Vegan Marshmallows

These vegan marshmallows may be flavored or left plain, making them a wonderful present to prepare at any time (for others or oneself). Top your hot chocolate with them, make s'mores with them, or just eat them one by one for a sweet snack.

Ingredients :

• 1/2 cup organic powdered sugar

• 1/2 cup cornstarch (or arrowroot flour)

• 1/2 cup (120g) aquafaba, from 1 (15-ounce) can chickpeas

• 1 1/4 cups (248g) organic granulated sugar

• 3/4 cup (250g) light corn syrup

• 1 cup (240g) water, divided

• 2 teaspoons powdered agar-agar

• 2 tablespoons vanilla extract

STEPS :

     1. Combine the powder sugar and cornstarch :

Using a whisk, carefully combine powdered sugar and cornstarch in a large mixing dish.

     2. Prep the pan :

Grease an 8x8-inch square baking pan liberally with oil, then scatter about half of the powdered sugar and cornstarch mixture all over the bottom and sides of the pan. Place aside. Save the remaining powdered sugar-cornstarch mixture for later use in coating the cut marshmallows.

     3. Whip the aquafaba :

Pour the aquafaba into a large mixing bowl if using a hand mixer, or into the bowl of a stand mixer with the whisk attachment. Whip the aquafaba on low for about 20 seconds, or until it appears foamy or frothy. 

Then, increase the speed to medium-high for 10 to 12 minutes, or until stiff peaks are achieved (this may take longer depending on the temperature, age of the aquafaba, and other kitchen factors). Turn off the mixer once stiff peaks are achieved (your whipped aquafaba should stand straight up off the beater without flipping over).

     4. Cook the syrup : 

First, prepare the syrup components. Add 1/4 cup of the water, corn syrup, and granulated sugar to a medium saucepan. When combined, the mixture should resemble wet sand.

Gently sweep any sugar crystals back into the pan with a pastry brush dipped in water (this will help keep the syrup from crystalizing). Place a candy thermometer on the edge of the pan, not touching the bottom, and heat over medium-high heat. Allow the mixture to boil without stirring. The syrup mixture should achieve 285°F (soft crack), which should take around 10 minutes (this time might vary greatly—keep an eye on the thermometer).

When the syrup hits 285°F, reduce the heat as low as it will go and set aside until ready to use.

     5. Cook the agar-agar mixture :

Combine the agar-agar and the remaining 3/4 cup water in a small saucepan. Stir continually over medium-low heat until the mixture begins to boil. Cook until little bubbles appear around the rims. 

Allow the mixture to simmer for 3 to 5 minutes, or until it thickens slightly and coats the back of a spoon. Remove from the heat and whisk one more.

     6. Add the agar-agar into the whipped aquafaba :

Take the bowl out of the mixer. Fold the agar agar mixture into the whipped aquafaba with a rubber spatula until barely incorporated (a few small lumps are good). Because you're doing this by hand, the agar mixture won't splatter all the way up the edges of the bowl like it would if the mixer was going.

     7. Add the hot syrup into the aquafaba and agar-agar mixture :

Replace the bowl and whip attachment in the mixer. Slowly add the heated syrup into the bowl while mixing on low speed (watch your hands!). 

If it expands too much, you may have to switch it on and off several times. Turn the mixer on high once all of the syrup has been added to the bowl. At this point, it is typical for the mixture to deflate. 

Mix on high for 10 minutes, or until the bottom of the bowl is no longer hot to the touch and the mixture is glossy. Pour in the vanilla extract at the end of the 10 minutes and continue to whisk.

     8. Pour the marshmallows into the pan :

Fill the prepared pan halfway with the somewhat cooled marshmallow mixture, smoothing the top with a rubber spatula.

     9. Allow the marshmallows to sit :

Allow the marshmallows to sit for 4 to 6 hours, uncovered, depending on how thick your mixture is and how dry the atmosphere is. To check for doneness, use a spatula or butter knife to probe the area between the pan and the marshmallow. It's dry if it moves without adhering to the pan.

     10. Cut the marshmallows :

Sprinkle the saved powdered sugar and cornstarch mixture over the marshmallows (if it has clumped together, gently toss with a whisk to re-mix). Sift more powdered sugar-cornstarch mixture onto a cutting board, then turn the marshmallow out of the pan. Cut the marshmallows to the appropriate size using a sharp knife, then throw them in a bowl with additional of the powdered sugar mixture.

     11. Serve and store :

Place in an airtight jar and store at room temperature for up to 1 week. 

You can eat the marshmallows as a tasty snack, top your hot chocolate, or make s'mores with them.

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