HOW TO: Make Homemade Vegan Marshmallows

vegan marshmallows 2

Step 1: Gather Your Ingredients

  • 2 1/2 tablespoons agar agar
  • 1/4 cup and 2 tablepoons water
  • 2 teaspoons organic vanilla
  • 1 1/2 cups organic sugar
  • 1/4 cup and 2 tablespoons water
  • 1/2 cup and 2 tablespoons organic corn syrup
  • 1/4 teaspoon salt
  • powdered sugar

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Step 2: Soak the Agar Powder

Combine the 1/4 cup and 2 tablespoons water with the organic vanilla extract. Sprinkle the agar agar powder over the liquid and let it sit for 1 hour. I recommend doing this in your stand mixer, so you don’t have to move the agar agar mixture later.

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Step 3: Heat it Up

Once the agar agar has been soaking for about 30 minutes, begin preparing your sugar syrup. Combine the corn syrup, regular sugar, salt and 1/4 cup and 2 tablespoons of water in a saucepan. Bring it to a boil with a lid one and without stirring, once it comes to a boil continue to let it cook without stirring until it reaches soft-ball stage (235-240 F). Do not overcook the mixture, so use a candy thermometer.

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28 Responses to “HOW TO: Make Homemade Vegan Marshmallows”

  1. jaf7kds says:

    what do you do with the confectioners sugar

  2. jennielyon says:

    You sprinkle the confections sugar on the bottom of the pan to keep the mixture from sticking. Then, sprinkle it on top too so the marshmallows are easy to handle.

  3. treehugger88 says:

    Can you toast these in a campfire or will they melt? I love s’mores when camping but ever since I found out the horrors of gelatins, I’ve been missing out.

  4. Jennie Lyon says:

    Hi Treehugger88,
    You know that is a great question – I didn’t try, when I do – I will let you know.

  5. eusher01 says:

    I Love marshmallows this recipe rocks.

  6. mariatremont says:

    oh my god! I’m so excited to try! do they resemble dandies or sweet and sarah vegan marshmallows at all? i once tried making marshmallows with agar but it wouldn’t whip up and ended up just making a goopy mess. i’ll report back later this week after trying! 🙂

  7. Candrasekhara says:

    Hi. Nice recipe. Can you please elaborate on cooking the syrup? What temperature did you cook the syrup to? How did you know when the syrup was ready to add to the agar mixture?
    Thanks again

  8. jennielyon says:

    Hi Candra,

    Great question – I heated the syrup to 225 degrees and used a candy thermometer.

  9. JazzyJ says:

    Unfortunately this recipe did not turn out for me at all… My results were some gloppy syrupy goo and a lot of wasted agar agar.

  10. Shelbytoes says:

    Can you use agar agar flakes for this? I haven’t any powder at the moment and would prefer to use up what I have first. Also, how long do they keep for?

  11. Noffster says:

    Well. Sounded like a great recipe but after putting the mixture in the mixer I got no fluffy reaction, nothing… Any ideas?

  12. straycat says:

    I have tried making vegan marshmallows with a few different recipes- all the ones I found include a protein base to replace the egg white, eg soy isolate protein, I’m wondering how these fluff like the photo with the ingredients you use?

  13. kremenaric says:


    My recipe did not turn out either. Can you elaborate on a few things?

    1. Once syrup is brought to a boil, do you immediately remove or continue to cook for a certain amount of time–or to a certain temperature? If so, how long and/or what temperature?

    2. What size pan do you recommend using?

    3. Do you cool in the refrigerator or at room temperature?

    I think more elaborate directions answering these questions would help everyone to avoid wasting ingredients when making this…many thanks!

  14. AlexandraPick says:

    This recipe isn’t right – the photos are not matching the products for a start, the “agar agar” is white powder, not brown – this looks like gelatin in the first photo! and again, mine ended as a translucent gloop which did NOT set, not even making jelly sweets or anything! Surely this recipe is a scam?

  15. alo0828 says:

    Can I use these marshmallows in recipes? Fudge, marshmallow fondant, etc?

  16. cranialscratch says:

    Can I assume the sugar syrup should reach ‘softball’ stage (113*C) before mixing in the dissolved agar? I followed the recipe, taking it off the heat at the point of boiling, and found that after 10 minutes of whisking I was getting nowhere. So I put it back on the heat, got it up to softball, then whipped, with much better results. I’m not convinced I got it to the consistency you manage in the pic. I couldn’t stop the mix from climbing the whisks. (And what’s with the random pic of a lemon, egg, and other non relevant ingredients?)

  17. Mummyof3 says:

    I made these today and like some of the others I just got a gloopy mess ( it did taste lovely though!) I followed the instructions apart from the fact I use agave syrup as corn syrup is difficult to find in the uk.
    Any tips please

  18. nortonandy says:

    Hi. 4 table spoons of agar in half a cup of water= a solid block of agar. Is this recipe correct ?

  19. Tina Kurfurst says:

    I’m also getting a bowl of goo—the mixer’s been running for 20 minutes and the syrup is now almost cold. Are you sure it’s 4 TABLESPOONS and not 4 TEASPOONS of agar? Luckily found Telephone Brand Agar-Agar Powder for $1.39 for a 25 g (.88 oz) packet at a nearby Asian market, and the packet instructions say “Mix 1 gm. of Agar Agar powder with 120 gm of boiling water.” 1 packet allegedly makes 25 servings…

  20. jennielyon says:

    Hi Candrasekhara,

    I heated it over medium low heat – then proceeded to step 4.

  21. LydiaRS says:

    So, I bought the expensive agar powder, mixed everything for around 45 minutes to know avail and found out that the instructions on the ipad are exceptionally different from the instructions on the labtop. For example, soaking the agar powder on the ipad says it will take 10 minutes and on the laptop says 1 hour. The amount of water to boil is different and on the ipad there is no mention of temperature or candy thermometer. So now I’ve got a mixture of vanilla flavored jello and I’m pretty pissed off.

  22. kilij says:

    Despite using the recipe’s 2 1/2 T of agar agar, etc., a candy thermometer, and mixing at a high speed for over 40 minutes, I never achieved high peaks and I am left with a pan full of a marshmallow topping-like substance. Very disappointing.

  23. jsutt1982 says:

    Agar is expensive, and this recipe does not work!!!! What a waste!!!

  24. hermilie smith says:

    Thanks for sharing the recipe I will definitely try this out and will surely cook this one. Thanks for the tutorial and keep on sharing these types of brilliant ideas with us.

  25. clawsoef says:

    My mom and I just tried making this recipe and it failed us as well. The mixture didn’t set up during the whipping stage despite half an hour in the mixer. So we took Cranialscratch’s advice and reheated it to soft-ball stage, then whipped it again. That at least gave us a firm, taffy-like texture, but it wasn’t pourable so we couldn’t coax it into the marshmallow pans. Our guess is that the proportions are off–2.5 Tbsp of agar sounds like far too much. If I tried it again I would use 1 Tbsp, which is proportional to the gelatin needed for regular marshmallow recipes.

  26. nigh_phoenix says:

    The recipe failed for me too. There isn’t enough water for the agar powder to dissolve properly. I tried reheating the mixture and adding more water. It helped a little to thicken the end result but it still was far from light and fluffy. I wish I’d scrolled through all the comments before attempting this. Day wasted.

  27. sarahwallace1 says:

    Hi, Are you sure that I don’t need to boil the agar agar first? Most of the sites say It should be boiled first. If not, I’ll try this recipe. Thanks

  28. tshellen says:

    Has anyone been able to make this recipe work? I am a vegan with a soy allergy and would LOVE to have these for a backyard bonfire s’mores session. They look lovely, but some of the ingredients pictured don’t match the recipe – just curious if this actually works?

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