Julie Hasson is the author of 9 cookbooks, including 125 Best Chocolate Chip Recipes, 125 Best Chocolate Recipes, 125 Best Cupcake Recipes and 300 Best Chocolate Recipes, Vegan Diner, Vegan Pizza and Vegan Casseroles. You can visit julie at www.juliehasson.com
Julie’s Vegan Marshmallows
You will need a couple of key ingredients to make this recipe. We have a Vegan Marshmallow Survival Kit in our Market ready to make it easy. The success of the marshmallows lies in these ingredients.
- Yield: approx 30 marshmallows 1x
- Mixture 1
- 1/4 cup water plus 2 tbsp
- 1 tbsp agar powder
- Mixture 2
- 1/4 cup water
- 2 tbsp Versawhip
- 2 tbsp granulated sugar
- 1 tbsp Instant Clear Jel
- Mixture 3
- 1/4 cup water
- 1 cup granulated sugar
- 1/4 cup corn syrup
- 1 tbsp vanilla paste or extract or 1/4 tsp peppermint extract (for peppermint marshmallows)
- Mixture 1: In a small bowl, mix together 1/4 cup plus 2 tablespoons water and agar powder. Set aside.
- Mixture 2: In a small bowl, combine the Versawhip™, 2 tbsp sugar and Instant Clear Jel™ until well mixed. In bowl of stand mixer add 1/4 cup water. Whisk Versawhip™ mixture into water, whisking until mixture is smooth and thickened.
- Mixture 3: In a large saucepan, mix together the remaining 1/4 cup water, sugar and corn syrup. Place saucepan over medium high heat and cook, stirring until sugar is melted. Stop stirring and cook mixture until it reaches 250°F. Once mixture is at temperature, remove saucepan from heat and carefully scrape in the dissolved agar mixture, whisking well. Return saucepan to medium heat and continue whisking and cooking for 1 to 2 minutes. If mixture starts to boil up, reduce heat.
- Carefully pour hot sugar mixture into Versawhip™ mixture in mixer bowl, being careful to not splash the sides of the bowl (make sure to quickly scrape sides of pot well too, so that you get all of the agar mixture). Add vanilla paste (or extract) and turn mixer on high. Whip for 5 to 10 minutes or until white in color, very thick and fluffy and mixture is climbing sides of bowl. The fluff will also start to look a little less shiny.
- Working quickly, scoop and spread marshmallow mixture into prepared pan. Set pan aside for about 30 minutes or so. Flip marshmallow slab over onto a cornstarch dusted cutting board, coating the other side with cornstarch. With a large sharp knife, slice marshmallow slab into squares (or use a cookie cutter for desired shapes). Place the squares on a starch-lined pan and separate so that they aren’t touching. Let sit out, uncovered, for several hours or until ready to use. You can store the marshmallows either in a covered or uncovered container, and dust with additional cornstarch as needed to keep them from sticking to each other. If you leave the marshmallows uncovered, they will continue to dry out somewhat, giving them more of a traditional texture.
Tip: Before serving marshmallows, toss with a light dusting of fresh cornstarch
Copyright © 2009 Julie Hasson