Vegetarian Marshmallows--Recipes

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I have four recipes for vegetarian marshmallows that I always share at this time

of year. Here are the first two:

 

 

* Exported from MasterCook *

 

Marshmallows

 

Recipe By :

Serving Size : 15 Preparation Time :0:00

Categories : Candies Snacks

 

 

Amount Measure Ingredient -- Preparation Method

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vegetable shortening (Crisco recommended) -- for

preparing the pan

1 cup cold water

3 tablespoons unflavored vegetarian " gelatin "

2 cups granulated sugar

3/4 cup light corn syrup

1/4 teaspoon salt

1 1/2 teaspoons vanilla

confectioner's sugar -- (for coating)

 

Prepare a 9 x 13 x 2 inch pan as follows. Invert the pan. Cut a piece of

aluminum foil long enough to cover the bottom and sides of the pan. Place the

foil over the inverted pan and fold down the sides and corners just to shape.

Remove the foil and turn the pan right side up. Place the foil in the pan and

press it gently into place. With a pastry brush or crumpled wax paper coat the

foil thoroughly but lightly with vegetable shortening. Set aside.

 

Place 1/2 cup cold water in the large bowl of an electric mixer, Sprinkle the

gelatin over the surface of the water and set aside.

 

Place the sugar, corn syrup, salt and the other 1/2 cup water in a heavy 1 1/2

quart or 2 quart saucepan over moderately low heat. Stir until the sugar is

dissolved and the mixture comes to a boil. Cover for 3 minutes to allow any

sugar crystals on the sides of the saucepan to dissolve. Uncover, raiser the

heat to high, inset a candy thermometer, and let the syrup boil without stirring

until the temperature reaches 240 degrees. Do not overcook. Remove from the

heat.

 

Beating constantly at medium speed, pour the syrup slowly into the gelatin

mixture. After all the syrup has been added, increase the speed to high and beat

for 15 minutes until the mixture is lukewarm, snowy white, and the consistency

of whipped marshmallow, adding the vanilla a few minutes before the end of the

beating. During the beating, occasionally scrape the bowl with a rubber

spatula. The marshmallow will thicken and become sticky--if the mixture crawls

up on the beaters as it thickens, carefully wipe it down with a rubber spatula.)

 

Pour the slightly warm and thick marshmallow mixture into the prepared pan and,

with your forefinger, scrape all the mixture off the beaters. Smooth the top of

the marshmallow mixture.

 

Let stand uncovered at room temperature for 8 to 12 hours or longer if it is

more convenient.

 

Then sift or strain confectioners sugar generously onto a large cutting board to

cover a surface larger then your pan. Invert the marshmallow over the sugared

surface. Remove the pan and peel off the foil. Strain confectioners sugar

generously over the top of the marshmallow.

 

To cut into even 1 inch strips use a ruler and toothpicks to mark it every 1

inch.

 

Prepare a long, heavy, sharp knife by brushing the blade lightly with vegetable

shortening. Cutting down firmly with the full length of the blade, cut the

marshmallow into 1 inch strips. (After cutting the first slice, just keep the

blade sugared to keep it from sticking.)

 

Dip the cut sides of each strip into confectioners sugar to coat them

thoroughly--you should have enough excess sugar on the board to do this.

 

Now cut each strip into 1 inch squares. (You may place three strips together and

cut through them all at once.) Roll the marshmallows in the sugar to coat the

remaining sides. Shake off excess sugar.

 

Store in a plastic box or any airtight container or plastic bag.

 

Description:

" These directions are lengthy because they give very detailed,

step-by-step instructions. "

 

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Per Serving (excluding unknown items): 151 Calories; 0g Fat (0.0% calories from

fat); 0g Protein; 39g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 56mg

Sodium. Exchanges: 2 1/2 Other Carbohydrates.

 

NOTES : Mmakes 1 pound, 10 ounces of marshmallows

 

Emes and Kojel are two brands of vegetarian " gelatin " . They are available at

kosher food stores, Seventh Day Adventist stores, or online from KosherGrocer

(http://www.koshergrocer.com) or Pangea (http://www.pangeaveg.com). They are

kosher gelatins but, BEWARE, all kosher gelatins are NOT vegetarian -- these two

brands are. Emes may be out of business, but I have still been able to find

their gelatin for sale.

 

Nutr. Assoc. : 1564 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Marshmallows2

 

Recipe By :

Serving Size : 15 Preparation Time :0:00

Categories : Candies Snacks

 

 

Amount Measure Ingredient -- Preparation Method

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

1/4 cup cornstarch

1/3 cup confectioner's sugar

1 envelope unflavored vegetarian " gelatin " -- see Note*

1/3 cup water

2/3 cup sugar -- granulated

1/2 cup light corn syrup

1 pinch salt

1 teaspoon vanilla extract

 

Sift cornstarch and confectioners sugar into bowl. Lightly grease 8X8 inch

square baking pan and sprinkle one tbs cornstarch and sugar mixture into it.

Tilt pan in all directions to coat sides as well as bottom. Leave any excess in

pan.

 

Sprinkle gelatin over water in a small saucepan and let soak for 5 minutes. Add

granulated sugar and stir over moderately low heat until dissolved.

 

In a large bowl of an electric mixer, combine gelatin mixture, corn syrup, salt

and vanilla and beat for 15 minutes on high speed until peaks form.

 

Spread fluffy mixture into prepared pan and smooth top. Leave for two hours or

until set. With wet knife, cup marshmallow mixture into quarters and loosen

around edges. Cut each quarter into nine pieces and roll each in starch and

sugar.

 

Place marshmallows on cake rack covered in paper towels and let stand overnight

to dry surface slightly. Store in airtight container. Marshmallows will keep

for a month.

 

Yield:

" 3 dozen "

 

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Per Serving (excluding unknown items): 85 Calories; trace Fat (0.0% calories

from fat); trace Protein; 22g Carbohydrate; trace Dietary Fiber; 0mg

Cholesterol; 23mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Other

Carbohydrates.

 

NOTES : Emes and Kojel are two brands of vegetarian " gelatin " . They are

available at kosher food stores, Seventh Day Adventist stores, or online from

KosherGrocer (http://www.koshergrocer.com) or Pangea (http://www.pangeaveg.com).

They are kosher gelatins but, BEWARE, all kosher gelatins are NOT vegetarian --

these two brands are. Emes may be out of business, but I have still been able

to find their gelatin for sale.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0