vegan marshmellow recipe

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from vegsource -

 

http://www.vegsource.com/articles/marshmallows.htm

 

2 1/2 T. vegetable gelatin

(You can use Kojel unflavored gel available at: www.pangeaveg.com)

1 1/2 C. sugar

1 C. light corn syrup

1/2 C. cold water

1/2 C. 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. 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. 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 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 " 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.