Description
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!
Ingredients
Scale
- 2 1/2 tbsp soy protein powder (as pure as possible, at least 90% soy isolate)
- 1/4 tsp pectin
- 1 tsp baking powder
- 1/3 cup plus 1 tbsp room temperature water
- 1/2 cup granulated sugar (if using unflavored vegan "gelatin", increase the amount of sugar by 1/3 cup)
- 1/4 cup light corn syrup
- 1/4 cup water
- 1-3oz package of orange-flavored vegan "Jel" dessert (you can also use unflavored)
- 1/2 tsp natural vanilla extract
- 1/4 cup cornstarch
- 1/4 cup confectioner's sugar
- Cooking spray
- 1/2 cup vegan chocolate chips (optional)
Instructions
- Combine protein powder, pectin, baking powder, and 1/3 cup plus one tablespoon of room temperature water in a standing mixer bowl. Using the whisk attachment whip all the ingredients at medium-high speed until soft peaks start to form.
- In the meantime, in a medium saucepan combine sugar, corn syrup, and 1/4 cup water. Stir, place over medium heat with a candy thermometer until it reaches 240F
- Once the syrup has reached 240F, REMOVE FROM HEATÂ and immediately add orange-flavored "jel", stirring constantly until it dissolves completely. You have to work quickly here before the mixture thickens too much!
- CAREFULLY and while the mixer is still running, pour the syrup quickly into the mixing bowl. Increase the speed to high and whip it for a good 25-30 minutes, until pale and fluffy. At the last minute, add vanilla extract.
- In the meantime, mix cornstarch and confectioner's sugar together in a medium bowl. Line a 7"x 5"x 1.5" pan or glass container with wax or parchment paper. Spray with cooking spray and generously coat with the sugar mixture.
- Spray a rubber spatula with cooking spray and spread the marshmallow mixture over the prepared pan. Refrigerate immediately for about 2 hours, then sprinkle more of the sugar/cornstarch mixture on top.
- Refrigerate for at least 4 more hours or overnight (recommended)
- When ready, sprinkle more of the sugar/cornstarch mixture on a clean surface. Take the marshmallow block off the mold and cut it using a pizza cutter. Sprinkle more sugar and cornstarch so all the sides are covered and refrigerate until ready to use.
- For chocolate drizzled marshmallows, place them in the freezer after they've been cut while you melt the chocolate chips (in the microwave or double boiler). Pour the melted chocolate into a squeeze bottle or a re-sealable plastic bag (cut the tip to make a small hole) and drizzle over the marshmallows
Notes
- Read Tips 1-6 above the recipe
- For this recipe you'll need:
- A standing mixer with a whisk attachment (recommended)
- A candy thermometer
- Wax or parchment paper
- A 7"x 5"x 1.5" pan or glass container
- Prep Time: 40 minutes plus refrigeration
- Cook Time: 7 minutes
- Category: dessert
- Method: stove top
- Cuisine: Vegan
Nutrition
- Serving Size: 1 marshmallow
- Calories: 56
- Sugar: 11.2
- Sodium: 27.2
- Fat: 0.1
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 13.2
- Fiber: 0
- Protein: 1.2
- Cholesterol: 0