Delicious Vegan Marshmallows: A Recipe for Soft, Sweet, and Fluffy Treats

Vegan Marshmallows taste fantastic, so you should not think twice if you have not tasted vegan marshmallows. These are soft, sweet, fluffy, and delicious. Marshmallows are also called little pillows of wonder.

Little Pillow of Wonder

Marshmallows are also called little pillow of wonder, and it is precisely the pillow of wonder. Airy, Sweet, Fluffy, Light, and Soft are the best description for marshmallows. And speaking about Vegan Marshmallows, they are just wholeheartedly out of the world. The mouthwatering vanilla tinge is just perfect and heaven for the tongue.

Many have tried making vegan marshmallows at home but have failed drastically. But right now, you can take a deep breath as there is a new recipe on the way! It’s a guarantee that you will fall in love with it.

Making Vegan Marshmallows

The recipe of the coming vegan marshmallows will take 1 hour 30 minutes for preparation. It will also yield you 50 marshmallows. So, enjoy!

Ingredients

Tools needed:

Balloon whisk high-speed mixerSugar Thermometer

Vegan Marshmallow ingredients:

100 gram of aquafaba (room temperature)
1/2 teaspoon cream of tartar
1 tablespoon of vanilla extract
130 gram of cold water
1 teaspoon of agar powder
300 grams of caster sugar
30 grams of icing sugar
30 grams of cornflour
Spray Oil

Directions:

In the mixer, you need to add aquafaba and cream of tartar. The balloon whisk needs to be attached to the mixer and set the mixer on high speed, and beat both together for 40 minutes.
After mixing aquafaba and the cream of tartar, it will stand firm. At this point, you need to take the whisk out and add vanilla extract. It would be best if you mixed them at medium speed.
Again, you need to set the speed at high and keep mixing it for 10 more minutes. At this point, the aquafaba has to be very firm.
Now you will have to take a saucepan, add cold water and the agar powder. Set to boil the cold water and agar powder for 2 minutes in simmer while stirring it continuously.
Here, at this point, you have to add the caster sugar and set it to boil again in simmer. The solutions should be continuously stirred till the moment it reaches 115°C.
The most delicate part of the recipe is here. So bring all your concentrations here. Turn on the mixture at its lowest setting and keep pouring the hot sugar and agar mixture VERY VERY SLOWLY! It needs to be streamed at a snail’s pace.
Once the sugar and agar are all in the mixture, the speed needs to be turned in high speed for 10 minutes. After 10 minutes of mixing, it shall be real glossy.
Now you have to mix the icing sugar and cornflour in a bowl and spray a small amount of oil onto the dish you want your marshmallows to dress up. Then line the dish with parchment paper, and again pour a little more oil in it. A bit of cornflour dusting will help. This method keeps marshmallows from sticking.
You need to pour the glossy marshmallow mixture into the dish and set it aside in a cool room overnight. This shall not be refrigerated.
Now dust a chopping board with the remaining cornflour/icing sugar mixture. After the marshmallow mixture has set overnight, you need to gently turn it out on the chopping board.
Take a sharp knife, dust it with cornflour/sugar mixture, and cut the marshmallows in the shape you desire.

Slurping right? Get your ingredients ready and make it just at your finger-snap! Feel the fluffy, airy, soft, sweet, spongy marshmallows on your tongue.