Vegan marshmallows can be hard to find, expensive, and sometimes just not as satisfying as the marshmallows we are all familiar with, which can be a little disheartening. This is a great recipe for making your own. I actually prefer the taste of these to the taste of store bought marshmallows. ~Makes a 9x13 pan of marshmallows~
INGREDIENTS: 2/3 cup Powdered Sugar 1/3 cup Cornstarch 1 cup Filtered or Spring Water 2 1/2 tablespoons of Unflavored Vegan Gelatin (I used Natural Dessert's vegan gelatin) 2/3 cup Corn Syrup (I used Wholesome Sweeteners) 2 cups Granulated Sugar (Sugar In The Raw won't make them stark white like regular marshmallows, but works well) 1/4 teaspoon Sea Salt 2 teaspoons Vanilla Extract DIRECTIONS: 1.Take a 9x13 baking pan, Tear off 2 sheets of aluminum foil and lay them on on top of the other perpendicularly to make a sling for the marshmallows (easier to take out later). Rub oil (I used hazelnut oil to enhance flavor, but you can use any kind) on the aluminum foil so every part of it is greased. 2. Whisk together the powdered sugar and the cornstarch in a small bowl. Set aside. 3.Put 1/2 cup water and the gelatin mix in a bowl and let it stand for about 15 minutes or until the gelatin to becomes firm. 4.Combine the other 1/2 cup of water and the corn syrup in a sauce pan on medium heat. Put in sugar and salt, but in the center of the pan so the sugar doesn't touch the sides. Bring it to a boil, stir continuously, wait until all the sugar is dissolved, but be careful because sugar burns quickly. 5. If you have a stand mixer (I used a hand mixer. It works just fine, but use a wide mixing bowl so the marshmallow cream is evenly mixed and doesn't go up into the mixer), Turn it on and pour the hot syrup into the gelatin and stir from slow to medium speed and then to high. Stir for 10-12 minutes until the mixture becomes thick and stiff. Add vanilla. Mix for 15 more seconds. 6. Quickly pour the mixture into the prepared pan and even out the top. 7. Cover it, let it sit overnight at room temperature until it becomes firm. ~hours later~ 8. Lightly dust a cutting board with powdered sugar and coat a knife with a tiny bit of oil. Turn the pan upside down and let the stiffened mixture out of the pan onto the cutting board and peel off the foil. Use a sifter to dust the top with powdered sugar. Cut the marshmallow mixture into desired sizes carefully. Using only a few at a time, toss some marshmallows into a strainer and add more powdered sugar so all the sides are dusted. Remove excess powder. *When stored in an airtight container, they can stay fresh for up to 2 weeks.*
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~Serves 4~
INGREDIENTS: 6 cups Milk of choice (Almond, Coconut, Rice, Soy, or a blend of) 2 cups White Rice 1 jar of Sour Cherries 3 tablespoons Sweetener (Honey, Maple Syrup, or Coconut Sugar work really well) Pinch of Salt DIRECTIONS: 1. Place milk and rice into a large saucepan. 2. Turn on to medium heat until the milk starts to boil and then turn down to low heat. Let simmer on low heat for 12-15 minutes, stirring every minute or so. 3. Melt in salt and sweetener. remove from heat, and let cool. 2. Serve with sour cherries or other fruit. |
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