Bunny Treats [Homemade Marshmallows]

Yes, I’ve finally had success with making homemade marshmallows… but not out of vegan gelatin. Yup, I did end up giving up on vegan gelatin. It was just not doing the job. If you recall from my homemade gumdrops post, I had some difficulty with my gumdrops… as well as the first batch of marshmallows I made. My theory was that the problem was the vegan gelatin. My theory was right. After three unsuccessful marshmallow batches, I decided it was time to move on… say goodbye to vegan gelatin and hello to a new route… agar agar powder!

Homemade Vegan Marshmallows

Agar agar is a natural vegetable gelatin. It is derived from a South East Asian seaweed. What I love about it is how fast it sets… these marshmallows were ready in about half an hour after refrigeration! Also, agar agar is known to set more firmly than animal based gelatin. It’s available as flakes and powder. The recipe I used asked for flakes, but I had read that the flakes leaves an unpleasant taste and the powdered form doesn’t. So I went with the powdered form.

After reading through so many different recipes using agar agar, I finally settled on the one from Mommy Cooks. I had success with this recipe on the first try. Other than using agar agar powder instead of the flakes, I also used three teaspoons of vanilla (I prefer a stronger vanilla taste). I will include the recipe at the end of this post with my minor changes.

Since the first batch was a success and they were so easy to make, right after that batch was done I immediately made a second batch for the idea I had in mind… the main reason for wanting to make homemade marshmallows!

Homemade Vegan Marshmallows using Agar Agar

The second batch I dyed orange and spread it in a bigger pan for a thinner batch. The recipe asks for an 8×8 baking dish which I did use for the first batch. This time I used a 10×15 cookie sheet. Without seeing the next picture, can you figure out why I made this batch orange?

Carrot Shaped Homemade Marshmallows

Did carrots come to mind? Carrot shaped marshmallows! I got out my little carrot cookie cutter and cut out a bunch of carrots. I had to carefully remove the marshmallow so not to lose part of the carrot tops. Also, spraying the cutter with cooking spray made it easier to get the carrot out of the cutter.

Homemade Carrot Shaped Marshmallows

Voila! I finally have my bunny treats done! Mission accomplished [almost]. Now you see why I couldn’t give up on making my homemade marshmallows… and I’m so glad I didn’t. Why, oh why, didn’t I just start out with agar agar?!

In the next post I’ll share what I made to go along with these little cuties…. and you’ll see the complete picture. ;)

I really liked this recipe… other than it being easy to work with I also enjoyed the marshmallows. What I loved about them is that they were fluffy and airy. As I mentioned above, the only changes I made is that I used agar agar powder rather the flakes and added an additional teaspoon of vanilla… making it a tablespoon of vanilla.

Vegetarian Marshmallows (adapted from Mommy Cooks)

1/2 cup hot water
2 teaspoons agar agar powder (2 teaspoons of powder = 2 tablespoons flakes)
1 2/3 cups sugar
2 egg whites
A pinch of cream of tartar
3 tablespoons powdered egg substitute (I used Egg Replacer)
3 teaspoons vanilla (this can be adjusted to preference; other flavors can be substituted)
Powdered sugar or corn starch (or a mix of both)

Line an 8×8 pan with parchment paper. For thinner marshmallows (for cut outs), use a bigger pan. Optional: Sprinkle the parchment paper with powdered sugar/cornstarch.

Add agar agar powder to the hot water and mix. Set to the side for 5 minutes.

Put the sugar into a small saucepan and add the agar agar water mixture; stir well. Over medium heat, stirring constantly, bring the mixture to a boil. Reduce heat to low and simmer, stirring occasionally, for about 7 minutes until the mixture is thick and syrupy. Don’t let the syrup overflow.

In the meantime, beat the egg whites and cream of tartar in a large mixing bowl with the whisk attachment (at speed 8 for KitchenAids), until fluffy and stiff; about 5 minutes. Gently fold in 1 tablespoon of the egg substitute.

On low speed, in a steady stream, slowly pour the sugar syrup down the side of the mixing bowl into the egg whites. Be careful because the syrup will be hot. Once all the syrup has been added, add the remaining 2 tablespoons egg substitute and 1 teaspoon vanilla, and then increase speed to medium-high (8 for KA) until the mixture is glossy and stiff; about 2 minutes.  Add the rest of the vanilla and beat until vanilla is well blended; about 1 more minute. If you want to dye your marshmallow, you can add it with the remainder of the vanilla or with the first teaspoon of vanilla.

Spread the marshmallow cream into the prepared pan and place in the refrigerator for at least 30 minutes.

Remove the parchment-lined marshmallows from the pan and cut. Dust each side of the marshmallow with the powdered sugar/cornstarch. For colored marshmallow, you may not want to dust it with the powdered sugar. If you are using cookie cutters, lightly spray the cookie cutter with cooking spray.

When I made the first batch, I cut it with a knife. I didn’t need to dust it with powdered sugar/cornstarch. If you find the knife sticking, other recipes suggest dusting it. Some recipes suggest the same for the cookie cutters, but I found the cooking spray more helpful.

Store marshmallows in an airtight container. Since egg whites were used, I opted to store my marshmallows in the fridge. The original recipe didn’t specify.

I am yet to try these out with rice crispy treats. If you beat me to it, let me know your findings!

Enjoy!

13 Comments

  1. March 18, 2013  8:43 am by Cheryl@ Sew Can Do Reply

    These turned out great! Can't wait to try them and I just made some Easter treats using that same carrot cutter too:)

  2. March 19, 2013  8:37 am by ColleenB. Reply

    Yet another wonderful creation. Your carrots are adorable
    Thanks for sharing the recipe

  3. Pingback : Ode to Inspiration » To all the people and things that inspire me and motivate me to jump into projects I never thought I would do! I hope you get inspired too! » “Hop” Chocolate Bar

  4. March 20, 2013  9:36 am by Karen @ Folk Haven Reply

    So cute :-) Are you or someone you are making these treats for vegetarian, or are you just experimenting out of curiosity? I was a vegetarian for about 10 years but had to stop do to a health condition and wanting to start a family. We'll see if I go back once I'm no longer nursing little Zoe. I have a bag of vegetarian gelatine I ordered a while ago. Unfortunately it isn't labeled very well so I don't know what exactly it is made of and it also doesn't have any directions for use. So it remains just sitting in my cupboard.

  5. March 22, 2013  8:00 am by Becca Reply

    Cute! I wanna share those with my sister. :)

  6. Pingback : Carrot Marshmallows Recipe

  7. March 24, 2013  4:35 pm by Emma Deirdre Reply

    Oh wow. These are so incredible! Came across your blog on Flamingo Toes....so impressive! Thanks a million for sharing this recipe and look forward to following your future posts! Keep it up :-)

  8. March 26, 2013  9:39 pm by Micki Weinrich Sellers Reply

    This looks awesome! I'd love for you to share this with Iron Chef Mom Battle Peeps (marshmallows)

  9. April 17, 2013  8:52 pm by Rukhsana Reply

    Looks great! Where do you get agar from?

  10. Pingback : Ode to Inspiration » To all the people and things that inspire me and motivate me to jump into projects I never thought I would do! I hope you get inspired too! » Peppermint Crunch Marshmallows {Vegetarian}

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  12. June 23, 2014  8:02 am by mich Reply

    Sounds great but not a fan of the egg substitute, is there something I could use instead?

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