Vegan marshmallows home-brewed in my very own room. I actually have to mention, I ne'er thought I’d see the day. You see, marshmallows and that i have an extended history. I’m not gonna lie. They’re quite a gross food. within the sense that it’s a sugar overload. Like approach an excessive amount of. Despite their too sweetness, I can’t tell you ways again and again I’ve hidden a stash of mini marshmallows in my table drawer and simply munched on them whereas engaged on one thing. I mean, World Health Organization will that? Granted, it solely takes like two very little handfuls before I actually have a full-on bellyache and my mouth is coated in a synthetic powdery substance.
So it’s pretty gross after you have confidence it. Gelatin comes from pork… specifically the tendons, skin, bones, cartilage… you recognize – all the additional half you actually don’t need to have confidence. And most folks don’t. But man, if you’re eager to rid of yourself of animal product, gelatin appears like an excellent place to start out, cause blegh. i need nothing to try to to with a bit piggie’s gristle or different further elements. and that i undoubtedly don’t would like that so as to allow my marshmallows and different treats that soft texture we have a tendency to love most.
INGREDIENTS
- vegetable shortening, to grease pan
- 1 1/2 cup powdered sugar
- 1/2 cup cornstarch
- 3 Tablespoons agar agar
- 1/2 cup + 3/4 cup cold water, divided
- 1 1/2 cup granulated sugar
- 1 1/2 cup corn syrup
- pinch salt
INSTRUCTIONS
- Grease bottom and sides of an 8x8 pan. In a small bowl, combine powdered sugar and cornstarch. Use a few spoonfuls of the mixture to coat the pan 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.
- In the bowl of a stand mixer, combine agar agar powder and 1/2 cup water until dissolved. It should come together like a thin applesauce. Set aside.
- In a 4 quart heavy-bottomed saucepan, pour in 3/4 cup water. On top of the water, pour the granulated sugar, corn syrup, and the pinch of salt. Do not stir. Bring to a rapid boil until the mixture has reached a temperature of 247 - 250 degrees F. This takes at least 15 minutes for me, but you definitely want to keep a watchful eye. To prevent sugar crystals from forming, keep a bowl of water nearby, and use a pastry brush to carefully brush water around the inside of the sauce pan, creating condensation. Once the sugar mixture has come to temperature, remove from heat.
- Turn the stand mixer on to low and cover with a towel to prevent any of the boiling hot sugar to splatter on you, causing burns. Carefully and slowly pour hot syrup down the side of the bowl and into the agar mix while the mixer is on low. Then gradually increase the speed until you're finally comfortable with it on high, as soon as possible. Just keep it covered with the towel to prevent splatters.
- Whip the mixture for 10 minutes until thick - almost like a shiny soft-serve ice cream consistency.
- Immediately transfer the whipped mixture to the prepared 8x8 pan and set out for 12-18 hours, uncovered. You want the tops to be completely dried out and not gooey at all. Once they are dried and feeling solid, I suggest, placing them in the refrigerator for about an hour before slicing into squares. Please see notes regarding temperature requirements.
- Once you have cut a marshmallow, toss it in the powdered sugar + cornstarch mixture so it's coated in all sides. This will prevent it from becoming a sticky mess.
- At this point, you can s'more it, roast it, or drop it in your hot cocoa.
- Keep in the fridge for up to a week.
Based on the recipe from HERE
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