Rye Free Vegan Marshmallows

Total time4 hr 45 min

Prep time25 min

Cook time20 min

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

24 servings

For the marshmallow

½ cup aquafaba (liquid from 1 can of chickpeas), chilled
Iberia Foods Iberia Chickpeas, 29 Oz Full Circle Market Garbanzo Beans, Low Sodium, Chickpeas 15 Oz Chickpeas Garbanzo Beans - 15.5oz - Good & Gather™Organic Low Sodium Chickpeas Garbanzo Beans - 15oz - Good & Gather™Organic Chickpeas In Glass Jar, 13 oz
See all
¼ tsp cream of tartar
1 ½ cups organic cane sugar
½ cup water, divided
½ cup light corn syrup
2 tbsp agar-agar powder
¼ tsp fine salt
1 tsp vanilla extract

For dusting

½ cup powdered sugar
¼ cup cornstarch
cooking spray oil or neutral oil, for greasing

Instructions

1
Lightly grease an 8x8-inch baking pan with cooking spray or neutral oil. In a small bowl, whisk together the powdered sugar and cornstarch. Sift about half of this mixture evenly over the bottom and sides of the greased pan, tapping out any excess back into the bowl. Set the pan and remaining dusting mixture aside.
2
Combine the sugar, corn syrup, agar-agar powder, and 1/4 cup of the water in a medium saucepan. Stir over medium heat until the sugar dissolves and the mixture is smooth, about 3 minutes. Clip a candy thermometer to the side of the pan, increase the heat to medium-high, and cook without stirring until the syrup reaches 240°F (116°C).

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!