Eosinophilic Esophagitis Friendly Vegan Marshmallows
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Learn more →Ingredients
24 servings
For the marshmallow
- ½ cup aquafaba (liquid from 1 can of chickpeas), chilled
- ¼ tsp cream of tartar
- 1 ½ cups organic cane sugar
- ½ cup water, divided
- ½ cup light corn syrup
- 2 tbsp agar-agar powder
- ¼ tsp fine salt
- 1 tsp vanilla extract
For dusting
- ½ cup powdered sugar
- ¼ cup cornstarch
- cooking spray or neutral oil, for greasing
Instructions
- 1
Lightly grease an 8x8-inch baking pan with cooking spray or neutral oil. In a small bowl, whisk together the powdered sugar and cornstarch. Sift about half of this mixture evenly over the bottom and sides of the greased pan, tapping out any excess back into the bowl. Set the pan and remaining dusting mixture aside.
- 2
Combine the sugar, corn syrup, agar-agar powder, and 1/4 cup of the water in a medium saucepan. Stir over medium heat until the sugar dissolves and the mixture is smooth, about 3 minutes. Clip a candy thermometer to the side of the pan, increase the heat to medium-high, and cook without stirring until the syrup reaches 240°F (116°C).
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