Vegan Vanilla Marshmallows Recipes

RECIPES

Steps:

• Step 1:Line an 8" square baking tin with parchment paper. In a small bowl, combine the icing sugar and corn flour. Step 2:Use a few spoonfuls of the mixture to coat the tin on all sides and corners. Set the pan aside and save the remainder of the mixture until your marshmallows are completely set and ready to cut.Step 3:Using a stand mixer, combine agar agar powder and 120ml of the water until dissolved. It should come together like a thin applesauce. Put this to one side.Step 4:In a saucepan, pour in 170ml (the rest) of the water. On top of the water, pour the granulated sugar, golden syrupand the pinch of salt. Do not stir. Bring to a rapid boil until the mixture has reached a temperature of 120ºc. This should take around 15 minutes, keep an eye on it as you don't want to to burn. Keep a pastry brush and a small bowl of water handy. Carefully brush water around the inside of the sauce pan to create condensation which will prevent crystals from forming. Once the sugar mixture has come to temperature, take it off the heat. Step 5:Turn the stand mixer on to low speed and cover with a tea towel. This will help stop boiling water from splashing. Carefully pour hot syrup into the bowl and into the agar mix while the mixer is on low. Once it's all in, add the vanilla bean paste and gradually increase the speed until it's on high. Whip the mixture for 10 minutes until thick - almost like a shiny soft ice cream consistency.Step 6:Transfer the whipped mixture to the prepared 8" tin and leave on the side, uncovered, for 12-18 hours. After this, the top should be completely dried. Once they are dried and feeling solid, put them in the fridge for about an hour before slicing into squares.Step 7:Once you have cut a marshmallow, toss it in the rest of the icing sugar and cornflour mix to prevent it from being sticky.Top TipKeep in the fridge for up to a week.

VEGAN VANILLA MARSHMALLOWS

Steps:

• Lightly coat an 8-by-8-inch baking pan with cooking spray.
• MAKE THE FLUFF: In the bowl of a stand mixer, whisk together all ingredients until smooth. Put the bowl on the mixer and fit it with the whisk attachment. Beat the fluff on high speed until it triples in volume and forms firm peaks, about 7 to 8 minutes (it will resemble softly whipped cream). Stop the mixer.
• PLACE THE SUGAR, Genutine, corn syrup, water, and salt in a food processor and process for 1 minute. Pour the syrup into a large saucepan and stir gently over high heat. Boil for 8 minutes, stirring often. The syrup will thicken, forming bubbles almost 1 inch in diameter; you should see flashes of the bottom of the pan as you stir. Stir in the vanilla.
• RESTART THE MIXER on medium speed. Quickly scrape the syrup into the mixer bowl all at once and immediately increase the speed to high. Beat for 7 to 9 minutes on high speed; the candy will turn opaque white and fluffy, and nearly fill the bowl. Scrape it into the prepared pan. Place a large sheet of parchment paper spritzed with cooking spray on top and use both hands to smooth the marshmallow evenly into the corners. Let set at room temperature for another 4 to 6 hours.
• Remove parchment and use a knife to loosen the marshmallow from the edges of the pan. Invert the slab onto a coating-dusted work surface and dust it with more coating. Cut into pieces and dip the sticky edges in more coating, patting off the excess.

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.

HOMEMADE VANILLA MARSHMALLOWS

Steps:

• Grease a 9x13-inch baking pan with cooking spray. Line with parchment paper, leaving an overhang on all 4 sides. Coat parchment paper with 1/4 cup confectioners' sugar.
• Combine 1/2 cup water and gelatin in the bowl of a stand mixer fitted with the paddle attachment; let stand until gelatin softens, about 5 minutes.
• Combine remaining 1/2 cup water, sugar, corn syrup, and salt in a saucepan. Bring to a boil, stirring constantly. Clip a candy thermometer to the side of the saucepan. Cook syrup over medium-high heat, stirring occasionally, until it registers 238 degrees F (114 degrees C) on the thermometer, 5 to 10 minutes.
• Turn the stand mixer on low speed; pour half of the sugar syrup into the softened gelatin. Increase speed to medium and pour in remaining syrup. Increase speed to high and beat until marshmallow mixture is thick and creamy, 10 to 15 minutes. Beat in vanilla extract.
• Scrape marshmallow mixture into the prepared pan and spread it to the edges. Smooth the top with a rubber spatula. Sprinkle 1/4 cup confectioners' on top. Let stand until firm and dry, 8 hours to overnight.
• Lift marshmallow mixture out of the pan using the overhanging parchment. Transfer to a cutting board. Make a single cut through the center. Make 8 cuts evenly along the length and width to form 64 rectangles. Dip cut sides in remaining confectioners' sugar to prevent sticking.
• Layer marshmallows in an airtight container, covering each layer with parchment paper or plastic wrap.

VEGAN MARSHMALLOWS THAT WORK!

Steps:

• For the PAN, use a small 8x8 baking pan for amazingly thick marshmallows or 8x12 for a more manageable, bite-sized marshmallow. Mix the powdered sugar and the cornstarch together. Spray your pan with oil and dust with the sugar/cornstarch mixture. Set aside.
• For the FLUFF, mix the following ingredients in a stand mixer--soy protein isolate, baking soda, cream of tartar, guar gum and salt. Add the 3/4C of cold water and whip with a whisk for 10 minutes until you get stiff peaks and an increase in volume.
• For the SUGAR SYRUP, mix the Genutine with the raw sugar in a saucepan. Then add the 1/2C of water and whisk quickly. You should have a thick mixture. Add the corn syrup. Stir and heat on the stove. Use a candy thermometer and cook the mixture, stirring occasionally, until it reaches 230 degrees. By this time, it should be thick and gloppy. The mixture will begin to gel as one large mass and you will be able to catch sight of the bottom of your pan as you stir. Stir in the vanilla.
• WARNING! This is extremely messy, gooey and sticky. If you have a splatter shield for your mixer, go get it! Otherwise, you will likely need a hand-held steam cleaner to clean your mixer when you are done.
• Turn the stand mixer on high and whisk the fluff as you quickly add the sugar syrup. DO NOT ADD THE SYRUP SLOWLY! The sugar gel is so sticky, it can climb up your whisk attachment and begin to gum up its connection to the mixer. Just dump it in with the mixer running as fast as it will go. Let whip for 10 minutes.
• Use a rubber scraper and pour the mixture into your prepared pan. It should be white, fluffy and still warm. Cover with a sheet of wax paper and push down the mix so it gets into the sides of the pan. Remove the wax paper and let cool in the fridge for at least an hour.
• When cool, turn out on a cutting board. Cut squares in the size you like and coat all sides with more of your corn starch/powdered sugar mix.

VEGAN MARSHMALLOWS

Steps:

• Soak agar-agar in ½ cup cold water until water is absorbed and powder is completely wet, about 10 minutes.
• Meanwhile, combine ½ cup cold water, 1¾ cup granulated sugar and ¾ cup corn syrup in saucepan and bring to a boil, stirring constantly over medium heat and taking care to prevent boiling over.
• Reduce heat slightly and continue cooking and stirring until sugar mixture thickens and forms a strand or ball in cold water. Immediately remove from heat and set aside.
• Heat agar-agar over medium heat and stir until agar-agar softens and dissolves.
• Spoon into mixer bowl.
• Add vanilla extract and, with beaters on high seed, slowly pour hot sugar mixture onto agar-agar.
• Continue beating on high speed for about 10 minutes, or until mixture turns white and resembles well-beaten egg whites.
• Combine cornstarch and confectioner's sugar in bowl.
• Generously sprinkle an 8 inch round baking pan with half of cornstarch mixture.
• Pour agar-agar mixture into pan.
• Sprinkle top with more cornstarch and sugar to coat well.
• After "marshmallows" firm up, slice into pieces, wrap in plastic and store in an airtight container in refrigerator, or serve.