Veganmarshmallows Recipes

VEGAN MARSHMALLOW RECIPE

Steps:

• In a small bowl, combine powdered sugar and tapioca flour. Spray 8x8 pan with non-stick spray and coat with powdered sugar mixture completely. Tap the excess back into the bowl and set aside for coating the marshmallows later.
• In the bowl of a stand mixer, combine pea protein, baking powder, and xanthan gum. Add cold water and mix with the whisk attachment for 10 minutes. The mixture will be thick with stiff peaks.
• In a large heavy-bottomed pot, combine the sugar and agar powder. Add water, stir, and heat on high. Stir occasionally until mixture has reached 225-227°F. (See recipe notes for visual cues)
• As soon as the sugar mixture has come to temperature, carefully pour it quickly into the pea protein mixture while whisking at high speed. It is best to use a splatter shield if you have one or cover the mixture with a clean towel so you don't get splattered with the hot mixture.
• Mix for 10 minutes on high speed. Scrape bottom and sides with a rubber spatula halfway through. After 10 minutes, the mixture will be shiny, thick, and fluffy.
• Quickly pour the mixture into prepared pan, using a rubber spatula to get it all out. Using a butter knife or offset spatula, quickly spread mixture to all edges and corners of the pan.
• Cool in refrigerator for 1 hour to set.
• Once completely set, turn the vegan marshmallow out onto a cutting board lightly coated in reserved powdered sugar mixture. Cut into squares however big you'd like and coat in reserved powdered sugar mixture.

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.

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.

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.

NICOLE'S VEGETARIAN MARSHMALLOWS

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.

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.