Vegan Marshmallows

Fluffy, pillowy, and genuinely melt-in-your-mouth, these plant-based marshmallows prove you don't need gelatin to get that iconic squish. The magic comes from two clever swaps: aquafaba — the liquid from a can of chickpeas — whips up into stiff, glossy peaks just like egg whites, while agar-agar powder stands in for gelatin to give the final slab its structure. A hot sugar syrup cooked to exactly 240°F gets streamed into the whipped aquafaba, building that signature chewy, cloud-like texture from the inside out. One important heads-up: agar sets faster than gelatin, so you'll want to work quickly once the mixture hits the pan. The powdered sugar and cornstarch dusting keeps every square perfectly non-sticky and ready to pop straight into your mouth — or into a mug of hot cocoa. This batch makes 24 generous squares, so there's plenty to share, gift, or quietly eat over the sink. Once you've made these, the store-bought kind — with their animal-derived ingredients and waxy coating — will feel like a real downgrade.

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