This vegan version of the traditional cream sugar is rich, creamy, and delicately maple-scented. The vegan marshmallows add an even creamier texture while helping the mixture set. No one will guess it contains no dairy.
Ingredients
- cassonade
- white sugar
- whole coconut cream
- vegetable stick margarine
- maple syrup
- teaspoon of vanilla extract
- pinch of salt
- vegan mini marshmallows
Instructions
- Line a 20 cm square baking pan with parchment paper.
- In a thick-bottomed saucepan, combine the brown sugar, sugar, coconut cream, vegetable margarine, maple syrup, and salt.
- Heat over medium heat, stirring until the sugar is completely dissolved.
- Bring to a boil and cook for about 8 to 10 minutes without stirring, until it reaches approximately 115 °C (soft ball stage) if a thermometer is available.
- Remove from heat and immediately add the vegan marshmallows and vanilla. Stir until the marshmallows are completely melted.
- Let cool for 5 minutes, then beat vigorously with a wooden spoon or electric mixer on low speed for 2 to 4 minutes, until the mixture thickens and loses its slight shine.
- Pour quickly into the prepared pan and smooth the surface.
- Refrigerate for at least 3 hours before cutting into 16 squares.
- Note: Use vegan-certified marshmallows, as traditional marshmallows contain gelatin. Store in an airtight container for up to one week in the refrigerator or up to two months in the freezer.
