vegan marshmallows?

April 11, 2003

This link has a recipe for egg free marshmallows. Anyone want to play around

and vegetarianise it?

http://www.itdg.org/html/technical_enquiries/docs/marshmallows.pdf

Sandra

April 16, 2003

In a message dated 4/14/03 9:09:07 AM, sandra.mort writes:

<< vegetarianise it? >>

you mean veganize it?

April 19, 2003

3 Tablespoons of Veg. gelatin (check Emes or Kojel, but read the ingredients

some kosher gelatins are switching from a vegan recipe to include fish

gelatin)

1/2 cup of water

2 cups of sugar

3/4 cup of light corn syrup

1/2 cup of water

1/4 teaspoon of salt

2 tablespoons of vanilla extract

Soften gelatin in water for 1 hour

Prepare a syrup. Place the sugar, corn syrup, water and salt in a heavy

sauce pan over low heat and stir until dissolved.

When the mixture starts to boil, cover it for about 3 minutes to allow any

crystals which have formed to be washed down from the sides of the pan.

Continue to cook uncovered and unstirred over high heat to the firm-ball

stage (244 degrees F). Over cooking makes the marshmallows tough. Remove

the mixture from the heat and pour slowly over the gelatin, beating

constantly with an electric mixer. Continue to beat for about 15 minutes

after all the syrup has been added. When the mixture is thick but still

smooth add the vanilla.

Put the mixture into an 8 x 12 pan that has been dusted with cornstarch..

When it has cooled completely and dried (about 12 hours), remove it remove

the pan, cut it into squares, dusting each square with cornstarch and store

in a sealed container.

Good Luck and let me know how it turns out, if you try it. Too much work

for me.

Phil

" It's easy to say, 'It's not my child, not my community, not my world, not my

problem'. Then there are those who see the need and respond. I consider those

people my heroes. " - Fred Rogers

April 21, 2003

My understanding was that Kosher gelatin was kosher, but not vegetarian -

still the same old gelatin.

April 21, 2003

Phil,

We tried this recipe with Kojel, since Emmes is no longer available. (the

plant burnt down several yrs. ago).

I turned out horrible! My son wouldn't even touch it and he eats almost

anything vegan.

Hope others have better luck!

Peace,

Laura

April 22, 2003

Usually it's kosher meat, but some is made from fish. Either way, unless it

says, it's usually not veg.

Sandra

My understanding was that Kosher gelatin was kosher, but not vegetarian -

still the same old gelatin.

April 24, 2003

Hi, Laura

I try the recipe bellow and I got the successful Marshmallows with the help

of Jeri hint (see below). My picky son said: it looks like Marshmallow in

supermarket.

Hope you son can say that too after he try the marshmallows that you cook.

Sherrie

=====================================================================

Hi, Sherrie

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.

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 (mixture? ?

Sherrie) 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 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!).

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 ½ 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 cornstarch 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.

Jeri

Ann Arbor, Michigan, US

jerisilver