NICOLE'S VEGETARIAN MARSHMALLOWS RECIPE | ALLRECIPES
Finally a vegetarian marshmallow recipe that works! These marshmallows are great for s'mores, hot cocoa, dipping in chocolate... anything you can dream up!
Provided by Nicole
Categories Desserts Candy Recipes
Total Time 8 hours 50 minutes
Prep Time 25 minutes
Cook Time 15 minutes
Yield 1 9-inch square pan
Number Of Ingredients 8
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.
Nutrition Facts : Calories 108.2 calories, CarbohydrateContent 27.3 g, ProteinContent 0.4 g, SodiumContent 7 mg, SugarContent 26.5 g
VEGETARIAN MARSHMALLOWS RECIPE - FOOD.COM
If you don't want to use regular Geletain here is a great Vegetarian recipe. Time Includes resting time.
Total Time 14 hours 3 minutes
Prep Time 14 hours
Cook Time 3 minutes
Yield 1 8x10 pan
Number Of Ingredients 7
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.
Nutrition Facts : Calories 2346.7, FatContent 0.5, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 747, CarbohydrateContent 599.6, FiberContent 0, SugarContent 471.4, ProteinContent 0
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VEGETARIAN MARSHMALLOWS RECIPE FROM THE MARSHMALLOWIST
From thehappyfoodie.co.uk
1. Line a 20cm square baking tin with cling film and dust in a small portion of the 50/50 sugar/cornflour mix.
2. Dissolve the agar powder in 120ml of water in a small saucepan and leave to one side.
3. Mix together the sugar, glucose and 80ml of water in a pan and bring to the boil to make your sugar syrup. Cook the mixture until it reaches 120C on a sugar thermometer.
4. Put the agar mixture on the heat, bring to the boil and cook for one minute, stirring constantly.
5. Combine the egg whites, guar gum, cream of tartar and vanilla whip until stiff, usually about 4 minutes. Gently pour the sugar syrup in, keeping your mixture on a medium speed. Increase the speed, and continue to whip for 2 minutes.
6. Add in the cooked agar mix and beat for a further 12-15 minutes at full speed. The marshmallow mixture should be stiff and produce firm ribbons.
7. Pour into the tin and smooth with a damp palette knife. Leave to set overnight at room temperature.
8. Dust a work surface by sifting over a thick layer of the dusting mix. Tip the marshmallow slab out of the tin, using the cling film to give you some lift. Dip a sharp knife in hot water to heat it, trim the edge of the slab neatly, then cut into squares. Roll in dusting mix, then leave to dry for 24 hours before eating. Store in an airtight container at room temperature for up to 5 days.
VEGAN MARSHMALLOWS RECIPE | ALLRECIPES
From allrecipes.com
Reviews 2
Total Time 1 hours 15 minutes
Category Everyday Cooking, Vegan, Desserts
Calories 176.1 calories per serving
- Cut into square marshmallows using a wet knife. Dust with remaining confectioners' sugar.
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Reviews 4.7
Total Time 4 hours 45 minutes
Category dessert
- Cut into 1/2 inch pieces using a pizza wheel or scissors dusted with the confectioners' sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining sugar mixture and store in an airtight container for up to a week.
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