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Vegetarian Marshmallows

My recipe is based closely on this recipe, which I found using Google. There really aren't significant changes to the steps performed; I just clarified some bits that I thought were unclear. When eaten at room temperature, these marshmallows taste almost exactly like regular marshamllows. When heated over a campfire, they taste decisively better than regular marshamllows, but do not hold together as well.

Gelatin Mix Ingredients:

Syrup Ingredients:

  • 2 cups sugar
  • 3/4 cup light corn syrup
  • 1/2 cup water
  • 1/4 teaspoon salt

Other Ingredients:

  • 2 tablespoons vanilla extract
  • cornstarch

Other Stuff You'll Need:

  • medium-sized mixing bowl
  • heavy pot
  • pan with approximately 50-60 sq inches of area
  • electric mixer
  • candy thermometer

Place the Gelatin mix ingredients in a medium-sized mixing bowl. These need to just sit for an hour. While you're waiting, dust the pan with cornstarch. After around half an hour, begin preparing the syrup.

Add the syrup ingredients into a heavy pot, and stir over low heat. Once everything has dissolved, increase to high heat. When it begins boiling, cover for 3 minutes to allow any crystals which have formed to be washed down from the sides of the pot. Be careful not to let it boil over.

Remove the cover and insert the candy thermometer. Continue boiling on high heat, unstirred and uncovered, until the mixture reaches 244 F. This will take several minutes. Overcooking makes the marshmallows tough.

Remove the mixture from heat and pour slowly over the gelatin, beating constantly with the 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 the vanilla extract.

Put the mixture into the pan that has been lightly dusted with cornstarch. Dust the top with cornstarch and set aside for around 12 hours.

When it has dried, remove it from the pan and cut into squares with scissors dusted with cornstarch. Dust the sides of the marshmallows with cornstarch, so that they don't stick together. Store in a closed tin.

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