Guest guest Posted January 25, 2002 Report Share Posted January 25, 2002 Has anyone made the " Andi's Vegan Marshmallows " (from http://www.vegsource.com/articles/marshmallows.htm) successfully? Yesterday I tried to cook it, but I failed and almost broke my Mixer. Maybe I didn't understand what " cook it until firm ball stage " (in step 3.) means. I cooked the mixture of sugar, corn syrup, salt and water so thick as to keep the shape of its drop into clear water . So my Mixer hardly rotated due to very thick liquid. I guess the " form ball stage " is " the drop of mixture liquid didn't melt in the clear water " . Can anyone tell me what is " form ball stage " ? Thank you for your time. Sherrie Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 26, 2002 Report Share Posted January 26, 2002 I've never made the recipe, but then I never liked the taste of marshmallows to begin with. However, there are a couple of people over at Vegsource who might be able to help you. One is Chef Deb over on the Recipes board, and the other is Bryanna Grogan on the New Veggies board. They both frequently answer questions about recipes and they may already be familiar with this marshmallow recipe. Just a thought. Maria swang wrote: Has anyone made the " Andi's Vegan Marshmallows " (from http://www.vegsource.com/articles/marshmallows.htm) successfully? Yesterday I tried to cook it, but I failed and almost broke my Mixer. Maybe I didn't understand what " cook it until firm ball stage " (in step 3.) means. I cooked the mixture of sugar, corn syrup, salt and water so thick as to keep the shape of its drop into clear water . So my Mixer hardly rotated due to very thick liquid. I guess the " form ball stage " is " the drop of mixture liquid didn't melt in the clear water " . Can anyone tell me what is " form ball stage " ? Thank you for your time. Sherrie For more information about vegetarianism, please visit the VRG website at http://www.vrg.org and for materials especially useful for families go to http://www.vrg.org/family. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 30, 2002 Report Share Posted January 30, 2002 I have made vegan marshmallows a couple times, from a similar recipe (pasted below). They turned out great and they roast well over a campfire. I even brought them to a vegan bonfire--imagine everyone's surprise! I've also made brown-rice krispy treats out of them. I used a candy thermometer to know when to stop boiling the corn syrup mixture. And yes, it was hard on my mixer. I added the vanilla after about 5 minutes and stopped mixing when I smelled something burning, before the 15 minutes, but they still came out fine. They had to sit and dry for at least a day or two. Jeri Ann Arbor, Michigan, US jerisilver Vegan Marshmallows This recipe uses vegetarian gelatin. Emes kosher veg gelatin works well, it comes four packets in a box and is available from " The Mail Order Catalog for Healthy Eating, " online at http://www.healthy-eating.com/ or call 1-800-695-2241 for a catalog. Somebody also said it's available at a health food store in Flint, Michigan. The Carmel brand veg gel is pre-sweetened and doesn't work as well, and other kosher brands are usually made with animal parts. These are easier to make than they sound, they just have to be prepared a day or two in advance so they have time to dry properly. You can make them in less than 1 ½ hours, but much of this time you can be doing something else. The last 15 minutes are the most intensive. It is fairly messy, but because it's all sugar, it dissolves easily by soaking everything in water. The marshmallows come out amazingly soft and smooth and fresh tasting. They aren't quite as puffy as commercial ones, but they puff and brown when roasted on a fire and they melt easily in liquid (think hot cocoa!). You will need a candy thermometer (these are inexpensive at a grocery store), an electric mixer, a medium-sized mixing bowl, a medium-sized heavy-bottom cooking pan, and a 9 x 9 in. square pan. Ingredients: 3 T. kosher vegetarian gelatin (3 packets of Emes) 1/2 c. water (I boil it first) 2 c. sugar 3/4 c. light corn syrup 1/2 c. water 1/4 t. salt 2 T. vanilla extract corn starch Directions: Put gelatin and ½ c. (hot) water in a medium-sized mixing bowl, stir until dissolved, and let stand 1 hour. In about ½ hour, begin to prepare a syrup by placing in a heavy-bottom pan the sugar, corn syrup, ½ c. water, and salt. Heat on low and stir until dissolved. When the mixture starts to boil, cover it for about 3 minutes to allow any crystals that have formed to be washed down from the sides of the pan, being careful not to let it boil over. Remove the lid and insert the tip of the candy thermometer in the liquid and clip it to the side of the pan. Continue to cook liquid uncovered and unstirred over high heat to the " firm-ball " stage (244 degrees F). Overcooking makes the marshmallows tough, undercooking they will be runny. While this is cooking, prepare a 9 x 9 inch square pan by dusting with corn starch. Measure the vanilla into a small bowl to add later and set up the electric mixer. Once the mixture reaches 244 degrees, remove it from heat and begin to pour slowly over the gelatin, beating constantly with mixer on low. Continue to beat on medium speed for about 15 minutes after all the syrup has been added. While beating, when the mixture is thick but still smooth (after about 5 minutes), add the vanilla. After about 15 minutes of beating, the mixture will have thickened considerably (it will begin to " climb " up the mixer beaters). Pour it into the dusted pan, dust the top with more corn starch, and set aside. Let dry for at least 12 hours. After 12 hours, spread the corn starch evenly over the top. Use a table knife dusted with corn starch to separate the edges from the pan if necessary. Score (deeply) into squares with a sharp knife dusted with corn starch, then finish cutting the pieces with scissors dusted with corn starch. Put some corn starch in a small bowl and roll each piece in it to cover the sticky sides. Store marshmallows in a closed tin or other sealed container. Makes about 1 3/4 pounds. Possible variations: Add coconut extract instead of vanilla, pour into pan coated with toasted coconut and roll cut pieces in coconut instead of cornstarch. Use crème de menthe or peppermint extract instead of vanilla for mint marshmallows. Use other flavors/liquers such as almond extract, orange, or Kahlua instead of vanilla. Cut marshmallows into shapes and dip in melted vegan chocolate. Tint marshmallows with vegetable colors while beating the crème. (This recipe is also available online at http://www.fatfree.com/recipes/condiments/marshmallows ) >swang > > > Marshmallows Recipe >Fri, 25 Jan 2002 08:45:15 -0500 > > >Has anyone made the " Andi's Vegan Marshmallows " (from >http://www.vegsource.com/articles/marshmallows.htm) successfully? Yesterday >I tried to cook it, but I failed and almost broke my Mixer. Maybe I didn't >understand what " cook it until firm ball stage " (in step 3.) means. I >cooked the mixture of sugar, corn syrup, salt and water so thick as to >keep the shape of its drop into clear water . So my Mixer hardly rotated >due to very thick liquid. I guess the " form ball stage " is " the drop of >mixture liquid didn't melt in the clear water " . Can anyone tell me what is > " form ball stage " ? Thank you for your time. > >Sherrie > > _______________ Send and receive Hotmail on your mobile device: http://mobile.msn.com Quote Link to comment Share on other sites More sharing options...
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