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Marshmallows

What you need: 

3 tablespoons vegan gelatin
1/2 cup water
2 cups sugar (I used unbleached)
3/4 cup light corn syrup
1/2 cup water
1/4 teaspoon salt
2 tablespoons vanilla extract
cornstarch, as needed

What you do: 

This is not a difficult recipe, but you need an electric mixer to do it. It will be a lot easier if you have a candy thermometer Also, don't try this if you hate making messes! The creme is very sticky and hard to scrape out of the bowl.
1. Lightly dust an 8x12" pan with cornstarch. Add gelatin and 1/2 cup water to mixing bowl. Let stand 1 hour. In about 1/2 hour, begin to prepare a syrup. Place in a heavy pan over low heat and stir until dissolved: sugar, light corn syrup, 1/2 cup water, and salt.
2. When the mixture start to boil, cover it about 3 minutes to allow any crystals which have formed to be washed down from the sides of the pan. Be careful not to let the mixture boil over.
3. Continue to cook uncovered and unstirred over high heat to the firm-ball stage (244 degrees F). Overcooking makes the marshmallows tough. Remove the mixture from heat and pour slowly over the gelatin, beating constantly with an electric mixer.
4. Continue to beat about 15 minutes after all the syrup has been added. While beating, when the mixture is thick but still smooth, add vanilla.Put the mixture into prepared pan, and dust the top with cornstarch and set aside.
5. When it has dried for 12 hours, remove it from the pan, cut it into square with scissors dusted with cornstarch, and store the fully dusted pieces in a closed tin.
The marshmallows are amazingly soft and fresh tasting. They aren't quite as puffy as commerical ones, but they puff and brown when toasted and melt easily in liquid (can't wait to try them in hot chocolate or cocoa). I think they'll make yummy smores with vegan chocolate chips and graham crackers! I'm also thinking of cutting some of them into Xmas tree shapes (triangles) and dipping them in chocolate for Xmas cookie/candy boxes.
Possible variations: Add coconut extract instead of vanilla, pour into pan coated with toasted coconut and roll cut pieces in toasted coconut instead of cornstarch. Use creme de menthe instead of vanilla for mint marshmallows. Use other flavors/liquers (almond extract, orange, coffee liqueur, etc.) instead of vanilla. Cut marshmallows into shapes and dip in melted vegan chocolate. Tint marshmallows with vegetable colors while beating the creme. Cut into holiday shapes (especially nice for spring - Easter, etc.).

Preparation Time: 
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SO HOW'D IT GO?

yayyyyy so awesome! gonna make neon ones. yup.

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i brew a combo of irish moss, slippery elm, and marshmallow root to make my vegan marshmallows and they're fantastic!

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i don't eat corn syrup, so i'm going to try making these with agar and agave nectar. let's see if it works out!

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i've tried several times to make vegan marshmellows using agar agar as the gel sub but i can't get it to work. i think some other stuff is needed to help it hold its structure (never mind the fact you have to BOIL agar to get it to work-- you can't just sprinkle and go).

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I'm going to try this with Agar Agar (sp?), a sea weed based gelitan. I know that Pangea uses a see weed gelitan so, we'll see.

And these will make awsome gifts if they do work. Even if they only get a little puffy, they would be good for marshmallow sauce and spread for home made swiss rolls (I miss swiss rolls. They're so bad for me, and taste soooo good!)

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I just came across an almost identical recipe which calls for 4 teaspoons of powdered agar agar instead of the 3 Tablespoons of vegan gelatin. The other recipe has only 1 Tabsp of Vanilla, and a little less sugar.  I'm looking forward to giving it a go with those variations.

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