Marshmallows

Marshmallows are becoming a strong contender for the biggest trend of 2009. They seem to pop everywhere and they are being made in many different flavors. There are many vegan marshmallows on the market, but they aren't always gluten free and thus out of range for us non wheat eaters. 

One might think that marshmallows are one of the few items that their allergies has prevented them from eating without too much sadness; but I think that might because you are thinking of those stylophone-y ones that you bought in a bag before a camping trip and were sickeningly sweet even to my tastes. Or, maybe not, and you genuinely don't like them. 

If that's the case, try out the recipe and throw it in a dish with some puffed rice cereal and make an incredible non-trendy, but possible better treat: Rice Crispy Squares

Note: You really need a mixer with a whisk attachment for this recipe.

MARSHMALLOW INGREDIENTS:

4 envelopes of vegan gelatin (not as hard to find as I thought, most health food places have it)

1 1/2 cup water (or, for flavored marshmallows, use smooth fruit puree or juice)

1 tbs vanilla

3 cups sugar

1 1/4 cup corn syrup

gluten free powdered sugar

MARSHMALLOW INSTRUCTIONS:

First, prepare your pan. Generously oil a 9x13 baking dish and set aside. In the bowl of your electric mixer, put 3/4 cup water/juice, vanilla (if making vanilla flavored marshmallows) and sprinkle all of the gelatin over top. 

Meanwhile, in a pot bring the sugar, corn syrup and remaining 3/4 water to a boil. Using a candy thermometer allow the mixture to heat until the softball stage. 

Working quickly, pour the hot mixture into the gelatin mixture with the whisk attachment on a low speed. Be careful, as you don't want to splash yourself. Bring the mixer up to full speed and whip the mixture until it is nice and fluffy (ten minutes for me). Pour the mixture into your prepared pan and level out if you need to with a spatula that has been wiped with oil. 

Let the pan sit over night and then cut into squares, tossing each one in a light coating of icing sugar. Store in an airtight container!

Instead of vanilla, you could add peppermint oil to make a delicious minty treat (I'd also die them green, but that's just me!)