Plantified Aquafaba Marshmallows

Preparation time
25 mins
Cooking time
15 mins
Difficulty
easy
Serves
20 people
Meal course
Confectionary/Sweets
Posted by
Posted on
405 Grams
caster sugar (super fine granulated sugar)
8 Grams
Agar Agar Powder
1 1/3 Grams
Locust (Carob) Bean Gum
115 Grams
glucose syrup
135 Grams
water
175 Grams
aquafaba (i used butter bean liquid from the can (aqua faba)
2 Grams
Xanthum gum
10 mililiter
Vanilla extract
Plantified Aquafaba Marshmallows

Plantified Aquafaba Marshmallows (VEGAN egg free, dairy free, gelatine free, gluten free) Sign up to Plantified.com to get a FREE VEGAN AQUA FABA MOUSSES RECIPE E-BOOK

Vegan MARSHMALLOWS!!!!

After much experimenting, I developed my own unique recipe for vegan MARSHMALLOW using aquafaba!

I am really proud of this recipe as it tastes great and is so versatile and means no more expensive shop bought marshmallow EVER!!! Hooray!!!

You can toast this, melt it, pipe it, use it in slices, biscuits and on cupcakes, or just roll it in toasted coconut!!!
I hated seeing my kiddies faces, when they would miss out on a toasted marshmallow at a bonfire, so the excitement was palpable when they saw the jar of goodies I had made for them!

I decided to re-photograph them, as the original pics I had were rather uninspiring and undersold just how great they were, so on went a few batches last night, inbetween cooking the kids dinner and getting them into bed!
They woke up this morning, and decided to eat the offcuts for breakfast! :0

So this morning,the kids spotted the jar of Marshmallows and ofcourse wanted to eat them, but I needed to get my shots first, so a fire went on straight away so they could test them out, and it got the smile of approval!

Next up, the coffee machine had to go on so they could also try them in their Hot Chocolates!

I hope you find all sorts of ways to enjoy this as much as we have!

Try Stringing them up for a childrens’ party in some string to play the marshmallow game!
Let them dry for an extra day to give them an extra firm skin, and you’re good to go!

Plantified Aquafaba Marshmallows (VEGAN egg free, dairy free, gelatine free, gluten free) Sign up to Plantified.com to get a FREE VEGAN AQUA FABA MOUSSES RECIPE E-BOOK
Plantified Aquafaba Marshmallows (VEGAN egg free, dairy free, gelatine free, gluten free) Sign up to Plantified.com to get a FREE VEGAN AQUA FABA MOUSSES RECIPE E-BOOK
Plantified Aquafaba Marshmallows (VEGAN egg free, dairy free, gelatine free, gluten free) Sign up to Plantified.com to get a FREE VEGAN AQUA FABA MOUSSES RECIPE E-BOOK

How long will they last?- I hear people ask!
The answer is indefinately!
If you stick to my recipe and don’t omit or change ingredients, then they will last in a jar, and even stay stable out in the fresh air…we live in Wet Wales, and they won’t change if left out in the open air, other than dry out somewhat.
You CAN omit the Locust bean Gum, but it gives a superior result to include it, than just using Agar Powder,(it will be more brittle and fragile without it) as the different hydrocolloids all work together to produce a certain result.
I always aim to publish the best possible formula, and it includes Locust (Carob) Bean Gum.

Plantified Aquafaba Marshmallows (VEGAN egg free, dairy free, gelatine free, gluten free) Sign up to Plantified.com to get a FREE VEGAN AQUA FABA MOUSSES RECIPE E-BOOKPlantified Aquafaba Marshmallows (VEGAN egg free, dairy free, gelatine free, gluten free) Sign up to Plantified.com to get a FREE VEGAN AQUA FABA MOUSSES RECIPE E-BOOK
Plantified Aquafaba Marshmallows (VEGAN egg free, dairy free, gelatine free, gluten free) Sign up to Plantified.com to get a FREE VEGAN AQUA FABA MOUSSES RECIPE E-BOOKPlantified Aquafaba Marshmallows (VEGAN egg free, dairy free, gelatine free, gluten free) Sign up to Plantified.com to get a FREE VEGAN AQUA FABA MOUSSES RECIPE E-BOOK

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Raspberry Mousse Imprime Entremet, as seen in the Free Mousse E-book for members of Plantified.

Raspberry Mousse Imprime Entremet (Vegan) Featured in the Plantified Mousses E-book . If you would like a FREE COPY ,sign up to www.plantified.com
Raspberry Mousse Imprime Entremet (Vegan)
Featured in the Plantified Mousses E-book .
If you would like a FREE COPY ,sign up to www.plantified.com

Enjoy
x
Katrina Stuart
Katrina Stuart, founder of Plantified.com and passionate plant-based/vegan foodie. Innovator, gourmet, gastronome and expert cook, baker and chocolatier. Mother of four equally passionate and discerning foodies.


Vegan Marshmallows
Ingredients:

(The above jar was filled with a double batch of the recipe below, one coloured pink and flavoured for the two tone effect!)
Tray Size: Approx 30 x 20 x 3 cm.
*** see bottom of the page for links for hard to find ingredients.

Sugar syrup:

405 grams (1 3/4 cups) caster sugar (superfine)
8.8 grams (2 tsp) Agar agar POWDER
1.3 grams Carob Bean Powder (Locust Bean gum) (can be omitted, but I think its better with it!)
115 grams (80 ml ) Glucose syrup
135 grams ( ½ cup ) water

Added to

175 grams ( ¾ cup) Aquafaba
2 grams ( ½ tsp ) Xanthum gum
2 tsp (10 ml ) vanilla extract

To coat:

3/4 cup corn flour
1/4 cup Icing sugar 

Method:

1)

1) Aquafaba foam: Start whipping this up BEFORE you do the sugar syrup!!!

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, before I start the sugar syrup, and leave it running.
Add 175 grams (3/4 cup) Aquafaba (butterbean or chickpea 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!)

2) Add 405 grams (1 1/2 cups of sugar) and 8.8 grams (2 tsp) of Agar powder plus the 1.3 grams Carob Bean Powder (if you are using it) to a saucepan and stir to combine thoroughly.

3) Add 135 grams (1/2 cup) of water and 115 grams (80 ml) 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, infact I find it essential for accuracy), otherwise use the cold water test described in the instructions below. 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 that will squish slightly when squashed.

Once it is up to temperature, turn off heat.

5) Once the aquafaba has formed stiff peaks and the sugar syrup is ready, slowly add the sugar syrup in a thin 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.
If you take it out too soon, it won’t have as much body.

6) Add in 2 tsp of vanilla extract along with any other flavourings or colourings you have chosen to use.

7) Once mixed in thoroughly turn off the mixer and turn out your marshmallow into a tray ,lined with parchment paper, and smooth across the top, as smoothly as you can.

8) Place in the fridge, and leave to set, which normally takes approx 15-20 mins.

9) Sift your cornflour and Icing Sugar mix together ready to coat the marshmallows.

10) Take out the set marshmallow slab and remove from tray.
Take your small round cutter, and dip it in the cornflour mix and begin to press out the marshmallow rounds.
Continue to re-dip the cutter to stop it getting sticky.

11) Once you have cut out all you rounds, peel out the marshmallows and toss them into the cornflour mix.
After removing them from the bowl, drop them into a fine sieve, and shake to remove the excess, and then set the marshmallows out on a drying rack to dry out a little over night.

12) Continue the process until all the marshmallows are done.

13) Once dry, place them in a jar or container, ready for use!

Now…you just have to work out what to do with the offcuts!!!
Eat them, or chuck them in some melted chocolate with peanuts for some impromptu Rocky road drops! 🙂

Store in an airtight container and they will keep for a long time. They will keep uncovered also, but will dry out a little.
The marshmallow also pipes beautiful so you can pipe into kisses or any other form you would like.It can also be used on biscuits or cakes and slices.

Plantified Aquafaba Marshmallows (VEGAN egg free, dairy free, gelatine free, gluten free) Sign up to Plantified.com to get a FREE VEGAN AQUA FABA MOUSSES RECIPE E-BOOK

 

 

***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

You can get a cheap candy thermometer here in the UK/ Europe: Kitchen Craft Cooking Thermometer(£2.20) and here in the USA ($5.99) : Farberware Protek Candy and Deep Fry Glass Thermometer, Clear

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  1. Aquafaba foam: Start whipping this up BEFORE you do the sugar syrup!!! 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, before I start the sugar syrup, and leave it running. Add 175 grams (3/4 cup) Aquafaba (butterbean or chickpea 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!)
  2. Add 405 grams (1 3/4 cups of sugar) and 8.8 grams (2 tsp) of Agar powder plus the 1.3 grams Carob Bean Powder (if you are using it) 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, infact I find it essential for accuracy), otherwise use the cold water test described in the instructions below. 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 that will squish slightly when squashed. Once it is up to temperature, turn off heat.
  5. Once the aquafaba has formed stiff peaks and the sugar syrup is ready, slowly add the sugar syrup in a thin 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. If you take it out too soon, it won’t have as much body.
  6. Add in 2 tsp of vanilla extract along with any other flavourings or colourings you have chosen to use.
  7. Once mixed in thoroughly turn off the mixer and turn out your marshmallow into a tray ,lined with parchment paper, and smooth across the top, as smoothly as you can.
  8. Place in the fridge, and leave to set, which normally takes approx 15-20 mins.
  9. Sift your cornflour and Icing Sugar mix together ready to coat the marshmallows.
  10. Take out the set marshmallow slab and remove from tray. Take your small round cutter, and dip it in the cornflour mix and begin to press out the marshmallow rounds. Continue to re-dip the cutter to stop it getting sticky.
  11. Once you have cut out all you rounds, peel out the marshmallows and toss them into the cornflour mix. After removing them from the bowl, drop them into a fine sieve, and shake to remove the excess, and then set the marshmallows out on a drying rack to dry out a little over night.
  12. Continue the process until all the marshmallows are done.
  13. Once dry, place them in a jar or container, ready for use!

23 comments

  1. Karen said on October 11, 2016 Reply
    So exciting! Thank you for sharing this. My question: Is it 1.3 (one point 3) grams or 13 (thirteen) grams of Carob Powder? The resolution of my computer screen is making it hard for me to distinguish. Thank you for your very careful instructions.
    1. katrinastuart said on October 11, 2016 Reply
      yes, is it 1.3 grams! Some one and one third grams! 13 whole grams would be...most interesting! :0 lol!
  2. Karen said on October 11, 2016 Reply
    or 1 1/3 (one and one third) grams? Thank you!
    1. katrinastuart said on October 11, 2016 Reply
      It is 1.3 grams of Locust bean Gum ,as in the written recipe in the body of the text, and 8.8 grams of Agar powder. The stupid theme clips anything after a whole number, or turns it to a fraction, which is useless as in European recipes we always use grams, and with hydrocolloids etc, you will always have a point somewhere in the number as you use so little, so follow the measurements in the recipe in the text...I might just take that measurement feature off that page so it is not misleading! I am going to a new theme which will be much more nicely laid out and i hope easier for me and also the users! It even has a built in timer on the theme, and a recipe reading feature where you can switch to recipe mode and block out any other info on the screen and check the steps off as you go, so hopefully that will solve some of the annoying things that are currently there!
  3. Briju said on October 11, 2016 Reply
    Lovely recipe can I skip bean gum or can any other gum be used as in India it's difficult to get these type of products
    1. katrinastuart said on October 11, 2016 Reply
      Hi Brjiu, try ebay, there are sellers on ebay whol will ship to India for free and their Locust bean gum is cheap. Try this one : http://www.ebay.com.au/itm/Locust-bean-gum-powder-10-211g-0-35oz-1oz-8oz-Carob-LBG-E410-carobin-food-Grade-/201652294953?var&hash=item2ef369d529%3Am%3Am-uerc-OJ_tUwjtauiQSzKw I would recommend you buy some, as its great, and it will last you a long time, and in the mean time try the recipe without the locust bean gum so you can compare the difference. The texture is more like regular marshmallow with it, and without it,it's still nice, but a little more fragile.
    2. Padma said on December 1, 2016 Reply
      Special Ingredients UK - Katrina provided the link- deliver to India- I just got some today :)! I'm going to try this out in the weekend. Thanks Katrina! http://www.specialingredients.co.uk/
      1. katrinastuart said on December 1, 2016 Reply
        Fantastic! Let me know how you go or if you have any problems! Just a tip, for cut out marshmallows like this that need the density, follow the recipe as written. If you want to pipe it, and have it hold its shape well, you can reduce the sugar down to 33o grams for a lighter marshmallow. For the round, cut out type like in the pics here, they are more like the store bought if heavier.
        1. Padma said on December 1, 2016 Reply
          That's interesting; I will stick to your recipe :). For your India based followers, some of the "special ingredients" are available in India-I used foodinnings at http://www.foodinnings.com; but they were out of Locust Bean Gum this time, and I wanted some Easy Whip anyway :). I will let you know how I get on this weekend!
          1. Katrina Stuart said on December 1, 2016
            Thanks for letting us know that information as I am sure it will be very useful for our Indian members!
  4. Shelley said on January 13, 2017 Reply
    Katrina, these came out beautifully! Thank you SO much for sharing the recipe. I've made two batches so far, the first plain vanilla and in the second I used some freeze-dried raspberry powder, small freeze dried strawberry pieces, and a little strawberry flavouring. They were really delicious and just goes to show how versatile the recipe it. I didn't have a little round cutter, so sliced the first batch into large cubes and tried piping the second to see if I could get a rounder shape (not really). I'll keep my eyes open for a round cutter like yours, but will stick with the cubes for now. I'm so excited about trying other flavours now. Are there any flavours that you have tried that you can recommend? Thanks again!
    1. katrinastuart said on January 13, 2017 Reply
      Thanks Shelley!!! A tip to pip them, is to place the mix in the piping bag (set in a vase etc so you can fill it handsfree) twist up the piping bag, then wait for a bit. If you try to pipe too soon while the mix is hot, it will be too soft, but as the temp drops, it becomes denser as it gets closer to setting. Test pipe from time to time to see if it is holding it's shape yet. The plug in the tip might set abit as its in contact with the air so cools more rapidly, but the rest in the bag will take alot longer. When I use it to pipe onto teacakes, I do it this way. I also will do a round, piping a puff (which will spread a bit) and moving onto the next, and by the time I am back to the first it has set sufficiently, to pipe another layer onto it without collapsing, so I go around again like this until I have used up all the mixture. They usually end up looking like little beehives, but cute! Flavourwise, I have done all sorts of things! Freeze dried fruit powders are great! My absolute favourite is passionfruit powder!!! Just add the fruit powders to taste. I make chocolate marshmallows too, (see the Topdeck Marshmallow recipe for tips on doing chocolate ones: http://plantified.com/recipe/chocolate-and-vanilla-topdeck-vegan-marshmallows) and I also use the Flavour drops from Special Ingredients to flavour them too! http://www.specialingredients.co.uk/flavourings/flavour-drops They are all vegan and natural and come in loads of flavours.Flavour Drops are 8x stronger than extracts so last along time. If you are quick with your batch (and have a helper which makes it easier) you can split a batch into 3 bowls and very quickly work in your colour and flavour into the 3 batches so you can do a layered or Marbled marshmallow in the tray. I also use the Marshmallow in a slice....I love this chocolate Banana Marshmallow slice! Give it a try sometime! Obviously you can vary the flavour of the slice by subbing the flavours/colour out. Be aware some natural YELLOW dyes collapse Aquafaba! Usually a dye contain Curcumin. It happened to me on two batches of the slice in a row after running out of my usual colour and using a new natural dye. The marshmallow still set but was denser and flatter. http://plantified.com/recipe/scrumdiddlyumptious-chocolate-banana-marshmallow-slice
  5. Ness said on February 22, 2017 Reply
    Could it be made using carragenaan instead of agar powder?
    1. katrinastuart said on February 22, 2017 Reply
      Yep! Alot of commercial vegan marshmallows use Carrageenan! I used Agar as some people freak out about the harmless Carageenan! Make the same way, but you'll have to guess the amount to use based on your experience. If you don't use enough, it won't set firm!
  6. Lisa said on March 12, 2017 Reply
    Hi Katrina Thank you for the recipe but mine turned out too runny. Not sure where I went wrong? I used a hand mixer but beat the aquafaba for quite a while and it could be turned upside down in the bowl. As soon as the syrup went in it went dead runny, not fluffy at all. I may have overheated the syrup as my thermometer is in Celsius and I converted incorrectly to 130C rather than 121C at first but other than that I followed the recipe to the letter.
    1. katrinastuart said on March 14, 2017 Reply
      Hi Lisa! I am sorry I just saw this comment and didn't reply sooner! The temp wouldn't have mattered much if it was a bit over, it would have just made it firmer. Did the flattened syrup set at all, or just stayed runny? I ask, because even if the Aquafaba foam collapsed, the whole lot would still have set because of the agar content in it- it just would have been dense and not aerated! When I make the Marshmallows, I set the mixer running way before I do anything else. With a hand mixer, I would start mixing until it was stiff, BEFORE I started the syrup and kept mixing with one hand the whole way thru. With the stand mixer, I set it mixing, and continue the whole way through. My guess is that your Aquafaba foam seems "stiff" but was'nt aerated enough, as the foam ends up right around the top of my mixer bowl by the time I add the syrup , it increases in volume so much further! When I add the syrup, I add it in a thin steady stream. If the foam wasn't really well beaten,and aerated it would flatten under the weight of the syrup. The syrup when poured in a thin stream is essentially toffee, and if mixed in quickly and accurately firms up the mix as it cools (which is why reaching temp is imperative!) if you get it all over the place, you can end up with crunchy bits in it. If the foam is aerated enough, the agar sets and the sugar firms the foam as it is added. I would suggest giving it another go keeping that in mind. When I first created the recipe, all I had was a cheap £5 hand mixer which eventually blew up on a batch , so it can be done. I will also make a youtube video of Marshmallow making so you can see it infront of you which will hopefully help!
  7. Andrew said on May 22, 2017 Reply
    How, oh how, oh how does one measure 1.3grams of anything? Very fine electronic scales? What is the closest equivalent in fractions of a teaspoon, please?
    1. katrinastuart said on May 22, 2017 Reply
      A very cheap pair of electronic scales is what you need! I no longer use cup and spoon measures in any of my recipes, as it is not accurate enough to achieve a perfect result everytime. Too much or too little hydrocolloid and your marshmallows either fail or are too firm, so a once off purchase of micro scales from amazon or ebay for as little as £3 or £4 , will last you forever. Try this link- you will need them to make any of the Mousses coming in the Ebook and any of my fine patisserie recipes also. Believe me from the experience of making MY OWN actual recipes, using the old cup and spoon measurements, and having failures, and having to re-do ALL the recipes into grams for the Mousse E-book as a result, which was a major headache, which is why I decided to post recipes in Grams from now on- so it can be replicated accurately everytime, by any one! Not sure which country you are in, but this is what I use...Cheap and work well! http://www.ebay.co.uk/itm/Portable-Pocket-500g-x-0-1g-Digital-Diamond-Jewelry-Weight-Scale-Gold-Gram-Tool-/252793665006?hash=item3adbad35ee:g:yMoAAOSwCU1YtoF5
      1. Andrew said on May 26, 2017 Reply
        Thank you - it appears to be a pointless exercise, anyway - I am in New Zealand and carob gum seems to be almost nonexistent out here :(
        1. katrinastuart said on May 27, 2017 Reply
          Never fear Andrew- you CAN make the marshmallows without Locust bean gum (carob bean), they are just more like commercial marshmallows when made as written as the carob bean gum gives them a bit of stretch, whereas with just agar you can break them apart more easily. However, you can easily get it from Ebay.com.au...not sure if you have a NZ Ebay or not, but you might have more luck searching for it as Locust Bean gum, as it is more readily known as that in some places.It is commonly used in the food industry all around the world, so will be avaialbe in NZ. Even in the UK, I have to buy it online from a Modern gastronomy ingredients website. You can also try https://www.creamsupplies.co.uk/locust-carob-bean-gum-100g . They are UK based, but their international shipping is reasonable and they sell a whole hoat of other things alot cheaper than you can get them in the antipodes, such as the high acyl gellan gum to make the Fair Dinkum Pavlova. Gellan gum is an absolute rip in Australia for example, but cheap over here, so you can always get a few items in one go to stock your pantry and they will last forever as you need so little of each! Here's a link or two I found on the Aussie Ebay for Locust bean gum : http://www.ebay.com.au/itm/50-grams-Food-Grade-Locust-Bean-Gum-E410-Thickener-vegetable-gum-/151276954536?hash=item2338cf23a8:g:f4gAAOSwxH1UG1wR http://www.ebay.com.au/itm/200-grams-of-Locust-Bean-Gum-E410-Thickener-vegetable-gum-/161971842808?hash=item25b6462ef8:g:WcMAAOSwB4NWt-3g If you choose to make the marshmallow WITHOUT carob bean gum, be aware that in certain applications, such as making Rocky Road, you will need to be very gentle when mixing so you don't break it up into smaller pieces. When the carob bean gum is used it has more elasticity so is more durable, but either way, it still is tasty, and you can use it in slices etc, easily without carob bean gum!
          1. Andrew said on May 29, 2017
            Cool, thanks Katrina. I'll give it a shot and report back with my success ;)
          2. Andrew said on May 30, 2017
            One more question - is there any chance of success by substituting the locust bean gum with another galactomannan such as guar gum? I realise the mannose/galactose ratio is different and it probably won't react with the xantham gum the same way.
          3. katrinastuart said on May 31, 2017
            Guar, in my practical experience, is more of a replacement for Xanthan- they both thicken etc in the same way, but the locust bean cooked into the sugar syrup becomes stretchy, and that is what is needed in the marshmallow to give it the more commercial feeling of a marshmallow. Without it, it is still a set marshmallow foam, great for some applications, such as slices and topping cupcakes etc, but with the Locust bean added stretch, resembles more closely a store bought marshmallow. A better alternative with stretch, but way more expensive in the antipodes than locust bean gum, is high acyl gellan gum (they used gellan in a number of chewy gel sweets these days), (but it is stronger than agar!) and you could possibly experiment with some Konjac flour to get the bounce.

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