Vegetarian Marshmallows Recipes

NICOLE'S VEGETARIAN MARSHMALLOWS

Steps:

• Lightly oil a 9-inch square baking dish with cooking spray. Dust generously with 1/2 cup confectioners' sugar.
• Bring 1/2 cup water to a boil in a small saucepan. Remove from heat and stir in agar agar; let soak until dissolved, 10 to 15 minutes.
• Beat egg whites in a stand mixer fitted with the whisk attachment until soft peaks form.
• Combine remaining 3/4 cup water, white sugar, and corn syrup in a small saucepan. Cook over medium-high heat until mixture registers 250 to 265 degrees F (121 to 129 degrees C) on a candy thermometer or until a small amount of syrup dropped into cold water forms a rigid ball. Remove from heat; stir agar agar mixture into the hot syrup.
• Turn stand mixer on to continue beating egg whites. Pour hot syrup in a thin stream down the side of the bowl, beating until egg whites are very stiff. Stir in vanilla extract.
• Spread marshmallow mixture evenly in the prepared pan. Dust with remaining 1/2 cup confectioner's sugar. Let stand until set, 8 hours to overnight.
• Dip a sharp knife in very hot water and wipe off; slice marshmallow mixture into 2-inch pieces.

VEGETARIAN MARSHMALLOWS

Steps:

• In about 1/2 hour, begin to prepare a syrup.
• Place in a heavy pan over low heat and stir until dissolved.
• 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.
• Be careful, though, not to let the mixture boil over.
• 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.
• While beating, when the mixture is thick but still smooth, add: 2 tablespoons vanilla extract.
• Put the mixture into an 8 x 12 in pan that has been lightly dusted with cornstarch.
• Dust the top with cornstarch and set aside.
• When it has dried for 12 hours, remove it from the pan, cut it into square with scissors dusted with cornstach, and store the fully dusted pieces in a closed tin.
• Possible variations: Add coconut extract instead of vanilla. pour into pan coated with toasted coconut and roll cut pieces in toasted coconut instead of cornstarch. Use creme de menthe instead of vanilla for mint marshmallows. Use other flavors/liquers (almond extract, orange, Kahlua, etc.) instead of vanilla. Cut marshmallows into shapes and dip in melted vegan chocolate. Tint marshmallows with vegetable colors while beating the creme. Cut into holiday shapes (especially nice for spring- Easter, etc.). Time Includes resting time.

VEGAN MARSHMALLOWS

Steps:

• Mix agar-agar into 1/2 cup of cold water.
• Bring sugar and 3/4 cup water to a boil in a saucepan. Do not stir once syrup begins to boil. Heat to 238 degrees F (114 degrees C) or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from water and placed on a flat surface. Remove from heat and add the agar-agar. Pour syrup into a glass bowl; let cool briefly.
• Beat the syrup using an electric mixer until thick and white. Mix in vanilla extract and salt until the marshmallow mixture is combined.
• Mix 2 tablespoons confectioners' sugar and cornstarch together; spread over the bottom of a 9-inch baking pan. Pour the marshmallow mixture on top; let stand until firm, at least 1 hour.
• Cut into square marshmallows using a wet knife. Dust with remaining confectioners' sugar.