2t vanilla extract
Wednesday, April 29, 2009
2t vanilla extract
Bottom line, get the Genutine. Save some money. Save the hassle. Make marshmallows with Genutine.
No, I'm not on their payroll. :-)
Tuesday, April 28, 2009
Monday, April 27, 2009
Sunday, April 26, 2009
Saturday, April 25, 2009
Thursday, April 23, 2009
Wednesday, April 22, 2009
I received a request for a vegan marshmallow recipe that has no corn syrup in it. The only difference in the recipe is in the sugar syrup. Use the following recipe for the sugar syrup instead of the one in the basic marshmallow recipe:
2C raw sugar
1T Genutine vegetarian gelatin
Mix the Genutine with the raw sugar in a pan until distributed evenly. Add the water, stir well and cook at high heat until the mixture reaches a temperature of 225-227 degrees Fahrenheit and the mixture begins to form as one mass. Note that this is a lower temperature than the basic marshmallow recipe.
Once the mixture reaches 225-227 degrees, continue on with the basic marshmallow recipe by dumping the sugar syrup into the mixer.
Enjoy your corn syrup-free marshmallows!
Tuesday, April 21, 2009
Replace the sugar syrup in the basic vegan marshmallow recipe with:
3C agave nectar (light or amber depending on your tastes)
2T Genutine vegetarian gelatin
For reference, 3 cups of agave is about one and a half 23.5 oz bottles of agave nectar. Whisk the Genutine into the nectar adding a little bit of the Genutine at a time to avoid clumping. Then whisk in the 1/2C of water. Heat on the stove to 250 degrees stirring constantly and briskly to avoid the syrup boiling over the side. When this thing boils, it can really climb the sides of the pot!
When the syrup reaches 250 degrees, continue with the basic recipe as written. Pour it into the mixer while it is running and let whip for 10 minutes. Note that the agave syrup will not form a gelatinous mass as the recipe does with corn syrup or cane sugar. Rather, it will be very fluid allowing you to pour it at a normal rate into the mixer. No need to dump it in as quickly as possible.
The marshmallows will be an off-white color but the consistency will be like any other marshmallow. The taste is very sweet and more complex than the typical marshmallow.