The Ultimate Guide to Making Vegan Marshmallows from Gum Arabic

Marshmallows have long been a sweet staple in hot chocolates, desserts, and campfire treats. However, traditional marshmallows contain gelatin, which is a protein derived from animal collagen that makes them completely unsuitable for vegetarians and vegans. All you have got to do is add a little creativity and combine the right ingredients to prepare fluffy and delicious homemade vegan marshmallows that are going to take you by storm.

So, if you are a vegan trying to avoid animal products or keen to experiment with new textures, one of the most fascinating ingredients to use for preparing marshmallows is gum Arabic.

Let’s walk through this complete guide to find out about plant-based marshmallows and how to use gum Arabic to prepare your favorite sweet treats at home:

Gum Arabic: What You Need to Know

Gum Arabic or acacia gum is a natural resin that is extracted from the sap of acacia trees found in parts of Africa. It is a water-soluble fiber that is edible ad widely used in the food industry as a stabilizer, emulsifier, and a thickening agent. It is not an exact replacement of gelatin and when combined with the right ingredients, it creates an impressive texture.

Reasons to Use Gum Arabic for Making Marshmallows

A majority of vegan marshmallow recipes use plant-based products like agar-agar and carrageenan but gum Arabic is used less frequently. However, gum Arabic for baking offers these unique benefits:

• Mild taste: It doesn’t alter the flavor of your recipe.
• Stable structure: Helps marshmallows maintain shape and texture over time.
• Natural origin: 100% plant-based and non-GMO.
• Rich in fiber: Adds a subtle nutritional benefit.

Gum Arabic creates flavorful marshmallows that are light, chewy, and perfect for toasting and melting. 

Recipe of Vegan Marshmallow Using Gum Arabic

Want to get your hands on natural marshmallow recipe? Here is one for you:

Ingredients:

• 1 cup granulated sugar
• 1/2 cup water
• 2 tablespoons gum arabic powder
• 1/4 cup aquafaba (liquid from canned chickpeas)
• 1/4 teaspoon cream of tartar
• 1 teaspoon vanilla extract
• 1/4 cup corn syrup or agave syrup
• Powdered sugar and cornstarch mix for dusting

Instructions:

Step 1: Hydrate the Gum Arabic

In a small bowl, combine the gum arabic powder with 2 tablespoons of warm water. Let it sit for at least 30–45 minutes until it forms a thick and sticky gel. This step is crucial for activating its binding properties.

Step 2: Whip the Aquafaba

Using a stand or hand mixer, whip the aquafaba with cream of tartar until soft peaks form, which usually takes about  5–7 minutes. This is similar to whipped egg whites in traditional marshmallows.

Once soft peaks form, add the vanilla extract and continue whipping until the mixture becomes thick and glossy.

Step 3: Make the Syrup

Put a saucepan over medium heat containing a mixture of sugar, corn syrup (or agave), and 1/4 cup water. Stir until the sugar dissolves, then stop stirring and let the mixture come to a boil.

You need to monitor the temperature and aim for 240°F or (115°C) to achieve the soft-ball stage. This is important for attaining the right consistency for marshmallows. Once the syrup reaches the correct temperature, remove it from heat.

Step 4: Combine Syrup, Gum Arabic, and Aquafaba

Start your mixer on low speed and slowly pour the hot syrup into the whipped aquafaba in a thin stream. Be careful not to pour too fast, or you’ll deflate the foam.

Next, add your hydrated gum arabic and continue beating the mixture on high speed for about 6–8 minutes. The mixture should begin to thicken and develop a marshmallow-like consistency.

Step 5: Pour and Set

Immediately pour the mixture into a greased or parchment-lined square pan. Smooth the top with a spatula. Dust the top with a powdered sugar and cornstarch mix to prevent sticking.

Let the marshmallows sit at room temperature for 6–8 hours or overnight and allow it to set fully.

Step 6: Cut and Coat

Once set, lift the marshmallow slab from the pan and cut into cubes using a sharp knife dusted with cornstarch. Toss the cubes in additional powdered sugar or cornstarch mixture to keep them from sticking together. Your egg-free marshmallows are now ready.

Tips for Success 

Here are the tips you may follow to prepare homemade vegan marshmallows:

• Work quickly: Once the mixture starts to cool, it sets fast, so you need to be on your toes
• Use a candy thermometer: Temperature control is critical for getting the perfect texture.
• Store properly: Keep marshmallows in an airtight container for up to one week.

You can also add one tablespoon of cocoa powder to the aquafaba before whipping or a splash of natural fruit juice or puree for color and flavor.

Conclusion

Making vegan marshmallows from acacia gum might sound unconventional, but it’s a rewarding and surprisingly simple once you understand the steps. At Cape Crystal Brands, we provide premium food-grade gum arabic and other specialty ingredients to help you elevate your plant-based recipes.

FAQs

Can I Toast Vegan Marshmallows?

Yes, vegan marshmallows made with gum arabic can be lightly toasted. However, they may brown a little faster than traditional marshmallows, so keep an eye on them.

Are Vegan Marshmallows Suitable For People with Food Allergies?

Yeas, vegan marshmallows are dairy-free and gelatin-free and hence suitable for people with food allergies.

What Role Does Aquafaba Play In This Recipe?

Aquafaba provides volume and texture to the vegan marshmallow recipe.