This vegan marshmallow creme is super yummy, It’s soft and fluffy and is perfect for any desserts! I use this recipe in my vegan French macarons for the filling. It would also be excellent in rice crispy treats, on cakes or cookies, ice cream or any dessert!
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It has a soft set so it can fill a cookie and won’t be sticky on the edges after sitting for a minute or two but the insides will retain the soft and fluffy nature of a marshmallow creme.
Most homemade marshmallows cremes use whipped egg whites to create a meringue like marshmallow creme. or they use gelatin to whip and create set marshmallows. This recipe is vegan so we replace the egg white with aquafaba, the liquid from a can of chickpeas or garbanzo beans and the results are wonderful!
Making homemade marshmallows is one of my all time favorite things to make, it feels so nostalgic and magical to see them whip up out of thin air! This vegan version is almost more magical to make because we are creating fluffy marshmallow creme out of chickpea liquid or aquafaba, how cool is that!
I use grams and weighted measurements in this recipe but have also added the approximate measurements using cups.
What you need to make this vegan marshmallow creme:
- 70 grams aquafaba or 1/3 cup – liquid from a can or jar of chickpeas
- 140 grams of corn syrup or 1/2 cup
- 160 grams sugar or 3/4 cup
- 15 grams water or 1 tablespoon
- 5 ml vanilla or 1 teaspoon
- 1.25 grams of salt or 1/4 teaspoon
- 200 grams powdered sugar or 2 cups loosely packed powdered sugar
Instructions
- Add aquafaba to a mixing bowl with whisk attachment.
- Beat aquafaba to soft peaks then set aside while you cook the sugar mixture.
- In a small pot, with candy thermometer attached to the side or a glass of cold water set up beside your cooking area to check your temperatures, add corn syrup, sugar, water and salt and stir as you bring mixture to a boil.
- Cook to soft crack stage or 270 F., I always check using a glass of ice water and dropping a spoonful of sugar mixture in then feeling how the sugar feels, soft crack with be hard on the edges but still mold-able with your fingers and feel like sticky hard candy. I usually use both a thermometer and the ice water test.
- Add vanilla extract to mixture at this point and turn on your mixer to blend aquafaba while you pour the hot sugar mixture into the bowl, down the side of bowl so it doesn’t shoot hot sugar on you.
- Blend for 10 minutes.
- Mixture will be fluffy but still run off the whisk.
- Add powdered sugar and beat mixture well.
- Pour onto a powder sugar coated cookie pan and let sit for 5-10 minutes and the mixture will set up, you can then use it as a filling for cookies or desserts and it will set up more when added to those.
- Store leftovers in a air tight container to prevent them from hardening.
Here are a few other vegan desserts you may love:
- Vegan French Macaron Cookies RECIPE HERE
- Vegan Caramel RECIPE HERE
- Vegan Blackberry Lime No Bake Cheesecake RECIPE HERE
- Vegan Vanilla Muffins 4 Ways RECIPE HERE
Vegan Marshmallow Creme
Ingredients
- 70 grams aquafaba or 1/3 cup – liquid from a can or jar of chickpeas
- 140 grams of corn syrup or 1/2 cup
- 160 grams sugar or 3/4 cup
- 15 grams water or 1 tablespoon
- 5 ml vanilla or 1 teaspoon
- 1.25 grams of salt or 1/4 teaspoon
- 200 grams powdered sugar or 2 cups loosely packed powdered sugar
Instructions
- Add aquafaba to a mixing bowl with whisk attachment.
- Beat aquafaba to soft peaks then set aside while you cook the sugar mixture.
- In a small pot, with candy thermometer attached to the side or a glass of cold water set up beside your cooking area to check your temperatures, add corn syrup, sugar, water and salt and stir as you bring mixture to a boil.
- Cook to soft crack stage or 270 F., I always check using a glass of ice water and dropping a spoonful of sugar mixture in then feeling how the sugar feels, soft crack with be hard on the edges but still mold-able with your fingers and feel like sticky hard candy. I usually use both a thermometer and the ice water test.
- Add vanilla extract to mixture at this point and turn on your mixer to blend aquafaba while you pour the hot sugar mixture into the bowl, down the side of bowl so it doesn’t shoot hot sugar on you.
- Blend for 10 minutes.
- Mixture will be fluffy but still run off the whisk.
- Add powdered sugar and beat mixture well.
- Pour onto a powder sugar coated cookie pan and let sit for 5-10 minutes and the mixture will set up, you can then use it as a filling for cookies or desserts and it will set up more when added to those.
- Store leftovers in a air tight container to prevent them from hardening.