Is there a vegetarian marshmallows for sale at health food stores?

I'm not vegatarian however I find bone marrow disgusting!


The marshmallows in grocery stores are made with gelatin.Is there a vegetarian marshmallows for sale at health food stores?
Yes, you can buy veggie marshmallows or make your own...these call for sugar but you can substitute vegan version of sugar...sugar is filtered thru animal bone char to be white..





Marshmallow recipe (substitute 3 TBSP agar agar or 6 TBSP pectin for Knox gelatin)





Marshmallows (yields about 40 large marshmallows)





Grease 9x13-in. pan and powder with powdered sugar


3 Tbs. (21 g) gelatin soak 10 min. drizzle while mixing mix until marshmallow has fluffed up mix cool in pan for 3 hours cut powder


1/2 cup (120 mL) water


2 cups (400 g) sugar boil until 250掳F (120掳C)


2/3 cup (160 mL) corn syrup


1/4 cup (60 mL) water


1/4 tsp. (1.5 g) salt


1 Tbs. (15 mL) vanilla extract


Powdered sugar





I prepared a 9x13-in. glass baking pan by greasing it with butter and sifting powdered sugar over it to coat the bottom and sides.





The recipe calls for 3 envelopes of Knox gelatin and 1/2 cup cold water. 3 envelopes of gelatin is equivalent to 3 tablespoons or 21 grams of powdered gelatin. Make sure you use the unsweetened and unflavored kind.





I poured the water and gelatin into the bowl of my stand mixer to allow the gelatin to bloom. The recipe calls the gelatin to bloom for ten minutes.





While the gelatin was blooming, I measured out 2 cups of sugar, 2/3 cup corn syrup, and 1/4 cup water.





I brought the mixture to a boil and deviated from the original recipe a little. Instead of boiling for one minute, I allowed it to boil until the sugar's temperature passed 250掳F. This brings the sugar into what is known as the hard-ball stage (when dropping the sugar into some water will form a hard ball that is not easily deformed) and is the traditional temperature of sugar used for making marshmallows.





I ran the mixer at low speed while drizzling in the boiling sugar syrup. Once the syrup was mixed in, I turned up the speed a little and added about 1/4 tsp. salt. The recipe calls for mixing at a high speed, but I couldn't turn up the speed to high without risking splattering 200掳F sugar everywhere.





When the mixture begins to fluff up, I scraped down the bowl and turned up the speed to high.





Once the volume of the marshmallow stopped increasing, I added 1 tablespoon of vanilla extract. After the extract was mixed in, I stopped the mixer. This took about 8 minutes from when I started mixing, a few minutes short recommended twelve minutes.





I poured the marshmallows into the prepared pan and smoothed roughly with a silicone spatula. Several internet recipes recommend oiling plastic wrap and using it to flatten the top of the marshmallow.





I let the marshmallow cool and set by leaving it on the dining table uncovered overnight. I then inverted the pan over a cutting board covered in powdered sugar. I released the marshmallow buy pulling from a corner and working the marshmallow loose from the baking pan.





I used a large pizza wheel to section the marshmallows one row at a time and dredging each piece in powdered sugar until the sides weren't sticky anymore.


http://www.cookingforengineers.com/recip鈥?/a>





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Vegetarian Marshmallows1


Substitute vanilla with candy oils (peppermint is my favorite) and add food coloring for a nice touch. You can make whatever shapes you want: I like snowflakes for Christmas! They keep for over a week in tupperware. The longer you have them, the crunchier they get, making them perfect for hot cocoa.';





Ingredients


vegetable-oil cooking spray


1 1/2 tsp agar agar


1 1/2 cup sugar


2/3 cup light corn syrup


1/8 tsp salt


1 tsp pure vanilla extract


corn starch





Coat a 12 x 17 inch rimmed baking sheet with cooking spray. Set aside.


Place 1/3 cup cold water into bowl of electric mixer. Sprinkle with agar agar. Let mixture soften for 5 minutes.





Place sugar, corn syrup, salt and 1/3 cup water in small to medium saucepan (if you use to large of a saucepan, the themometer will not be covered by mixture). Cover. Bring to a boil. Remove lid. Cook, swirling occasionally until syrup reaches 238 degrees (soft ball stage) (~5 minutes).





With mixer on low speed, whisk agar agar mixture while slowly adding syrup in a steady stream down the side of the bowl. Gradually increase mixer to high. Beat until mixture is thick, white and has almost tripled in volume (~ 12 minutes). Add vanilla (or other flavoring/food coloring) and beat 30 seconds more.





Pour mixture into baking sheet and smooth with spatula sprayed with cooking oil. Let sit (uncovered) overnight.





Cut out with cookie cutters or cut with kitchen scissors, sprayed with cooking oil. Roll marshmallows in corn starch to keep them from sticking to each other. Store in air tight container, with wax paper between layers.


http://www.cs.indiana.edu/~connelly/mars鈥?/a>





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Vegetarian Marshmallows 2:





3 TBSP agar-agar


1/2 cup cold water


2 cups sugar


3/4 cup corn syrup


1/2 cup water


1/4 tsp salt


2 TBSP vanilla


powdered sugar (make sure it is vegan as well)





Directions:





Mix together and let stand for 1 hour the agar-agar and 1/2 cup water.





After about 1/2 hour, start to prepare syrup. Place in heavy pan over low heat and stir until dissolved the sugar, corn syrup, 1/2 c. water and salt.





When the mixture starts to boil, cover and cook for about 3 minutes. Uncover, and continue to cook without stirring, over high heat, until a candy thermometer reaches 240-244 F.





Remove from heat and pour slowly over the gelled mixture, beating constantly. After all the syrup is added, continue to beat for about 15 minutes. When the mixture is thick but still warm add the vanilla.





Put the mixture into an 8';x12'; pan that has been lightly dusted with cornstarch. When it has dried for 12 hours, remove it from the pan, and cut it into squares with cornstarch. Dust each piece generously with powdered sugar. Store the well-powdered pieces in a closed tin.Is there a vegetarian marshmallows for sale at health food stores?
In UK Asda's sell vegetarian marshmellows :D
Sometimes they do. My local co-op sells them. If I were you I'd look either at a co-op type of store or online, a traditional health food store isn't likely to consider a sugary treat to be healthy. :-P





Making them homemade is good, but it's a bit of work, and the consistency is only good for some things. My brother-in-law makes them for me sometimes and they are great for putting in hot chocolate, but disintegrate too much for s'mores.





If you just want them to eat plain or to put in things that don't require them to puff up, the recipes the earlier poster put up are probably good.





BUT, if you just want to buy some, take a look at these:





http://www.veganstore.com/850.html





Vanilla Vegan Marshmallows by Sweet %26amp; Sara


http://store.nexternal.com/shared/StoreF鈥?/a>





I usually use the first kind by VeganSweets. They taste great, but do get a bit sticky in the bag and are denser than regular marshmallows. They are kind of a cross between homemade and store bought traditional marshmallows. (You can use them for smores if you don't cook them very long, or else they overmelt.)
I don't think so. To each his own, but it's not like you can taste the bone marrow in the gelatin...
I know there is a website online that offers vegan marshmallows. I wish I remembered what it was so you'd know. I wasn't personally interested, but recall seeing them and was impressed. They were pricy but yeah, they exist.
You might find them in a grocery store but it's doubtful any health food stores would sell marshmallows of any variety. At least I'd be surprised if they did considering marshmallows aren't healthy.
You find bone marrow disgusting?......you should look into rennet...
no