Homemade Marshmallows (Vegan)

Girl. There’s just not many vegan marshmallow recipes out there and I gotta say…..they’re all shit. I tried them all. Shit. Shit. Shit.

Don’t worry, I did all the leg work so you don’t have to!

Gelatin is not vegan or even vegetarian, so beware of that pesky ingredient you wouldn’t necessarily think of when consuming candies and mallows and jellies.

We’re going to use agar agar powder in this recipe in place of gelatin. You can find it in Asian markets or on amazon. It’s a great ingredient to have in the pantry. Another great ingredient to have on hand, especially for gluten free baking is xanthan gum which I just found at Walmart.

How To Video


  • 1 cup sugar
  • 1/2 cup light corn syrup
  • 1/4 cup cold water
  • 1/2 cup aquafaba (chickpea brine)
  • 1/2 tsp lemon juice
  • 1/2 tsp xanthan gum
  • 2 tsp agar agar powder
  • Another 3/4 cup cold water
  • About 1/4 cup each of Powdered sugar and corn starch for dusting


  1. Get all of your ingredients measured out and read through this recipe and watch my video first so you can get out the appropriate cooking vessels and utensils, as well. You’ll be doing a few things at one time so you’re going to want to be prepared.
  2. In a 2 quart sized saucepan, add corn syrup, sugar and 1/4 cup of water and stir to incorporate. Then turn on the heat to about medium/medium high. Once it’s incorporated, stop stirring. As it starts boiling, wait about 7 minutes until it reaches 240 degrees Fahrenheit using a candy thermometer or the soft ball stage if you don’t have one. (See video for example)
  3. While your sugar mixture is on the stove, mix the agar agar powder and 3/4 cup COLD water in a small sauce pan and set aside.
  4. Then move over to your stand mixer with the whisk attachment and mix your aquafaba, lemon juice and xanthan gum. Whip up into stiff peaks.
  5. Now your sugar mixture and aquafaba mixture should be ready at the same time. When your sugar mixture is at the soft ball stage, slowly add it to your aquafaba mixture while the mixer is on low.
  6. Then put your small saucepan containing your agar agar mixture on to the stove and bring it to a quick boil while stirring for about 1 minute. You want it to thicken a bit and dissolve all of that agar agar powder so it’s not grainy.
  7. Take your agar agar mixture over to your stand mixer and start slowly adding it into everything else. Once it’s all incorporated, crank up your mixer and let it go to town for about 12 minutes.
  8. While everything is mixing in the stand mixer, combine 1/4 cup powdered sugar with 1/4 cup cornstarch. Then very lightly pam a 9×9 pan and fully coat with some of your powdered sugar/cornstarch mix, being sure to get the sides too.
  9. When your marshmallow mix is done, pour it into the prepared pan and smooth out the best you can but it’s sticky so it won’t be perfect. Then coat with more of your powdered sugar/cornstarch mix.
  10. Let it hang out on the counter for a few hours. I ended up leaving mine overnight because I fell asleep.
  11. Use more of your powdered sugar/cornstarch mix to coat a cutting board and flip out your mallow mix and cut into squares using a pizza cutter.
  12. I like to toss each piece in the rest of the powdered sugar/cornstarch mix so that all sides are coated.
  13. Voila! You’re done! Look, I know it can seem intimidating because a lot happens at once but I promise you it’s easier than it seems. But you can also get a friend or partner or kiddo involved to help you if you’re nervous. And enjoy!

*If saving for later, let your squares dry out separately before putting into an airtight container for a few days to a week.


8 Comments Add yours

  1. Loreen says:

    Hi there,

    I’ve tried to make the marshmallows twice already, but even I coat them a lot of time in icing sugar and starch they still turn back to sticky and watery. The texture is fine just sticky. Is there anything I have missed out? Would appreciate your help. Many thanks in advance. Cheers Loreen


    1. I’m so sorry that’s happening to you! The only thing I can think of is the humidity being different where you live or in your house so maybe leave them out to dry for a lot longer, if that makes sense, before you put them in a sealed container


  2. Loreen says:

    Great, thanks for your replay, yes I guess even the ingredients here in Newzealand could have an impact. I have tried your suggestion and its a lot of better. Many thanks and all the best to you.


  3. evilcoffee25 says:

    Hi, I’m so excited to try this recipe out! I’ve been wanting to make a rocky road ice cream for a while now, and these gelatin-free marshmallows would be perfect! Do you know how these hold up in the freezer?


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