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Vegan Marshmallows
2 1⁄2 T. Vegetable Gelatin (Kosher Gel)
1 1⁄2 C. Sugar
1 C. Light Corn Syrup
1⁄2 C. Cold Water
1⁄2 C. Warm Water
1⁄4 t. Salt
2 T. Vanilla Extract
Cornstarch for dusting

1. Combine gelatin and cold water in the bowl of a mixer with a whisk attachment. Let stand for 1⁄2 hour.

2. Mix the sugar, corn syrup, salt, and warm water in a saucepan. Stir it over low heat until the sugar has dissolved and syrup has formed. Stir syrup for a few more minutes.

3. Remove pan from heat, and slowly pour the syrup into the gelatin/water mixture. Beat the mixture at high speed until thick, white, and tripled in size (approximately 15 minutes). Add the vanilla and beat just long enough to incorporate it.

4. Dust an 8” x 12” (20 cm x 30 cm) baking pan with cornstarch. Pour mixture into pan and dust the top with more cornstarch. Wet your hands and pat the mixture to smooth out the top. Dust again.

5. Let stand overnight to dry out, uncovered.

Next morning, turn the marshmallow out onto a board or wax paper, and cut into small pieces with a dry knife.

Dust again.

Makes about 45 marshmallows.

Pippin’ Hot Chocolate
2 C. Boiling Water
2 T. Cocoa Powder (unsweetened)
4 T. Sugar
2 T. Creamed Coconut
1⁄2 t. Vanilla
Dash of Cinnamon

1. Combine cocoa and sugar to get rid of any lumps. Put in a pan with 1⁄2 C. of the boiling water. Whisk, and simmer gently for two minutes, stirring constantly.

2. Dissolve the creamed coconut in remaining water. Add coconut water to pan and simmer for another minute.

3. Add cinnamon and vanilla.

Serves two.

 

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