Peppermint Swirl Vegan Marshmallows
Get ready for a sweet and fluffy delight that will have everyone craving for more! If you're a marshmallow enthusiast, prepare to be blown away by these incredible Homemade Peppermint Swirl Vegan Marshmallows. Not only are they simple to make, but they also surpass the taste of any store-bought marshmallows. And guess what? You can make it a family affair by involving your kids and getting creative with fun colors using Suncore Foods® Powder, such as the mesmerizing red shade from Suncore Foods® Red Beet Powder. These marshmallows are a must-have for toasting s'mores over a crackling campfire or for enhancing a steaming cup of hot cocoa under the starry night sky.
Ingredients
½ cup aquafaba (unsalted brine from a can of chickpeas)
1 cup tapioca syrup
2 tablespoons agar agar powder
6 tablespoons water
¼ teaspoon salt
1 teaspoon vanilla paste/extract
½ teaspoon peppermint extract
1 teaspoon Suncore Foods® Red Beet Powder
Powdered sugar, for dusting
1 stick of cinnamon
Directions
1. First, line an 8x8 baking pan with parchment paper and then spray with coconut oil and generously dust with powdered sugar. Set aside.
2. In your stand mixer, beat the aquafaba on high for about 10-15 minutes. Alternatively, you can do this with a hand mixer (blender).
3. Add the tapioca syrup to a small saucepan and bring to a boil.
4. Dissolve the agar agar in the 6 tablespoons of water and then add it to the saucepan.
5. Whisk the syrup continuously until it reaches a rolling boil, then add the salt, vanilla, and peppermint to the saucepan. Whisk to combine then remove from heat.
6. Turn your mixer down to low, and slowly pour the syrup mixture into the aquafaba to create a marshmallow fluff.
7. Transfer 6 tablespoons of the marshmallow mixture to a bowl, and then quickly pour the rest of the fluff into your prepared baking pan, spreading it edge to edge.
8. Add 1 teaspoon of beet powder to the bowl with the extra marshmallow fluff and whisk to combine, until the fluff turns reddish-pink and no clumps of the beet powder remain.
9. Quickly dollop spoonfuls of the colored fluff on top of the white marshmallow fluff in the pan in different areas and then gently swirl the white and the red together, but not too much or it won’t have the marble effect.
10. Let the marshmallows rest for about 3 hours, preferably overnight. Once they have set up, slice into squares, or desired shape.
11. Before serving or using the marshmallows, dust with powdered sugar. Store in an airtight container, best when consumed the same day, 2 days max.
12. NOTE: you have to work kind of quickly because these start to set up fast and then you’ll have clumpy marshmallows.