The marshmallow kit is very small and light because you add the sugar yourself. The package contains two sachets, A and B and an instruction sheet. The whole pack makes about 49 marshmallows - depending on the size you cut them into, of course. They keep for up to a week (in the unlikely case there are still any left!)
The instruction sheet that comes with the package is fairly long and there are several steps, but the process is quite simple if the instructions are closely followed. No sugar thermometers are needed, only a stand mixer or an electric hand mixer and some bowls.
According to the instruction sheet you can also use this kit to make marshmallow fluff or creme for baking by adding more water.
The kit costs about $6 and you can find a list of vendors on Angel Food's website. The company also makes vegan meringue kits.
Ingredients
The package contains
- modified starch (from sago)
- rice starch
- agar agar (a seaweed-based gelling agent)
- emulsifiers E475 and E471 (both vegetable-based fatty acid derivatives)
Additionally you need
- starch, coconut, cocoa or confectioner's sugar for coating the marshmallows
- castor sugar (super-fine granulated sugar - not confectioner's sugar)
- vanilla extract
- food coloring (optional, if you want colored marshmallows - the one in the photo was made with a little red coloring)
If you have any vegan food flavourings like strawberry, you could use them instead or in addition to the vanilla extract.
Making the Marshmallows
A little water is added to the contents of sachet A and it is whipped up with a mixer. The contents of sachet B are mixed with water and castor sugar, boiled for 15 minutes and combined with the whipped mix.
The mixture is scooped onto a dish covered in e.g. starch or confectioners sugar and left to stand for a few hours. Then the dish is inverted on a cutting board and the chunk is cut into individual marshmallows, which are rolled in starch, sugar or other coating of choice. It seems like they should be rolled a second time after a few hours to avoid sticking.
Due to the somewhat complicated instructions (this is just a shortened version) and handling of hot liquids it is probably not a good idea to have children make the marshmallows on their own, but older children could do it with adult supervision.
Results
The marshmallows are very soft, fluffy and creamy, but not chewy like most marshmallows. They melt in your mouth - it's almost like eating the insides of a barbecued marshmallow. If you let them dry out for a while after making (as the package suggests), they develop an ever so slightly crunchy "crust".
Whether one prefers these or normal, chewy marshmallows is, well, a matter of preference. One thing is for sure: they are great dipped in chocolate and thus should make lovely vegan S'mores too.
See Also
How to Make Christmas Chocolates (vegan)
My Sweet Vegan (cookbook review)
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