Not big on marshmellows myself...but my kids a different story!

[Guest guest]

Okay here is my marshmellow question. Each summer I try and find

things that are fun to put over the fire that are not bad for you - or

even healthy for you. OF COURSE my kids beg to do the marshmellow

thing every year! AAaarrrrrggggggg!!

 

Does anyone know of a vegan marshmellow, or a vegetarian marshmellow,

and one that is organic? And where I can order it from? My whole food

grocery does not have one. And I can not face giving the others.

 

I am just not a marshmellow mom, and I should losen up and be more fun.

 

-Sue

[Guest guest]

Sue,

 

 

 

That's a tough one. I tried to find recipes for making " real " marshmallows

as marshmallows are now made with gelatin. They used to be made with the

gelatinous root bark of the marshmallow plant. I found only one recipe. I

ordered the ground marshmallow root bark, and followed the recipe exactly.

Apparently, the author of that recipe had never tried it. It appears that

they may have just made it up. After baking, I did not end up with

marshmallows. The result was dried out and hard. But, the marshmallow bark

did impart a marshmallow taste. I tried the recipe again and again,

lessening the baking time. The results were very disappointing.

 

I gave up, as even after extensive searching I could find only that one

" recipe " . I hope you will have better luck.

 

 

 

Norm

 

 

 

 

[Guest guest]

Norm..

 

I don't know if it was the recipe that you tried and I mentioned it in

the group ages ago but the Guardian newspaper published a recipe for

homemade marshmallows a while ago (it should still be available on their

website...www.guardian.co.uk -

http://lifeandhealth.guardian.co.uk/foodanddrink/hughfearnleywhittingsta

ll/story/0,,1939013,00.html). It called for gelatin but I am sure you

could use a vegetaian gelatine substitute. In fact in the accompanying

article it says that you can.

 

Hope this is a different recipe..

 

Rebecca

 

 

 

 

 

On Behalf Of Norman Sussman

09 May 2007 14:59

 

Re:Not big on marshmellows myself...but my

kids a different story!

 

Sue,

 

 

 

That's a tough one. I tried to find recipes for making " real "

marshmallows as marshmallows are now made with gelatin. They used to be

made with the gelatinous root bark of the marshmallow plant. I found

only one recipe. I ordered the ground marshmallow root bark, and

followed the recipe exactly.

Apparently, the author of that recipe had never tried it. It appears

that they may have just made it up. After baking, I did not end up with

marshmallows. The result was dried out and hard. But, the marshmallow

bark did impart a marshmallow taste. I tried the recipe again and

again, lessening the baking time. The results were very disappointing.

 

I gave up, as even after extensive searching I could find only that one

" recipe " . I hope you will have better luck.

 

 

 

Norm

 

 

 

 

[Guest guest]

Here is vegan recipe from

http://www.fatfree.com/recipes/condiments/marshmallows

 

_Marshmallows_ Makes about 1 3/4 lbs.

 

Put in the mixing bowl and let stand 1 hour:

 

3 tablespoons kosher veg gelatin (this is 3 packets of Emes)

1/2 cup water

 

In about 1/2 hour, begin to prepare a syrup. Place in a heavy pan over low

heat and stir until dissolved:

 

2 cups sugar (I used unbleached)

3/4 cup light corn syrup

1/2 cup water

1/4 teaspoon salt

 

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

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

Be )careful, though, not to let the mixture boil over.

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

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

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

with an electric mixer. Continue to beat about 15 minutes after all the

syrup has been added. While beating, when the mixture is thick but still

smooth, add:

 

2 tablespoons vanilla extract.

 

Put the mixture into an 8 x 12 in pan that has been lightly dusted with

cornstarch. Dust the top with cornstarch and set aside. When it has

dried for )12 hours, remove it from the pan, cut it into square with

scissors dusted with )cornstach, and store the fully dusted pieces in a

closed tin.

 

 

Possible variations: Add coconut extract instead of vanilla. pour into pan

coated with tasted coconut and roll cut pieces in toasted coconut instead

of cornstarch.

 

Use creme de menthe instead of vanilla for mint marshmallows.

 

Use other flavors/liquers (almond extract, orange, Kahlua, etc.) instead of

vanilla.

 

Cut marshmallows into shapes and dip in melted vegan chocolate.

 

Tint marshmallows with vegetable colors while beating the creme. Cut into

 

holiday shapes (especially nice for spring - Easter, etc.).

 

 

 

 

On Behalf Of lovemym8

Tuesday, May 08, 2007 8:18 PM

 

Not big on marshmellows myself...but my kids a

different story!

 

 

 

Okay here is my marshmellow question. Each summer I try and find

things that are fun to put over the fire that are not bad for you - or

even healthy for you. OF COURSE my kids beg to do the marshmellow

thing every year! AAaarrrrrggggggg!!

 

Does anyone know of a vegan marshmellow, or a vegetarian marshmellow,

and one that is organic? And where I can order it from? My whole food

grocery does not have one. And I can not face giving the others.

 

I am just not a marshmellow mom, and I should losen up and be more fun.

 

-Sue

 

 

 

 

 

 

[Guest guest]

Vegetarian Marshmallows

 

 

This recipe uses agar agar, which is vegetarian, instead of gelatin. If you

want to use gelatin, use 4t of gelatin for every 1 t of agar agar (2T for

this recipe).

 

From http://www.cs.indiana.edu/~connelly/marshmallows.html:

 

 

 

Finally, my boys can have marshmallow treats... and they're better than

store bought! Substitute vanilla with candy oils (peppermint is my favorite)

and add food coloring for a nice touch. You can make whatever shapes you

want: I like snowflakes for Christmas! They keep for over a week in

tupperware. The longer you have them, the crunchier they get, making them

perfect for hot cocoa.

 

_____

 

 

1 1/2 t. agar agar

 

1 t. pure vanilla extract

 

 

1 1/2 C sugar

 

vegetable-oil cooking spray

 

 

2/3 C light corn syrup

 

 

 

 

1/8 t. salt

 

corn starch

 

_____

 

Coat a 12 x 17 inch rimmed baking sheet with cooking spray. Set aside.

 

Place 1/3 C cold water into bowl of electric mixer. Sprinkle with agar agar.

Let mixture soften for 5 minutes.

 

Place sugar, corn syrup, salt and 1/3 C water in small to medium saucepan

(if you use to large of a saucepan, the themometer will not be covered by

mixture). Cover. Bring to a boil. Remove lid. Cook, swirling occasionally

until syrup reaches 238 degrees (soft ball stage) (~5 minutes).

 

With mixer on low speed, whisk agar agar mixture while slowly adding syrup

in a steady stream down the side of the bowl. Gradually increase mixer to

high. Beat until mixture is thick, white and has almost tripled in volume (~

12 minutes). Add vanilla (or other flavoring/food coloring) and beat 30

seconds more.

 

Pour mixture into baking sheet and smooth with spatula sprayed with cooking

oil. Let sit (uncovered) overnight.

 

Cut out with cookie cutters or cut with kitchen scissors, sprayed with

cooking oil. Roll marshmallows in corn starch to keep them from sticking to

each other. Store in air tight container, with wax paper between layers.

 

 

 

_____

 

 

On Behalf Of lovemym8

Tuesday, May 08, 2007 8:18 PM

 

Not big on marshmellows myself...but my kids a

different story!

 

 

 

Okay here is my marshmellow question. Each summer I try and find

things that are fun to put over the fire that are not bad for you - or

even healthy for you. OF COURSE my kids beg to do the marshmellow

thing every year! AAaarrrrrggggggg!!

 

Does anyone know of a vegan marshmellow, or a vegetarian marshmellow,

and one that is organic? And where I can order it from? My whole food

grocery does not have one. And I can not face giving the others.

 

I am just not a marshmellow mom, and I should losen up and be more fun.

 

 

 

 

 

 

[Guest guest]

From http://allrecipes.com/Recipe/Homemade-Marshmallows-II/Detail.aspx:

 

 

INGREDIENTS

 

 

* 3 cups white sugar

* 1/4 cup corn syrup

* 1/4 teaspoon salt

* 3/4 cup water

* 2 teaspoons vanilla extract

* 1 cup confectioners' sugar for dusting

 

 

DIRECTIONS

 

 

1. Generously coat a 9x13 dish with cooking spray.

2. In a large saucepan, combine sugar, corn syrup, salt and water. Heat

to between 234 and 240 degrees F (112 to 116 degrees C), or until a small

amount of syrup dropped into cold water forms a soft ball that flattens when

removed from the water and placed on a flat surface. Remove from heat and

beat with an electric mixer until stiff peaks form, 10 to 12 minutes. Stir

in vanilla. Pour into prepared pan.

3. Chill in refrigerator 8 hours or overnight. To cut, loosen edges

with a knife. Dust surface with confectioners' sugar, and turn out onto a

waxed paper lined surface. Dust with confectioners' sugar again and cut with

a knife.

 

 

 

_____

 

 

On Behalf Of lovemym8

Tuesday, May 08, 2007 8:18 PM

 

Not big on marshmellows myself...but my kids a

different story!

 

 

 

Okay here is my marshmellow question. Each summer I try and find

things that are fun to put over the fire that are not bad for you - or

even healthy for you. OF COURSE my kids beg to do the marshmellow

thing every year! AAaarrrrrggggggg!!

 

Does anyone know of a vegan marshmellow, or a vegetarian marshmellow,

and one that is organic? And where I can order it from? My whole food

grocery does not have one. And I can not face giving the others.

 

I am just not a marshmellow mom, and I should losen up and be more fun.

 

-Sue

 

 

 

 

 

 

[Guest guest]

From http://www.barsoom.org/cgi-bin/blog/recipes/marshmallows

 

Vegetarian Marshmallows Thu, 07 Dec 2006, 11:24 EST

 

My recipe is based closely on this

<http://www.fatfree.com/recipes/condiments/marshmallows> recipe, which I

found using Google. There really aren't significant changes to the steps

performed; I just clarified some bits that I thought were unclear. When

eaten at room temperature, these marshmallows taste almost exactly like

regular marshamllows. When heated over a campfire, they taste decisively

better than regular marshamllows, but do not hold together as well.

[Guest guest]

Almost all of the marshmallow creams I've seen have been vegetarian.

They're found in jars, and though you can't roast the cream over the

fire, they work just fine in smores (grahm crackers, hershey's

chocolate, and marshmallows), and that makes most kids happy. You

can also use the cream to make fudge. Good luck!

[Guest guest]

If you do an online search for vegan marshmallows, you can order a few

different brands of them online. I have not personally tried them

because even though I think I miss having marshmallows, they end up

being really expensive to order! Another thought (again I haven't

tried this) is to find a homemade marshmallow recipe like from Martha

Stewart's website and play with it removing the gelatin and

substituting another thickener (agar agar maybe)

 

Marshmallow fluff in the jar is free of gelatin, but not vegan

because of egg whites. I f the kids are not vegan, you could make

smores with fluff, graham crackers, and chocolate?

 

 

 

, " lovemym8 " <lovemym8 wrote:

>

> Okay here is my marshmellow question. Each summer I try and find

> things that are fun to put over the fire that are not bad for you - or

> even healthy for you. OF COURSE my kids beg to do the marshmellow

> thing every year! AAaarrrrrggggggg!!

>

> Does anyone know of a vegan marshmellow, or a vegetarian marshmellow,

> and one that is organic? And where I can order it from? My whole food

> grocery does not have one. And I can not face giving the others.

>

> I am just not a marshmellow mom, and I should losen up and be more fun.

>

> -Sue

>

[Guest guest]

Rebecca,

 

 

 

No, the recipe you cited is quite different than the one I tried to make.

 

I don't advise anyone to try to make the following recipe, as it doesn't

work as printed.

 

However, if you want to experiment with it as a base, you may come up with

one that actually works.

 

 

 

Regarding Emes Kosher Jell: I found two articles that are critical of it;

the third states that Emes is defunct.

 

As with anything on the internet, the articles may or may not be valid.

 

 

 

http://www.vegparadise.com/news53.html

 

http://www.vegparadise.com/news55.html

 

http://www.vegparadise.com/news56.html

 

 

 

However, although only plant sources seem to be on the Emes ingredient list,

it would still be considered

 

Parve if egg whites, or highly purified animal gelatin were included. Parve

is a kosher designation that means

 

it can be eaten either with meat, or with milk products. Parve Kosher in no

way means that eggs or highly

 

purified animal geletin are excluded. So, a food can be certified as Parve,

but it won't necessarily be Vegan.

 

 

 

Norm

 

----------

---------------

 

(This recipe did not work for me!)

 

www.cdkitchen.com

 

Real Marshmallows

 

CDKitchen http://www.cdkitchen.com

 

Category: Marshmallows

 

Servings: makes: 10 / Difficulty Level: 3 / Ready in: 1-2 hrs

 

 

 

Ingredients:

 

2 egg whites

 

1 teaspoon vanilla

 

1/2 cup raw cane sugar

 

1 tablespoon powdered Marshmallow (root)

 

 

 

Directions:

 

Whip egg whites until almost stiff. Add vanilla and whip until stiff. Then

whip in the sugar, 1 tsp at the time. Finally, add Marshmallow and whip

again. Place by teaspoonful on cookie sheet Bake in 325 degree F oven for 1

hour

 

Recipe Location:

http://mixes.cdkitchen.com/recipes/recs/4/Real_Marshmallows44000.shtml

 

Recipe ID: 5527

 

This recipe is from CDKitchen http://www.cdkitchen.com

 

C 1995-2005 CDKitchen, Inc.

 

 

 

 

 

 

 

 

[Guest guest]

Kosher parve means it can be eaten with either dairy or meat within

the jewish dietary laws. Since it is forbidden to mix milk and

dairy, designating something parve that has animal gelating would

break these rules. Parve may contain eggs, but never animal

gelatin. I believe they use another type of gelatin, (most likely

agar agar).

 

 

, " Norman Sussman " <norm

wrote:

>

> Rebecca,

>

>

>

> No, the recipe you cited is quite different than the one I tried

to make.

>

> I don't advise anyone to try to make the following recipe, as it

doesn't

> work as printed.

>

> However, if you want to experiment with it as a base, you may come

up with

> one that actually works.

>

>

>

> Regarding Emes Kosher Jell: I found two articles that are

critical of it;

> the third states that Emes is defunct.

>

> As with anything on the internet, the articles may or may not be

valid.

>

>

>

> http://www.vegparadise.com/news53.html

>

> http://www.vegparadise.com/news55.html

>

> http://www.vegparadise.com/news56.html

>

>

>

> However, although only plant sources seem to be on the Emes

ingredient list,

> it would still be considered

>

> Parve if egg whites, or highly purified animal gelatin were

included. Parve

> is a kosher designation that means

>

> it can be eaten either with meat, or with milk products. Parve

Kosher in no

> way means that eggs or highly

>

> purified animal geletin are excluded. So, a food can be certified

as Parve,

> but it won't necessarily be Vegan.

>

>

>

> Norm

>

> -

---------

> ---------------

>

> (This recipe did not work for me!)

>

> www.cdkitchen.com

>

> Real Marshmallows

>

> CDKitchen http://www.cdkitchen.com

>

> Category: Marshmallows

>

> Servings: makes: 10 / Difficulty Level: 3 / Ready in: 1-2 hrs

>

>

>

> Ingredients:

>

> 2 egg whites

>

> 1 teaspoon vanilla

>

> 1/2 cup raw cane sugar

>

> 1 tablespoon powdered Marshmallow (root)

>

>

>

> Directions:

>

> Whip egg whites until almost stiff. Add vanilla and whip until

stiff. Then

> whip in the sugar, 1 tsp at the time. Finally, add Marshmallow and

whip

> again. Place by teaspoonful on cookie sheet Bake in 325 degree F

oven for 1

> hour

>

> Recipe Location:

>

http://mixes.cdkitchen.com/recipes/recs/4/Real_Marshmallows44000.shtm

l

>

> Recipe ID: 5527

>

> This recipe is from CDKitchen http://www.cdkitchen.com

>

> C 1995-2005 CDKitchen, Inc.

>

 

[Guest guest]

-correction: 'it is forbidden to mix milk and meat'

 

-- In , " cabrita_trl "

<roseta_lleo wrote:

>

> Kosher parve means it can be eaten with either dairy or meat

within

> the jewish dietary laws. Since it is forbidden to mix milk and

> dairy, designating something parve that has animal gelating would

> break these rules. Parve may contain eggs, but never animal

> gelatin. I believe they use another type of gelatin, (most likely

> agar agar).

>

>

> , " Norman Sussman " <norm@>

> wrote:

> >

> > Rebecca,

> >

> >

> >

> > No, the recipe you cited is quite different than the one I tried

> to make.

> >

> > I don't advise anyone to try to make the following recipe, as it

> doesn't

> > work as printed.

> >

> > However, if you want to experiment with it as a base, you may

come

> up with

> > one that actually works.

> >

> >

> >

> > Regarding Emes Kosher Jell: I found two articles that are

> critical of it;

> > the third states that Emes is defunct.

> >

> > As with anything on the internet, the articles may or may not be

> valid.

> >

> >

> >

> > http://www.vegparadise.com/news53.html

> >

> > http://www.vegparadise.com/news55.html

> >

> > http://www.vegparadise.com/news56.html

> >

> >

> >

> > However, although only plant sources seem to be on the Emes

> ingredient list,

> > it would still be considered

> >

> > Parve if egg whites, or highly purified animal gelatin were

> included. Parve

> > is a kosher designation that means

> >

> > it can be eaten either with meat, or with milk products. Parve

> Kosher in no

> > way means that eggs or highly

> >

> > purified animal geletin are excluded. So, a food can be

certified

> as Parve,

> > but it won't necessarily be Vegan.

> >

> >

> >

> > Norm

> >

> > --------------------------------

--

> ---------

> > ---------------

> >

> > (This recipe did not work for me!)

> >

> > www.cdkitchen.com

> >

> > Real Marshmallows

> >

> > CDKitchen http://www.cdkitchen.com

> >

> > Category: Marshmallows

> >

> > Servings: makes: 10 / Difficulty Level: 3 / Ready in: 1-2 hrs

> >

> >

> >

> > Ingredients:

> >

> > 2 egg whites

> >

> > 1 teaspoon vanilla

> >

> > 1/2 cup raw cane sugar

> >

> > 1 tablespoon powdered Marshmallow (root)

> >

> >

> >

> > Directions:

> >

> > Whip egg whites until almost stiff. Add vanilla and whip until

> stiff. Then

> > whip in the sugar, 1 tsp at the time. Finally, add Marshmallow

and

> whip

> > again. Place by teaspoonful on cookie sheet Bake in 325 degree F

> oven for 1

> > hour

> >

> > Recipe Location:

> >

>

http://mixes.cdkitchen.com/recipes/recs/4/Real_Marshmallows44000.shtm

> l

> >

> > Recipe ID: 5527

> >

> > This recipe is from CDKitchen http://www.cdkitchen.com

> >

> > C 1995-2005 CDKitchen, Inc.

> >

> >

> >

> >

> >

> >

> >

> >

[Guest guest]

I am so glad to know this!!! This gives me an excuse to post a recipe that

has the cream in it! LOL

 

 

-Alyssa

 

 

 

On Behalf Of Jackie

Wednesday, May 09, 2007 12:27 PM

 

Re: Not big on marshmellows myself...but my kids

a different story!

 

Almost all of the marshmallow creams I've seen have been vegetarian.

They're found in jars, and though you can't roast the cream over the

fire, they work just fine in smores (grahm crackers, hershey's

chocolate, and marshmallows), and that makes most kids happy. You

can also use the cream to make fudge. Good luck!

 

 

 

 

 

[Guest guest]

WOW I cant wait to use the marshmellow cream!! Thank you so much!

 

I also explained to my kids what marchmellows are made of, after thier

disbelief.....they felt really gross about them. I dont know why I have never

told them WHY we dont eat them and I feel so much better now that I have.

 

But the cream, YAY!!

 

-Sue M.

 

ps Now I am happy for my kids! Not myself.

 

 

 

 

On Behalf Of Jackie

Wednesday, May 09, 2007 12:27 PM

 

Re: Not big on marshmellows myself...but my kids

a different story!

 

Almost all of the marshmallow creams I've seen have been vegetarian.

They're found in jars, and though you can't roast the cream over the

fire, they work just fine in smores (grahm crackers, hershey's

chocolate, and marshmallows), and that makes most kids happy. You

can also use the cream to make fudge. Good luck!

[Guest guest]

Proper processing renders Pareve gelatin from Glatt Kosher beef hides.

 

 

 

An excerpt from the link below it:

 

 

 

" ..several companies have recently developed Kosher gelatins that meet the

rigorous requirements of virtually all authorities. One company has

developed a product called Kolatin - a beef gelatin made from Glatt Kosher

beef hides, which was the process that was originally approved for Kosher

gelatin production forty years ago. The only Halachik concern with such a

product would be its Pareve status, an issue that was indeed dealt with at

that time. Rav Moshe Feinstein ruled that clean hides from Kosher animals

are not considered meat as regards the rules of Basar B'Chalav M'Doraissa

(on a Biblical level). Therefore, if they are processed in such a way as to

render them essentially tasteless - as is the case with gelatin - the

product is considered Pareve. "

 

 

 

http://www.kashrut.com/articles/DryBones/

 

 

 

The discourse on the webpage found by the link above is quite long. You can

the path that leads to the above statement.

 

The conclusion can be found near the bottom of the page.

 

 

 

Pareve or kosher do not equate with vegan or vegetarian.

 

 

 

Norm