Description
Sweet and fluffy marshmallows that are perfect for vegans and vegetarians. The best part is there’s corn syrup in these vegan marshmallows!
Ingredients
Scale
- ½ cup aquafaba or the liquid from canned chickpeas
- ¼ teaspoon cream of tartar
- 2 tablespoons vanilla extract
- ⅔ cup of water
- 1 tablespoon agar powder
- 1 ¼ cup granulated sugar
- ½ cup powdered sugar
Other kitchen tools you will need:
- Mixing bowl
- Hand mixer or stand mixer
- Saucepan
- Rubber spatula
- 8” x 8” baking dish
- Baking sheet
Instructions
- Prepare the baking dish by dusting the bottom with powdered sugar. Set aside.
- In a mixing bowl, whip the aquafaba and cream of tartar on high for 6 minutes or until it becomes fluffy.
- Add the vanilla extract and whip for another 3 minutes or until stiff peaks begin to form. Set aside.
- In a saucepan, bring the water and agar powder to a boil while stirring frequently. This should take around 3 minutes.
- Add in the granulated sugar and boil for another 3 minutes. Stir constantly.
- Remove from the heat and slowly add the sugar mixture into the aquafaba fluff. Make sure to get all of the syrup into the aquafaba by scraping the bottom of the saucepan with a rubber spatula.
- Whip on low for 30 seconds until it becomes fluffier and more velvety.
- Pour the mixture into the dusted baking dish.
- Dust the top of the marshmallows with powdered sugar and let cool for an hour.
- Cut the marshmallows into 1-inch squares and dust all sides with powdered sugar.
- To dry the marshmallows more, heat the oven and turn it off when it reaches 150°F. Pop the marshmallows in the warm oven for one hour.
Store in an airtight container.
Notes
There is a resting time of 1 hour after cooking.
- Prep Time: 5 mins
- Cook Time: 1 hr 15 mins
- Category: Candy