Friday, 4 November 2016

Remember Remember the 5th of November!! Vegan, Gluten-Free and Nut-Safe Marshmallow/Smores Recipe

Good evening my dandy highwaymen and ladies....

So yesterday I gave you a chocolatey treat that many of you would not normally have on bonfire.  I tried to get away from the tried and tested recipes and go for something that would give you a bit of bang for your buck, but I realise that many of you like the traditional ways and want to stick the long-established and customary sweet treats associated with bonfire night.

Today I am going to share with you a wonderful vegan, gluten free and nut safe marshmallow (or smores – I think that’s is what they are called for my US readers – hello!).  Anyway, this recipe takes a wee bit of time but it really is worth it. 

I know that my niece has not had many marshmallows during her short lifetime.  Yes, we can buy special ones in health food stores and online but it’s just not the same.  These marshmallows are different to the shop-bought ones because they are more succulent and moist. 

They have a light and creamy mousse like texture but you can still cut them into all kinds of shapes using your normal baking cutters so really there is no excuse not to make them for any high day or holiday!

As I said previously, this recipe does take a wee bit of time and there are a few things that really need to be noted for the recipe:

1)                  You are going to be working with boiling hot sugar syrup, please don’t let kids make this unattended.
2)                  Make sure, in advance, that all your kitchen equipment is heat proof and that you have oven gloves to hand.
3)                  You need a baking/sugar thermometer, you need the temperature measurement to be precise and there is no way around this!
4)                  You can’t beat this by hand, you need a mixer of some sort.  I only have a handheld mixer, but a stand mixer would be easier to work with.
5)                  The recipe is a bit involved and you have to do a couple of things at the same time, so make sure you have everything ready to go when you need it.
6)                  As stated, this is not really a kiddie friendly recipe so make sure that a clued up adult is on hand at all times.
7)                  This recipe uses golden syrup, but don’t try and substitute this with agave nectar, coconut nectar, honey or other light syrups (other than light corn syrup) because it just won’t work as they don’t contain the right amount of glucose.

Ok, so let’s do this...


For the marshmallows

120 ml (1/2 cup) plus 60 ml (1/4 cup) water
2 teaspoons agar powder
200 grams (1 cup) caster sugar
100 grams (1/3 cup) syrup (see notes above)
120 ml (1/2 cup) chickpea brine (see here for how to get the best chickpea brine.  The brine straight from the can is too thin so make your own or reduce as per instructions)
1/2 teaspoon guar gum (or xanthan gum)
1/2 teaspoon lemon juice
1 teaspoon vanilla extract
Food colouring of your choice – gel is better than liquid (but this is totally optional!)

For dusting

100 grams (1 cup) icing sugar
120 grams (1 cup) corn flour


  1. Place 120 ml (1/2 cup) of water in a small saucepan and add agar powder. Dissolve and set this solution aside.
  2. Combine the sugar, syrup, and remaining water in another small saucepan fitted with a baking/sugar thermometer.
  3. Bring to a boil and cook for about 6 minutes over high heat until the mixture reaches 120°C (248°F).
  4. Bring the agar mixture to a boil, cook for one minute while stirring and remove from heat.
  5. While the syrup is still boiling combine the chickpea brine, guar gum, and lemon juice in a heatproof bowl. Beat for about two minutes then add vanilla and beat for another two minutes or until the mixture is very stiff.
  6. Very carefully pour the hot syrup into the chickpea brine mixture while still beating. The mixture should not deflate but stay fluffy.
  7. Continue to beat for two minutes until everything is mixed really well.
  8. If you are wanting to change the colour, add your colouring at this stage.
  9. Add agar mixture and beat for another five minutes or until the bowl has cooled down. The batter should stay fluffy, and beating should produce firmer and firmer ribbons. The mixture should be stiff and keep its shape if you remove the beaters.
  10. Sift together powdered sugar and flour.
  11. Dust a rectangular pan (18 x 28 cm or 7 x 11 inch - alternatively use a 8 x 8 inch square pan) with one third of the corn flour sugar mixture. Make sure the whole bottom is covered.
  12. Carefully pour the marshmallow mixture into the pan.
  13. Let cool for at least two hours at room temperature or until set but DO NOT REFRIGERATE.
  14. Cover with more flour and sugar and cut into small squares or use your favourite biscuit cutter.
  15. Generously roll in remaining powdered sugar mixture to avoid stickiness.
  16. Place on a baking sheet and let dry for at least 24 hours.
  17. When they are dry on the outside they are ready to be store in an airtight container but make sure to still sprinkle the top with a generous amount of powdered sugar and corn flour.

Now you are ready to roast your marshmallows/smores in the bonfire!!! 

Whatever you are doing this weekend, be safe and have fun!




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