Vegetarian Honey Marshmallow
Ingredients
119g water
240g sugar
320g glucose
1g salt
2g vanilla paste
7g Versawhip (we used Druids Grove Vegan Whip)
219g cold water
11.1g vegan gelatine (we used Druids Grove Vegan Gelatine)
30g honey powder
1/3 cup icing sugar
1/3 cup cornstarch
30g honey powder
Combine water, sugar, glucose, salt and vanilla in a saucepan and heat to 115 degrees celsius (use a candy thermometer).
In the meantime, beat Versawhip, cold water and vegan gelatine in an electric mixer until thick.
Add the hot sugar liquid slowly and steadily and leave the mixer going until the mixture has cooled to warm.
Sprinkle in the first measure of honey powder and mix until combined.
Prepare a large 10cm deep making dish by lining it with cling film and spraying with cooking spray. Spread the marshmallow evenly into the tray, trying to avoid any air pockets. Put in the fridge to set for an hour then cut into squares.
Combine icing sugar, cornstarch and the second measure of honey powder and roll your marshmallow squares in this powder mix to coat evenly.
Cover in an airtight container and store in the fridge.
