Ingredients Jump to Instructions ↓

  1. Vegan Marshmallows

  2. Makes about 45

  3. 2 1/2 tablespoons vegetable gelatin

  4. 1 1/2 cups sugar

  5. 1 cup light corn syrup

  6. 1/2 cup cold water

  7. 1/2 cup water at room temperature

  8. 1/4 teaspoon salt

  9. 2 tablespoons vanilla extract (or flavoring of your choice)

  10. Cornstarch for dusting

  11. Combine gel and 2 cups cold water in the bowl of a mixer with a

  12. whisk. Let stand for 1/2 hour.

  13. Mix the sugar, corn syrup, salt, and 1/2 cup water in a saucepan.

  14. Stir it over low heat until the sugar is dissolved and a syrup has

  15. formed.

  16. 244 degrees on a candy thermometer

  17. Remove pan from heat, and slowly and carefully pour the syrup into the gelatin/water mixture in your mixer. Beat the mixture at high

  18. speed until thick, white, and tripled in size, approximately 15

  19. minutes. (If you stop before this you will have marshmallow creme

  20. which can be stored and used like the commercial stuff.)

  21. 8" x

  22. 12" glass baking pan with cornstarch. Pour mixture

  23. into pan, and dust the top with more cornstarch. Wet your hands

  24. and pat the mixture to smooth out the top. Dust again.

  25. Let stand overnight to dry out, uncovered. Next morning turn the

  26. marshmallow cake out onto a board, and cut into small pieces with

  27. a dry, hot knife. Dust again.

  28. Note: can use Kojel unflavored gel available at


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