Guest guest Posted December 22, 1999 Report Share Posted December 22, 1999 Here are 4 vegan marshmallow recipes I have if anyone would care to make their own: * Exported from MasterCook * Marshmallows Recipe By : Serving Size : 15 Preparation Time :0:00 Categories : Candies Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- vegetable shortening -- 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) 1. 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. 2. 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. 3. 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. 4. 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.) 5. 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. 6. Let stand uncovered at room temperature for 8 to 12 hours or longer if it is more convenient. 7. 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. 8. To cut into even 1 inch strips use a ruler and toothpicks to mark it every 1 inch. 9. 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.) 10. 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. 11. 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. 12. Store in a plastic box or any airtight container or plastic bag. - - - - - - - - - - - - - - - - - - - Per serving: 151 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 39g Carbohydrate; 0mg Cholesterol; 56mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 2 1/2 Other Carbohydrates NOTES : Makes 1 pound, 10 ounces of marshmallows Emes and Kojel are two brands of vegetarian (and kosher) gelatin. Not all brands of kosher gelatin are vegetarian. Many are made with highly processed animal products. I purchase Emes at a Seventh Day Adventist store. Kojel is sold online at http://www.pangea.veg.com. Nutr. Assoc. : 0 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 c cornstarch 1/3 c confectioner's sugar 1 envelope unflavored vegetarian " gelatin " 1/3 c water 2/3 c sugar -- granulated 1/2 c light corn syrup 1 pinch salt 1 tsp 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. MAKES: 3 Dozen - - - - - - - - - - - - - - - - - - - Per serving: 85 Calories (kcal); trace Total Fat; (0% calories from fat); trace Protein; 22g Carbohydrate; 0mg Cholesterol; 23mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1 1/2 Other Carbohydrates NOTES : Emes and Kojel are two brands of vegetarian (and kosher) gelatin. Not all brands of kosher gelatin are vegetarian. Many are made with highly processed animal products. I purchase Emes at a Seventh Day Adventist store. Kojel is sold online at http://www.pangea.veg.com. Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Marshmallows 3 Recipe By : Serving Size : 115 Preparation Time :0:00 Categories : Candies Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 env. unflavored vegetarian " gelatin " -- (2 tbs.) 1 1/4 cups water 2 cups sugar 1/8 tsp salt 1 tsp vanilla 1/2 cup powdered sugar Soften gelatin in 3/4 cup of water and set aside. Place remaining 1/2 cup water and granulated sugar in medium sized saucepan. Cook until small amount dropped in cold water forms soft ball (240 degrees F). Remove syrup from heat, add softened gelatin and stir until almost cold. Add salt and flavoring. Beat until syrup is white and thick (8 minutes with an electric beater). Pour to 1 inch thickness in two 8 inch square pans that have been greased and dusted with powdered sugar. Let set in cool place about an hour -- do not place in refrigerator. Turn out on board that has been well dusted with powdered sugar. Cut into 1 inch cubes. - - - - - - - - - - - - - - - - - - - Per serving: 16 Calories (kcal); trace Total Fat; (0% calories from fat); 0g Protein; 4g Carbohydrate; 0mg Cholesterol; 2mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates NOTES : Emes and Kojel are two brands of vegetarian (and kosher) gelatin. Not all brands of kosher gelatin are vegetarian. Many are made with highly processed animal products. I purchase Emes at a Seventh Day Adventist store. Kojel is sold online at http://www.pangea.veg.com. Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Marshmallows4 Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Candies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons vegetarian " gelatin " 1/2 cup water 2 cups sugar 3/4 cup light corn syrup 1/2 cup water 1/4 teaspoon salt 2 tablespoons vanilla extract Soften gelatin in water for 1 hour. Prepare a syrup. Place in a heavy pan over low heat and stir until dissolved the sugar, corn syrup, water and 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. 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. When the mixture is thick but still smooth, add vanilla. Put the mixture into an 8 x 12 in pan that has been lightly dusted with cornstarch. When it has dried for 12 hours, remove it from the pan, cut it into square with scissors dusted with cornstarch, and store the fully dusted pieces in a closed tin. Chocolate-Mint Marshmallows: Substitute creme de menthe for the vanilla, cut the marshmallows into desired shapes and dip in melted non-dairy dark chocolate. Coconut Candies: Substitute coconut extract for the vanilla and roll the damp marshmallows in toasted coconut instead of cornstarch. - - - - - - - - - - - - - - - - - - - Per serving: 2317 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 596g Carbohydrate; 0mg Cholesterol; 842mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 39 1/2 Other Carbohydrates NOTES : NOTES: Makes about 1 3/4 lbs Nutr. 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