Homemade Dairy-Free Marshmallows
Soft, springy homemade marshmallows made with vanilla bean paste. These dairy-free marshmallows are perfect for s'mores, hot chocolate, chocolate dipping and homemade edible gifts for Thanksgiving and Christmas.
Equipment
- Small Saucepan
- Cookie Cutters
Angela's Top Tip
Weigh your dry ingredients in grams with a scale for best results!
Ingredients
For the Coating
- 50 grams Icing Sugar
- 1 tbsp Cornstarch
For the Marshmallow
- 4 Gelatin Leaves (approx 6.5 grams - see note)
- 3 Egg Whites
- ¾ tsp Cream of Tartar
- 125 grams White Sugar
- 175 grams Corn Syrup
- 2 tsp Vanilla Bean Paste
For Preparing the Pan
- Spray oil or neutral oil (for greasing)
Instructions
- Mix the icing sugar and cornstarch together in a small bowl.
- Line an 8 x 8-inch baking pan with parchment paper, leaving some overhang. Lightly grease the parchment with spray oil or brush with oil.
- Add about half of the icing sugar and cornstarch mixture to the pan and coat the bottom and sides thoroughly. Set the remaining mixture aside for later.
- Place the gelatin leaves in a bowl of cold water and soak for about 5 minutes, until softened.
- Add the egg whites and cream of tartar to the bowl of a stand mixer fitted with the whisk attachment. Whip until stiff peaks form.
- Meanwhile, add the white sugar and corn syrup to a saucepan. Heat over medium-high heat until boiling. Continue cooking until the syrup reaches 239°F (115°C) on a sugar thermometer.
- With the mixer running on low speed, slowly pour the hot syrup down the side of the mixer bowl. Increase the mixer to medium speed and whisk for about 3 minutes, until the mixture is thick and warm.
- Remove the softened gelatin from the water, squeeze out the excess moisture and cut into small pieces. Add gradually to the marshmallow mixture while mixing.
- Add the vanilla bean paste and mix until incorporated. The mixture should be thick and hold firm peaks.
- Transfer the marshmallow mixture to the prepared pan using a silicone spatula. Smooth into an even layer. Leave uncovered at room temperature for about 1½ hours, or until fully set. Do not refrigerate to speed up the setting process.
- Sprinkle some of the remaining icing sugar and cornstarch mixture over the top of the marshmallow.
- Cover a sheet of parchment paper with more of the coating mixture. Carefully turn the marshmallow out onto the parchment and peel away the original parchment.
- Use a 2-inch (5 cm) round cookie cutter to cut 8 marshmallow rounds, dusting the cutter with the coating mixture as needed. Cut the remaining marshmallow into smaller pieces if desired.
Video
Notes
- A stand mixer with a whisk attachment makes this recipe much easier because the egg whites can whip while you prepare the sugar syrup.
- Use a sugar thermometer to make sure the syrup reaches 239°F (115°C).
- Take extra care when handling the hot sugar syrup.
- The marshmallow mixture is extremely sticky, so generously coating your pan, work surface and cutter will make cutting much easier.
- I used 4 gelatin leaves from a pack of 6 weighing 10 grams.
- This recipe makes thick 2-inch marshmallow rounds. For thinner marshmallows, cut each round in half horizontally or use a smaller cutter.
- These marshmallows contain gelatin and egg whites, so they are dairy-free but not vegan or vegetarian.
- Store in an airtight container at room temperature for up to 2 weeks.
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