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Cooking with "Chocolates and Confections" by Peter Greweling (Part 2)


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243 replies to this topic

#241 Darcy

Darcy
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Posted 07 December 2013 - 11:00 AM

Can anyone give me advice on marshmallows? I have made the recipe from C&C and it turned out a bit "wet"? I didn't like the texture. Also, do we need to add the invert sugar? He doesn't use it in his "at home" book, so I wondered what s the reason for it and if omitted what would be used to replace it? Does anyone use a different recipe other than Greweling?
I also have varying degrees of success with sponge candy and I notice he uses gelatin in his C&C book but not in the "at home" recipe. Can anyone tell me the purpose of the gelatin? I don't want to use unnecessary ingredients if it's not essential. Thank you in advance

#242 Kerry Beal

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Posted 07 December 2013 - 05:46 PM

Welcome Darcy.

 

I think the gelatin in the professional book helps with the structure - another trick is to put the container in a warm oven - then pour the hot sponge into the warm pan and leave it in the oven as it cools down.

 

I suspect the invert sugar in the marshmallow is for shelf life and perhaps texture - cream of tarter is used in some marshmallow recipes - that causes the inversion of sugar so would have much the same effect.  



#243 Darcy

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Posted 22 January 2014 - 08:46 PM

Thankyou Kerry, your answer is much appreciated! Caramels and Marshmallow, these are the candies I am trying to perfect but it's not easy. Can I ask what you would think the perfect depth for caramels are? I thought half inch? is this too deep? Most recipes I've tried tell you the size tin to use but the caramels always end up too thin



#244 Kerry Beal

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Posted 22 January 2014 - 08:51 PM

Thankyou Kerry, your answer is much appreciated! Caramels and Marshmallow, these are the candies I am trying to perfect but it's not easy. Can I ask what you would think the perfect depth for caramels are? I thought half inch? is this too deep? Most recipes I've tried tell you the size tin to use but the caramels always end up too thin

I guess it depends what I'm doing with them.  If they are just going to be cut and wrapped - then I like them a bit thicker - maybe even up to 3/4 inch.  For dipping in chocolate I might go thinner.  

 

If you are finding them thinner than you want - using caramel rulers would give you the option of making the 'tin' the size you want.