Marshmallows!!! And yes, these happen to be Vegan Marshmallows, that’s right….Vegan. Was it easy? Nope. I have to admit I made and re-made these 5, yes 5 times, cause I am just that stubborn. So for those of you out there that are vegan/vegetarian and love marshmallows – Hey Rebekkah!! – this is the recipe for you!
2 -1/2 T agar agar
1/4 C + 2 T water
2 tsp vanilla
1-1/2 cups sugar
1/4 C + 2 T water
1/2 C + 2 T corn syrup
1/4 tsp salt
Line a 8 x 8 pan with parchment paper. Spray with non-stick spray. Set aside.
Fit your mixer with the whisk attachment. In the mixer bowl combine 1/4 C + 2 T water with vanilla extract. Sprinkle the agar agar over the liquid. Let sit 1 hour. Yes, 1 hour. Trust me, you’ll be sorry if you’re not patient at this stage of the game. I think this was try # 2 for me.
About 30 minutes after sprinkling the agar agar over the liquid, begin to prepare the syrup. In a heavy saucepan combine corn syrup, salt, sugar, and remaining water (1/4 C + 2 T). Bring to a boil with the lid on and without stirring. When mixtures is at a boil, remove the lid and continue to cook without stirring until it reaches the soft-ball stage (234-240 F). Use a candy thermometer, seriously. Do not overcook at this point. Overcooking will make the marshmallows tough and not whip properly. And NO ONE wants that….
With the mixture at medium speed, slowly pour the hot syrup down the side of the bowl and into the agar agar. Watch out here (!) the syrup is very hot and could very well do some splashing. If you have a splash guard, now would be a good time to use it. When all the syrup is added, bring the mixture up to full speed.
Whip until the mixture is very fluffy and stiff, about 10 minutes, give or take a few minutes. Pour marshmallow into the prepared pan and smooth if necessary. Allow the marshmallows to sit, uncovered at room temperature for 12 hours.** And don’t forget (as if you would) to taste it soft and warm as it goes into the pan.
Mix together equal parts rice flour and powdered sugar and generously dust over the rested, ready marshmallow slab. Turn the slab onto a cutting board, peel off parchment paper and dust with more sugar/rice flour combo. Cut with scissors or what I prefer – pizza cutter – into squares or desired shape. Dust all cut edges with the sugar/rice flour mixture.
Marshmallows will keep for several weeks in an airtight container at room temperature.
*** If you’d like to make the non-vegan variety substitute 2 gelatin envelopes for the agar agar. No need to wait 1 hour either for it to bloom. Just sprinkle over the water + vanilla and continue on…..