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Making Vegan Marshmallows

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This topic contains 2 replies, has 3 voices, and was last updated by  dianacrown88 6 months ago.

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  • #9775

    Hi, first of all sorry for my bad english, I’m from México, I’ll try my best to make me understand.

    I’ve been trying to do this recipe since many years ago, not every day but I try once every time I can.

    Here is one of the main recipes I’ve been trying to make:

    There is a lot of info about the vegan marshmallows, links to other recipes, etc.

    The only thing is that I can’t get the Genutine, instead of it, I used Carrageenan and/or agar powder.

    The result has been almost good, but it doesn’t have the texture that i’d like to get, it is kind of liquid by inside, not completely liquid, but lacks consistency, I’d like to be more compact and fluffy.

    Here 2 links of pictures of my attempts

    Can any of you help me on this? I’ll be really happy to know that one of you master chefs would like to experiment on this and give me a hand on the way.

    Thanks a lot in advance for all the coments and support.

    Best regards,

    Kevin Liu
    Kevin Liu


    It looks like you are not using enough stabilizer in the mix. The original article mentions that Genutine is a mixture of carrageenan and locust bean gum, but you don’t mention using any locust bean gum in your recipe. You might try adding some locust bean gum or maybe just a little xanthan?

    Can you post your full recipe here?



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