Why It's Confusing
Marshmallows look like a purely sugar-based sweet. The texture is the giveaway. That soft, elastic bounce is created by whipping air into a hot sugar syrup and setting it with a gelling agent [[3]](#source-3). The default gelling agent in the industry is gelatin, produced by boiling collagen extracted from pig or cattle skin and bone [[2]](#source-2).
Some brands market marshmallows as vegetarian, kosher, or halal. None of those labels mean vegan. Kosher and halal gelatin can be fish or bovine, and vegetarian marshmallows may still contain egg white in the mix.
Plant-based marshmallows exist and use agar (from red seaweed), carrageenan, or modified starch to hold the foam structure. These are usually clearly labelled vegan on the front of pack. If the pack is silent, assume gelatin.
The name is also misleading. The original marshmallow was made from the root sap of the marsh mallow plant (Althaea officinalis) and was arguably vegan by accident [[4]](#source-4). Modern industrial marshmallows abandoned the plant root in the 19th century in favour of gelatin.
Where It Commonly Appears
- Bags of marshmallows in supermarkets and convenience stores
- Cafe and hotel hot chocolate toppings
- S'mores and campfire desserts
- Rice cereal treats and traybakes
- Marshmallow fluff and spreads
- Rocky road bars, ice cream toppings, and dessert garnishes
It may also appear on labels as:
- Gelatin, gelatine, or gélatine
- Beef gelatin, pork gelatin, or bovine gelatin
- Collagen hydrolysate (a related derivative)
What To Watch For
- Gelatin listed anywhere in the ingredient list
- A vegetarian symbol without a vegan claim, which usually still means gelatin
- Hot chocolate garnishes at cafes, ski resorts, and hotel breakfasts
- Marshmallow fluff, spreads, and coated biscuits (many contain gelatin or egg white)
- Kosher or halal labelling, which does not exclude animal gelatin
Vegan Alternatives
- Brands labelled vegan or plant-based on the front of pack
- Marshmallows made with agar, carrageenan, or modified starch as the gelling agent
- Home-made versions using agar and aquafaba
See also gelatin for the underlying ingredient, and glycerin for another common animal-or-plant marshmallow input.