Vegan Marshmallows

[Guest guest]

Since it's holiday time again I thought it would be a good idea to repost

the vegan marshmallow recipe. BTW, if you want to use the 50% cornstarch,

50% powdered sugar option, Florida Crystals makes a powdered sugar now

that is fantastic, but not easy to find in a good bit of the country. A

HFS here in Atlanta order is direct from the manufacturer since none of

our HF distributors is carrying it yet.

 

Lisa (ltbennett)

 

Lisa T. Bennett, owner/chef

The Organic Goddess Vegan Bakery and Catering, Atlanta GA

 

* Exported from MasterCook Mac *

 

Vegan Marshmallows

 

Recipe By : adapted from _Joy of Cooking_

Serving Size : 1 Preparation Time :1:30

Categories : Candy

 

Amount Measure Ingredient -- Preparation Method

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

3 envelopes Emes Kosher-Jel, plain*

1/2 cup water

2 cups sugar -- unbleached or white

3/4 cup light corn syrup

1/2 cup water

1/4 teaspoon salt

2 tablespoons vanilla extract

cornstarch

 

Put veg gelatin (*equals 3 tablespoons if using bulk Emes) and water in large

mixer bowl and let stand for 1 hour.

 

In about 1/2 hour, start to prepare a syrup.. Place sugar, corn syrup, water,

and salt in a heavy pan over low heat and stir until the sugar is dissolved.

When the mixture comes to a boil, for 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 F.

Overcooking will make marshmallows tough. Remove the mixture from heat and pour

slowly over the gelatin, beating constantly. Continue to beat about 15 minutes

after all the syrup has been added. When the mixure is thick but still warm add

the vanilla extract. After beating in vanilla, spread the mixture into an 8X12

inch pan that has been dusted with cornstarch or 50% cornstarch, 50% powdered

sugar). When it has dried for 12 hours, remove it from the pan, cut it into

squares with scissors dusted with cornstarch, or use dusted cookie cutters to

make shapes, and store the fully dusted pieces in a closed tin.

 

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

 

 

Per serving (excluding unknown items): 2326 Calories; 0g Fat (0% calories from

fat); 0g Protein; 596g Carbohydrate; 0mg Cholesterol; 711mg Sodium

Food Exchanges: 26 Fruit; 39 1/2 Other Carbohydrates

 

NOTES : I have made these a couple of times. 15 minutes of beating with a hand

mixer will make you wish you had purchased a stand mixer.

 

Make sure you are using Emes Kosher-Jel, not just any kosher gelatin. They are

not all vegetarian (some are made with fish bones or kosher-slaughtered cow

hides). Not all veggie ones make decent 'mallows.

 

These do everything marshmallows are supposed to do - taste great and soft,

toast, melt, etc. I'm pretty sure if you just want rice crispy treats, you

could stop while they are still " molten " , add margarine and rice krispies, and

go on your merry way.

 

Make flavored marshmallows by adding different flavors (and matching food colors

if you eat that sort of stuff). I can imagine coconut marshmallows rolled in

toasted coconut instead of cornstarch, for example, or fruit or mint-flavored

marshmallows dipped in chocolate. Yum.

 

I haven't tried substituting any other syrup for the super-refined corn syrup.

Let me know if you do and your results.

 

 

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