Nicoles Vegetarian Marshmallows Recipes

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NICOLE'S VEGETARIAN MARSHMALLOWS



Nicole's Vegetarian Marshmallows image

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

Time 8h50m

Yield 20

Number Of Ingredients 8

cooking spray
1 cup confectioners' sugar, divided
1 ¼ cups water, divided
2 tablespoons agar agar powder
2 egg whites
2 cups white sugar
1 tablespoon light corn syrup
1 ½ teaspoons vanilla extract

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, Carbohydrate 27.3 g, Protein 0.4 g, Sodium 7 mg, Sugar 26.5 g

VEGETARIAN MARSHMALLOWS



Vegetarian Marshmallows image

If you don't want to use regular Geletain here is a great Vegetarian recipe. Time Includes resting time.

Provided by Ashbabe

Categories     Candy

Time 14h3m

Yield 1 8x10 pan

Number Of Ingredients 7

3 tablespoons kosher vegetarian gelatin
1/2 cup water
2 cups sugar (I used unbleached)
3/4 cup light corn syrup
1/2 cup water
1/4 teaspoon salt
2 tablespoons vanilla extract

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.

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