What are kosher marshmallows made of?

November 29, 2025 •

3 min read

Did you know that traditional marshmallows often contain gelatin derived from non-kosher animals, such as pork or certain beef byproducts? This is why kosher marshmallows are made with carefully sourced and certified ingredients, ensuring they adhere to Jewish dietary laws.

Quick Summary

Kosher marshmallows use specific substitutes like fish gelatin or plant-based agar-agar instead of non-kosher animal collagen to achieve their fluffy texture, alongside standard components like sugar and corn syrup.

Key Points

Primary Difference: Kosher marshmallows replace the traditional animal-based gelatin with kosher-certified versions, typically from fish.
Gelatin Source: The most common kosher gelatin comes from the skin, scales, or bones of kosher fish.
Vegan Options: For those who are vegan or prefer no animal products, some kosher marshmallows use plant-based alternatives like agar-agar derived from seaweed.
Certified Production: All kosher marshmallows must be made under strict rabbinic supervision to ensure all ingredients and processes meet kashrut standards.
Pareve Designation: Kosher marshmallows made with fish or plant-based gelatin are often dairy-free (pareve), making them suitable for consumption with both meat and dairy meals.
Reliable Mark: The definitive sign of a kosher marshmallow is a reliable kosher certification symbol on the packaging.

The Fundamental Difference: Gelatin Sourcing

At the core of marshmallow production is gelatin, a gelling agent that provides the familiar bouncy, chewy texture. In non-kosher marshmallows, this gelatin is commonly sourced from the collagen in the skin, bones, and connective tissues of animals like pigs and cows. Because Jewish dietary law (kashrut) prohibits the consumption of pork and requires specific slaughtering methods (shechita) for kosher animals, a non-kosher gelatin source makes the final product forbidden for observant Jews.

To create a kosher marshmallow, manufacturers must replace the non-kosher gelatin with one that comes from a kosher source. The most common kosher alternative is fish gelatin. Some manufacturers may also use gelatin derived from glatt kosher beef hides, which are produced under strict rabbinic supervision.

Fish Gelatin: The Most Common Alternative

Fish gelatin is created from the skin, scales, and bones of kosher fish—those possessing fins and scales. This source of gelatin has a slightly lower melting point than its mammalian counterparts, which can contribute to a faster melt-in-your-mouth experience. When used in marshmallows, it provides the same essential function of stabilizing the foam created during the whipping process.

Plant-Based Gelling Agents for Vegan Kosher Marshmallows

For those who observe kashrut and follow a vegetarian or vegan diet, some kosher marshmallows are made without any animal products at all. These products substitute gelatin with plant-based gelling agents. The most common of these include:

Agar-agar: A gelling agent derived from red seaweed, agar-agar is a popular and effective vegan alternative to gelatin. It is neutral in flavor and produces a stable gel.
Carrageenan: Also derived from seaweed, carrageenan is a polysaccharide that works to stabilize and thicken foods.
Pectin: Sourced from fruits, pectin is another plant-based thickener that can be used in some marshmallow recipes.

The Other Core Ingredients in Kosher Marshmallows

Aside from the critical difference in the gelling agent, the rest of the ingredients in kosher marshmallows are quite similar to their conventional counterparts. These include:

Sugar: Provides sweetness and structure.
Corn Syrup or other invert sugar: Added to prevent sugar from crystallizing, ensuring a smooth texture and longer shelf life.
Water: Used to dissolve the sugars and gelatin.
Modified Food Starch: Often corn-based, it helps provide additional stability.
Dextrose: A simple sugar that adds sweetness.
Natural and Artificial Flavorings: Commonly vanilla, added for taste.
Tetrasodium Pyrophosphate: An emulsifier used for stabilization.

Comparing Kosher and Traditional Marshmallow Ingredients


Feature	Kosher Marshmallows	Traditional Marshmallows
Gelling Agent	Kosher-certified fish gelatin, glatt kosher beef gelatin, or plant-based alternatives (e.g., agar-agar).	Non-kosher gelatin, typically from porcine (pork) or bovine (beef) sources.
Source of Gelatin	Fish skin/scales (most common), glatt kosher beef hides, or plants.	Pork skin, beef bones, and other animal byproducts.
Certification	Requires supervision by a rabbinic authority and a visible kosher certification symbol on the packaging.	Does not require kosher certification.
Pareve Status	Most often dairy-free (pareve) when made with fish or plant-based gelatin.	Can be dairy-free, but depends on other ingredients.
Flavor/Texture	The difference is generally negligible, though some report a slightly different mouthfeel with fish gelatin.	The classic, standard marshmallow flavor and texture.

The Role of Kosher Certification

For a marshmallow product to be considered kosher, a supervising rabbinic authority must oversee the entire production process. This is more than simply checking the ingredients; it involves ensuring that the manufacturing equipment is properly cleaned and dedicated to kosher products, preventing any cross-contamination with non-kosher items. The final product will bear a symbol from a recognized kosher certification agency, such as a "K" or "OU," confirming its adherence to dietary laws.

Conclusion

While the basic profile of a marshmallow—a sweet, fluffy confection—remains the same, what are kosher marshmallows made of differs in one crucial aspect: the source of the gelling agent. By substituting conventional animal gelatin with kosher-certified options like fish gelatin or plant-based agar-agar, manufacturers create a product that aligns with Jewish dietary laws. For consumers seeking kosher-friendly sweets, the presence of a kosher certification symbol is the definitive indicator that all ingredients and production methods are approved. This allows everyone to enjoy the classic treat while respecting specific dietary and religious requirements.

Learn more about kosher gelatin sourcing and standards from authoritative sources like the Star-K Kosher Certification organization.

Frequently Asked Questions

The main difference is the source of the gelatin. Regular marshmallows use gelatin from non-kosher animals like pigs, while kosher marshmallows use gelatin from kosher sources such as fish or glatt kosher beef, or a plant-based alternative.

No. While some kosher marshmallows are vegan and use plant-based gelling agents like agar-agar, others use fish gelatin, which is not suitable for vegetarians or vegans.

Agar-agar is a plant-based gelling agent derived from seaweed. It is used in marshmallows as a vegan and vegetarian alternative to animal-based gelatin, helping to provide the desired texture and structure.

The taste difference is generally negligible for most consumers. While some minor differences in mouthfeel may exist due to the different gelling agent, the primary flavors of sugar and vanilla remain the same.

To confirm a marshmallow is kosher, look for a kosher certification symbol (such as OU, Star-K, or another reputable hechsher) printed on the packaging. This symbol confirms that the product and its manufacturing process meet kosher standards.

Yes, it is possible for kosher marshmallows to be made with gelatin derived from glatt kosher beef hides, which are produced under strict rabbinic supervision. However, gelatin from kosher fish is a more commonly used alternative.

Many kosher marshmallows are pareve (dairy-free) because they are made with fish gelatin or plant-based gelling agents. However, it is essential to check the certification symbol and ingredient list to confirm, as some varieties may contain dairy.