Vegan Marshmallow Recipe

[Guest guest]

At 10:27 PM 5/22/2002 -0600, you wrote:

> Vegan marshmallows are no  longer available, as far as I know,

>they quit making them.  And besides they do not have any food value in

>them.  Just fats and calories. Thank you, Elite in Idaho, USA Your New

>Tupperware Consultant

 

Actually, Elite, marshmallows are fatfree. Here's my favorite recipe. I

love to make them, and they last a long time in the fridge or freezer.

 

Sherry

 

Following is the recipe I posted last fall:

 

>>>>>>>>>>>>>>>>>>>>>>>>>

 

MARSHMALLOWS

 

First, in the bottom of a large electric mixer bowl mix together:

2 1/2 Tablespoons unflavored Emes Kosher gelatin (seaweed is the gelatinous

part, and it's vegan)

1/2 cup cold water

 

Leave this in the bowl. Meanwhile, in a large pot (I used nonstick, but I

don't think it matters) combine:

 

1 1/2 cups granulated sugar

1 cup Karo or other LIGHT corn syrup

1/4 teaspoon salt

1/2 cup water

 

Turn heat to medium-high and stir mixture until it starts to boil and the

sugar is dissolved. Then remove the spoon and insert a candy thermometer.

Make sure that the thermometer's bottom is in the liquid but doesn't touch

the bottom of the pot.

Without stirring, let the temperature climb to 245 degrees (firm ball

stage). Immediately remove the pan from the heat and turn off the stove.

With mixer on low speed, slowly and carefully pour the hot syrup into the

softened gelatin. Increase speed to high; beat until mixture is very thick

and white and has almost tripled in volume, about 15 minutes. Then beat in:

 

2 teaspoons vanilla extract

 

While you're mixing the marshmallow, prepare and 8 inch by 12 inch glass or

ceramic pan. There are several ways to do this, and I tried two of them.

One way is to oil the bottom and sides of the pan then sprinkle with sifted

powdered sugar. I had a little trouble getting the marshmallow out the

next day, and I didn't like the texture on the bottom and sides, but it

tasted just fine. The other way is to line the pan with parchment paper (I

suspect that wax paper would work equally well, also possibly plastic wrap

-- the mixture isn't hot when it is poured) and liberally sprinkle sifted

powdered sugar on the bottom. (You can just dump some sugar into a

handheld mesh colander rather than use a sifter -- the point is to keep the

bigger lumps out.) Since you can't get the sugar to stick to the sides of

the parchment paper, the marshmallow will stick to it the next day. I just

cut the parchment off and ate the stuff that stuck to the parchment : )

 

After the mixture is done mixing, it will look and taste exactly like

marshmallow cream. Pour it into your pan, very loosely cover it (just so

that stuff in the fridge won't fall on it) and put it in the fridge

overnight (or outside or in the garage if it's cool there and animals won't

get into it).

 

The next day, sift some powdered sugar over the top and invert it onto a

cutting board sprinkled with a little powdered sugar. If you used the

parchment paper method, snip off and discard (or eat!) the sides that stuck

with clean kitchen scissors that were run under hot water and shaken a

couple of times to get the water droplets off. Cut the remaining

marshmallow into strips and then into squares, running the scissors under

hot water every few snips when the marshmallow starts to stick. Put the

squares, a few at a time, in a bowl with some powdered sugar and roll them

around to coat each marshmallow square so it won't be sticky. Line up the

squares on a cooling rack and let them air dry for a couple of hours.

[Guest guest]

Andi's Vegan Marshmallows (from Andrea on VegList Digest)

 

 

2 1/2 T. vegetable gelatin

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

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.

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.

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.

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.

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.