Vegan Homemade Marshmallows

Vegan Homemade Marshmallows

Ingredients

• 1 cup water divided (240 mL)
• 2 (¼-ounce) envelopes unflavored gelatin (use agar-agar for a vegan alternative)
• 1½ cups granulated sugar (300 g)
• 1 cup brown rice syrup (240 mL) (replacing light corn syrup)
• ¼ teaspoon salt
• 2 teaspoons vanilla extract
• 1 cup confectioners’ sugar (120 g)
• ¼ cup cornstarch (20 g)

Instructions

1. Lightly grease a 9-inch square baking dish with nonstick cooking spray or vegetable oil. I also recommend lightly greasing a spatula.
2. Pour ½ cup of water into the bowl of a stand mixer fitted with the whisk attachment. Sprinkle the agar-agar over the water and set aside.
3. In a saucepan, combine the granulated sugar, brown rice syrup, salt, and remaining ½ cup of water. Place over medium heat. Stir until the sugar dissolves and the mixture comes to a boil.
4. Once boiling, insert a candy thermometer into the syrup and continue boiling until the mixture reaches 240°F (115°C). Immediately remove from heat.
5. Turn the mixer on low speed, and gradually pour the hot syrup into the gelatin mixture. Once all syrup has been added, gradually increase the speed to high.
6. Beat the mixture until very thick, about 3 to 5 minutes. To test if it’s done, stop the mixer, dip the whisk into the mixture, and pull it up: if a thick ribbon falls, the mixture is done. Quickly beat in vanilla extract.
7. Transfer the marshmallow to the prepared pan. Use the greased spatula to spread the marshmallow evenly and smooth the top. Allow to sit uncovered at room temperature for at least 4 hours to set.
8. Whisk together the confectioners’ sugar and cornstarch in a small bowl, then dust a cutting board with the mixture. Carefully remove the marshmallow slab from the dish and place it on the cutting board. Dust the top and cut into squares.