Recipe for fail-proof vegetarian marshmallows?!
Recipe for fail-proof vegetarian marshmallows?
Does anyone have a fail-proof recipe for vegetarian or vegan marshmallows? (For those who will give some rude answer like "give me a break, marshmallows are not meat" - normal marshmallows contain gelatin - derived from boiling flesh, bones & tendons).
I tried one using agar-agar, but it didn't work. I ended up with a clear syrup that never "puffed" when whipped and never thickened beyond syrup.
All the recipes I see online are the same or very similar.
I'm going to try it one more time - boiling the agar-agar (which was not called for in this recipe, just said to let it soften, then mix it into the already-boiling mixture of sugar & corn syrup).
All the ratings on similar recipes sound like others have had exactly the same problem, even boiling the agar-agar though. I am in desperate need of marshmallows! HELP ME PLEASE!!!!!
1 month ago
BTW... I know vegan marshmallows are available, but I'd have to order them online (not available in my area) and the shipping is insane... one bag would cost me over $10 with shipping!
Answers:
1 month ago
BTW... I know vegan marshmallows are available, but I'd have to order them online (not available in my area) and the shipping is insane... one bag would cost me over $10 with shipping!
This recipe requires vegetarian gelatin. The sites I've found recommended Emes Kosher Veg Gel or Kojel unflavored gel (available at: www.pangeaveg.com).
Also, if you go to the source site below, there's also a recipe for vegan hot chocolate.
Vegan Marshmallows
2 1?2 T. Vegetable Gelatin
1 1?2 C. Sugar
1 C. Light Corn Syrup
1?2 C. Cold Water
1?2 C. Warm Water
1?4 t. Salt
2 T. Vanilla Extract
Cornstarch for dusting
1. Combine gelatin and 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 warm water in a saucepan. Stir it over low heat until the sugar has dissolved and syrup has formed. Stir syrup for a few more minutes.
3. Remove pan from heat, and slowly pour the syrup into the gelatin/water mixture. Beat the mixture at high speed until thick, white, and tripled in size (approximately 15 minutes). Add the vanilla and beat just long enough to incorporate it.
4. Dust an 8” x 12” (20 cm x 30 cm) 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 out onto a board or wax paper, and cut into small pieces with a dry knife.
Dust again.
Makes about 45 marshmallows.
Source(s):
http://www.satyamag.com/feb05/recipe_kam...