The holidays just got a lot cozier with these homemade vegan peppermint marshmallows. Light, pillowy, and kissed with just the right touch of minty freshness, these are the kind of gourmet marshmallow treats you’ll want to plop into a mug of steaming hot cocoa, layer into desserts, or simply snack on by the fireplace. And the best part? They’re completely gelatin-free, dairy-free, and egg-free—making them the ultimate healthy marshmallow recipe for vegans and vegetarians alike. Whether you're hosting a holiday movie night or looking for festive things to make with marshmallows, this recipe will bring a little magic to your mug.
Vegan Peppermint Marshmallows for Holiday Hot Cocoa
Prep Time 20 minutes mins
Cook Time 10 minutes mins
Set Time 2 hours hrs
Total Time 2 hours hrs 30 minutes mins
Course Dessert
Cuisine American, Vegan
Candy thermometer This is essential for reaching the correct sugar temperature (240°F for the “soft ball” stage). No shortcuts here—accuracy is key.
Stand Mixer with Whisk Attachment A stand mixer is the easiest way to whip the mixture into marshmallow perfection. A powerful hand mixer can also work, but it may take longer.
8x8-inch baking pan Ideal for square marshmallows. Line it with parchment paper and dust it well to avoid sticking.
Silicone spatula To scrape every last bit of marshmallow from the bowl.
Fine-mesh sieve For evenly dusting the powdered sugar and starch mixture.
Dry Ingredients
- 1 cup organic cane sugar
- 1 cup light corn syrup or brown rice syrup for a more wholesome option
- 1/4 teaspoon sea salt
- 1/2 cup organic powdered sugar for dusting
- 1/2 cup arrowroot starch can substitute with cornstarch
- 2 teaspoons organic peppermint extract adjust to taste
Wet Ingredients
- 3/4 cup filtered water divided
- 1 tablespoon agar agar powder crucial for a gelatin free marshmallow texture
- 1 teaspoon vanilla extract
Optional
- Natural red food coloring or beet juice for a swirl effect
- Crushed vegan peppermint candies for topping or rolling the sides
Prepare the Pan
Line your 8x8 pan with parchment paper, making sure it goes up the sides. Lightly oil it, then dust generously with a mixture of half powdered sugar and half starch. Set aside.
Bloom the Agar
In a small saucepan, combine 1/2 cup water with the agar agar powder. Let it bloom for 5 minutes.
Boil the Sugar Syrup
While the agar blooms, add the sugar, corn syrup, salt, and remaining 1/4 cup water to a medium saucepan. Heat over medium, stirring just until combined. Once it starts to boil, stop stirring and insert your candy thermometer. Let it cook until it reaches 240°F.
Activate the Agar
While the sugar is boiling, bring the agar mixture to a simmer over medium heat. Stir continuously for about 3–4 minutes until the agar is fully dissolved and the mixture thickens slightly. Turn off heat.
Combine and Whip
Add the hot sugar syrup and thickened agar mixture to the bowl of your stand mixer. Begin whipping on low, gradually increasing to high speed. Add peppermint and vanilla extract. Continue whipping for 10–12 minutes until the mixture turns glossy, thick, and forms soft peaks.
Add Color (Optional)
For that classic peppermint swirl, add a few drops of red food coloring and fold in with a spatula—just a few strokes to create a marbled look.
Pour and Set
Quickly pour the mixture into your prepared pan and smooth out the top. Tap the pan lightly to release air bubbles. Dust the top with more starch-sugar mix and let it sit uncovered at room temperature for 2 hours to fully set.
Cut and Store
Once set, remove from the pan and slice into squares using a sharp knife dusted with powdered sugar. Toss the marshmallows in more of the starch-sugar mix to prevent sticking. Store in an airtight container for up to 5 days.
Pairings
These peppermint marshmallows were made for holiday hot cocoa—but don’t stop there. Here are a few more delicious pairings and marshmallow recipe ideas:
- Hot Beverages: Try them in oat milk lattes, peppermint tea, or a spiced vegan chai.
- Desserts: Use them in recipes with marshmallows like a vegan rocky road fudge, or layer them into holiday trifles.
- S’mores: For a fun winter spin, roast these marshmallows over an open flame and sandwich between dark chocolate and gingerbread cookies for the ultimate roasted marshmallow treat.
- DIY Gifts: Package them up with a jar of cocoa mix for a thoughtful homemade holiday gift.
- Vegan Rice Crispy Treats: Melt them down and mix with puffed rice cereal for a nostalgic, gelatin-free snack.
Looking for more things to make with marshmallows? Try folding chopped marshmallows into brownie batter, using them to top sweet potato casserole, or making a batch of vegan marshmallow fluff for whoopie pies and cupcakes.
FAQs
1. Can I make these without agar agar?
Agar agar is key to this vegan recipe since it mimics the structure of gelatin. However, you could experiment with other gelling agents like pectin or carrageenan, though results may vary.
2. Can I use aquafaba instead of agar?
While aquafaba is commonly used in vegan marshmallow fluff, it doesn’t provide the structure needed for firm marshmallows unless combined with another gelling agent. If you're after something soft and spreadable, like fluff, you can omit agar and under-whip the mix.
3. What’s the difference between vegetarian and vegan marshmallows?
Vegetarian marshmallow recipes may still use dairy or egg whites but avoid gelatin. Vegan marshmallows exclude all animal products. This recipe is both vegan and gelatin free, making it suitable for a wide range of diets.
4. Can I make these sugar-free?
Yes, for a vegan sugar free marshmallow, use a sugar substitute like allulose or monk fruit, but you'll need to carefully monitor the cooking temp and texture—these sugars behave differently during heating. This is best for advanced marshmallow makers.
5. How do I store homemade vegan marshmallows?
Keep them in an airtight container at room temperature. Avoid refrigerating, as moisture can affect their texture. You can also freeze them, though they may become slightly sticky when thawed.
