I'm sorry to report, for those who were interested in the vegan marshmallows, that they were a complete and utter disaster. Not since a very young Scientist forgot that blenders have lids has there been such a sorry mess-up in the kitchen. My marshes simply lacked mallow. They remained like a pool of slightly liquid syrup and had neither substance nor structural integrity. Unlike the smoothie-making Scientist, however, I went back for more. Finding that my sweets had not miraculously turned into the white fluffy delights I'd imagined overnight, I tried again with another mini batch in the morning. This time I boiled the syrup more vigorously (golden syrup, sugar and a little water) before adding it to the veggie-gelatin and water. Instead of the food processor, I also used an electric balloon whisk in the hope that it would get more air into the mixture. I have the sore wrist to prove my efforts, but alas - it had no discernible impact on the marshmallows. I clingfilmed the mix up anyway, stashed it in the fridge, and went away for the weekend. When I got back tonight, it was still a pool of syrupy goop. There is no conceivable way you could put this on a skewer and toast it.
What to do? I'd already thrown away the original batch, and was determined not to be completely bested again. So I did a little lateral thinking, spooned the mixture into a saucepan, added some cornflakes and a crushed up weetabix, and heated it gently with a few squares of chocolate thrown in. May I present my 'marshmallows':
At least something was salvaged, but I am still intrigued about this recipe. I'm very reluctant to write it off as Nicole from Baking Bites who posted it swore by it, and her pictures show that it works. I've never cooked with veggie gelatin before, but I followed the instructions on the box as to quantities. I didn't use a proper stand mixer, but did get a lot of air in with my balloon whisk. There just seemed to be nothing to make it fluff up. All the other recipes I've found, including one by the eminently trustworthy Hugh Fearnley-Whittingstall, use egg whites, but I don't really like ending up with a lot of yolks - and of course then they're not vegan any more, if that's an issue. I'm determined not to give up, so if anyone has any tips or alternative recipe suggestions, please do let me know!