Who had the vegan marshmallow recipe?

[Guest guest]

I've lost it and I know someone on here had a REALLY good one they did over the holidays. Anyone?

[Guest guest]

In a message dated 7/8/2002 11:34:55 PM Eastern Daylight Time, sherry writes:

 

 

I don't know if it was mine, but I did send one in shortly before

Thanksgiving. Here it is

 

 

YES! That one! Thanks!

[Guest guest]

At 10:53 PM 7/8/2002 EDT, you wrote:

> I've lost it and I know someone on here had a REALLY good one they did

>over the holidays. Anyone?

 

I don't know if it was mine, but I did send one in shortly before

Thanksgiving. Here it is.

 

Regards,

 

Sherry in Oregon

 

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

 

My daugher and her fiance will be coming tomorrow for a late Thanksgiving

dinner. Her favorite salad is Waldorf Salad, which we used to make with

apples, walnuts, marshmallows and whipped cream. There are several

non-dairy whipped creams, but ever since the Emes kosher vegetarian

marshmallow factory burned down, I've been unable to make the salad due to

a lack of marshmallows. (Commercial marshmallows contain gelatin, a meat

product.) I also missed not having marshmallows in my soymilk hot

chocolate, s'mores, and roasting marshmallows over the campfire in the summer.

 

Martha Stewart demonstrated how to make marshmallows on her show and on the

Oprah show. I also have a 30 year old recipe for marshmallows. So I

decided to use these recipes to try to make marshmallows.

 

They turned out absolutely delicious -- exactly like the marshmallows of my

childhood -- and they were both easy and fun to make. I used regular

granular and powdered sugar, but unbleached sugar should work, and one

might be able to use a food processer on it to make a form of powdered

sugar. Its only function is to keep the marshmallows from being so sticky.

One of the recipes said to mix the powdered sugar with equal parts

cornstarch, which I didn't do, but if you can't get regular sugar powdery

enough, that might be an option.

 

An aside: The mixture after beating resembles " marshmallow cream " that is

sold in jars in stores and is an ingredient in many fudge and other holiday

candy recipes. I see no reason why it wouldn't work in these recipes at

this stage.

 

The recipe doesn't take long to make, but it must sit overnight before the

marshmallows can be cut up. This would be a great recipe to make with

children as long as an adult does the cooking/pouring part.

 

You will need a standing (not portable) electric mixer with a large bowl

and a candy thermometer.

 

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. They

will keep in an airtight container for several weeks (according to the

cookbook -- I just made mine today, and they won't last nearly that long!).

 

If you pour the mixture thinly into the pan, you can cut it with cookie

cutters dipped in hot water. I didn't try this, but it would certainly be

decorative atop sweet potato casserole.

[Guest guest]

Actually, check out vegweb.com, good one over there.

 

Dragonfly