Vegan Marshmallows Recipes

Steps:

• Mix agar-agar into 1/2 cup of cold water.
• Bring sugar and 3/4 cup water to a boil in a saucepan. Do not stir once syrup begins to boil. Heat to 238 degrees F (114 degrees C) or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from water and placed on a flat surface. Remove from heat and add the agar-agar. Pour syrup into a glass bowl; let cool briefly.
• Beat the syrup using an electric mixer until thick and white. Mix in vanilla extract and salt until the marshmallow mixture is combined.
• Mix 2 tablespoons confectioners' sugar and cornstarch together; spread over the bottom of a 9-inch baking pan. Pour the marshmallow mixture on top; let stand until firm, at least 1 hour.
• Cut into square marshmallows using a wet knife. Dust with remaining confectioners' sugar.

Steps:

• Soak agar-agar in ½ cup cold water until water is absorbed and powder is completely wet, about 10 minutes.
• Meanwhile, combine ½ cup cold water, 1¾ cup granulated sugar and ¾ 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 a strand or ball in cold water. Immediately remove from heat and set aside.
• Heat agar-agar over medium heat and stir until agar-agar softens and dissolves.
• Spoon into mixer bowl.
• Add vanilla extract and, with beaters on high seed, 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.
• Combine cornstarch and confectioner's sugar in bowl.
• Generously sprinkle an 8 inch round baking pan with half of cornstarch mixture.
• Pour agar-agar mixture into pan.
• Sprinkle top with more cornstarch and sugar to coat well.
• After "marshmallows" firm up, slice into pieces, wrap in plastic and store in an airtight container in refrigerator, or serve.