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Vegan Marshmallow recipe (and fluff, too)

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Marshmallows

 

2 1/2 t vegetable gelatin (Eme's Kosher Gel)

1 1/2 cups unrefined sugar

1 cup light corn syrup

1/2 cup cold water

1/2 cup water at room temperature

1/4 t salt

2 t vanilla extract (or flavoring of your choice)

Cornstarch for dusting

 

Combine vegetable gelatin with the 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 water in a

saucepan. Stir it over low heat until the sugar is

dissolved and a syrup has formed. Cook it until

firmball stage (118C/244F 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 a 20 x 30 cm (8 x 12 inch) 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 into small pieces with a dry, hot knife. Dust

again.

 

Makes about 45.

 

 

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