How to Make Vegan Marshmallows with Marshmallow Root from Scratch

This post may contain affiliate links, which means I may earn a small commission if you make a purchase through these links. This comes at no extra cost to you, and it helps support the content I create here on the blog. Thank you for your support!

Jump to... +

I never expected to be the kind of person who makes my own vegan marshmallows with marshmallow root. But here we are, and honestly? It makes total sense.

Before marshmallows became the jet-puffed confections we know today, they were actually herbal remedies made with—you guessed it—marshmallow root. The actual root. Not a flavoring.

Fast-forward to now, and we’re reclaiming the cozy, healing version of this classic treat—minus the animal products, processed ingredients, and corn syrup. Making your own vegan marshmallows with marshmallow root is a slow-living, plant-powered upgrade. Plus, you can float them in your moon milk, melt them into cozy cacao, or toast them over a fire with zero weird ingredients and zero guilt.

This post breaks down everything you need to know about how to use marshmallow root in vegan marshmallow recipes, why it’s a total wellness win, and how to make your own from scratch—fluff version included!

What Is Marshmallow Root?

If you’re diving into the world of vegan marshmallows with marshmallow root, you should probably meet the root behind the magic. Marshmallow root comes from Althaea officinalis, a flowering plant that’s been used for centuries as herbal medicine. It’s not sweet on its own, and no, it doesn’t taste like a s’more. But it does offer something even better: it’s naturally soothing, gut-friendly, and full of a gooey plant compound called mucilage that gives vegan marshmallows their signature softness—without gelatin.

Marshmallow root is traditionally used to calm sore throats, support digestion, and coat irritated tissues. And while it sounds like something from an apothecary (because it is), it’s surprisingly easy to work with. You can infuse it into water to make a tea-like base or mix the powdered form directly into your vegan marshmallow recipe for added benefits and texture.

In other words: it’s not just a fun throwback—it’s functional. Including marshmallow root in your vegan marshmallows is delicious, plant-based, and actually supports your body.

Wait… Marshmallow Root Used to Be in Marshmallows?!

Early versions of marshmallows weren’t even considered candy. They were herbal remedies made from marshmallow root, whipped with honey or syrup into a soft, soothing treat.

Ancient Egyptians used marshmallow root to ease sore throats and calm inflammation. Later on, 19th-century French apothecaries turned it into a sweet, fluffy lozenge.

Then the industrial era rolled in with gelatin, corn syrup, and artificial everything. Marshmallow root was booted from the recipe because it was more expensive and harder to process. Fast-forward to today, and most people don’t even realize marshmallows were once herbal.

That’s exactly why making your own vegan marshmallows with marshmallow root feels like such a powerful full-circle moment. You’re not just skipping the animal products and processed junk—you’re bringing back the herbal goodness that started it all.

Why Add Marshmallow Root to Vegan Marshmallows?

Okay, so we’ve established that marshmallow root used to be the main ingredient. But why bother bringing it back now—especially when you’re already going the extra mile to make vegan marshmallows from scratch?

Simple: marshmallow root actually does something.

When you add marshmallow root to vegan marshmallows, you’re giving your body something that soothes. It’s especially helpful for digestion, irritated throats, or those weird days when you feel off but you can’t quite put your finger on why. Thanks to its natural mucilage, marshmallow root creates a soft, pillowy texture that also happens to calm the body.

Plus, if you’re the type who leans into intentional rituals—slow living, mindful treats, functional food—then making vegan marshmallows with marshmallow root turns a nostalgic sweet into something that actually supports your wellness.

Benefits of Marshmallow Root

Here’s what makes marshmallow root so magical:

1. Soothes the Digestive Tract

Marshmallow root is rich in mucilage, a slippery plant compound that coats and protects your digestive lining. It’s often used to help with heartburn, mild gut irritation, and that “off” feeling after eating.

2. Supports Throat + Respiratory Comfort

Traditionally used to ease sore throats and dry coughs, marshmallow root works like a gentle herbal lozenge—perfect for cooler months or irritated sinuses.

3. May Help with Skin + Inflammation

Thanks to its demulcent and anti-inflammatory properties, marshmallow root is sometimes used topically for soothing skin irritations and calming inflammation internally. Even when consumed, it may offer gentle support for inflammatory issues.

4. Naturally Vegan Gel Replacement

In the kitchen, mucilage also does double duty as a plant-based binder, giving your marshmallows a soft bounce without gelatin. That alone makes it a must-have in any herbal pantry.

5. Rooted in Ritual + Slow Living

It’s not just about the physical benefits. Using marshmallow root connects you to slower, more intentional food prep—infusions, stirring, watching the bubbles—all of it becomes part of the ritual.

Traditional-Inspired Vegan Marshmallows with Marshmallow Root

(Old-World Apothecary Style, Perfect for Moon Milk + Cacao)

Background:

This is a modern vegan take on the 1800s French apothecary-style marshmallow. The original was a mix of whipped marshmallow root mucilage, honey, and egg whites—used as a soothing remedy for sore throats and coughs.

We’re keeping the soothing, skipping the animal products, and making it even more delicious with warming spices that pair beautifully with moon milk or herbal cacao.

Quick Swap Tip: Using Marshmallow Root Powder Instead of Tea

Want to skip the simmering step? You can totally use marshmallow root powder in place of the tea in any recipe for vegan marshmallows with marshmallow root.

Straight Substitution:

Replace 1 cup of marshmallow root tea with 1 cup of water and 1–2 teaspoons of marshmallow root powder

Start with 1 tsp for a lighter herbal note, or 2 tsp if you want that full old-school apothecary vibe.

Ingredients (makes ~20 small marshmallows or 1 big bowl of fluff)

For the marshmallow root tea:

2 tbsp dried marshmallow root
1 ½ cups filtered water
(Will reduce to 1 cup after simmering and straining)

For the syrup:

1 cup marshmallow root tea (from above)
¾ cup maple syrup or agave syrup
¼ cup organic cane sugar (for structure and flavor depth)
Pinch of sea salt

For the fluff base:

½ cup aquafaba (liquid from unsalted canned chickpeas)
½ tsp cream of tartar (crucial for stable peaks)

Flavor boosters (optional but amazing):

1 tsp vanilla powder or vanilla bean paste
½ tsp cinnamon, cardamom, or nutmeg (go light)
1 tsp rosewater for floral vibes (optional)
Pinch of ashwagandha or reishi powder for adaptogenic magic

For dusting (if setting into marshmallows):

2 tbsp arrowroot powder
1 tbsp powdered coconut sugar

Step-by-Step Instructions

1. Brew the Marshmallow Root Tea

In a small saucepan, add marshmallow root and water. Simmer gently (don’t boil!) for 15–20 minutes, uncovered, until the liquid looks slightly cloudy and feels slick between your fingers. Strain through a fine mesh sieve or cheesecloth, and measure out exactly 1 cup for your syrup. Let it cool slightly.

This is your herbal base—packed with soothing mucilage that gives the fluff its signature softness.

2. Make the Syrup

In a separate saucepan, combine:

1 cup marshmallow root tea
Maple syrup
Cane sugar
Salt

Bring to a gentle boil over medium heat. Stir frequently. Simmer until the mixture reaches soft ball stage (around 235°F / 112°C). If you don’t have a candy thermometer, look for small bubbles that thicken into a syrup that softly coats a spoon.

Don’t overcook—too hot and it hardens, too cool and it won’t set properly.

3. Whip the Aquafaba

While your syrup is cooking, pour aquafaba into a stand mixer (or use a hand mixer with patience). Add cream of tartar, and start whipping on medium speed.

After about 4–5 minutes, it’ll start to look like egg whites. Keep going. You want stiff, glossy peaks—the kind that hold their shape when you lift the whisk. This takes 8–10 minutes total.

4. Combine Syrup with Aquafaba

Once your aquafaba is whipped and your syrup hits the right temp:

Turn the mixer to low and slowly stream in the hot syrup. Be careful—it’s sticky and hot.
Once fully added, increase speed to high and whip for 5–7 more minutes, until it looks thick, glossy, and marshmallow-y.

Your bowl will be warm, the mixture will cool slightly and fluff up as you go.

5. Add Flavor Boosters

Now’s the time to mix in:

Vanilla powder
Spices like cinnamon or cardamom
Optional adaptogens or rosewater

Whip 1–2 minutes more to fully incorporate.

To Use As Marshmallow Fluff:

Stop here and spoon it straight into a jar. It’s light, fluffy, and ready to top moon milk, hot cacao, herbal lattes, or even toast over a stovetop flame if you’re feeling wild.

To Make Actual Marshmallows:

Line an 8×8 baking dish with parchment paper.
Lightly oil it, then dust the bottom with a mix of arrowroot + powdered coconut sugar.
Pour in the fluff and spread evenly with a silicone spatula.
Let it set, loosely covered with parchment paper or a clean towel, at room temperature for 6–8 hours. Avoid plastic wrap or airtight lids (they trap too much moisture and can prevent setting)
Once firm, dust the top, slice with a greased knife, and roll the cut edges in more dusting mix.

Store in an airtight container for up to 4 days at room temp (if they last that long).

Cozy Pairing Ideas:

Moon milk: Try rose, cardamom, or lavender moon milk for a dreamy pairing.
Herbal cacao: Especially with cinnamon, maca, or chili for a spicy-sweet contrast.
Golden milk: The warm turmeric tones pair perfectly with the soft sweetness.
Chaga or reishi lattes: Extra grounding if you added adaptogens to the fluff.

How to Boil Syrup Without a Thermometer

If you’re like me and occasionally live that rebel life without a candy thermometer, don’t worry—you can still nail the syrup step for your vegan marshmallows with marshmallow root.

You’re aiming for what candy-makers call soft ball stage—that perfect syrup consistency where it’s thick, sticky, and just right for whipping into aquafaba.

Here’s how to do it:

Step 1: Watch the Bubbles

As the syrup cooks, the bubbles tell you a lot. Start on medium heat and keep an eye on it:

At first: fast, small, fizzy bubbles.
As it cooks: slower, larger bubbles that rise and fall more slowly.
Stir occasionally so nothing sticks or burns.

When the syrup starts to look a little glossy and drips off the spoon in a thick thread instead of running off like water—it’s almost there.

Step 2: Use the Cold Water “Soft Ball” Test

This method is straight out of your grandma’s candy-making playbook—and it works.

You’ll need:

A small bowl of ice-cold water
A spoon

Here’s what to do:

Carefully drop about ½ teaspoon of hot syrup into the cold water.
Wait a few seconds.
Reach in and pick up the cooled blob.

Now test it:

If it dissolves or disappears, it’s not ready.
If it forms a soft, squishy ball that flattens easily between your fingers? That’s your green light.
If it’s a hard ball, it’s gone too far—but all is not lost (it’ll still work for candy-style textures, just not for fluff).

Bonus Timing Tip

If you need a ballpark: most syrups will hit soft ball stage in about 6–8 minutes after they start boiling, depending on your stove.

Just don’t walk away—this stuff changes fast, and your future vegan marshmallows with marshmallow root are depending on you.

Where to Stop the Recipe for Marshmallow Fluff

If you’re here for the fluff, not the sliceable marshmallows, you’ll want to stop before the setting stage. That means:

Don’t pour it into a pan. Don’t let it sit. Don’t dust anything.

You’re done the moment your aquafaba and syrup mixture hits that glossy, cloud-like, soft-peak perfection.

When to Stop:

After you whip the hot syrup into the aquafaba and it turns thick, fluffy, and shiny (usually after 5–7 minutes of whipping on high).
It should hold soft peaks, like meringue, but still feel light and slightly warm.
At this stage, it’s ready to use as fluff—perfect for scooping, swirling, or spooning directly onto moon milk, cacao, or your life.

Why Stop Here?

Because if you let it cool and sit—or worse, pour it into a pan to set—it’ll start to firm up like marshmallows. That’s ideal if you want cuttable cubes, but for fluff?

You want it:

Soft
Glossy
Spreadable

Troubleshooting (for Fluff or Set Marshmallows – Aquafaba-Only Version)

Marshmallows didn’t set:

Syrup didn’t reach soft ball stage.
Your syrup needs to be cooked to around 235°F / 112°C for structure. Use a thermometer or cold water test to confirm.
Mixture wasn’t whipped long enough after adding syrup.
Once the syrup is added, you still need to whip on high for 5–7 minutes until it cools, thickens, and holds stiff peaks.
Too much liquid added.
If you used marshmallow root powder and added extra water on top of the 1 cup base—your liquid ratio may be off. Keep total liquid at 1 cup.

Fluff stayed runny or collapsed:

Aquafaba wasn’t whipped to stiff peaks before adding syrup.
You should see glossy peaks that hold their shape—this usually takes 8–10 minutes.
Syrup added too quickly.
Stream the syrup in slowly with mixer on low, then increase to high and whip until fluffy.
Syrup not hot enough.
Undercooked syrup = no structure. Always check visually (bubbles slow + syrup thick) or with the soft ball water test.

Texture turned gritty or lumpy:

Marshmallow root powder clumped.
Mix with warm water to form a paste before adding, or whisk it thoroughly into syrup before boiling.
Sugar wasn’t fully dissolved.
Stir the syrup constantly and make sure sugar is completely melted before combining with aquafaba.

Fluff tasted too earthy:

Too much marshmallow root powder.
Try reducing to 1 teaspoon for a lighter herbal note.
Not enough flavor balance.
Add vanilla powder, cinnamon, rosewater, or a touch of sweetener to soften the earthy edge.

Fluff melted in your drink:

That’s totally normal.
Fluff is melt-in-your-mouth delicious—but it will melt in hot liquids. For floating marshmallows, let your drink cool a bit first or use a firmer, set version made by whipping longer and letting the mixture cool fully in a pan before cutting.

FAQs About Vegan Marshmallows with Marshmallow Root

1. Are vegan marshmallows with marshmallow root healthier than store-bought marshmallows?

In short? Yes. Traditional marshmallows are usually made with corn syrup, gelatin (from animal collagen), artificial flavors, and stabilizers. Vegan marshmallows with marshmallow root skip the processed ingredients and use whole-food sweeteners, plant-based gelling agents like agar or aquafaba, and soothing herbal infusions.

2. Is marshmallow root the same as marshmallow flavoring?

Nope! Marshmallow root is a real herb—Althaea officinalis—with centuries of traditional use in herbal medicine. “Marshmallow flavoring,” on the other hand, is typically a synthetic vanilla-leaning compound with zero connection to the actual plant. If you’re making vegan marshmallows with marshmallow root, you’re using the real, functional ingredient that gave the treat its name in the first place.

3. Can I use marshmallow root powder instead of making tea?

Yes, you can! Marshmallow root powder is a great shortcut when you want to skip the tea-making step. You can whisk it directly into the syrup or mix it with a bit of water to form a paste first. It blends especially well in vegan marshmallow fluff recipes. Just make sure you’re using food-grade powder and not a product intended for topical use.

4. Can I flavor vegan marshmallows with other herbs or adaptogens?

Absolutely. Once you master the base recipe for vegan marshmallows with marshmallow root, it’s easy to build on it:

Add ashwagandha or reishi for calming, adaptogenic benefits.
Stir in lavender, rosewater, or cinnamon for cozy seasonal twists.
Try vanilla powder, chai spice, or even matcha for a functional flavor boost.

Just keep your add-ins dry or highly concentrated—too much liquid can throw off the setting.

5. Are vegan marshmallows with marshmallow root safe for kids?

Generally, yes—but always check with your pediatrician, especially for little ones under 2. Marshmallow root is considered a gentle, kid-friendly herb, often used in teas or syrups for sore throats. In small culinary amounts, like those used in herbal marshmallows, it’s usually safe. Plus, you’re avoiding artificial additives, food coloring, and gelatin, which is a win all around.