Vegan Marshmallows

[Guest guest]

Vegan Marshmallows

 

Ingredients:

 

2 1/2 T. vegetable gelatin (Emes Kosher Gel)

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

 

Directions:

 

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.