S'mores.
Today, I attempted to make marshmallows. I've been nerding out and researching them lots, and have found that replacing gelatin with something like agar-agar isn't as straightforward as I'd hoped, but I thought I'd give it a go and see why it doesn't work for myself, ready to build on the for the next batch. I will make vegan marshmallows (without the use of a packet mix like Angel Food) one day. I ended up with a kind of gooey mixture that resembled a cross between marshmallow Fluff and melted marshmallow; soft, stringy and unable to support its own shape. Although some small bubbles did stay put in the mixture, it wasn't anywhere near light or fluffy enough, despite having whisked it for twice the time stated in the recipe. It wasn't a total failure though; like a marshmallow it tasted of chewy vanilla-y sugar, and I figured that the best way to salvage it was to coat it in chocolate. Then I decided to go one better, and to make something resembling s'mores, similar to the Sweet 'n' Sara brand, which has marshmallow encased in a hard chocolate shell - perfect for holding the shape of my runaway marshmallow goo. I headed to the store to buy Graham Crackers, which turn out to be something like a cross between digestive and rich tea biscuits, and set about assembling them. Half way through making the s'mores, I went one step further, and added a layer of peanut butter. SO. GOOD.
Vegan Marshmallows
1.5 tsp. agar agar
1 tsp. pure vanilla extract
1.5 cup sugar
2/3 cup water
Vegetable oil or cooking spray
2/3 cup light corn syrup
1/8 tsp. salt
Corn starch
Coat a 12" x 17" rimmed baking sheet with oil. Put aside.
Put 1/3 cup cold water in bowl of electric mixer. Sprinkle with agar. Set aside.
Place sugar, corn syrup, salt and 1/3 cup water into medium saucepan. Cover, bring to boil and remove lid.
Cook, swirling occasionally until syrup reaches 238 degrees F., (soft ball stage).
With mixer on low speed, whisk agar mixture while slowly adding syrup in a steady stream down the side of the bowl. Gradually increase mixer to high speed. Beat until mixture is thick, white and has almost tripled in volume. (12 minutes?) Add vanilla.
Pour mixture onto baking sheet and smooth with oiled spatula. Let sit overnight, uncovered.
Cut with oiled kitchen scissors. Roll in cornstarch to keep them from sticking together. Store in airtight container, with waxed paper between layers.
...and some step-by-step photos of the layers of the PB s'mores. Yum!
