Vegan Marshmallows (Aquafaba-Based)

Name: Vegan Marshmallows (Aquafaba-Based)
Ingredients: 180 ml (¾ cup) Aquafaba (chickpea brine from 2 cans); 300 g Granulated sugar; 240 ml Light corn syrup or glucose syrup; 2 tsp (or 2 g carrageenan for better texture) Agar powder; 2 tsp Vanilla extract; ½ cup each (for dusting) Powdered sugar + cornstarch

A recipe from the Bmarchai Recipes collection.

Bmarchai RecipesVeganMarshmallowsAquafabaFromScratchEggFreeFluffyHomemade

Nutrition (per serving)

90Calories

0 gProtein

22 gCarbs

0 gFat

20 gSugar

50 mgSalt

Ingredients

180 ml (¾ cup) Aquafaba (chickpea brine from 2 cans)
300 g Granulated sugar
240 ml Light corn syrup or glucose syrup
2 tsp (or 2 g carrageenan for better texture) Agar powder
2 tsp Vanilla extract
½ cup each (for dusting) Powdered sugar + cornstarch

Method

Line 20×20 cm pan with parchment → dust generously with powdered sugar/cornstarch mixture.
In stand mixer bowl, whip aquafaba on high 4–6 minutes until stiff peaks form (like meringue).
In saucepan, combine sugar + corn syrup + 120 ml water + agar powder → bring to boil → stir until agar dissolves → boil 5–7 minutes to 118–120 °C (soft-ball stage).
With mixer on low, very slowly drizzle hot syrup into whipped aquafaba → increase to high → whip 8–12 minutes until thick, glossy, and cooled to warm (mixture should hold stiff peaks).
Add vanilla in last minute → whip 30 seconds more.
Quickly spread mixture into prepared pan → smooth top with wet spatula → dust top heavily with powdered sugar/cornstarch.
Let set uncovered 6–12 hours (or overnight) at room temperature.
Turn out onto dusted surface → cut into squares with greased knife → toss pieces in dusting mixture.
Store in airtight container up to 2 weeks — fluffy, egg-free vegan marshmallows.