These homemade giant vegan marshmallows are fantastic. They are the perfect topping for your favorite cup of hot chocolate. Or use these to make rice crispy treats.
Marshmallows are basically straight sugar. The typical marshmallow you see at the grocery store have gelatin in them to make them firm. This recipe uses agar powder instead.
Agar powder is derived from seaweed. You can find agar in flakes and powder. I would recommend the powder. If you buy the flakes, you have to soak them before using. You also will have to use more agar.
While agar does a good job of making these vegan marshmallows nice and firm it does not fluff up like gelatin would. So this recipe also requires aquafaba to provide the fluff.
Aquafaba is the liquid brine that comes in your cans of chickpeas. From now on don’t discard the liquid from your cans of chick peas. It can be used to make meringue and, in this case, marshmallows!
You can cut these marshmallows into whatever shapes you like. I like to cut large squares. They make for an impressive hot cocoa topper. Try them on top of our oreo hot chocolate.
You can also use these vegan marshmallows in any normal recipes that require marshmallow. Make homemade rice crispy treats or peeps around easter time. You can dehydrate them and make crunchy marshmallow breakfast cereal.
If you want to take them a step further you can color and flavor them as well. Add a couple drops of food coloring or substitute another flavor extract for the vanilla extract.
- 2 cups sugar
- ⅔ cup light corn syrup
- 2 tbsp agar powder
- 1½ cups water
- 1 tsp vanilla extract
- ¾ cup chickpea brine
- ¼ tsp cream of tarter
- 1 tsp vanilla extract
- Combine the sugar, corn syrup, agar powder, water and vanilla extract in a medium saucepan over medium-high heat and bring to a boil. Let boil for about 5 minutes to allow all the ingredients to dissolve.
- In a standing mixer, add your chickpea brine and cream of tartar and beat on high until you reach stiff peaks.
- While the mixer is running, slowly pour in the hot sugar syrup. Let beat for 5 to 10 minutes. As the mixture cools it will thicken.
- Line an 8-inch by 8-inch baking pan with plastic wrap. Use enough plastic wrap to be able to cover the top. Spray the plastic wrap with cooking spray to keep the marshmallow fro sticking.
- Pour the marshmallow into the square pan and evenly distribute with a spatula.
- Wrap the top with plastic and allow to sit on your counter until firm completely, about 2 hours. Overnight is fine.
- Remove the marshmallow from the plastic wrap and cut marshmallow into desired shapes.
- Place some powdered sugar in a bowl and toss the marshmallow in the powdered sugar to coat the outside.
Make some Oreo Hot Chocolate go with these delicious vegan marshmallows!