Fluffy Vegan Marshmallows (with Agar & Aquafaba)
These homemade vegan marshmallows are pillowy, bouncy, and melt-in-the-mouth with no gelatine in sight! Perfect for hot chocolates, desserts, or just for snacking. This version uses less agar for a more authentic marshmallow texture—soft, light and fluffy, not firm or chewy.
Takes 4 hours 20 minutes
Serves 25
Ingredients
Aquafaba Whip
- 120 ml ½ cup aquafaba (liquid from a tin of unsalted chickpeas)
- 1 tsp vanilla extract or peppermint, rose, or almond for variation
- ¼ tsp cream of tartar optional, for stability
Syrup Base
- 100 ml just under ½ cup water
- 1½ tbsp agar flakes or 1½ tsp agar powder
- 200 g 1 cup cane sugar or maple sugar or 180ml / ¾ cup + 1 tbsp agave syrup for a softer result
- 1 Pinch of sea salt
For Dusting (optional but helpful for handling)
- 30 g ¼ cup arrowroot powder or cornflour
- 15 g 2 tbsp icing sugar or coconut sugar, sifted
Instructions
Prepare the tin:
- Line a 20x20cm tin with greaseproof paper and dust with 30g (¼ cup) arrowroot powder and 15g (2 tbsp) icing sugar to prevent sticking.
Whip the aquafaba:
- Using a stand or electric hand mixer, whip 120ml (½ cup) aquafaba with ¼ tsp cream of tartar (if using) on high speed for 8–10 minutes until stiff peaks form. Add 1 tsp vanilla extract near the end.
Make the agar syrup:
- In a small saucepan, combine 100ml (just under ½ cup) water and 1½ tbsp agar flakes. Bring to the boil, then reduce to a simmer for 5–7 minutes, stirring until fully dissolved.
Add the sugar and salt:
- Stir in 200g (1 cup) cane sugar and a pinch of sea salt. Continue cooking over medium heat for another 3–5 minutes, stirring continuously, until it thickens to a honey-like consistency and bubbles steadily. If you have a thermometer, aim for 110–115°C (230–240°F).
Combine quickly:
- With the mixer on low, slowly pour the hot syrup into the whipped aquafaba in a thin stream. Once fully added, increase speed to high and whip for another 8–10 minutes until thick, glossy, and holding soft peaks. The bowl should feel warm, not hot.
Transfer to tin:
- Immediately spoon the mixture into the prepared tin and smooth the top. Work quickly, as the agar sets fast once it cools.
Set and slice:
- Leave to set at room temperature for 2–4 hours (or overnight) until firm. Once set, lift out and slice into squares using a lightly oiled knife or one dusted in arrowroot.
Dust and store:
- Toss the marshmallows in more of the arrowroot and icing sugar mixture to coat and prevent sticking. Store in an airtight container for up to 5 days.