, this could be a good alternative if you use it right away rather than letting it set.

Cleanup is a big part this recipe for sure, so factor that in. You and your kitchen will be covered in white powdered sugar / cornstarch. It’s honestly ridiculous. Also, the boiling hot sugar will also gum up your mixer if you don’t immediately clean it with boiling water and a rag. Words to the wise on cleaning up ASAP once you pour it into the pan.

To view the Make it Dairy Free recipe I used, click HERE. I highly recommend watching the video too because it was both informative (so you know you’re on the right track) and funny too!