More about marshmallows...

[Guest guest]

Speaking of marshmallows, I just got a really neat opportunity. My

husband works for a small store that sells various treats, and one of

their goodies is homemade marshmallows. The owner told us she'd be

willing to test out making some vegan marshmallows - *if* we could

supply a functional recipe.

 

I know some of you have tried making them - anyone have any

recommendations as to something that works? We have access to big

industrial-strength mixers! It's so cool!

 

-kt

[Guest guest]

These two recipes have appeared on this list in the past. They may be the

same recipe with slight changes:

Andi's vegan Marshmallows, from Andrea on VegList Digest

 

2 1/2 T. vegetable gelatin, Emes Kosher Gel

 

1 1/2 C. sugar

 

1 C. light corn syrup

 

1/2 C. cold water

 

1/2 C. room temperature water

 

1/4 t. salt

 

2 T. Vanilla extract

 

Cornstarch for dusting

 

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

attachment

 

Let Stand 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 syrup has formed.

 

3. Cook it until firmball stage [244 degrees F]

 

Remove pan from heat,

 

and slowly and carefully poor the syrup into the gelatin/water in your

mixer.

 

Beat the mixture at high speed until thick, white, and tripled in size,

about 15 minutes.

 

[12 minutes worked for one person]

 

[if you stop before this time, you will have marshmallow creme, which you

can store]

 

Add the vanilla and beat just long enough to incorporate it.

 

4. Dust an 8 " x12 " 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. [or 2-3 days covered]

 

Next morning turn the marshmallow cake out onto the board,

 

Cut it into small pieces with a dry, HOT knife. [or dusted scissors]

 

Dust again.

 

Makes about 45 marshmallows.

 

-----------

 

Andi's Vegan Marshmallows

 

provided by Gail Davis

 

2 1/2 T. vegetable gelatin

 

(You can use Kojel unflavored gel available at:

 

www.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.

 

....

Be kind. Be of good cheer.

Dick Ford

www.dick-ford.com