Recipe Archives->Vegetarian->Marshmallows 04

Vegan Marshmallows
Makes about 45

2 1/2 tablespoons vegetable gelatin
1 1/2 cups sugar
1 cup light corn syrup
1/2 cup cold water
1/2 cup water at room temperature
1/4 teaspoon salt
2 tablespoons vanilla extract (or flavoring of your choice)
Cornstarch for dusting

Combine gel and 2 cups cold water in the bowl of a mixer with a
whisk. Let stand for 1/2 hour.

Mix the sugar, corn syrup, salt, and 1/2 cup water in a saucepan.
Stir it over low heat until the sugar is dissolved and a syrup has
formed.

Cook it until firmball stage (244 degrees 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 you will have marshmallow creme
which can be stored and used like the commercial stuff.)

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.

Let stand overnight to dry out, uncovered.  Next morning turn the
marshmallow cake out onto a board, and cut into small pieces with
a dry, hot knife. Dust again.

Note: can use Kojel unflavored gel available at www.pangeaveg.com

Printable version: marshmallows04.txt.