marshmallow no gelatin recipe

Written ByJenny Smyth Posted on
marshmallow no gelatin recipe
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The Best marshmallow no gelatin recipe

I have been making marshmallows from scratch for years, but I know a lot of people are looking for a marshmallow no gelatin recipe. Maybe you are vegetarian, or you just want to avoid gelatin for other reasons. I get it. I tried a few different methods before I found this one that really works.

It uses agar agar powder instead of gelatin, and the texture is just as fluffy and soft as the original. My kids love helping me whip the mixture until it gets thick and glossy. They think it is magic how it turns from a liquid into a pillowy cloud. This recipe is perfect for making s’mores, topping hot chocolate, or just eating straight out of the pan.

I like to cut them into squares and dust them with a mix of cornstarch and powdered sugar so they dont stick. The flavor is pure vanilla and sweetness, just like store bought marshmallows but better. The health benefit here is that you are controlling the ingredients. No preservatives or weird additives.

Just simple things like sugar, corn syrup, water, and agar agar. Agar agar comes from seaweed, so it is a plant based thickener. It sets firmer than gelatin, so you need to whip the mixture longer to get that airy texture. I use a stand mixer for this because it takes a good 10 to 15 minutes of beating.

You will know it is ready when the mixture is thick, white, and holds its shape when you lift the whisk. It is a bit of a workout for the mixer, but the result is worth it. My family loves these marshmallows for camping trips. They toast up beautifully over a fire, getting golden brown and gooey inside.

I also like to put them in homemade hot cocoa mix. They melt into creamy little clouds. This marshmallow no gelatin recipe has become a staple in our house. It is easy enough for a weekend project but special enough for holidays.

Fluffy Homemade Marshmallows (No Gelatin)

Fluffy Homemade Marshmallows (No Gelatin)

4.5 from 925 votes

These homemade marshmallows use agar agar powder instead of gelatin, making them perfect for vegetarians. They are light, fluffy, and have a clean vanilla flavor.

Prep Time15 minutes
Cook Time10 minutes
Resting Time0 mins
Total Time4 hours (includes setting time)
Servings: 16 large marshmallowsCuisine: InternationalCalories: 120 kcal per marshmallow

🥘Ingredients

For the Marshmallows

3/4 cup cold water, divided
2 tablespoons agar agar powder
2 cups granulated sugar
1/2 cup light corn syrup
1/4 teaspoon salt
2 teaspoons vanilla extract

For Dusting

1/4 cup cornstarch
1/4 cup powdered sugar

👨‍🍳Directions

1Line an 8×8 inch baking pan with parchment paper, letting the edges hang over.
2Mix the cornstarch and powdered sugar in a small bowl.
3Sift a thin layer of this mixture onto the parchment paper.
4Set the pan aside.
5In a small bowl, combine 1/2 cup of the cold water with the agar agar powder.
6Stir and let it sit for 5 minutes to bloom.
7This step helps the agar agar dissolve evenly.
8In a small saucepan, combine the remaining 1/4 cup water, granulated sugar, corn syrup, and salt.
9Stir gently over medium heat until the sugar dissolves.
10Attach a candy thermometer to the pan.
11Bring the sugar mixture to a boil.
12Once it reaches 240°F (soft ball stage), add the bloomed agar agar mixture.
Stir constantly.
13Continue boiling until the mixture reaches 260°F (hard ball stage).
14This takes about 5 to 7 minutes.
15Remove from heat.
16Pour the hot syrup into the bowl of a stand mixer fitted with the whisk attachment.
17Let it cool for 5 minutes, then add the vanilla extract.
18Beat on low speed for 1 minute, then increase to high speed.
19Beat for 10 to 12 minutes until the mixture is thick, white, and tripled in volume.
20It should hold stiff peaks.
21Quickly scrape the marshmallow mixture into the prepared pan.
22Use a spatula sprayed with nonstick spray to spread it evenly.
23Sift more of the cornstarch mixture over the top.
24Let it sit uncovered at room temperature for at least 4 hours or overnight until firm.
25Once set, lift the marshmallow block out using the parchment paper.
26Cut into squares with a sharp knife or pizza cutter dusted with the cornstarch mixture.
27Toss each piece in the remaining dusting mixture to prevent sticking.
28Store in an airtight container at room temperature for up to 2 weeks.

🔧Equipment

8×8 inch baking pan
Parchment paper
Stand mixer with whisk attachment
Small saucepan
Candy thermometer
Spatula
Sifter

📊Nutrition Facts (per serving)

🔥Calories: 120 kcal🧈Total Fat: 0g💛Saturated Fat: 0g❤️Cholesterol: 0mg🧂Sodium: 40mg🌾Total Carbs: 30g🥦Dietary Fiber: 0g🍬Sugars: 24g🥩Protein: 0g

📝Notes

Agar agar sets faster than gelatin, so work quickly when spreading the mixture. If the marshmallows are too sticky, add more cornstarch mixture. For flavored marshmallows, add 1 teaspoon of extract like peppermint or almond along with the vanilla.

Watch Video Of How Fluffy Homemade Marshmallows (No Gelatin) Works

These marshmallows store well in an airtight container at room temperature for up to two weeks. If you want to keep them longer, you can freeze them for up to three months. Just let them thaw at room temperature before using.

To reheat for s’mores or hot chocolate, you can toast them over a flame or under the broiler for a few seconds. They get golden and gooey on the outside while staying soft inside. This marshmallow no gelatin recipe is always a good idea for any occasion.

It works well for family gatherings because everyone loves a homemade marshmallow. You can serve them on their own, use them in desserts, or give them as gifts. They are a fun project to make with kids and a treat that feels special without being complicated.

I hope you enjoy making them as much as I do.

❓ Frequently Asked Questions About Fluffy Marshmallows (No Gelatin)

1. Can I use agar agar flakes instead of powder?

Yes, you can use agar agar flakes, but you need to adjust the amount. Use 3 tablespoons of flakes for every 2 tablespoons of powder. Also, flakes need to be simmered in the water for 10 to 15 minutes until fully dissolved. The texture may be slightly less smooth, but it still works.

2. Why did my marshmallows not set?

If your marshmallows did not set, the mixture likely did not reach the correct temperature. Make sure your candy thermometer is accurate and that the syrup reaches 260°F. Also, agar agar needs to be fully dissolved. If you see specks in the syrup, it may not set properly. Whisk thoroughly.

3. How do I store these marshmallows?

Store them in an airtight container at room temperature for up to 2 weeks. Do not refrigerate them, as they can become sticky. If they start to stick together, toss them again in the cornstarch and powdered sugar mixture. You can also freeze them for up to 3 months in a freezer bag.

4. Can I reduce the sugar in this recipe?

Reducing the sugar will affect the texture because sugar helps stabilize the marshmallow structure. You can try using a sugar substitute like erythritol, but the results may be different. The marshmallows may not be as fluffy or may have a different mouthfeel. I recommend sticking to the recipe for best results.

5. Are these marshmallows safe for vegans?

Yes, this recipe uses agar agar, which is derived from seaweed, so it is completely plant based. The other ingredients are sugar, corn syrup, and vanilla, which are all vegan friendly. Just make sure your sugar is certified vegan, as some sugars are processed with bone char.

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