How to Make Dairy-Free Vanilla Marshmallows with Agar

Simple Summary

Indulge in these fluffy, dairy-free marshmallows made with agar, perfect for those with dietary restrictions or anyone looking for a plant-based treat. These pillowy confections offer all the sweetness and texture of traditional marshmallows without any animal products.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Setting Time: 4 hours
• Total Time: 4 hours 35 minutes
• Servings: 24 marshmallows
• Difficulty: Intermediate

Ingredients

• 1 cup cold water, divided
• 3 tablespoons agar powder
• 1 1/2 cups granulated sugar
• 1 cup light corn syrup
• 1/4 teaspoon salt
• 2 teaspoons vanilla extract
• 1/4 cup powdered sugar
• 1/4 cup cornstarch

Instructions

1. In a small bowl, sprinkle the agar powder over 1/2 cup of cold water. Let it sit for 5 minutes to bloom.

2. In a medium saucepan, combine the remaining 1/2 cup water, granulated sugar, corn syrup, and salt. Heat over medium heat, stirring until the sugar dissolves.

3. Add the bloomed agar mixture to the saucepan. Bring to a boil, then reduce heat and simmer for 5 minutes, stirring constantly.

4. Remove from heat and let cool for 2-3 minutes. Stir in the vanilla extract.

5. Pour the mixture into the bowl of a stand mixer fitted with a whisk attachment. Beat on high speed for 10-12 minutes, or until the mixture becomes thick, white, and fluffy.

6. While the mixture is beating, prepare a 9x13 inch baking pan by lining it with parchment paper and dusting it with a mixture of powdered sugar and cornstarch.

7. Once the marshmallow mixture is ready, quickly pour it into the prepared pan and smooth the top with a spatula.

8. Dust the top with more of the powdered sugar and cornstarch mixture. Let the marshmallows set at room temperature for at least 4 hours or overnight.

9. Once set, lift the marshmallow slab out of the pan using the parchment paper. Cut into squares using a sharp knife dusted with the powdered sugar mixture.

10. Toss the cut marshmallows in the remaining powdered sugar and cornstarch mixture to prevent sticking.

Chef's Notes

• For best results, use a candy thermometer to ensure the sugar syrup reaches 240°F (115°C) before removing from heat.
• If you don't have corn syrup, you can substitute with an equal amount of agave nectar or golden syrup.
• To create flavored marshmallows, replace the vanilla extract with other extracts like peppermint, almond, or coconut.
• Store marshmallows in an airtight container at room temperature for up to 1 week.
• For a fun twist, try adding natural food coloring or folding in finely chopped nuts or chocolate chips before setting.

Nutritional Info

Per serving (1 marshmallow): Approximately 60 calories, 0g fat, 15g carbohydrates, 0g protein. These marshmallows are fat-free and provide a quick energy boost. While they are primarily a sweet treat, they can be part of a balanced diet when enjoyed in moderation.

Serving Suggestions

• Enjoy these marshmallows on their own as a sweet snack.
• Use them to top dairy-free hot chocolate for a cozy treat.
• Toast them over a campfire for dairy-free s'mores.
• Melt them into rice crispy treats for a vegan-friendly version.
• Use as a topping for sweet potato casserole during holiday meals.
• Dip half of each marshmallow in melted dairy-free chocolate for an elegant dessert.
• Serve alongside fresh fruit for a fun, interactive dessert platter.