The popular foam sweets make the perfect treat! However, they’re usually made with gelatine, which is a colorless and flavorless food ingredient, commonly derived from collagen taken from different animal body parts. And if you’re a vegetarian, this is a big no-no for you!
Foam sweets include delicious foam bananas, shrimps, strawberries, and mushrooms. Fortunately, some brands deliver vegetarian foam sweets. However, why spend money on something that you can make at home with just a few ingredients? That being said, let’s get cooking!
Are Foam Sweets Vegan?
Most foam sweets aren’t vegan or vegetarian. They include gelatine among other ingredients like sugar, glucose syrup, maize starch, water, concentrated beetroot juice, and different flavorings. However, you can find brands that produce foam sweets suitable for vegans, vegetarians, and the Halal diet.
If you’re looking for delicious gelatine-free foam sweets, look no further than the next recipes. I can fully understand why you would want gelatine-free foam sweets if you’re a vegetarian, so I’ve collected a few recipes that will help you make airy chewy sweets, starting with the sponge candy!
Sponge Candy Recipe
At first sight, you might think it’s magic!
However, it’s actually the baking soda that causes bubbling. Add the sponge candy in airtight tins or jars, and keep it at room temperature. Keep in mind that exposure to air and moisture will soften the candy.
You will get 6 cups with the following measurements.
Ingredients:
1 cup dark corn syrup
1 tablespoon distilled white vinegar
1 cup sugar
1 tablespoon sifted baking soda
Instructions:
Cover about a 9-inch square cake pan with about 2-inch sides with aluminum foil, extending foil over the sides. Then, butter the foil.
In a deep saucepan, mix sugar, corn syrup, and vinegar. Stir over medium heat until the sugar dissolves. Keep on cooking without stirring until the thermometer says 300°F.
You can swirl your pan occasionally, about 18 minutes, then remove the saucepan from the heat. Add baking soda right away and still until well combined (mixture will foam intensely).
Immediately add the mixture into a prepared pan. Let it cool completely before you lift your candy from the pan using the foil as your helping hand.
Break or cut your candy into bigger pieces. You can save any shreds or smaller pieces to use as a topping for ice cream. You can make this candy a week ahead and keep it at room temperature in airtight tins or jars.
Sea Foam Candy Recipe
If you’re a fan of light and airy candy, this recipe is perfect for you! It’s called ‘sea foam’ because it’s very light. The following recipe provides about 16 servings.
Ingredients:
1/2 pint water
1 pound white sugar
4 tablespoons distilled white vinegar
1/2 tablespoon baking soda
12 ounces semi-sweet chocolate chips
3 tablespoon light corn syrup
1-ounce square unsweetened chocolate
2 tablespoons shortening
Instructions:
First of all, oil or butter a square 8-inch baking pan; set aside. Then, add sugar, syrup, vinegar, and water in a 4-quart saucepan (cast iron if available) and heat the mixture, stirring with a wooden spoon until the sugar has dissolved and syrup has melted. Bring to a boil, cover, and boil for 3 minutes.
Then, take off the lid and boil until your thermometer shows 285 degrees F. Remove from heat and add in the baking soda. Mix well to enable bubbles to subside a little.
Add hot mixture into a prepared pan and leave until just starting to set. Mark into squares with a lightly oiled knife. Let it set completely. Finally, break or cut into pieces.
You can mix your candy with some chocolate chips, baking chocolate, and shortening in a 2-quart glass bowl and microwave for 2 minutes to melt. Stir with a wooden spoon. Cover your candy with chocolate completely. Let cool on waxed paper and enjoy!
You can also wrap your candy individually in waxed paper and store them in airtight containers.
Vegan Marshmallows Recipe
If it’s vegan, it doesn’t mean it’s boring and flavorless! These vegan treats resemble memory foam that also has bounce but will dissolve in your mouth packed with flavor like a sugar bomb. They take minutes to make and seconds to eat, so let’s get cooking!
Ingredients:
1 cup powdered sugar
1/2 cup cornstarch
1/2 cup aquafaba
1/4 tablespoon cream of tartar
1 cup water
Agar-Agar
1/4 cup corn syrup
1/2 cup vegan cane syrup
1/4 tablespoon salt
1 tablespoon vanilla extract
Instructions:
Mix the powdered sugar and cornstarch in a medium-sized bowl. Then, lightly grease the sides as well as the bottom of your pan with canola oil or neutral oil spray.
Then, using a sieve, add the powdered sugar mixture into the greased pan. Add your cream of tartar and aquafaba in a mixer with a whisk attachment. Begin on low and gradually step up to high speed. Leave it on for about 5 minutes; Set aside.
Add your agar-agar and water in a medium heavy-bottomed pot. Whisk over medium heat until it starts to boil. Let boil for 3 minutes. Then, add corn syrup and cane sugar and whisk until they’re all dissolved. Let the mixture come to a boil and don’t stir again.
Use a thermometer and bring it to 240 degrees F. Then, take off the heat and add in salt and vanilla right away. Whisk together. Turn on your mixer to low and add the sugar mixture to the bowl, while gradually stepping up the speed. Leave it on for about 5-8 minutes at high speed.
Then, immediately move the texture to your powdered baking pan. Use a spatula to spread evenly. Let it sit for about 6-12 hours. When done, sprinkle some powdered sugar mixture on the surface and pull the marshmallow away from the sides using a spatula.
Add some of the powdered sugar mixtures on a flat surface and slip the content out of the pan. Cut your marshmallows into the desired size with a knife sprayed with oil and powdered sugar mixture. Toss your marshmallows into the mixture so they aren’t sticky.
Keep your marshmallows in airtight containers for up to 14 days.
Foam sweets can take everyone back to their childhood but finding vegetarian or vegan sweets without gelatine or other animal products can be a little challenging.
The good news? You can easily make these sweets at home! I’ve created the ultimate guide for creating yummy healthy foam sweets that will satisfy your taste buds!
Hi, my name is Brett White, and I have a passion for cooking, and following a raw diet. Eating raw has completely changed how I view food, and has led me down a much healthier and happier path in life over the last three years.
Through Addicted To Veggies, I want to share with you my favorite raw recipes. From brownie recipes, to recipes containing pumpkin, my site is full of delicious and wonderful options to consider.
