Vegan Marshmallows

The days of being deprived of ooey-gooey s’mores, caramelized yams, and sweet, delicious Rice Krispie Treats are over thanks to vegan marshmallows. A handful of companies now offer the soft pillows of fluff to individuals who live gelatin-free lifestyles.

Vegan marshmallows make mouthwatering smores.

Unlike traditional marshmallows, vegan marshmallows do not contain gelatin. The translucent binding agent in a standard marshmallow is derived from animal bones, cartilage, organs, tendons and skins, which is why vegans avoid it. Instead of gelatin, vegan marshmallows feature a number of alternative ingredients, including soy protein hydrolysate, carrageenan, locust bean gum, and agar powder. These ingredients are combined with organic sweeteners to create mouthwatering marshmallows that can be transformed into decadent desserts.

For years, people who swore off animal products embraced Vegan Supreme Marshmallows. But in 2005, the company was exposed for using Emes Kosher-Jel in their marshmallows. The Kosher-Jel was marketed as a vegetarian alternative to standard gelatin; however, when the product was analyzed in a laboratory, it was found to contain animal protein. Shortly after scientists revealed their findings Vegan Supreme Marshmallows were discontinued.

It took an entire year for another company to develop a new recipe for vegan marshmallows, and now the tantalizing treats are back on store shelves and selling like hotcakes.

New York-based bakery Sweet and Sara persevered following the Emes Kosher-Jel scandal, and the company is now considered the leader in vegan marshmallow production. In 2006 VegNews named their mountain high marshmallow Product of the Year.

Sweet and Sara is the only vegan marshmallow manufacturer that offers a variety of flavors, including:

• Vanilla
• Coconut
• Mexican Chocolate
• Chocolate S’more
• Peanut Butter S’more

The monster-sized, soft and squishy, square-shaped treats are available at Whole Food stores and online.

• Pangea Vegan Products. The company offers its version of vegan marshmallows which differ from Sweet and Sara’s in size and texture. Pangea’s marshmallows have a rounded shape and fluffy texture associated with traditional non-vegan marshmallows. In addition, Pangea’s marshmallows are significantly smaller than Sweet and Sara’s.

• Angel Food. This company offers a kit that allows you to make your own vegan marshmallows by adding different flavors to sugar, water, syrup, vanilla, and cornstarch. One kit yields 50 specialty marshmallows.

• Suzanne’s Specialties. The vegan-friendly company features Ricemellow Creme, a gelatin-free version of the original Marshmallow Fluff. Suzanne's Specialties uses brown rice syrup as a sweetener in its fluff which is void of all animal products.

Vegan marshmallows are extremely popular and rather expensive. If you can’t get enough of the sinfully sweet treats, but don't have a lot of extra money to spare, then consider making vegan marshmallows at home:

Ingredients:

• 4 teaspoons agar powder
• 1 cup cold water
• 1 3/4 cups granulated sugar
• 3/4 cup light corn syrup
• 1 tablespoon vanilla extract
• 1/4 cup cornstarch
• 1/4 cup powdered sugar

Directions:

1. Soak agar powder in 1/2 cup cold water until water is absorbed and powder is completely wet, about 10 minutes.
2. Meanwhile, combine 1/2 cup cold water, 1 3/4 cup granulated sugar and 3/4 cup corn syrup in saucepan and bring to a boil, stirring constantly over medium heat without boiling.
3. Reduce heat slightly and continue cooking and stirring until sugar mixture thickens and forms a strand in cold water. Immediately remove from heat and set aside.
4. Heat agar over medium heat and stir until it softens and dissolves.
5. Add vanilla extract to sugar mixture, then with beaters on high seed, slowly pour hot sugar mixture onto agar.
6. Continue beating on high speed for about 10 minutes, or until mixture turns white and resembles well-beaten egg whites.
7. Combine cornstarch and powdered sugar in bowl.
8. Generously sprinkle an 8-inch round baking pan with half of cornstarch mixture.
9. Pour agar mixture into pan.
10. Sprinkle top with more cornstarch and sugar to coat well.
11. Let sit so marshmallows can firm up.
12. Once marshmallows are firm, cut into pieces and store in an airtight container in the refrigerator.

• Vanilla Marshmallows
• Gelatin-Free Marshmallows

There are a number of online marshmallow recipes that market themselves as vegan-friendly, but call for gelatin or Emes Kosher-Jel. Avoid these recipes if you live an animal product-free lifestyle.

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