Homemade Vegan Marshmallows

homemade vegan marshmallows | seitanismymotor.com

Edited 4/30/2015: This post now contains an updated version of my recipe. A couple of readers had some trouble with the first version and I made adaptions according to their suggestions. I hope this solves any problems.

It’s been eight years now since I went vegan. It’s also been eight years since I started this blog. That is a reason to celebrate, don’t you think? But technically I am not even allowed to dance today. I am going to do it anyway. And eating a ton of these soft, fluffy, and sticky blog anniversary celebration marshmallows that melt the moment I pop them into my mouth. (After eight years I am allowed to use these clichés, don’t you think?) Anniversary miracle! Oh, wait. This is not a miracle. I cannot claim much of this idea for myself: The recipe is based on chickpea brine used as egg replacer. I found that idea here. I honestly would not have thought that it would be possible to follow a regular marshmallow recipe and simply replace the eggs with chickpea brine and the gelatin with agar. But it worked and so I used David Lebovitz’s recipe and modified it slightly. I also got a lot of helpful tips from this recipe for vegan marshmallows, especially the idea to boil the agar before adding it to the remaining ingredients. (Gelatin is usually soaked but not boiled.)

I have not had many marshmallows in my life. I do like to buy a package of Dandies from time to time though and when I compare my version to the storebought one, the biggest difference is that mine are softer and moister. They have a light and creamy mousse like texture. And still you can cut them into all kinds of shapes. If you have some egg or bunny cutters around, these would make some gorgeous Easter treats as well! And you can toast them.

A couple of recipe notes: 1. For this recipe you have to work with hot sugar syrup. Make sure all your equipment is heat proof. I only have a handheld mixer, but a stand mixer would be easier to work with. The recipe is a bit involved and you have to do a couple of things at the same time, so make sure you have everything in place. If you are new to baking and cooking maybe ask somebody to help you. 2. This recipe calls for syrup. I used a flavoured sugar syrup that is a mixture of inverted sugar syrup and glucose syrup. Golden syrup (lys sirup in Scandinavia) or light corn syrup should be fine, too. Please don’t use agave nectar, coconut nectar, brown rice syrups or similar “natural” syrups. They don’t contain the right amount of glucose. In this case a processed syrup (like corn) is the way to go.

toasted vegan marshmallows | seitanismymotor.com

Homemade Vegan Marshmallows


For the marshmallows
120 ml (1/2 cup) plus 60 ml (1/4 cup) water
2 teaspoons agar powder
200 g (1 cup) sugar
100 g (1/3 cup) syrup (see notes above)
120 ml (1/2 cup) chickpea brine from a can
1/2 teaspoon guar gum (or xanthan)
1/2 teaspoon lemon juice
1 teaspoon vanilla extract
For dusting
100 g (1 cup) powdered sugar
120 g (1 cup) corn starch


  1. Place 120 ml (1/2 cup) of water in a small saucepan and add agar powder. Dissolve and set aside.
  2. Combine sugar, syrup, and remaining water in another small saucepan fitted with a candy thermometer.
  3. Bring to a boil and cook for about 6 minutes over high heat until the mixture reaches 120°C (248°F).
  4. Bring the agar mixture to a boil, cook for one minute while stirring and remove from heat.
  5. While the syrup is still boiling combine chickpea brine, guar gum, and lemon juice in a heatproof bowl. Beat for about two minutes, then add vanilla and beat for another two minutes or until the mixture is very stiff.
  6. Very carefully pour the hot syrup into the chickpea brine mixture while still beating. The mixture should not deflate but stay fluffy.
  7. Continue to beat for two minutes until everything is mixed well.
  8. Add agar mixture and beat for another five minutes or until the bowl has cooled down. The batter should stay fluffy, and beating should produce firmer and firmer ribbons. The mixture should be stiff and keep it's shape if you remove the beaters.
  9. Sift together powdered sugar and starch.
  10. Dust a rectangular pan (18 x 28 cm or 7 x 11 inch - alternatively use a 8 x 8 inch square pan) with one third of the starch and sugar mixture. Make sure the whole bottom is covered.
  11. Carefully pour the marshmallow mixture into the pan.
  12. Let cool for two hours (at room temperature, not in the fridge!) or until set.
  13. Cover with more starch and sugar and cut into small squares or use your favourite cookie cutter.
  14. Generously roll in remaining powdered sugar mixture to avoid stickyness.
  15. Place on a baking sheet and let dry for at least 24 hours. When they are dry on the outside they are ready to be store in an airtight container.


You can also keep them in their pan and only cut off the amount you need. That way they don't get sticky as easily. Make sure to still sprinke the top with a generous amount of powdered sugar and cornstach!


homemade vegan marshmallows | seitanismymotor.com

When I removed the beaters the marshmallow mixture kept its shape exactly like this until I poured it into the pan. This is how yours should look like as well.

homemade vegan marshmallows | seitanismymotor.com

Roll the marshmallows in the sugar and starch mixture and let them air dry for 24 hours. (Place them on a sheet in a single layer.) Then store them in an airtight container. If they are still sticky after 24 hours, dust them with more sugar and starch and dry for another 24 hours.

homemade vegan marshmallows | seitanismymotor.com

93 thoughts on “Homemade Vegan Marshmallows

  1. Hi there, just found this recipe and can’t wait to try it tomorrow! Question: will these marshmallows keep for awhile, or will they spoil? I only really eat marshmallows when we make s’mores, so would love to keep these on hand for those times. If you think they’ll keep, would you put them in the fridge or cupboard? Thank you!

    1. Hi Jenn, these are best if you eat them as soon as possible. They usually start sticking relatively quick and can’t be stored well for longer than 2-3 days.

  2. Can I use protein powder instead of corn starch because I am allergic to corn. I have pumpkin protein powder and hemp powder and I could try Whey powder too. Which one should I try?

    I know I could use Mochi rice powder as well, but I am nervous because I react to so many foods and especially uncooked food like rice powder.

    1. Hi Marianne, I am sorry, but I don’t think protein powder will work. If you are allergic to corn I recommend experimenting with other starches such as potato or tapioca.

    1. Yes, the reason is that it won’t work. You need a certain amount of water to get the consistency of the sugar syrup right and adding more water plus agar agar will mess everything up. Also the agar won’t gel properly. It’s like cooking pasta dry pasta in your tomato sauce, if you know what I mean.

      1. Oh, I think I misunderstood you. Well, maybe you can put it in there once both mixtures are readily cooked. I don’t know. Why do you want to do that?

  3. Hi,

    I tried this today and it didn’t fully work for me but it was my first time using agar agar and xantham gum. I’m trying to figure out what went wrong. The marshmallows look set and hold their shape until I try to pick one up and then it kinda melts. Additionally, there are small bits of something gelatinous in the marshmallows. I think it’s the agar agar. I did boil it for the full minute but it was fully set up and cold when I added it to the rest of the ingredients in the mixer. Should it still be liquid when I add it to the bowl of the mixer?


    1. I am sorry if my recipe instructions weren’t very clear. The agar agar mixture should not be cool and set. That’s why you had bits in your marshmallows and texture issues. Make sure it’s still warm and liquid as should set later, when you have poured the liquid marshmallow mixture into the pan.

  4. I Would like to make crispy treats with the homemade marshmallows. Do I mix in the cereal right after making this or should I let the marshmallows dry out for 24 hour?. Any tips or recipes for making crispy treats would be great. Where I live. I could only find brown rice Krispy cereal that is vegan. Thanks for your reply to my previous question.

  5. Pingback: Vegan S'mores
  6. Not sure if my first comment posted so I’m sending again. Do you concentrate the chick pea brine by boiling it until half of it has evaporated or do you use the chickpea brine straight from the can

    1. Comments of first time commenters have to be approved by me first, that’s why you couldn’t see your comments.

  7. Do you concentrate the chickpea brine by boiling it until half of the liquid has evaporated or do you use the chickpea brine straight from the can? Thanks

    1. Click on the “English” button on the right, on top of the donuts. Or, if you are using a mobile, that button should be somewhere on the bottom of the site.
      Alternatively simply remove the “de” in the url. The one that is right after seitanismymotor.com/

  8. 8’d like to sue this recipe for a marshmallow fondant! Would I need to dry the math allows out or could I use it when they’re already in the soft phase?

    Thanks for any help in advance! XxX

    1. I have never made marshmallow fondant, so I cannot give you any advice. But you can find a recipe for regular fondant here on my blog, if that helps.

  9. I’m wondering about the raw corn starch…aren’t you only supposed to eat corn starch if it’s cooked?

    1. I don’t know! Never heard about that. Also, cornstarch isn’t raw. It’s a highly processed food.

  10. Hallo, ich habe gerade dein einzigartiges Rezept ausprobiert.
    Gefällt mir sehr gut. Nur leider hat sich das Agar Agar beim Mixen nicht mehr richtig aufgelöst und ist jetzt in Stückchen in der Masse :(
    Hast du da eine Idee? War meine Sirupmischung nicht mehr warm genug?
    LG + DANKE für das Rezept

    1. Hallo Meggie, ich könnte mir vorstellen, dass sich das Agar gleich am Anfang nicht richtig aufgelöst hat. Oder vielleicht war es zu alt.

  11. i am a marshmallow failure :( Not sure how to “carefully” pour the syrup mixture in, lost the fluffiness at that time. And it was very good before (stiff peaks) felt like i needed an extra set of hands!

  12. Sieht interessant aus! Kichererbsen und denren Flüssigkeit vertrage ich leider nicht. Was bringt sie in dem Rezept und gibt es dafür Alternativen?
    Danke im Voraus!

    1. Na ja, die Flüssigkeit ist die Hauptzutat,ohne sie würde das Rezept nicht funktionieren. Wie Mehl im Brot.
      Ich habe es noch nie ausprobiert, aber man kann es auch mit der Flüssigkeit aus einer Dose weiße Bohnen probieren.

  13. I made these and they definitely worked! The texture is more airy than a regular marshmallow but the taste is identical! I’m so amazed!

  14. These look delicious! I would love to make these to put on my autistic niece’s birthday cake!! Is the recipe gluten free as well?

  15. Mihl!

    These look amazing, I am not vegan, or even a vegetarian, but due to medical reasons I need to limit my sugar intake. I had a few questions. Can I use regular Knox Gelatin instead of agar powder? Also do you know what I can use to replace the syrup? Is there a sugar free syrup I can use? Thanks so much!


    1. Hi Maura,
      thanks for your question but I don’t think my recipe is suited for your purposes. There are a lot of regular mashmallow recipes out there calling for gelatin that seem to be a better fit. I also don’t have any experiences with sugar free syrup, so I guess I am not much help.

  16. Ich habe Deine Seite erst gerade gefunden und bin BEGEISTERT. So viel Kreativität habe ich echt noch selten gesehen. Da ich Marshmallows liebe – oder eher gesagt geliebt habe ;D – werde ich Dein Rezept auf jeden Fall ausprobieren! Nur habe ich ein kleines Problem mit Agar Agar, ich hab’s schon dreimal probiert und bin jedes mal gescheitert, es wollte einfach nicht fest werden … irgendwie bin ich total unfähig! Hast Du hierfür irgendeinen Tipp?

    1. Hallo Kristina, danke schön!
      Wie und welches Agar hast Du denn verwendet? Reines Agar oder welches, das mit Maltodextrin oder ähnlichem gemischt ist (z.B. Agartine)? Das ist verdünnt und funktioniert deshalb nicht so gut bzw. man braucht mehr.
      War Säurehaltiges in dem Rezept, z.B. Erdbeeren, Orangensaft, Zitronensaft, o.ä.? Das kann das Gelieren sehr beinträchtigen.
      Ich benutze immer Agar aus dem Asialaden, ich glaube Cock Brand oder so ähnlich? Kleine Tütchen mit dem Hahn drauf. Das funktioniert super.

  17. Hi!
    Thanks for the recipe! :) Is it possible to use only xanthan instead of agar? My husband is allergic to agar :(

  18. These look awesome. I had good success your your marshmallow fluff, so I’m going to make these to decorate a cake I’m making for my mum’s birthday.

    Just one question…. any idea how long these last? I want to make them a few days in advance so I have time to go and get shop vegan marshmallows from the shops if I mess them up, but don’t want to leave them too long and have them dissolve or something! ;)

  19. Leider hat es bei mir so gar nicht geklappt. Bis zum Schneiden sah alles perfekt aus. Selbst das Schneiden hat noch gut geklappt und ich habe mich sooo auf homemade Marshmallows gefreut. Aber beim Wälzen wurden sie dann ganz flüssig und matschig… Ich lasse sie jetzt noch weiter trocknen, aber habe wenig Hoffnung.
    Und sie schmecken bei mir, dadurch dass sie so feucht sind und alles aufsagen, nur nach süßer Stärke. Schade. :(

    1. Ja, schade. Das Rezept ist zugegebenermaßen nicht einfach und es gibt viele Stellen, an denen es haken kann, also kann ich Dir jetzt auch keinen guten Tipp geben. Aus dem Blauen würde ich raten, es könnte am Agar gelegen haben. Welche Marke hast Du benutzt? War es reines Agar Agar?

      1. Oh nein! Ich sehe das mit dem reinen Agar-Agar jetzt erst :-/
        Ist die Agartine also nicht rein? Das ist natürlich ärgerlich!
        Aber dann gibt es ja noch Hoffnung :)

        Schmeckt es denn bei dir tatsächlich gut. Die, die ich probiert habe, waren wie gesagt nicht nur von der Konsistenz eklig, sondern haben einfach nur nach süßer Stärke geschmeckt?

        Dann muss ich es ja aber tatsächlich noch ‘mal ausprobieren :)

        1. Das habe ich auch tatsächlich erst geschrieben, nachdem ich Deinen Kommentar gesehen habe. Deine Beschreibung hörte sich so an, als sei viel zu wenig Agar genommen worden, und so kam ich drauf. Zufällig habe ich nämlich vor ein paar Tagen Agartine gekauft und gesehen, dass da nur 20 Prozent Agar drin sind. Der Rest ist Maltodextrin. Ich glaube, das wird gemacht, damit man es einfacher umrechnen kann, wenn man Gelatine ersetzen möchte. Richtiges Agar Agar bekommt man sehr günstig in kleinen Päckchen in indischen oder asiatischen Lebensmittelläden. Oder teurer im Bioladen.
          Die Marshmallows schmecken schon sehr süß, da ist ja außer Zucker auch nicht viel drin. Nach Stärke sollten sie allerdings nicht schmecken. Du kannst eventuell auf vanillezucker verzichten und statt dessen mit Vanilleextrakt oder Vanilleschote etwas großzügig sein. Der Geschmack kommt eigentlich ganz gut durch. Ansonsten schmeckt diese Version wie “normale” Marshmallows, ist nur etwas weicher.

          1. Achso! Ich habe schon an meiner Lesefähigkeit gezweifelt :D
            Na dann werde ich es einfach noch ‘mal mit echtem Agar-Agar probieren.
            Danke für deine Mühe und auch den Einkaufstipp!!!

  20. Hi, I made your recipe last night (my 4th attempt at making marshmallows) and went to bed praying it would set. Have woken up this morning, it is still wobbly and there is a load of water at the bottom of the tray…! What does this mean?

    I used golden syrup as my syrup… I got the peaks when mixing. I don’t understand what went wrong. :(

    1. I am sorry that happened, Luke. One thing I can imagine is that the agar didn’t set properly. After you’ve beat the hot sugar syrup and the fluffy chickpea brine mixture everything should already be relatively firm, almost like jelly and if you spread a tiny bit of that mixture on a plate it should set very quickly.

      Or the chickpea fluff separated again and that’s where the water is coming from.

  21. Hi! This may have been mentioned but with gelatin marshmallows you can spray/grease the pan to keep it from sticking. Would that work with these or will the fat deflate their fluff?
    I’m super excited about these. I ordered guar gum today.
    Rice crispy treats FOREVER!!
    Thank you!

  22. Mihl, these look amazing! I have tried to make vegan meringue with chickpea brine twice now and both times I totally failed. Perhaps my oven was set to a wrong temperature, so I am really happy to see that your recipe does not call for baking. In your opinion (and experience) can one substitute sugar with erythritol here?

    Also, I wonder if my 700 Watt blender whisk will perform as well as a two-whisk mixer usually does?

    Thank you!

    1. Hi Kati, these are marshmallows not meringues, that’s why they aren’t baked. (Marshmallows are soft and squishy, meringues are crispy.) But I’ve planned to publish a meringue recipe on Monday (which is baked). If the recipes haven’t worked for you so far, have you changed chickpea can brands already? Some people seem to have no luck with certain brands or better luck with others. Have you used sugar or a sugar substitute?

      I don’t have any experience with sugar substitutes and I’ve never worked with erythritol. Some of these substitutes like xylitol seem to hold up pretty well. If you want to make marshmallows with a sugar substitute Keeping it Kind has an adapted version of my recipe made with xylitol:

      My mixer has only 500 Watt, so you should be fine. Just mix until you have the right consistency.

  23. vielen Dank, dann werde ich mal das Originalrezept probieren, das mit der Säure wusste ich nicht. Die Idee kam aus einem konventionellen Marshmellowrezept. Ich hatte noch Erdbeeren im Vorrat und habe die einfach in den Mixer gegeben. Geschmacklich super, aber wenn sich das mit dem Agar nicht verträgt, konnte das ja nichts werden. Nächstes Mal also genau nach Vorlage ;). Danke! Und von dem Erdbeerschaumkuss werde ich dir berichten, wenn das so klappt, wie ich es mir vorstelle. Liebe Grüße Jane

  24. hallo Mihl!
    So, jetzt habe ich Marshmellows gemacht. Und zum ersten Mal warendie veganen Marshmellows schnittfest. Also ein Schritt in die richtige Richtung. Aber die Konsistenz erinnert an Schaumküsse, so weich, und sie sind so feucht, dass sie die Stärke/Puderzucker-Muschung immer wieder aufsaugen. Ich habe das Rezept etwas abgewandelt (Agar in Erdbeermus aufgelöst statt Wasser), aber meinem Verständnis nach muss icham Agar oder anderen Bindern drehen. Hast du einen Tipp für mich? Mit Agar stehe ich auf Kriegsfuss, selbst verschiedene Hersteller konnten das bisher nicht ändern. Höher dosieren? Oder noch etwas anderes hinzufügen? Ich hätte so gerne Marshmellows! Dafür kannst du mir jederzeit schreiben, falls du Macaronhilfe brauchst.
    Geschmacklich war mein Erdbeerfluff (Bezeichnung kommt besser hin) übrigens der Hammer. Und er hat mich zum nächsten Einfall gebracht. Kennst du die Riesenschaumküsse vom Jahrmarkt?
    Liebe Grüße Jane

    1. Hallo Jane, Agar Agar verträgt sich nicht gut mit Säure. Erdbeeren enthalten Fruchtsäure. Was genau war denn Dein Erdbeermus? Wenn die Marshmallows zu weich geworden sind, musst Du mehr Agar nehmen, weil die Säure seine Wirkung abgeschwächt hat. Ich kann schlecht sagen, wieviel, aber ich würde einen ganzen Teelöffel nehmen und dann mal schauen.
      Diese Schaumküsse kenne ich, glaube ich. Meinst Du die in der Waffel? Schaumküsse habe ich ja schon gemacht. Die waren toll und in der Waffel wäre bestimmt auch nicht schlecht. Viel Spaß beim Experimentieren!

  25. Nachdem ich schon deine Marshmallowcreme ausprobiert habe, musste es auch die festere Version sein. Ich habe allerding 3 TL reines Agar Agar genommen, so war die Konsistenz genau richtig.
    Man sollte auf jeden Fall darauf achten, dass beim Wälzen der einzelnen Teilchen im Puderzucker keine Kinder in der Nähe sind, denn dann bleiben kaum Marshmallows übrig, die zum Trocknen verwendet werden können!!
    Danke (auch im Namen meiner Kinderchen) für das tolle Rezept!

    1. Is that the one called “heller Sirup”? That one should definitely work as it’s the same as the “Karamellsirup”, just without flavouring.

  26. Hey Mihl, I cross-checked your reference to David Lebovitz’s and Swedish Vegan’s. David and SV cooked the syrup until 245 F while you only cook yours to 210 F (step 3). Maybe you forgot to include that part about cooking it until 245 F?

    I’m giving the recipe a go (cooking the syrup until 245 F) and will let you know how it goes :)

    1. Good point, I must have overlooked that since I was working with two recipes at the same time. Please let me know how this works out for you!

      1. Ugh it came out terrible :( I cooked the syrup to 245 F and let the whole thing set overnight in the fridge (it’s 27-30 C inside my house and humid). The under part was quite wet, the tops were sticky… For syrup I used coconut nectar because I didn’t have sugar syrup / corn syrup on hand, but I did use a candy thermometer to measure it. I really want to give this a go, I’ll use glucose / corn syrup this time. And Swedish Vegan cooked the agar with the chickpea brine so I’ll try that one.

        1. I am really sorry this didn’t work out for you! In your case there might have been a couple of things:
          I don’t know what exactly coconut syrup is, but a concetrated for of liquid glucose is very important for this recipe. I probably didn’t make clear in my last comment that I did cook the syrup only to 100°C. I overlooked the step in the original version, so I didn’t apply it. But I don’t think that is the problem.
          Also, did you use lemon juice or cream of tartar? If you use lemon juice you might raise the amount of agar to 1 1/2 teaspoons or maybe even more. Sometimes acidity interferes with agar.(Just guessing here that this can be a problem.)
          Another important point is that these marshmallows tend to soak up any kind of liquid, and keeping stuff like this in the fridge usually makes things worse.

  27. These did not turn out at all : ( I have made vegan and non vegan marshmallows many times before with ease, but I was I love how this recipe is soy free. Followed the recipe to a T and ended up with a gloopy tan mess that tasted like agar and never set up even overnight. Did you use a whisk attachment or a paddle/paddles? I mean, your photos depict that something along the lines of this recipe worked out for you, so there’s that, but it can’t be this exact recipe </3

    1. I am sorry this happened to you! I made the recipe three times and a friend made it, too. It worked for us but there is still a bit that can go on during the process. Did you use cream of tartar or lemon juice? What kind of syrup did you use? Did you boil the agar for a whole minute? Here’s another recipe you could use if you think this one doesn’t work:
      P.S I use this kind of mixer with the shown attachment:

  28. I’ve just made a batch of navy beans to collect the brine. I can’t wait to start experimenting! These marshmallows look perfect! It’s been eons since I had marshmallows.

  29. Happy Bloggiversary! I think I’ve been blogging for about the same period of time. I sure do love your blog, and I’ve made so many tasty recipes from your blog — thanks for sharing your creations with us! These marshmallows look amazing. I haven’t busted into the world of chickpea fluff yet — but I did just start a batch of hot cross buns dough using the chickpea liquid as egg replacer. It feels scary to risk a whole batch of hot cross buns on something new! I guess this is why I’m not much of an innovator. :)

  30. Hi Mihl, I found your blog from VeganRicha’s site and am so happy I did. We are Americans living in Germany for 10 years now and I’m excited to be able to make some of our favorite German dishes that we had pre-vegan and the eZine is gorgeous. Sorry I didn’t have it 4 1/2 months ago. Looking forward to becoming a regular.

    1. Hi Carla, nice to meet you! I think many of the recipes in my zine work great all year round, especially the cookies. But of course you can use it next December, too.

  31. Liebe Mihl,

    tausend Dank für dieses Rezept – wenn ich mich mal an Agar-Agar traue (Endgegner ^^), mache ich die auf jeden Fall mal nach! Bei mir würden sie dann in Vanilleeis landen :)

    Allerliebste Grüße
    Frau Schulz

    1. Hast Du schon mal was mit Agar gemacht? Ich finde es eigentlich sehr einfach in der Handhabung, also keine Angst! Und das mit dem Vanilleeis ist eine sehr gute Idee!

  32. Mind reader! I was watching TV last night and my mind wandered off to the subject of chickpea brine marshmallows. I looked up some non-vegan recipes to veganize but I didn’t feel like messing with it. Now you’ve shared the recipe so I don’t have to bother with making my own! :P

    Thanks for sharing! I want to pop about a hundred of these in my mouth.

  33. AMAZING!!
    really really incredible. I cant wait to try these.
    question: do you think i need to wait for these to set and then MELT THEM for rice crispy treats OR just use them in their softened state? oh well, i’ll experiment!

    1. I think you can absolutely use them right away, no need to let them set and remelt. I hope it works out! Please let me know.

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