These are so brand spanking new, I didn’t even have a proper pic before posting, but have updated it now with some good ones!
I was just too excited to wait for daylight to photograph them!
Anyone that has used Aquafaba before, knows that the foam doesn’t react well with fats, including cocoa, and will turn to a soupy mess once mixed together, but here, I have waved a magic wand and produced some fantastic Chocolate and Vanilla Marshmallows!
They are light and delicious!
The cocoa layer flattens slightly compared to the Vanilla layer, but still works well as a marshmallow.
In the UK, I believe pretty much ALL of our Cocoa is Dutched, compared to the USA, where I believe it is not, so am not sure exactly how that will affect the making of them, but I am sure someone will give me some feedback?
You may notice the recipe has Carob Gum in it (Locust bean Gum) and also Glucose syrup.
Why use Carob bean gum and / or Glucose syrup?
When I first developed the marshmallow base recipe, I included carob gum, as the texture was superior and more professional than Marshmallow made just with Agar, but alot of people wanted something they could make with just Agar, so I omitted it from the original recipe.
However, as I aim to make each recipe the absolute best that I can, I will at least give you the option to use it, or omit it if you are happy to take the hit.
In this recipe, using cocoa, it certainly helps to stabilise it.
Glucose syrup is usually made from wheat glucose, and is commonly used in candy making.
it is an invert syrup.
Yes, you can omit it from the recipe, but the end result is far inferior to what it would have been, had you used it.
Although not commonly known in the USA, it is actually available, and well worth getting as it has many uses!
Some say corn syrup is interchangeable, and I have a bottle here of Caro Syrup to test, but I don’t like using Corn syrup, and the resulting marshmallow is much softer and nowhere near as good, however, it can be used if you choose, but as I mentioned, the result will not be the same as the Marshmallow I have made!
I have added some links for some of the harder to find ingredients below, such as Carob bean (Locust bean) Gum , Glucose syrup and the Agar Powder I use, if you can’t find some yourself.
I have looked to find the best deal, per 100 grams I could find, so you get a good deal, and don’t have to search for it yourself.
If you buy through Amazon too, I will make a little bit of commission through the sale, but be assured, I will only ever link to a product I would use or buy for a good price!
Once you try the chocolate marshmallow, your mind will race with all the things you could do with it!
Next up, I am going to post chocolate coated Chocolate Marshmallow Bites! 🙂
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Enjoy
x
Katrina
Chocolate and Vanilla TopDeck Vegan Marshmallows
(Use a 13 x 10 inch tray)
Ingredients
Sugar syrup:
330 grams (1 ½ cups ) sugar
9 grams Agar agar POWDER (2 tsp) (slightly rounded)
1.3 grams (1/4 tsp) Carob bean (locust) Gum
115 grams (1/3 cup ) Glucose syrup
135 grams ( 1/2 cup ) water
Added to:
175 grams (3/4 cup ) Aquafaba (I use butter bean)
2 grams ( ½ tsp ) Xanthum gum
2 tsp (10 ml ) vanilla extract
Plus for Chocolate layer :
15 grams cocoa (1 1/2 tbsp
2 tbsp (30 ml) boiling water
***Don’t know where to buy some of these ingredients cheaply?
*This is the Agar powder I use in everything I make, (they ship for free to many places):
(USA FREE DELIVERY $8 / 100 g) Crazee Deal Agar Powder / Faluda / Falooda / China Grass (Vegan Gelatine) Premium High Quality 100G
(USA FREE DELIVERY $15 / 300 g) Crazee Deal Agar Powder / Faluda / Falooda / China Grass (Vegan Gelatine) Premium High Quality 300G
(UK FREE DELIVERY £3.80 / 100g ) Agar Agar Powder (Vegan Gelatine) – 100g (Falooda/Faluda/Ceylon Moss China Grass) DSc
( UK FREE DELIVERY 300g / £6.25) Agar Agar Powder / Faluda / Falooda / China Grass (Vegan Gelatine) Premium High Quality – 300g
*Glucose Syrup (USA $7.93 for 8oz) Wilton Glucose to Create Smooth Elastic Gum Paste, 8.5-Ounce
*Locust bean (Carob bean) Gum UK £4.95: LOCUST BEAN GUM POWDER 50g PREMIUM QUALITY
Or, £6.95 for 100 grams : LOCUST BEAN GUM POWDER 100g PREMIUM QUALITY
USA: $11.99 for 2 oz Food Grade Locust Bean Gum (Molecular Gastronomy) &x2298; Non-GMO ☮ Vegan ✡ OU Kosher Certified – 50g/2oz
Or a much better price for a larger amount $19.18 for 454 grams : Locust Bean Gum 454 Grams
Method:
1) Aquafaba foam: Whip this up as you are doing the sugar syrup!!! Good multi-tasking skills!
Although it whips up quickly from experience of making this many many times, I know that the volume increases dramatically when I start whipping the AF, at the same time I start the sugar syrup, and leave it running.
Add 175 grams (3/4 cup( Aquafaba (butterbean or chickpea Unsalted liquid from can) plus 2 grams (1/2 tsp) Xanthum gum to a stand mixer bowl and begin beating. (you can use electric hand mixers too!)
Once it has formed stiff peaks, add in 2 tsp of vanilla extract .
2) Add 330 grams (1 1/2 cups) of sugar and 9 grams (2 tsp) of Agar powder , plus 1.3 grams of Carob Bean Powder (Locust Bean Powder) to a saucepan and stir to combine thoroughly.
3) Add 135 grams (1/2 cup) of water and 115 grams (1/3 cup) of glucose syrup and whisk together over heat to combine ingredients thoroughly.
4) Continue stirring from time to time until the temp reaches 250f on a candy thermometre.
You will find a candy thermometre useful to make this (and alot of other recipes I have), otherwise use the cold water test described in the instructions below.
You can get a cheap candy thermometer here in the UK/ Europe: Kitchen Craft Cooking Thermometer
If you don’t have a candy thermometre, you can test it by dropping some into a cold bowl of water.When it is up to temp it will form firm balls.
Once it is up to temperature, turn off heat.
5) Once the aquafaba has formed stiff peaks and the sugar syrup is ready, add the sugar syrup in a stream as the mixer beats it in until all is combined.
Continue beating for a while as it will cool slightly and increase in fluffiness.
6) Once mixed in thoroughly turn off the mixer and quickly turn out half your marshmallow into a tray , dusted with a mix of two thirds corn flour and a third icing sugar sifted together and use a spatula to spread it evenly across the bottom! Yoi want a tray approx 13 x 10 inches in size.
Work very quickly as we don’t want the other half left in the bowl to set!
You may need two spatulas to spread in either direction so it doesn’t curl up and lift away from the corn starch dusting on the tray.
7) Once that is done, quickly return to the other half in the bowl and add the chocolate sauce mix and beat in quickly, but not for too long, as it is more likely to deflate!
Turn out the chocolate Marshmallow and spread out over the Vanilla Marshmallow.
8) Place in fridge to set.
9) Cut into squares and roll in your choice of coating, or leave out to dehydrate slightly and dry out.
They are also totally delicious dipped in chocolate!!!
To get the multi-layer effect seen in the pics, I did one layer of Vanilla, then spread the chocolate Marshmallow layer over it,Let it set, then cut the Marshmallow slab in half and stacked it before cutting into squares.
If you don’t dust the top of the slab before setting, the layers will stick fast once stacked!
Now you can go ahead and coat in chocolate if you want to get a really cool surprise of stripey Marshmallow once you bite into it!
7 comments-
Lyn Hamilton said on October 9, 2016
Katrina Stuart, I was looking for the locust gum from your link and found this comment about it. I thought you might be interested. Lyn
By Adam Machanic on March 8, 2016
Verified Purchase
I use this to boost performance of carrageenans, so that I can use less of them -- and it really is amazing how well it works in that regard. A small percentage of LBG and I can get a great gel with one fifth as much kappa as I was using previously. Mix the kappa-LBG with some iota and I can drop the total carrageenan percentage even more, to less than 0.1% in many cases. (I mostly do panna cotta and other calcium-heavy applications, which helps. YMMV.) Really nice to be able to both save money and ingest less of these chemicals. (Whether or not they're actually harmful; I like using them but why eat lots when you can just eat a tiny bit?)
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katrinastuart said on October 9, 2016
Thanks Lyn!
That is interesting to read!
The different Hydrocolloids do have a synergistic with each other!
In particular,Xanthan and Locust Bean gum , with Agar , Gellan Gum and Carrageenan, which is why I recommend them!
They stop the gels weeping, and make them more elastic!
That is why the marshmallow, if made as written, will last indefinately, rather than become soggy.
I do think it's funny how he calls them chemicals, as they are all from natural substances, Agar and Carrageenan from seaweed, Gellan and Xanthan produced by bacteria, Methycellulose, from wood fibre etc, and in tiny amounts such as grams, the amount per serving is negligible.
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Ronan delente said on November 24, 2017
Hi katrina, thanks for this post. Was very usefull. I red your last answer and i agree with you about these naturals substances from seaweed. However for the methylcellulose its synthetic production treated with chloromethane with is apparently toxic. Of course it say that methylcellulose doesn't occur problem and can be used but i wonder if that goods to use methylcellulose after that kind of process production. What do you think ? Maybe you know more about it! Thank you
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katrinastuart said on November 24, 2017
From what I have read on the process of production it is safe- here's an excerpt from a paper below:
" Today, nearly all commercially produced chloromethane is used to make other substances, mainly silicones (72% of the total chloromethane used). Other products that are made from reactions involving chloromethane include agricultural chemicals (8%), methyl cellulose (6%), quaternary amines (5%), and butyl rubber (3%).Chloromethane is completely used up so that by the end of the process there is no or little chloromethane left to be released, disposed of, or reused."
https://www.atsdr.cdc.gov/ToxProfiles/tp106-c1-b.pdf
Methycellulouse is essentially plant fibre (usually from wood) and is used in such minute amounts per serve anyway, that I believe from all I have read, its use is of no concern -it is widely used in the food industry commercially.
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Ronan delente said on November 30, 2017
Hi, thank you katrina for these informations. I think same as you but i need to be sure about what we put on the food. Also because we have the choice My main worry is to be sure that its safe for environment which aparently it is.
Thank you
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Julie khan said on July 6, 2018
Why does no one use honey instead or corn syrup etc?
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katrinastuart said on July 6, 2018
Hi Julie
Honey is not a vegan product, so therefore i do not use it in my recipes.
It also crystalises, and the purpose of the Liquid Glucose in candy making is to STOP crystallisation of the sugar, so honey wouldn't work in that capacity anyway.
Corn syrup is more widely available in the USA but not commonly used over in the UK.
You CAN use corn syrup, but I have trialled it and it gives a softer marshmallow than using Liquid glucose syrup.