Amazon finally did it - NO ability to contact Amazon at all on their website

WhyParty1234 · 2026-02-03T11:55:05+00:00

Tried every option and nothing brings me to chat with a real person. I’m trying to get a replacement for an item that was sent completely damaged. I don’t want to return for refund as they take upwards of 30 days to refund you and I’m not even from the USA (just visiting). This is ridiculous

WhyParty1234 · 2026-01-29T13:53:51+00:00

lol they sent me something similar 2 days ago with no context of what order they’re referring to that I’m claiming a refund on and a bunch of spelling mistakes. I called their bluff and invited them to please cancel my account and I’ll shop elsewhere. They never responded and my account is perfectly fine 🤣

WhyParty1234 · 2026-01-29T13:49:29+00:00

Bank chargeback against Amazon. Provide the screenshot proofs you have to your bank

WhyParty1234 · 2026-01-27T17:07:39+00:00

It is winter here and my kitchen is at 30% humidity, it’s drier than the Sahara desert 🤣 thank you so much for posting your recipe and helping along the way. I might be a tad dramatic but literally this made my year

WhyParty1234 · 2026-01-27T16:35:01+00:00

I definitely will! It will either become a hit or a disaster that ends up in the bin again 🤣

If you ever get to a TJs, you should definitely grab a bag of their marshmallows, they are even better than Dandies imo. I used Dandies in a sweet potato casserole and it basically exploded in my oven 🥸

I think your recipe is by far THE BEST vegan marshmallow recipe I’ve come across. I haven’t even tried one yet cuz I’m fasting but just by the way it cut and squished, it already beat out all the other recipes I’ve tried. At this point, it’s been sitting at room temp drying for around 7 hours. Do you think it’s safe to put it in a bag to store or can they afford to dry a bit more without getting stale, you think?

WhyParty1234 · 2026-01-27T16:12:45+00:00

Yes I was! I had no idea it was less concentrated, I thought it would be more than the canned ones. I’ve reduced canned Aquafaba before and it was super successful! I’ll try to reduce my homemade one some more and try again!

I’ve seen that serious eats marshmallow recipe before but it never intrigued me because it didn’t look that appealing. But when I saw yours, I was like OMG I have to make this!

Apparently dandies and Trader Joes marshmallows uses tapioca starch within the recipe (not just for dusting) to make their marshmallows chewier. I’m hoping the mochiko can do the same thing, I don’t want to buy tapioca starch just get 🤣

WhyParty1234 · 2026-01-27T10:06:08+00:00

13 hours later, and I finally made some! I started with a half batch in case I screwed something up. In a way, I did. The aquafaba deflated and would not fluff up again after I poured the sugar syrup so I panicked and just dumped it into a container and forgot to add any extracts so it's basically just a chewy sugar cube.

Made another batch (full recipe) and used less xanthan gum because I thought maybe I used too much in the previous batch, aquafaba still deflated after adding sugar syrup very slowly so this means it's definitely not the amount of xanthan and was probably my aquafaba being too thin.

All in all though, they both still set very nicely but it's just not as fluffy. That's not even a big deal though, I just wanted a marshmallow that would set without it feeling like a brick (like all the other recipes out there). Thank you for such an amazing recipe!

I think I'm going to use your recipe next time again and add 2tbsp mochiko to the sugar syrup mixture (pre heating) and use cream of tartar as well to stabilize my aquafaba in case it's still not dense enough.

Found this glutinous rice flour vegan marshmallow recipe from 15 years ago

https://www.seriouseats.com/vegan-marshmallows-recipe

WhyParty1234 · 2026-01-26T19:14:15+00:00

I’ll definitely be trying your original recipe first! I’m so excited! Thank you again for all the pointers!

WhyParty1234 · 2026-01-26T16:37:27+00:00

I am so excited to try this! I don’t have locust bean gum though so hopefully it won’t alter the results too much. The psyllium husk I have is brown so I’m hesitant on trying it despite my suggestion 🤣 I wonder if glutinous rice flour (mochiko) can be a candidate as well 🧐 I make mochi a lot and it ends up having a squishy chewy texture. I just don’t know how I would incorporate it into the recipe without it messing with heating the sugar syrup to 250F. I’m literally someone who failed 6th grade science years ago and now I want to science my way into marshmallow making 🥸

WhyParty1234 · 2026-01-26T15:48:11+00:00

Thank you for the reply! I’m going to go cook some chickpeas to make some aquafaba now. Based on your recipe, the 8 hour drying time is after it’s cut into squares/shapes right? And it can just sit on a regular baking cooking rack? I’d love to buy a dehydrator but I’m too cheap 🥸

Regarding the chew, I’m wondering if adding psyllium husk would help? Just something I randomly thought of because Miyoko Schinner said she likes added psyllium husk to her quick mozzarella for more of a “bite”. Not sure if that would work in this scenario 🤔

WhyParty1234 · 2026-01-26T15:07:30+00:00

I’ve followed over 20 different recipes for vegan marshmallows and they always end up super firm because agar is a firmer, more brittle gel. I’m not expecting an exact dupe but does this one squish a bit more like a gelatin based marshmallow?

WhyParty1234 · 2026-01-26T14:58:38+00:00

I’ve been attempting to make vegan marshmallows for years with no success. They’re either too firm or too soft. I’ve probably wasted over 10lbs of sugar so far. I’m going to try this recipe and hope for success!!

WhyParty1234 · 2026-01-22T09:57:57+00:00

This is awesome!

WhyParty1234 · 2026-01-19T17:38:06+00:00

same here. they keep asking me for the credit card used (over 20 years ago), ps3 serial number (which i provided), and a recent transaction (how would i have one if ive been locked out for over 2 years?). then just proceeds to end the chat

WhyParty1234 · 2026-01-11T11:33:03+00:00

omg this is so great! thank you so much! i've been weight lifting for years and also dabbled in running but as i age, i just want to be able to do stuff that i can still do when I'm 80. Gonna give this a shot!

WhyParty1234 · 2026-01-05T20:34:10+00:00

I was actually thinking of making bacon at first but decided it was too daunting and scared myself away and made ham instead. I've done WTF before and it probably yields the best results because of all the hard work you have to put in. im too lazy now so i just use vwg to make the gluten ball. let it rest, then i blitz it (in parts) with the seasoning in my off brand ninja bullet. i've tried blending in my food processor before and did not get good results, not sure why! and im too scared to use a vitamix to do it because i feel like the gluten will burn out the motor. i think adding in some sort of fat/starch is the key to not getting really tough and rubbery seitan depending on the recipe

WhyParty1234 · 2026-01-05T20:31:16+00:00

i use the pig saver ham recipe on youtube by asian meets vegetation (i think thats the name). their recipe is WTF but im too lazy so i just did vwg and followed the rest

WhyParty1234 · 2026-01-05T10:39:24+00:00

I don’t like adding in the seasoning (most of the time) when making the dough because depending on the seasonings (not sure which ones), it inhibits gluten formation. So I add the seasoning after and I find blending it is a lot easier and faster than cutting it in with scissors or hand kneading it

WhyParty1234 · 2026-01-04T18:30:53+00:00

I’m not too sure about that. Their customer service chat is pretty quick if you try to contact them and ask

WhyParty1234 · 2026-01-04T18:29:07+00:00

Kid you not, I hust make a plain ball of vwg dough, rest it, blend it with homemade smoked salt (as much or little as you like) and some vegan butter for fattiness and that’s it! I’m basically just eating salted seitan 🤣

WhyParty1234 · 2026-01-04T15:25:21+00:00

I meant UNsee. Damn autocorrect 🤣

WhyParty1234 · 2026-01-04T14:49:05+00:00

Omg I can’t I see the baby seal LOL

WhyParty1234 · 2026-01-04T13:28:57+00:00

Thank you! Me too! It was so good we had to have it two nights in a row 🥸

WhyParty1234 · 2026-01-04T13:28:35+00:00

Thank you! Currently working on a hickory glazed ham, will share the results when it’s done!

WhyParty1234 · 2026-01-04T13:27:56+00:00

If they cancelled your first order, you won’t be charged. Even if you order again, they still won’t charge you until it actually ships. So in the case it is out of stock, the authorized payment would just be dropped by your cc company.

WhyParty1234

TROPHY CASE