Vegan Marshmallows




About: My name is Randy and I am a Community Manager in these here parts. In a previous life I had founded and run the Instructables Design Studio (RIP) @ Autodesk's Pier 9 Technology Center. I'm also the author ...

Every time I bake something my girlfriend requests that I make it vegan. I usually just scoff at her and remark that "You're not even vegan! I don't think you're even vegetarian. No!" At which point she typically counters that "vegan deserts are yummy."

So, the other day when I got it in my head to make kosher marshmallows, her months of pestering finally bore fruit and I thought to myself, "What is more kosher than vegan?"

But how does a person make vegan marshmallows? One quick Google search answered this question with an awesome "open-source recipe." This recipe resulted in one mighty good marshmallow (vegan or not).

I present to you this gift of marshmallow goodness that those of the strictest dietary preference and religious convictions can enjoy. It doesn't matter if you are vegan, vegetarian, pescaterian, Presbytarian, Jewish, Muslim, Buddhist or Jedi.

Warning: This is a fast moving and messy process. This is not for the faint of heart. 

Step 1: Ingredients

You will need:

For the fluff

5 tablespoons soy protein isolate 90%
2 teaspoons Baking Powder
1/4 teaspoon xantham gum
3/4 cup cold water

For the goo

1.5 cups raw sugar
1 cup light corn syrup
1/2 cup water
1 tablespoon Genutine Vegetarian Gelatin (if you happen to be in SF, make an appointment and go to the showroom. It is awesome).
2 teaspoons vanilla extract

For coating

vegetable oil (to coat pan)
2 tablespoons vegan powdered sugar
2 tablespoons corn starch

Step 2: Powdered Sugar Mix

Mix together your two tablespoons of powdered sugar and your two tablespoons of corn starch.

Step 3: Prep the Pan

Lightly oil the pan and then heavily dust it with your powdered sugar mixture.

Put aside the extra powdered sugar mixture for step 8.

Step 4: Make the Fluff

The fluff is easy to make. In your standing mixer add all of the dry ingredients which include 5 tablespoons soy protein isolate, 2 teaspoons Baking Powder and 1/4 teaspoon xantham gum. Mix those together with the whisk attachment. Then add 3/4 cup cold water and let mix for another 10 minutes until you see the mixture start to stiffen and rise a tiny bit.

Step 5: Make the Goo

The goo is the tricky part. Once you start to make this, there is no stopping until step 7. The next few things happen very fast because as soon as you take the goo off the flame, it starts to stiffen immediately.

That said, in a sauce pan mix a tablespoon of vegetarian gelatin with 1.5 cups of raw sugar. Add 1/2 a cup of water while whisking briskly and then add a cup of corn syrup while doing the same. Use a candy thermometer and heat until 230 degrees, all the while stirring your mixture. You will see it start to bubble and thicken dramatically.

Turn off the heat, quickly stir in the vanilla and without hesitating for a moment, proceed to the next step.

Step 6: Mix

If your mixer has a splash guard, I highly recommend using it. Even with the splash guard the goo got everywhere.

Turn your machine on to its highest setting and while it's spinning around, pour in the goo before it starts to harden too much. Try to pour it into the side of the pan so it doesn't cling to/climb up the whisk attachment and gunk up the mixer. Although, from my experience, it is going to do this any which way and this hard to avoid.

After 30 seconds to a minute, turn off the machine and use a rubber scraper to mix in any goo clinging to the sides of the bowl.

Let the mixer run for another 10 to 15 minutes until it looks and tastes like marshmallows.

(When cleaning up later, hot water will take the hardened marshmallow goo off of your standing mixture like a charm.)

Step 7: Spread in Pan

Roll the marshmallow into the pan and spread it thin. The open-source recipe this is based on recommends using wax paper to push it down and make it lay flat. I recommend not to do that as it created a total mess and was a disaster. Instead, coat a wooden spoon in your sugar/corn starch mixture and spread it out that way.

Refrigerate for an hour.

Step 8: Cut 'em Up

Cut your marshmallows into squares and coat them on all sides with the powder sugar mixture from step 2.




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    49 Discussions


    3 years ago

    "What is more kosher than vegan?"

    what does that even mean? we can have fish gelatin as long as its from a kosher fish... we loads of fish and meat actually.


    4 years ago on Introduction

    where do you find [soy protein isolate]? at bakeshops?


    5 years ago on Introduction

    I made these earlier and have an excess. I need to make fondant so can I use these vegan ones? PLZ REPLY


    7 years ago on Introduction

    Here is a link to the vegan gel which is needed. I wonder what else would be a suitable and less expensive replacement?


    Reply 7 years ago on Introduction


    Reply 7 years ago on Introduction

    thanks, i was going to say thats the same blank page, but if i go to a different one of their pages then back i can see it...


    These aren't marshmellows. They're supposed to be cylindrical shaped and powdery on the outside and in bags or piled up to look like a big fat guy in a blue hat stampeding on fifth avenue chasing the Ghostbusters...

    3 replies

    Reply 9 years ago on Introduction

    LOL - with such a grand name, you have a rather provincial outlook

    pro·vin·cial  [pruh-vin-shuhl]

    3. having or showing the manners, viewpoints, etc., considered characteristic of unsophisticated inhabitants of a province; rustic; narrow or illiberal; parochial: a provincial point of view.

    7. a person who lacks urban sophistication or broad-mindedness.


    Reply 8 years ago on Introduction

    It's dangerous to spend time posting and reading comments on the internet if you have a poorly functioning funny bone. (even if you don't think something is funny, being able to at least recognize an attempt at humor is a useful skill)

    Since you seem to be most fluent in cut-and-paste-from-grammar-sites-ese, I'll switch over to your tongue of choice.

    hu·mor (hyoo-mer)
    1. The quality that makes something laughable or amusing; funniness: could not see the humor of the situation.
    2. That which is intended to induce laughter or amusement: a writer skilled at crafting humor.
    3. The ability to perceive, enjoy, or express what is amusing, comical, incongruous, or absurd. See Synonyms at wit1.

    sar·casm (sär-ka-zem)
    1. A cutting, often ironic remark intended to wound.
    2. A form of wit that is marked by the use of sarcastic language and is intended to make its victim the butt of contempt or ridicule.
    3. The use of sarcasm. See Synonyms at wit1.
    [Late Latin sarcasmus, from Greek sarkasmos, from sarkazein, to bite the lips in rage, from sarx, sark-, flesh.]

    Sugary, puffy, and snow white. Seems like marshmallows to me. :) Perhaps you need to be more diverse in your marshmallow consumption? :)


    8 years ago on Introduction

    these are very different i should give them a try but i have one question how the h%ll do you get vegetarian gelatin?

    1 reply

    9 years ago on Introduction

    Looks good! Better use organic/non-GMO soy, though, because with so much soya in one serving, you don't want any weird allergy-causing xeno proteins in the mix.


    Reply 9 years ago on Introduction

    The original recipe called for guar gum, but I couldn't find that anywhere around here.

    I looked up online that xantham gum was an appropriate substitute for that. I'm not sure if there are any more substitutes.