Orange Cream Vegan Marshmallows

Making vegan marshmallows at home is truly a science. But we've figured it out for you! Check out our recipe, with step-by-step instructions and pictures on how to make Homemade Vegan Marshmallows!

Vegan marshmallows...

So sweet... yet they’ve been a thorn on my side for about 3 years now.

It all started right around this time of year, when my son was about 3 years old. He became obsessed with an episode of “Everyday Italian” on the Food Network. It was a Halloween special so, of course, it was all about candy and chocolate. He used to watch it over and over again, and finally (and I knew it was coming)  he asked me if I could make Giada’s treats for him. Of course, I agreed. I figured it would be a fun way to spend time together in the kitchen so, why not?

Yeah well, little did I know…

The first thing he wanted me to try to make, was her marshmallows. They looked easy enough. Gelatin, sugar, vanilla, lots of whipping… nothing crazy. I thought I would just use vegan gelatin instead of regular, and done.

So I gave it a try... and ended up with a gooey mess. Then I tried it again the next day, same result. Again a few days later. Nothing.  At that point, my son got tired of it, and wasn’t interested in marshmallows anymore. But I wasn’t about to give up. No. Way.

I kept trying and trying, but all I ended up with was a whole lot of syrup stuck everywhere, and no fingernails left from all the scrubbing I had to do to clean it up. You know what Albert Einstein’s definition of insanity is? Doing the same thing over and over, expecting different results. Well, that was me, to a tee. So I decided to let it go.

Fast forward 3 years… and we get a request to develop a recipe for vegan marshmallows. Funny how the universe works. So here I am, back at it again. Only this time, I’m older, hopefully wiser, and I have my sister by my side to help me. So giving up? Not an option.

We took the time to do some research, read about gums and seaweed and chemistry... and we finally got it. WE GOT IT! I couldn't believe it!!

TIPS ON HOW TO MAKE HOMEMADE VEGAN MARSHMALLOWS

Now, with that said, here are a few things we’ve learned along the way, and we think you should know too if you’re planning on making these:

1. Vegan marshmallows are much like spoiled little divas: you need to follow the directions and give them time, attention and TLC, or else they’ll have a complete meltdown. Literally.
2. Don’t expect to get the same stuff you  buy in a bag at the grocery store. We’re talking homemade here. And vegan. It’s just not gonna happen.
3. Here we used orange flavored vegan “jel” for two reasons: one, we thought orange would be appropriate for this time of year. And two, we found that using a flavored “jel” took some of the protein powder taste away. You can use different flavors or unflavored, as you will see in the ingredients list.
4. We suggest you use a standing mixer. A hand mixer will do the job, but your arms will get a really good workout and you will need another set of hands to pour the syrup into the bowl while mixing!
5. For extra firm marshmallows, store these in the freezer after you cut them. If you don’t mind a little bit of goo, store them in the fridge.
6. We found that making these in small batches works better than making a lot of them at once. This recipe yields about 2 dozen medium-size marshmallows.

And that's it! Enjoy them!!

Ruth

Step by step images on how to make homemade vegan marshmallows

Gather your ingredients: protein powder, pectin, flavored vegan gelatin powder, sugar, cornstarch

1. Whip the protein powder, pectin, baking powder and water until it starts to form soft peaks

2. Combine sugar, corn syrup, and water in a medium saucepan

3. Cook over medium heat until it reaches exactly 240F

 

4. Make sure to remove the syrup from the heat before adding the "jel" powder!

5. And stir fast and until completely dissolved, or you'll end up with grainy marshmallows!

 

6. It should look like the image above

 

7. Quickly pour the orange syrup into the protein powder mixture, while the mixer is still running. Turn the speed to high and let it go for a good 25-30 minutes. Seriously, LET IT GO. don't touch it or stop it or check on it. Just let it do it's thing. You'll know it's ready when pale and fluffy.

8. Make sure to cover your working surface well with confectioner's sugar and cornstarch.

9. This is what the marshmallow mixture looks like after being refrigerated overnight

10. Use a pizza cutter to cut the vegan marshmallows if possible. Works much better than a knife!

11. "Dip" the sides in sugar and cornstarch as you cut them

12. Cut the vegan marshmallows into whatever size and shape you like

13. Sprinkle more confectioner's sugar and cornstarch and they're done.

ENJOY!!!