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Homemade Marshmallows: Recipes & Tips (Part 1)


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#331 sarah o

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Posted 01 February 2005 - 08:34 AM

Anybody got any ideas? Used raspberry puree to make these and they came out great. Cut them in heart shape. i thought it would be cute if you could make them into conversation hearts , but i don't know how you would put the phrases on?!! :blink:

#332 fou de Bassan

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Posted 01 February 2005 - 08:42 AM

sarah o,
Welcome to eGullet! How big are your hearts? I'm not a pro so don't have access to the great tools but I think an icing pen might work and they aren't all that hard to find. What a good idea!
If only Jack Nicholson could have narrated my dinner, it would have been perfect.

#333 sarah o

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Posted 01 February 2005 - 09:08 AM

sarah o,
Welcome to eGullet!  How big are your hearts?  I'm not a pro so don't have access to the great tools but I think an icing pen might work and they aren't all that hard to find.  What a good idea!

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Thanks, i am not sure what an icing pen is. is it the same as the wilton color markers? i tried those and the tips aren't fine enough.

#334 JSkilling

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Posted 01 February 2005 - 09:43 AM

You could probably pipe royal icing on top of each one since you're not adding any fat based product and it can stay at room temperature as the marshmallows do. Use a very fine tip and icing that is of writing consistency, color it and give it a go....
Josette

#335 sarah o

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Posted 01 February 2005 - 09:47 AM

You could probably pipe royal icing on top of each one since you're not adding any fat based product and it can stay at room temperature as the marshmallows do.  Use a very fine tip and icing that is of writing consistency, color it and give it a go....

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Good idea, thanks Josette!

#336 Gary

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Posted 08 February 2005 - 08:04 AM

I just finished making some really nice looking pink colored marshmallows. The bad part is that they taste terrible. :sad: I used cherry oil flavoring, just like you use for making lollipops. Maybe I used too much flavoring or maybe it is the wrong stuff to use for marshmallows.

Whatever the case, they have a funny aftertaste and the entire batch is going in the trash. Such a bummer. My 8 year old daughter didn't even like 'em.

Next step is to try Nightscotsman's recipe with fruit puree.

#337 taylor214

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Posted 11 February 2005 - 02:49 PM

Would someone be able to post Nightscotsman's original recipe? The link he originally posted isn't working...

Thanks!

#338 Patrick S

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Posted 11 February 2005 - 04:15 PM

Here you go:

4 envelopes gelatin
1/2 c strawberry puree (frozen is actually better than fresh unless you have access to very flavorful local strawberries)
1-1/4 c water
3 c sugar
1-1/4 c light corn syrup
1/4 tsp salt
1/4 tsp orange flower water (optional)
powdered sugar and potato starch for dusting

Line a sheet pan with a 1" rim with aluminum foil. coat the foil with vegetable oil or non-stick spray. Fit the mixer with the whisk attachment.


Mix the strawberry puree, orange flower water (if using) and 1/2 cup of the water in the bowl of a stand mixer and sprinkle the gelatin over to soften.


Put the sugar, corn syrup, remaining 3/4 cup water and salt in a heavy saucepan. Bring to a boil and cook until it reaches the soft-ball stage (234-240 F).


With the mixer at full speed, pour all of the hot syrup slowly down the side of the bowl. Be careful as the mixture is very liquid and hot at this point and some may splash out of the bowl - use a splash guard if you have one. whip until the mixture is very fluffy and stiff, about 8-10 minutes. pour mixture into the foil-lined pan and smooth with an oiled offset spatula so that it's level with the top of the rim (it won't completely fill the pan). Allow the mixture to sit, uncovered at room temp for 10 to 12 hours.


Mix equal parts powdered sugar and potato starch and sift generously over the rested marshmallow slab. Turn it out onto a cutting board or counter, peel off foil and dust with more sugar/starch mixture. Slice with a thin-bladed oiled knife or oiled cookie cutters. Dip all cut edges in sugar/starch mixture and shake off excess. Marshmallows will keep several weeks at room temp in an air-tight container.


Variation - Chocolate Marshmallows:

Replace strawberry puree and initial 1/2 cup of water in mixing bowl with 1/2 cup of cocoa disolved in 1/2 cup boiling water in a separate bowl. Soften gelatine in an additional 1/4 cup cold water in mixing bowl. Add cocoa mixture to mixing bowl and procede with recipe as above. This will produce a marshmallow with a strong chocolate flavor, but somewhat denser than the strawberry version. To get a lighter texture as well as a lighter chocolate flavor, reduce cocoa to 1/4 cup.


Variation - Vanilla Marshmallows:

Replace strawberry puree and initial 1/2 cup of water in mixing bowl with 3/4 cup water and 2 teaspoons of vanilla extract or the seeds scraped from 2 vanilla beans.
"If you are irritated by every rub, how will you be polished?" - Rumi

#339 Gary

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Posted 11 February 2005 - 06:20 PM

Nightscotsman's strawberry marshmallow recipe is a winner. Lighter and fluffier than the other marshmallows I've made. The strawberry puree is easy... just a food processor and some frozen strawberries. The clean strawberry taste is amazing.

Here are photos of my handiwork. They were a hit in the office today.

Marshmallows on the counter:

Posted Image


Bagged up and tied with a ribbon. Happy Valentine's Day!!

Posted Image

#340 CanadianBakin'

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Posted 11 February 2005 - 11:14 PM

Very nice Gary! You did a great job! I bet your co-workers were impressed!
Last night I did up bags of 4 in cinnamon and vanilla (separately of course), tied them up with raffia and put them in a basket to sell at the coffee shop I bake for. The owner has priced them at $3.95/bag for the "cinnamon hearts" and $3.25 for vanilla and they are selling. (that's in Canadian dollars) It seems like a lot of money to me but what the heck?! If they keep selling well I'm going to make Creme de Menthe ones for St. Patricks day. Mmmmmm...
Don't wait for extraordinary opportunities. Seize common occasions and make them great. Orison Swett Marden

#341 taylor214

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Posted 17 February 2005 - 08:41 AM

I've never used gelatin in a recipe before? How much is 4 packets (how many ounces/cups/tablespooons)? What are some good brands? Is it available at most grocery stores? Thanks!

#342 Gary

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Posted 17 February 2005 - 09:28 AM

I've never used gelatin in a recipe before?  How much is 4 packets (how many ounces/cups/tablespooons)?  What are some good brands?  Is it available at most grocery stores?  Thanks!

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Knox brand gelatin is available at most grocery stores. Look for it near the Jello display or in the baking area. Knox sells four packets in a small box. Don't know the exact weight/measurement but think it's a bit over 2 teaspoons per pack.

You gotta make these strawberry marshmallows. You'll be hooked.

#343 achevres

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Posted 17 February 2005 - 11:44 AM

I made the strawberry marshmallows for a baby shower and also for my daughter (7th grade) to take to scool for Valentine's. The adults who tried them at the shower thought they were OK (there were more tempting desserts, like my "signature" cherry-raspberry pie). The 12 and 13 year-olds gave them a unanimous thumbs down :sad: . My daughter loved the vanilla ones I made before, and said that even the cinammon ones were better than strawberry.

Has anyone else had this kid vs adult reaction to the strawberry marshmallows?

I made a batch for my office, but now I'm reluctant to take them.

I'm not a good judge because I only like marshmallows in something else, like hot chocolate.

And one more question, what's the best thing to do with them (besides melted in hot chocolate)?

Thanks

#344 Potter

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Posted 17 February 2005 - 11:54 AM

I was interested in making my own marshmallows and I figured I would ask my eGullet compatriots....eh?

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The December 2004 issue of Martha Stewart Living has a recipe for marshmallows (peppermint with red food coloring swirls). could probably get the recipe off her website.

Fairly easy recipe. Delicious marshmallows eaten out of hand or in a cup of hot chocolate. Would definitely make tham again but with the following changes. Use a bigger pan. I forget what size the recipe called for, but I would use a much larger pan so the marshmallows aren't so tall. Also, I would omit the food coloring next time as it was difficult to get the swirls of color throughout the entire marshmallow. Finally, when you cut the marshmallows, have a plate of confectioners sugar to roll them in so they don't stick to the platter or whatever you put them on. If you are a Martha-hater, just try and forget that the recipe came out of her magazine. good marshmallows.

#345 Patrick S

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Posted 17 February 2005 - 01:35 PM

I made the strawberry marshmallows for a baby shower and also for my daughter (7th grade) to take to scool for Valentine's.  The adults who tried them at the shower thought they were OK (there were more tempting desserts, like my "signature" cherry-raspberry pie).  The 12 and 13 year-olds gave them a unanimous thumbs down :sad:  . My daughter loved the vanilla ones I made before, and said that even the cinammon ones were better than strawberry.

Has anyone else had this kid vs adult reaction to the strawberry marshmallows?

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I tried the strawberry, chocolate and vanilla variations, and I liked strawberry the best by far.
"If you are irritated by every rub, how will you be polished?" - Rumi

#346 CanadianBakin'

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Posted 17 February 2005 - 02:22 PM

And one more question, what's the best thing to do with them (besides melted in hot chocolate)?

I like them best in hot chocolate but a friend of mine loves to buy vanilla ones with the edges rolled in toasted coconut. She says they're awesome just to snack on. I haven't tried this yet but it sounds great. Also, and I think this is mentioned earlier in this thread but they make great S'mores.
Don't wait for extraordinary opportunities. Seize common occasions and make them great. Orison Swett Marden

#347 jgarner53

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Posted 17 February 2005 - 07:03 PM

Most supermarkets carry Knox gelatine (it will be in the baking aisle with the other Jello products). It's unflavored. I believe that all packets are either 2 1/2 or 2 1/4 tsp. by volume, and you usually get about 4 packets to a box.
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#348 JustKay

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Posted 17 February 2005 - 07:40 PM

I just went thru the thread and didn't see LorAnn flavoring oils mentioned. Can anyone suggest as to how much should I add this? First time using Loran - just got them from the US. :biggrin:

And Neil ... again, thank you so much for the recipe coz I'm selling quite a bit of them marshmallows. I now make 9lb blocks and then cut them up (they're such a pain to cut though - wish there's a better way) They're a favorite party treat which I usually sell as a package along with the birthday cake and chocolate suckers.

You can see some pics in my marshamallow album

I've not had much success using cocoa powder though. They go rancid in about a week. :wacko:

Anyways ... back to the LorAnnn oil question ... I would appreciate the help. I have 2 flavors here - watermelon and keoke coffee. TIA.

Edited by kew, 18 February 2005 - 02:51 AM.


#349 CanadianBakin'

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Posted 18 February 2005 - 12:05 AM

Awesome pictures Kew! Your marshmallows look amazing. What size of pan are you using and how many recipes per pan?...if you don't mind me asking. If you do, that's ok. :)
Don't wait for extraordinary opportunities. Seize common occasions and make them great. Orison Swett Marden

#350 JustKay

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Posted 18 February 2005 - 02:47 AM

Awesome pictures Kew! Your marshmallows look amazing. What size of pan are you using and how many recipes per pan?...if you don't mind me asking. If you do, that's ok. :)

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Of course, I don't mind the questions. After all I learnt how to make them from eGullet!

I use a plastic container that has straight sides measuring about 14" X 20" X 3.5".

I do not layer it with foil nor use oil. I just rub the sides with potato starch and for the bottom, I cover it with a generous layer of potato starch. I use a small sieve to help distribute the potato starch more evenly - has to be careful coz you don't want uneven surface.

Each recipe/batch makes one layer. The time taken to make a batch is just perfect for the previous layer to just begin to set. Any quicker and it will result in uneven layers (see my early photo of my colored marshmallow)... so, that's 4 batches for 4 layers. I sometimes make up to 5 layers. But more than that, when you cut it won't be nice - it skews too much.

When set, I generously rub the surface with potato starch (it feels so good :raz: :laugh: ) and then I use a hot but dried knife, dipped in potato starch to cut around the sides and then turn it over on a big waxed paper covered with more potato starch. It will come out nicely. I then proceed to measure and mark and cut accordingly.

I find that using no oil or confectioner's sugar is best.

I also sell them covered with chocolate, rolled in toasted coconuts and nuts and other jimmies/sprinkles. But I sell the plain or chocolate covered ones the most. Sometimes, I flavor the colored portions according to customer's request.

Now, me wanna make some flavored ones with the LorAnn oils - with flavors that are not common here. :biggrin:

Edited by kew, 18 February 2005 - 02:53 AM.


#351 Wendy DeBord

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Posted 18 February 2005 - 07:07 AM

Well, I'm scared to talk about the lorAnn oils because I don't want to discourage you............ I've had very mixed results with them. Some are ok and some are just horrible. I mainly use them for hard sugar suckers. You have to use citric acid with their citrus fruit flavors or the flavor just doesn't come across at all. Also you'll find the smell over powering like you can't believe (like clear the room and you can't breath) and then the taste turns out very mild.....so it's hard to hit the right amount. The dirrections for amounts have never been right and I use about 4 times the amount suggested. So unforunately I think this will reguire some experimenting.....at least you know that.... and I'd start by making small batches to save your efforts.

#352 JustKay

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Posted 18 February 2005 - 08:04 AM

Thank you, Wendy. I will experiment and flavor only small portions to see how it works out. I bought it to make hard candy suckers but I thought I'd try with the marshmallows too.

#353 Joni

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Posted 18 February 2005 - 11:17 AM

Very nice Gary! You did a great job! I bet your co-workers were impressed!
Last night I did up bags of 4 in cinnamon and vanilla (separately of course), tied them up with raffia and put them in a basket to sell at the coffee shop I bake for. The owner has priced them at $3.95/bag for the "cinnamon hearts" and $3.25 for vanilla and they are selling. (that's in Canadian dollars) It seems like a lot of money to me but what the heck?! If they keep selling well I'm going to make Creme de Menthe ones for St. Patricks day. Mmmmmm...

View Post



How much creme de menthe do you think you need to add...I made some chambord..put about 2-3 TBLS in...could not taste it.

Thanks.

#354 CanadianBakin'

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Posted 18 February 2005 - 07:07 PM

Joni - I haven't tried it yet. I was going to add a bit and then taste before pouring it into the pan. fou de Bassan had mentioned 1 teaspoon was good and for you a couple tablespoons wasn't enough. I think someone else mentioned that they replaced all the water that you mix with the gelatin with a liqueur so I guess it'll be trial and error. With that in mind, maybe I'll try small batches to start. When I get it figured out, I'll let you know but it probably won't be for a couple weeks. If you do more testing in the meantime please post your results.

Kew - Thanks so much for posting how you make them! Do you find your knife gets gummed up without the oil? Do you have to wash it a few times while cutting?
Don't wait for extraordinary opportunities. Seize common occasions and make them great. Orison Swett Marden

#355 Gary

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Posted 24 February 2005 - 02:56 PM

Has anyone tried using vanilla paste in the recipe? I had a bottle of it in my hands this afternoon but, sadly, no cash in the pocket to buy it. It was mooshed up paste stuff with lots of those seeds. Plain white vanilla marshmallows seem so old-school after all this experimenting with strawberry, chocolate, etc. Just wondering if anyone has done it with vanilla paste and if the results are any good. I'm imagining thousands of vanilla seeds distributed throughout the marshmallow... kind of like Breyer's vanilla ice cream.

Gary

#356 Trishiad

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Posted 24 February 2005 - 05:10 PM

For some reason I couldn't view the recipe you're all talking about but I do make marshmallows with vanilla paste. Oddly, it doesn't give as much vanilla flavor but the speckles are really cute.

trish

#357 Gary

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Posted 25 February 2005 - 07:45 AM

For some reason I couldn't view the recipe you're all talking about but I do make marshmallows with vanilla paste.  Oddly, it doesn't give as much vanilla flavor but the speckles are really cute.

trish

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Trish,

I think the recipeGullet software isn't working. However, you can see the recipe in this thread, maybe around page 5 or 6.

Thanks for the note about the vanilla paste. I think I will try it but might add a bit of vanilla extract to make sure there is enough vanilla flavor to go along with the speckles.

I made the chocolate marshmallows last night based on Nightscotsman's recipe. Dissolving cocoa powder in boiling water made sort of a ganache-thick paste. It left little specs of chocolate when it got blended with the hot syrup.

The last time I made chocolate marshmallows I cooked the cocoa powder with the sugar syrup. No speckles of chocolate using that method. Comparing the two styles, my method seemed to produce a lighter texture and Nightscotsman's method made them a little denser. Both were delicious.

Gary

#358 Lysbeth

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Posted 27 February 2005 - 08:19 AM

Has anyone tried using vanilla paste in the recipe?  I had a bottle of it in my hands this afternoon but, sadly, no cash in the pocket to buy it.  It was mooshed up paste stuff with lots of those seeds.  Plain white vanilla marshmallows seem so old-school after all this experimenting with strawberry, chocolate, etc.  Just wondering if anyone has done it with vanilla paste and if the results are any good.  I'm imagining thousands of vanilla seeds distributed throughout the marshmallow... kind of like Breyer's vanilla ice cream.

Gary

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Gary, that's what I used for my vanilla marshmallows and they turned out great. Like you said, vanilla seeds everywhere, so they look nice and tasted great.

Lysbeth

#359 alligande

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Posted 14 March 2005 - 06:19 AM

I have a question, I finally made the strawberry marshmallows and they came out great, but as I can't access the orginal recipe what are they coated in. I used a mixture of icing sugar and corn starch as that was what I had to hand, worked alright but what is every one else using ( I know Neil uses potato starch but do you mix in sugar?)
thanks Karen

#360 Patrick S

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Posted 14 March 2005 - 06:35 AM

Yes, I'm pretty sure Neil's recipe called for 1-1 potato starch and powder sugar.
"If you are irritated by every rub, how will you be polished?" - Rumi