Guest guest Posted June 14, 2002 Report Share Posted June 14, 2002 Hi, I got this from http://www.vegparadise.com/ I've never tried the recipe, my food processor has not got the stamina, but I'd love to hear of any success. " Apparently there was a company called Emes that was the only manufacturer of vegan marshmallows, but they jes up 'n' quit makin' 'em. Imagine that! So, Jansie, the next best thing I kin recommend is to make 'em yerself. Here's Andrea's recipe that jest might do the trick. On the other hand, some o' the ingredients jes might give yer head a problem. Fer instance, findin' the Emes Kosher Gelatin, er usin' white sugar. Andi's Vegan Marshmallows (from Andrea on VegList Digest) 2 1/2 T. vegetable gelatin (Emes Kosher Gel) 1 1/2 C. (355 ml) sugar 1 C. (237 ml) light corn syrup 1/2 C. (118 ml) cold water 1/2 C. (118 ml) water at room temperature 1/4 t. salt 2 T. vanilla extract (or flavoring of your choice) Cornstarch for dusting 1.. Combine Gel and 1/2 C. (118 ml) COLD water in the bowl of a mixer with a whisk attachment. Let stand for 1/2 hour. 2.. Mix the sugar, corn syrup, salt, and 1/2 C. (118 ml) water in a saucepan. Stir it over low heat until the sugar is dissolved and a syrup has formed. 3.. Cook it until firmball stage (244 degrees Fahrenheit about 120 C. on a candy thermometer.) Remove pan from heat, and slowly and carefully pour the syrup into the gelatin/water mixture in your mixer. Beat the mixture at high speed until thick, white, and tripled in size, approximately 15 minutes. (If you stop before this time, you will have marshmallow creme which you can store in a jar and use like the commercial stuff.) Add the vanilla and beat just long enough to incorporate it. 4.. Dust an 8 " x 12 " (20 cm x 30 cm) glass baking pan with cornstarch. Pour mixture into pan, and dust the top with more cornstarch. Wet your hands and pat the mixture to smooth out the top. Dust again. 5.. Let stand overnight to dry out, uncovered. Next morning turn the " marshmallow cake " out onto a board, and cut in into small pieces with a dry, HOT knife. Dust again. Makes about 45 marshmallows Jenna Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 17, 2002 Report Share Posted June 17, 2002 > " Apparently there was a company called Emes that was the only manufacturer > of vegan marshmallows, but they jes up 'n' quit makin' 'em. Imagine that! Jenna, The Emmes plant had a fire and burnt down. Who knows why they didn't rebuild. My husband tried the recipe with horrible results. I might try a small batch myself to see if I get something better. Peace, Laura Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 20, 2002 Report Share Posted June 20, 2002 Laura quoted me > " Apparently there was a company called Emes that was the only manufacturer > of vegan marshmallows, but they jes up 'n' quit makin' 'em. Imagine that! That bit wasn't me, that was Aunt Nettie who answers questions, truly, I don't talk like that <vbg> >>Jenna, The Emmes plant had a fire and burnt down. Who knows why they didn't rebuild. My husband tried the recipe with horrible results. I might try a small batch myself to see if I get something better. Peace, Laura<< Oh, what a shame, horrible as in taste? texture? My daughter has been so excited at the thought of vegan marshmallows she has been on at me to get an industrial strength processor Jenna Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 24, 2002 Report Share Posted June 24, 2002 I have tried this recipe several times, or one almost identical to it, with great success. We roasted them on a campfire and I made brown rice crispy treats with leftovers. Some tips: Use a hand mixer, not a food processor. I didn't mix it for quite as long as the recipe called for--maybe 12 minutes--and they still turned out just fine. Start cooking the syrup after the gelatin has been sitting for about 1/2 the time called for, then the cooked mixture will be ready about the same time as the gelatin mixture. One thing that is very important is to be sure the mixture reaches the right temperature before taking it off the heat--use a candy thermometer. I let them dry for about 2-3 days (not 24 hours), covered with plastic wrap, and cut them with scissors dusted with corn starch. I also rolled each marshmallow in corn starch after cutting to keep them from sticking together. These are actually relatively easy and quick (one hour) to make and they clean up well, since the sticky stuff is just sugar and dissolves in water. Good luck! I'd like to hear how they turn out! Jeri jerisilver > " fordknubley2.screaming.net " <jenna > > > marshmallow recipe >Fri, 14 Jun 2002 22:40:45 +0100 > >Hi, I got this from > >http://www.vegparadise.com/ > >I've never tried the recipe, my food processor has not got the stamina, but >I'd love to hear of any success. > > " Apparently there was a company called Emes that was the only manufacturer >of vegan marshmallows, but they jes up 'n' quit makin' 'em. Imagine that! >So, Jansie, the next best thing I kin recommend is to make 'em yerself. >Here's Andrea's recipe that jest might do the trick. On the other hand, >some o' the ingredients jes might give yer head a problem. Fer instance, >findin' the Emes Kosher Gelatin, er usin' white sugar. > >Andi's Vegan Marshmallows (from Andrea on VegList Digest) > > > 2 1/2 T. vegetable gelatin (Emes Kosher Gel) > 1 1/2 C. (355 ml) sugar > 1 C. (237 ml) light corn syrup > 1/2 C. (118 ml) cold water > 1/2 C. (118 ml) water at room temperature > 1/4 t. salt > 2 T. vanilla extract (or flavoring of your choice) > Cornstarch for dusting > 1.. Combine Gel and 1/2 C. (118 ml) COLD water in the bowl of a mixer >with a whisk attachment. Let stand for 1/2 hour. > 2.. Mix the sugar, corn syrup, salt, and 1/2 C. (118 ml) water in a >saucepan. Stir it over low heat until the sugar is dissolved and a syrup >has formed. > 3.. Cook it until firmball stage (244 degrees Fahrenheit about 120 C. on >a candy thermometer.) Remove pan from heat, and slowly and carefully pour >the syrup into the gelatin/water mixture in your mixer. Beat the mixture at >high speed until thick, white, and tripled in size, approximately 15 >minutes. (If you stop before this time, you will have marshmallow creme >which you can store in a jar and use like the commercial stuff.) Add the >vanilla and beat just long enough to incorporate it. > 4.. Dust an 8 " x 12 " (20 cm x 30 cm) glass baking pan with cornstarch. >Pour mixture into pan, and dust the top with more cornstarch. Wet your >hands and pat the mixture to smooth out the top. Dust again. > 5.. Let stand overnight to dry out, uncovered. Next morning turn the > " marshmallow cake " out onto a board, and cut in into small pieces with a >dry, HOT knife. Dust again. Makes about 45 marshmallows >Jenna > > > Quote Link to comment Share on other sites More sharing options...
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