Here are 3 recipes for vegetarian marshmallows. I have not tried them.
Aloha from Hawaii,Marcia
* Exported from MasterCook *
Marshmallows
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Miscellaneous Desserts
Sweet Toppings
Amount Measure Ingredient -- Preparation Method
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3 tablespoons vegetarian "gelatin"
1/2 cup water
2 cups sugar
3/4 cup light corn syrup
1/2 cup water
1/4 teaspoon salt
2 tablespoons vanilla extract
Soften gelatin in water for 1 hour.
Prepare a syrup. Place in a heavy pan over low heat and stir until dissolved the sugar, corn syrup, water and salt.
When the mixture start to boil, cover it about 3 minutes to allow any crystals which have formed to be washed down from the sides of the pan. Continue to cook uncovered and unstirred over high heat to the firm-ball stage (244 degrees F). Overcooking makes the marshmallows tough. Remove the mixture from heat and pour slowly over the gelatin, beating constantly with an electric mixer. Continue to beat about 15 minutes after all the syrup has been added. When the mixture is thick but still smooth, add vanilla.
Put the mixture into an 8 x 12 in pan that has been lightly dusted with cornstarch. When it has dried for 12 hours, remove it from the pan, cut it into square with scissors dusted with cornstarch, and store the fully dusted pieces in a closed tin.
Chocolate-Mint Marshmallows: Substitute creme de menthe for the vanilla, cut the marshmallows into desired shapes and dip in melted non-dairy dark chocolate.
Coconut Candies: Substitute coconut extract for the vanilla and roll the damp marshmallows in toasted coconut instead of cornstarch.
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NOTES : NOTES: Makes about 1 3/4 lbs
* Exported from MasterCook *
Marshmallows 2
Recipe By :
Serving Size : 15 Preparation Time :0:00
Categories : Miscellaneous Desserts
Sweet Toppings
Amount Measure Ingredient -- Preparation Method
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1/4 c cornstarch
1/3 c confectioner's sugar
1 envelope unflavored vegetarian "gelatin"
1/3 c water
2/3 c sugar -- granulated
1/2 c light corn syrup
1 pinch salt
1 tsp vanilla extract
Sift cornstarch and confectioners sugar into bowl. Lightly grease 8X8 inch square baking pan and sprinkle one tbs cornstarch and sugar mixture into it. Tilt pan in all directions to coat sides as well as bottom. Leave any excess in pan.
Sprinkle gelatin over water in a small saucepan and let soak for 5 minutes. Add granulated sugar and stir over moderately low heat until dissolved.
In a large bowl of an electric mixer, combine gelatin mixture, corn syrup, salt and vanilla and beat for 15 minutes on high speed until peaks form. Spread fluffy mixture into prepared pan and smooth top. Leave for two hours or until set.
With wet knife, cup marshmallow mixture into quarters and loosen around edges. Cut each quarter into nine pieces and roll each in starch and sugar.
Place marshmallows on cake rack covered in paper towels and let stand overnight to dry surface slightly.
Store in airtight container. Marshmallows will keep for a month.
MAKES: 3 Dozen
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NOTES : Emes and Kojel are two brands of vegetarian (and kosher) gelatin. Not all brands of kosher gelatin are vegetarian. Many are made with highly processed animal products. I purchase Emes at a Seventh Day Adventist store. Kojel is sold online at http://www.pangea.veg.com.
* Exported from MasterCook *
Marshmallows 3
Recipe By :
Serving Size : 115 Preparation Time :0:00
Categories : Miscellaneous Desserts
Sweet Toppings
Amount Measure Ingredient -- Preparation Method
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2 env. unflavored vegetarian "gelatin" -- (2 tbs.)
1 1/4 cups water
2 cups sugar
1/8 tsp salt
1 tsp vanilla
1/2 cup powdered sugar
Soften gelatin in 3/4 cup of water and set aside. Place remaining 1/2 cup water and granulated sugar in medium sized saucepan. Cook until small amount dropped in cold water forms soft ball (240 degrees F).
Remove syrup from heat, add softened gelatin and stir until almost cold. Add salt and flavoring. Beat until syrup is white and thick (8 minutes with an electric beater).
Pour to 1 inch thickness in two 8 inch square pans that have been greased and dusted with powdered sugar. Let set in cool place about an hour -- do not place in refrigerator.
Turn out on board that has been well dusted with powdered sugar. Cut into 1 inch cubes.
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NOTES : Emes and Kojel are two brands of vegetarian (and kosher) gelatin. Not all brands of kosher gelatin are vegetarian. Many are made with highly processed animal products. I purchase Emes at a Seventh Day Adventist store. Kojel is sold online at http://www.pangea.veg.com.