off-list chat, and RECIPE: Vegan Marshmallows

[Guest guest]

matrixenos -_ wrote:

> May I join?

>

 

 

But of course! Any one here who wants to can. I set the system to

'restricted membership' only to *try* and deter spammers........who

knows if it will actually help.

 

I have also used the " no mail " function for various groups while out

for more than a day. Then I can go and see what I missed at the

site, when [or if] I have the time.

 

That being said.........I'll bring this post back on topic!

 

Some time back there was a mention of Fluffer~nutters. Well, I

hadn't had one in years....and couldn't get them off my mind after

that!!

The store that I went to first didn't have fluff, so I picked up what

they did have: jet puffed, or something like that. it did not contain

gelatin, but the regular jet puffed marshmallows did!

 

My first thought was " my! my tastes have changed " but then I

wanted to give Fluff the benefit of the doubt! Glad I did! *Big*

major difference in the two products! Fluff is *much* creamier!

[and better, IMHO!]

 

The fluffer~nutter comment was made back then during a thread on

marshmallows not being Veg......so! here is the recipe I wasn't able

to find back then! [no, I haven't tried it yet.....]

 

Vegan Marshmallows

 

2 1/2 T. vegetable gelatin

(You can use Kojel unflavored gel available at: pangeaveg.com )

1 1/2 C. sugar

1 C. light corn syrup

1/2 C. cold water

1/2 C. water at room temperature

1/4 t. salt

2 T. vanilla extract (or flavoring of your choice)

Cornstarch for dusting

 

 

1. Combine Gel and 1/2 C. COLD water in the bowl of a mixer with

a whisk attachment. Let stand for 1/2 hour.

2. Mix the sugar, corn syrup, salt, and 1/2 C. water in a saucepan.

Stir it over low heat until the sugar is dissolved and a syrup has

formed.

3. Cook it until firmball stage (244 degrees Fahrenheit 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.

4. Dust an 8 " x 12 " 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.

5. 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.

 

 

 

~Pixx