Here's a quick post, although it's on a Sunday - I've been away for a couple of weeks, so there's now more recipes to share. While I was on holiday, I bought Home Sweet Home, a publication from The Hummingbird Bakery, to experiment with recipes and find new things to make. I found recipes for both vanilla and chocolate fudge, a sparkling array of different cupcakes, and yet another chocolate brownie recipe, this particular one having a toasted marshmallow topping. I also found a recipe for marshmallows. Unfortunately, this is not the recipe that I will share with you because as well as wanting to experiment with using a vegetarian alternative to gelatine and wanting to know how to make vegan marshmallows, it was recommended to me to avoid this recipe’s use of uncooked eggs. Therefore, the following recipe is from a relative’s collection of recipes, but using a vegetarian alternative instead of normal gelatine. Remember that the recipe below is just a guide and to follow packet instructions. In addition, I am yet to perfect making this – the first time I made this, it ended up having the consistency and taste of some kind of fudge. So even if I failed at making a vegan marshmallow, here’s a passable recipe for making vegan fudge.
Ingredients1 lb caster sugar
2-3 6.5g sachets of vegetarian alternative to gelatine, i.e. powdered Vege-Gel
1 pint cold water
(for 1 ½ times recipe) – add ¾ teaspoon vanilla and 1 ¼ dessert spoons lemon juice
- Put ½ water into a bowl and sprinkle gelatine alternative.
- Put ½ water and sugar in saucepan and heat until sugar is dissolved.
- Add water/powder mixture and boil until the whole mixture reaches a sticky, honey-like consistency, in which droplets will form when dripped from a wooden spoon.
- Beat the mixture. Add lemon juice and vanilla and continue to beat.
- Leave to set in a baking tray for at least two hours.
- Cut marshmallows into pieces and roll in icing sugar to serve.