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	librarianmouse 2009-07-03 11:55 pm UTC (link)
	I must try that marshmallow recipe. It sounds nommy. (Reply to this)(Parent)(Thread)

	_goblin_ 2009-07-04 12:21 am UTC (link)
	If you're using a metal bowl, put a pot holder under it while you're beating the marshmallow mixture. If the mix cools too quickly, you get sugar crystals forming, and that makes the marshmallows a bit crunchy between the teeth. They still taste fine, however. My husband actually prefers it with the crunch. (Reply to this)(Parent)(Thread)

	cellardoor28 2009-07-04 11:22 am UTC (link)
	cry I really have to find a decent vegetarian alternative to gelatin. (Reply to this)(Parent)(Thread)

	_goblin_ 2009-07-04 05:32 pm UTC (link)
	Hmm. I don't know of a commercial one. Marshmallows were originally made with a plant called a marsh mallow acting as the glutinous part of the recipe, but goodness knows where you could find that nowadays. (Reply to this)(Parent)

	platedlizard 2009-07-04 07:21 pm UTC (link)
	Kosher gelatins are usually vegan. (Reply to this)(Parent)(Thread)

	cellardoor28 2009-07-04 08:14 pm UTC (link)
	Good call. Now I need to find somewhere nearby that sells it :p (Reply to this)(Parent)(Thread)

jupiterpluvius
2009-07-04 09:00 pm UTC (link)

Kosher gelatin isn't necessarily vegan--some are fish-based, so check the labels.

Here's the Vegetarian Times recipe for agar-agar marshmallows; agar-agar is a seaweed-based thickener/gel that you can find in most East Asian markets.

1 Tbs. plus 1 tsp. agar-agar powder
1 cup cold water
13/4 cups granulated sugar
3/4 cup light corn syrup
1 tbs. vanilla extract
1/4 cup cornstarch
1/4 cup confectioner’s sugar

1. Soak agar-agar in 1/2 cup cold water until
water is absorbed and powder is completely
wet, about 10 minutes.

2. Meanwhile, combine 1/2 cup water, 1 3/4
cups sugar and 3/4 cup corn syrup in saucepan
and bring to a boil, stirring constantly over
medium heat and taking care to prevent boiling
over. Reduce heat slightly and continue
cooking and stirring until sugar mixture
thickens and forms strand or ball in cold water.
Immediately remove pan from heat and
set aside.

3. Heat agar-agar over medium heat and stir
until agar-agar softens and dissolves. Spoon
into bowl of mixer. Add vanilla extract and,
with beaters on high speed, slowly pour hot
sugar mixture onto agar-agar. Continue beating
on high speed for about 10 minutes, or
until mixture turns white and resembles
well-beaten egg whites.

4. Combine cornstarch and confectioner’s
sugar in bowl. Generously sprinkle an 8-inch-round
baking pan with half of cornstarch
mixture. Pour sugar-agar mixture into pan.
Sprinkle top with more cornstarch and sugar
to coat well.

5. After “marshmallows” firm up, slice into
pieces, wrap in plastic and store in airtight
container in refrigerator, or serve.
COPYRIGHT 2002 Vegetarian Times, Inc. All rights reserved.

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	cellardoor28 2009-07-04 09:02 pm UTC (link)
	<3 you!! (Reply to this)(Parent)(Thread)

	rosehiptea 2009-07-05 01:51 am UTC (link)
	Note: Some kosher gelatin is actually meat-based, these days, too, so be extra-careful. But kosher stores sell the agar-based stuff, or at least used to. Sorry for butting in. -- vegetarian who used to keep kosher (Reply to this)(Parent)(Thread)

	cellardoor28 2009-07-05 09:06 am UTC (link)
	heh, thanks for that. Don't worry, I obsessively check ingrediant lists on anything I haven't bought before. They sneak meat into the wierdest things. (Reply to this)(Parent)

	platedlizard 2009-07-05 07:03 am UTC (link)
	I would check halal stores as well since the dietary restrictions are similar. (Reply to this)(Parent)

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