VEGAN MARSHMALLOWS
&
AGAR AGAR RECIPES


I have been experimenting with agar agar for the past 4 years. This Easter I was determined to conquer a vegan marshmallow recipe. This webpage is the result of my efforts.

Now you, too, can enjoy a favourite confection once again.


JEANETTE'S VEGAN MARSHMALLOWS

  • This recipe takes about thirty minutes to make. Then after allowing an hour for it to set at room temperature it is ready to eat.  It's best to eat them within 24 - 48 hours. The exception is the Marshmallow Shortcake recipe below which will keep for five days or so if you can resist the temptation.
  • Agar agar jells are a dream to work with as they remain runny enough so you don't have a goopy mess to work with. If you work too slowly you can gently reheat the jell and it will return to a liquid state.
  • Whatever you do, don't lift the beaters from the bowl while the motor is running unless you want a snow storm in the kitchen.
  • Put the used utentsils to soak in warm water after completing the recipe.

 

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NOTE: This recipe requires at least a handheld electric beater and preferably an electric cake mixer.

 

¾ cup sugar

1 Tbsp cornflour or cornstarch

5 tsp powdered agar agar (not flavoured)

¼ cup palm sugar (grate if in a block form)(see notes below)

2 Tbsp glucose powder (optional)

1½ cups water

 

2½ Tbsp soy protein isolate (see notes below)

¼ tsp baking soda

⅛ tsp tartaric acid

¼ tsp sea salt

⅛ tsp gum (zanthan, guar or acacia)

6 Tbsp cold water



2 tsp vanilla essence or extract

 

Spray a 30 x 20cm (12 x 8 inch) Swiss roll pan well then dust with potato, corn or tapioca flour.

In a medium size saucepan place the sugar, cornflour, agar agar, palm sugar and powdered glucose, if using, and whisk until combined. Whisk in the water and heat, stirring, until the mixture comes to the boil. Cook at a rolling simmer for 15 minutes stirring from time to time. Remove saucepan from the heat and carefully add the vanilla essence (or peppermint or raspberry essences if wished - see notes below).

In the meantime, sift the dry ingredients into a medium size bowl. Add the water and beat until increased in volume and fluffy-ish (about 10 minutes). Set aside.

With electric beaters or cake mixer running, carefully pour  1 - 2 Tbsp of agar mixture into the fluffy mixture to slacken it. Add another 1 - 2 Tbsp of agar and repeat. Now you can safely pour the rest of the agar mixture in at a steady stream until  it is all used up (this should take no longer than 2 minutes - any longer and the agar could start to jell). Continue beating the mixture until it is warmer than lukewarm and risen in volume (cooler than that and it will start setting in the bowl).

Spread into the prepared Swiss roll pan. Cover with a sheet of baking paper and press down lightly to smooth the surface and get mixture into the corners. Set aside to cool and firm up (about an hour).

To turn out, remove the baking paper. Dust a chopping board with potato, corn or tapioca flour or desiccated coconut. Run a knife around the edge of the pan. Then holding the pan of marshmallow upside down above the dusted board give it a sharp jerk downwards keeping your fingers out of the way. The marshmallow will drop out onto the board. With a sharp knife cut the marshmallow into squares. Coat each individual square well with potato, corn or tapioca flour, cocoa powder or desiccated coconut.

The marshmallow is now ready to eat. If you want to keep it overnight leave it on a bench to air (covered with a paper napkin) at room temperature.


VARIATIONS:

MINT MARSHMALLOWS - Omit the vanilla essence/extract. Add 1 - 2 teaspoon peppermint essence/extract and tint the mixture pale green with a few drops of vegan friendly colouring.

 

RASPBERRY MARSHMALLOWS - Add 1 -2 teaspoons raspberry essence/extract until the marshmallow is pale pink.

 

Makes 40 - 50 marshmallows.


NOTES:

  • Make sure you are using unflavoured soy protein isolate not hydrolysed soy protein which has MSG in it or the flavoured soy drink powder with added extras.  Soy protein isolate can be bought in the health or sports department in supermarkets, health and sports shops or over the internet.
  • Palm sugar can be obtained at supermarkets or Asian groceries. I love the flavour it imparts and it also helps to disguise the agar and soy protein flavours or use Muscovada or Demerara sugar if you wish. If you are unable to source any of these just use 1 cup of plain, raw or golden sugar.
  • Tartaric acid can be exchanged for citric acid.
  • Guar, zanthan or acacia gums can be bought in supermarkets and health food, or bulk bin shops or over the internet.
  • Glucose powder is available in supermarkets but it's cheaper at bulk bin shops.
  • Baking soda is bicarbonate soda.


TIP: I prefer to use potato flour to coat the marshmallows. Potato starch liquefies at a low temperature so does not need further heat processing to cook the starch particles unlike cornflour.

SAGE ADVICE: Don't attempt to make any sort of marshmallows (geletine or non-geletine ones) in damp weather as they won't be anywhere as successful as ones made on fine sunny days.


Some ways to use this marshmallow recipe.

TOASTED MARSHMALLOWS

We have just lit the fire for the first time this year. It couldn't have come at a better time so that I could test this recipe and I'm delighted to report it toasts beautifully.

CHILDREN'S PARTY CONES

As this recipe is quickly made and sets in an hour it is ideal for a child's party.

For a party instead of placing marshmallow in a Swiss roll pan to set spoon into vegan ice cream cones and sprinkle with hundreds and thousands or chocolate hail.

 

VEGAN S'MORES

Make your S'mores your favoutite way - Eat...mmmm...yum.

 

VEGAN ROCKY ROAD

500g good quality dark chocolate
100g marshmallow cut into 1cm squares.
100g red glace cherries (½'d), or dried cranberries (½'d), or Turkish delight, cut up
½ cup desicated coconut
½ cup pistachios (optional)
½ cup peanuts or almonds, cashews, hazelnuts, macadamias or brazil nuts (optional)

Line a slice tray (16 x 26 x 3 cm) with baking paper, leaving 2 cm hanging over each end.

Melt chocolate in the microwave at medium heat. Cook for 2 minutes, stir, then another 2 minutes or until melted.

Use scissors to cut marshmallows in half, cut cherries in half. Combine marshmallows, cherries, coconut, pistachios and peanuts in a large bowl. Pour in melted chocolate and mix well to combine.

Spoon into prepared tray and refrigerate for 6 - 8 hours. When set, lift rocky road onto a chopping board and cut into 24 or 30 pieces with a warm knife.

 

Makes 24 - 30 pieces

Store in airtight tins in refrigerator.



AMBROSIA PUDDING

This recipe is best made a 3 - 4 hours before it is served for the flavours to blend.

1 x 300ml bottle cream or vegan whipped cream of choice
1 x 250g tub berry flavoured soy yoghurt
125 g vegan marshmallow, small dice
1 punnet raspberries, strawberries, or mix of berries (frozen if out of season)

Whip the cream in a large bowl then fold in the yoghurt. Add the marshmallow and berry fruit and fold in.
Transfer to a decorative serving bowl. Refrigerate until serving time.
Serves many.



VEGAN MARSHMALLOW SHORTCAKE - Devine adult version of S'mores.

At last I can report that I have revisited my recipe that is in the EggFree Baking Book on sale through www.eggfreebaking.com or meatandeggfreebaking.com

In the book I stated the recipe was a work in progress now I can report the recipe below is a compete success.


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Shortcake Base:
125g butter, softened or vegan margarine
½ cup brown sugar (dark brown sugar is even better if you can get it)
1½ cup flour
1 tsp baking powder

Cream the butter or vegan margarine and brown sugar together in medium size bowl until light in colour. Add the sifted flour and baking powder and mix in.
Press into greased 20 x 30 cm (8 x 12 inch) Swiss roll tin.
Bake at 180ºC (350°F)  for 13 - 15 minutes or until golden.
Remove from oven and cool on wire cake rack.

Marshmallow Filling:
Make up 1 batch of Vegan Marshmallow above.

Spread marshmallow over the cooled shortcake base, cover with a sheet of baking paper and smooth the surface into the corners of the pan. Leave to set about 1 hour at room temperature.

Chocolate Topping: Not essential but nice.
100g dark chocolate (at least 70% cocoa or higher), broken up
50g butter or vegan margarine

Melt the dark chocolate and the butter/margarine together (I prefer to do this in the microwave), mix until smooth, then spread evenly over the marshmallow.
Place in the refrigerator until set then cut into fingers or squares.
Place on suitable tray or dish and keep chilled covered with butter paper or paper napkin. I've managed to keep some for  as long as 5 days in the refrigerator.
Makes 20 - 24 pieces.

VARIATIONS:
  • Instead of a chocolate topping scatter marshmallow with plain or toasted desiccated coconut, or green or pink jelly crystals before it sets.
  • Mint flavoured marshmallow -  just omit the vanilla essence and add 1 - 2 tsp peppermint essence/extract.

TIP: Toast the desiccated coconut in a dry non-stick frypan over medium heat until it starts to change colour.