Vegan Marshmallows

Why This Recipe Works

Traditional marshmallows are usually made with gelatin, which is animal-based and high in protein. It helps the marshmallows whip up and set into that fluffy texture. Some marshmallow recipes also use egg whites for extra aeration.

Why I Didn’t Use Aquafaba and Agar Agar

A lot of homemade vegan marshmallow recipes use aquafaba and agar agar, and while those can work, they don’t always give the best marshmallow texture. Aquafaba can whip up like egg whites, but it doesn’t have the same protein strength as gelatin or egg whites.

In my testing, aquafaba was really inconsistent. One can of chickpeas worked great and the next didn’t set up properly, with everything else kept the same. Agar agar sets firmly, but not in that soft, stretchy way gelatin does. It ends up more brittle or jelly-like than fluffy.

What Store-Bought Vegan Marshmallows Use

So instead, I looked at what store-bought vegan marshmallows are actually made of. Most aren’t using aquafaba or agar at all. They typically combine a syrup, sugar, a seaweed-based gelatin alternative like carrageenan, and a plant protein. GoodMallow uses pea protein, while brands like Dandies and Trader Joe’s use soy protein.

I first started testing this recipe back in 2021 when I was experimenting with vegan egg white substitutes. I came across Versawhip 600K (it sounds technical, but it’s really just a modified soy protein from Modernist Pantry) and it whips up better than anything else I’ve tried. The foam is significantly more stable than aquafaba.

What I Tested Side by Side

For this final round of testing, I tested aquafaba, potato protein, and Versawhip side by side in the same recipe. Versawhip gave me the best overall result. It had a neutral flavor and gave the marshmallows the most reliable structure.

The potato protein actually worked really well too. It set up in a way very similar to the Versawhip version. I used it 1:1 by volume with the Versawhip, and at that amount the flavor was a little too noticeable. I do think it could be a good soy-free option, but I need to fine-tune the amount more so it gives enough structure without tasting like potato protein.

Why Syrup Temperature Matters

In this recipe, I also cook the syrup a little hotter than some other marshmallow recipes, which helps remove extra moisture and gives the marshmallows a firmer set. The final recipe for these vegan marshmallows turned out SO fluffy, bouncy, sliceable, toastable, and much closer to the texture I was after. Keep reading to learn about what you need to make them!

Ingredients

Step by Step Instructions

Exact ingredient quantities are in the recipe card below!

Add the modified soy protein and cold water to the bowl of a stand mixer.

Mix on high for about 8 minutes, or until it reaches stiff peaks and quadruples in volume.

Make the Sugar Syrup

While the soy protein whips, start the syrup. Add sugar, water and corn syrup to a heavy bottomed pot.

Give the mixture a quick stir, then place over medium to medium-low heat and bring to a simmer. Let it simmer/boil until it reaches 245–250°F.

Whisk the Vegan Gelatin into the Foam

While the syrup simmers, mix the vegan gelatin and 2 tbsp of sugar together in a small bowl. This helps prevent clumping.

Slowly sprinkle the vegan gelatin mixture into the foam with the mixer on medium-low speed. The foam will thicken up like in the picture.

Add the Syrup to the Foam

Once the syrup has reached 245–250°F, slowly stream it into the mixer while running on low speed.

After all the syrup is added, whip on high speed for about 8 minutes. Add the salt and vanilla. Keep mixing on high until the fluff drizzles off the whisk in thick ribbons that hold their shape.

Transfer to the Pan

Pour the vegan marshmallow into the prepared pan. Smooth out the top with an oiled spatula.

Dust the top of the marshmallow with powdered sugar + cornstarch. Let cool at room temperature for 2-3 hours.

Remove the cooled marshmallow from the pan and cut into squares with a well oiled knife or bench cutter.

Clean the knife between cuts. Makes 16 jumbo marshmallows or 64 smaller marshmallows.

Ways to Use Homemade Marshmallows

Use these vegan marshmallows anywhere you would use store-bought marshmallows. They toast up perfectly and melt super well. They would be delicious around 4th of July or Christmas time.

They are great for s’mores, hot chocolate, rocky road, cookies, brownies, cakes, dessert bars, and holiday treat boxes. You can also toast them with a kitchen torch or over a fire until golden and gooey.

You can add in other flavors like peppermint extract, or swirl in berry puree once poured in the pan. They also take food coloring well. Use 1-2 drops of gel color as needed.

I also tested them in rice crispy treats, and they melted really well (better than store-bought). The only thing to keep in mind is that homemade marshmallows, vegan or not, usually have more moisture than store-bought marshmallows. For the best rice crispy treats that stay crisp longer, let the marshmallows dry out well before using them and make sure they are generously coated in the powdered sugar/starch mixture. Some people also dehydrate homemade marshmallows before using them in rice crispy treats.

This is not specific to vegan marshmallows or this recipe. It is just one of the trade-offs with homemade marshmallows, which tend to be softer and fresher than packaged ones.

Troubleshooting Vegan Marshmallows

Vegan marshmallows are a little more technical than a standard cookie or cake recipe, mostly because a few small details can change the final texture pretty dramatically. The syrup temperature, whipping time, and plant-based protein base all work together to create that characteristic fluffy structure.

During testing, these were the most common issues I ran into. The good news is that once you know what to look for, they’re pretty easy to troubleshoot!

1. Set Before Pouring

If the marshmallow mixture is thick, stiff, and hard to spread into the pan, it was likely whipped too long. As it whips, it cools down and starts to set, so it can firm up before you have time to pour it.

• How to fix it: Stop whipping once the mixture is thick and drizzles off the whisk in ribbons that hold their shape. Have your pan ready and transfer the marshmallow right away.

2. Low-Volume Fluff

If the fluff is thin, fluid, or doesn’t gain much volume, the syrup may not have been hot enough, or the mixture may need more whipping.

• How to fix it: Use a candy thermometer and cook the syrup to 245°F. Check several spots in the pot and wait until the coolest area reaches 245°F. Once added, whip until the mixture drizzles off the whisk in ribbons that hold their shape and has noticeably increased in volume.

3. Dark, Runny Fluff

If the fluff looks darker or runny, the sugar or foam base may be the issue. In testing, darker raw sugars and darker sweeteners changed the color, and aquafaba created a softer, less stable foam.

• How to fix it: Use the sugar and protein base listed in the recipe. For the lightest color and most reliable texture, I recommend regular granulated sugar and Versawhip. I used Domino’s Golden Sugar which is vegan friendly.

4. Won’t Hold Shape After Cutting

If the marshmallows slump, are super bouncy, or won’t hold their shape once cut, the foam structure likely wasn’t strong enough. This can happen if the syrup wasn’t hot enough to activate the vegan gelatin or the wrong foam base was used.

• How to fix it: Make sure the syrup reaches 245°F (and add it right away to the mixer), use Versawhip for the best structure, and let the marshmallows fully set before cutting.