Are you eating THIS surprising ingredient every time you enjoy marshmallows? Find out what it is!
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Marshmallows: those fluffy, pillowy treats we love to float in our hot chocolate, toast over a campfire, or sneak from the pantry when no one’s looking. But did you know there’s a surprising ingredient hiding in almost every marshmallow that’s left many people scratching their heads—and, in some cases, their consciences?
Let’s pull back the curtain on this sweet secret and see what’s really going on inside those squishy lollies.
The Secret Ingredient: Not So Sweet for Everyone
If you’re a vegetarian, vegan, or someone who avoids pork for religious or dietary reasons, you might want to sit down for this one. The main ingredient that gives marshmallows their signature bounce and chew is…gelatine. Yes, that’s right—gelatine, which is made from animal collagen (usually from pigs or cows).
You’d be surprised how many people don’t realise this. We’ve heard from plenty of vegetarians who, after years of happily munching on marshmallows, were shocked to discover they’d been eating an animal product all along. It’s an easy mistake to make—after all, marshmallows look so innocent!
Taste recipes editor and long-time vegetarian Sonya Gellert summed it up perfectly: ‘Even friends and family who’ve known I’ve been vegetarian for most of my life are stumped when I politely decline a square of rocky road or the offer to toast marshmallows over a campfire. Few people realise marshmallows contain gelatine, which isn’t a vego-friendly ingredient. It confuses many!’
Why Is Gelatine in Marshmallows Anyway?
You might be wondering, ‘Why do marshmallows need gelatine at all?’ The answer is all about texture. Without gelatine, marshmallows wouldn’t have that delightful, bouncy, melt-in-your-mouth feel. Instead, you’d be left with a sticky, sweet puddle that wouldn’t hold its shape in your hot chocolate or on your campfire stick.
Gelatine acts as a stabiliser, trapping air in the marshmallow’s foam and giving it structure. It’s the magic that keeps your marshmallow from turning into a gooey mess.
A Brief History: Marshmallows Before Gelatine
But here’s a fun fact: marshmallows weren’t always made with gelatine. The original marshmallows date back to ancient Egypt, where the sap of the mallow plant (hence the name!) was mixed with honey to create a soothing treat for sore throats and wounds.
Fast forward to 19th-century France, and confectioners were whipping up a sweet called pâte de guimauve using mallow root, sugar, water, and egg whites. It was only later, as mass production took off, that gelatine replaced the mallow sap—making marshmallows easier to produce and more consistent in texture.
What’s in a Modern Marshmallow?
Today, most marshmallows are made from a simple mix of sugar, water, and gelatine, with a bit of air whipped in for fluffiness. They’re usually dusted with cornflour to stop them sticking together. Some brands add vanilla or other flavours, and you’ll often find pink raspberry-flavoured marshmallows mixed in with the classic white ones.
But marshmallows aren’t just for snacking—they’re a key ingredient in rocky road, marshmallow crackles, and all sorts of cakes and slices. If you’re a keen home baker, you’ve probably melted them down for a recipe or two!
Vegan and Gelatine-Free Marshmallows: Yes, They Exist!
If you’re avoiding gelatine, don’t despair—there are now plenty of gelatine-free marshmallows on the market. These clever confections use plant-based gelling agents like carrageenan (derived from seaweed) or agar-agar to achieve that classic marshmallow texture.
Brands like Dandies Vegan Marshmallows are popping up in Aussie supermarkets and health food stores, boasting no artificial flavours or colours, no corn syrup, and absolutely no animal products. You can toast them, melt them, or eat them straight from the bag—just like the originals.
Do Vegan Marshmallows Taste Different?
You might be wondering if these plant-based marshmallows are as good as the real thing. The answer? Pretty close! The gelling agents themselves don’t have much flavour, so the taste is very similar. Some people say vegan marshmallows are a little less squishy and don’t melt quite as oozy as their gelatine cousins, but they still get soft and gooey—perfect for s’mores or a mug of hot chocolate.
A Sweet Treat for Everyone
So, next time you’re reaching for a marshmallow, you’ll know exactly what’s inside—and you can make an informed choice that suits your diet and values. Whether you’re a fan of the classic recipe or you prefer a plant-based alternative, there’s a marshmallow out there for everyone.
Have you ever been surprised by the ingredients in your favourite treats? Do you have a go-to brand of vegan or gelatine-free marshmallows? Or maybe you’ve got a family recipe for homemade marshmallows you’d like to share? We’d love to hear your thoughts and stories in the comments below—let’s get the conversation (and the marshmallows) rolling!
Read more: Now you can make your own 'marshmallows'
Let’s pull back the curtain on this sweet secret and see what’s really going on inside those squishy lollies.
The Secret Ingredient: Not So Sweet for Everyone
Marshmallows were revealed to contain gelatine, making them unsuitable for vegetarians, vegans, and those avoiding pork. Credit: anthonyrosenberg / iStock
If you’re a vegetarian, vegan, or someone who avoids pork for religious or dietary reasons, you might want to sit down for this one. The main ingredient that gives marshmallows their signature bounce and chew is…gelatine. Yes, that’s right—gelatine, which is made from animal collagen (usually from pigs or cows).
You’d be surprised how many people don’t realise this. We’ve heard from plenty of vegetarians who, after years of happily munching on marshmallows, were shocked to discover they’d been eating an animal product all along. It’s an easy mistake to make—after all, marshmallows look so innocent!
Taste recipes editor and long-time vegetarian Sonya Gellert summed it up perfectly: ‘Even friends and family who’ve known I’ve been vegetarian for most of my life are stumped when I politely decline a square of rocky road or the offer to toast marshmallows over a campfire. Few people realise marshmallows contain gelatine, which isn’t a vego-friendly ingredient. It confuses many!’
Why Is Gelatine in Marshmallows Anyway?
You might be wondering, ‘Why do marshmallows need gelatine at all?’ The answer is all about texture. Without gelatine, marshmallows wouldn’t have that delightful, bouncy, melt-in-your-mouth feel. Instead, you’d be left with a sticky, sweet puddle that wouldn’t hold its shape in your hot chocolate or on your campfire stick.
Gelatine acts as a stabiliser, trapping air in the marshmallow’s foam and giving it structure. It’s the magic that keeps your marshmallow from turning into a gooey mess.
A Brief History: Marshmallows Before Gelatine
But here’s a fun fact: marshmallows weren’t always made with gelatine. The original marshmallows date back to ancient Egypt, where the sap of the mallow plant (hence the name!) was mixed with honey to create a soothing treat for sore throats and wounds.
Fast forward to 19th-century France, and confectioners were whipping up a sweet called pâte de guimauve using mallow root, sugar, water, and egg whites. It was only later, as mass production took off, that gelatine replaced the mallow sap—making marshmallows easier to produce and more consistent in texture.
What’s in a Modern Marshmallow?
Today, most marshmallows are made from a simple mix of sugar, water, and gelatine, with a bit of air whipped in for fluffiness. They’re usually dusted with cornflour to stop them sticking together. Some brands add vanilla or other flavours, and you’ll often find pink raspberry-flavoured marshmallows mixed in with the classic white ones.
But marshmallows aren’t just for snacking—they’re a key ingredient in rocky road, marshmallow crackles, and all sorts of cakes and slices. If you’re a keen home baker, you’ve probably melted them down for a recipe or two!
Vegan and Gelatine-Free Marshmallows: Yes, They Exist!
If you’re avoiding gelatine, don’t despair—there are now plenty of gelatine-free marshmallows on the market. These clever confections use plant-based gelling agents like carrageenan (derived from seaweed) or agar-agar to achieve that classic marshmallow texture.
Brands like Dandies Vegan Marshmallows are popping up in Aussie supermarkets and health food stores, boasting no artificial flavours or colours, no corn syrup, and absolutely no animal products. You can toast them, melt them, or eat them straight from the bag—just like the originals.
Do Vegan Marshmallows Taste Different?
You might be wondering if these plant-based marshmallows are as good as the real thing. The answer? Pretty close! The gelling agents themselves don’t have much flavour, so the taste is very similar. Some people say vegan marshmallows are a little less squishy and don’t melt quite as oozy as their gelatine cousins, but they still get soft and gooey—perfect for s’mores or a mug of hot chocolate.
A Sweet Treat for Everyone
So, next time you’re reaching for a marshmallow, you’ll know exactly what’s inside—and you can make an informed choice that suits your diet and values. Whether you’re a fan of the classic recipe or you prefer a plant-based alternative, there’s a marshmallow out there for everyone.
Read more: Now you can make your own 'marshmallows'
