VEGETARIAN MARSHMALLOW RECIPES

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.

Steps:

• 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.