Hi: here's the recipe for vegan marshmallows.
Jan Bennicoff
Marshmallows_ Makes about 1 3/4 lbs.
Put in the mixing bowl and let stand 1 hour:
3 tablespoons kosher veg gelatin (this is 3 packets of Emes)
1/2 cup water
In about 1/2 hour, begin to prepare a syrup. Place in a heavy pan over low
heat and stir until dissolved:
2 cups sugar (I used unbleached)
3/4 cup light corn syrup
1/2 cup water
1/4 teaspoon 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.
Be careful, though, not to let the mixture boil over.
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. While beating, when the mixture is thick but still
smooth, add:
2 tablespoons vanilla extract.
Put the mixture into an 8 x 12 in pan that has been lightly dusted with
cornstarch. Dust the top with cornstarch and set aside. When it has
dried for 12 hours, remove it from the pan, cut it into square with
scissors dusted with >cornstach, and store the fully dusted pieces in a
closed tin.
Possible variations: Add coconut extract instead of vanilla. pour into pan
coated with tasted coconut and roll cut pieces in toasted coconut instead
of cornstarch.
Use creme de menthe instead of vanilla for mint marshmallows.
Use other flavors/liquers (almond extract, orange, Kahlua, etc.) instead of
vanilla.
Cut marshmallows into shapes and dip in melted vegan chocolate.
Tint marshmallows with vegetable colors while beating the creme. Cut into
holiday shapes (especially nice for spring - Easter, etc.).
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