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Homemade Marshmallow Recipes & Tips (Part 1)

Confections

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#271 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

#272 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

#273 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

#274 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

#275 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

#276 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

#277 Gary

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Posted 14 March 2005 - 07:33 AM

My latest attempt at chocolate marshmallows came out better this time. I added a 1/4 cup of cocoa powder when the sugar/syrup mixture was about 220F. The mix bubbled up a bit after adding the cocoa... so next time I'll do it in a bigger pot.

This was a definite improvement over last time when I dissolved the cocoa powder in boiling water and put it in with the gelatine. It resulted in undissolved specs of cocoa powder. Yuck.

#278 maxmillan

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Posted 26 March 2005 - 11:30 AM

I hope this gets answered soon...whew, a 10-page thread!

I attempted nightscotscman's strawberry marshmallows and it turned out perfect. Going to use my co-workers as tasters. Thanks for the recipe.

Can I use a Silpat instead of oiling the foil wrap? Would it work if I wet the pan wtih water and sprinkle potato/sugar powder on it? I used a pizza cutter dipped in the potato/sugar powder and found it worked better than oiling a knife. I know it was mentioned to use Pam. I wanted to get away from using oil if possible.

I find the 50/50 potato starch/powder sugar tastes starchy. Has anyone found another proportion or other powder that I can use that tastes great?

Thanks for any help to my above questions.

#279 Patrick S

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Posted 26 March 2005 - 12:02 PM

I'm pretty sure that the marshmallows would stick to the silpat. Also, I've used like 2:1 or 3:1 sugar to starch ratio and its worked fine.
"If you are irritated by every rub, how will you be polished?" - Rumi

#280 mklynch

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Posted 26 March 2005 - 04:01 PM

I teach a class at the food bank that focuses on nutrition and thrifty meals, but for the last class of the series, I make marshmallows just for fun. It goes over so well.

I was telling some dinner guests about it and they wanted to see it, so we brainstormed and came up with a twist. I melted chocolate and swirled it in at the end and let them set up. I also make my own graham crackers and had some in the freezer. We crushed them up and rolled the marshmallows in them after we cut them. Wow!

I start teaching a middle school cooking club in a couple weeks and want to make rice crispy treats with our own marshmallows. Any one have any experience doing this?

#281 Wendy DeBord

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Posted 26 March 2005 - 06:44 PM

Yes, I make rice crispy treats with Neils marshmellow recipe regularly for the kids at work, it works great. Don't forget to add the butter as the recipe on the Rice Crispy box does.


I made some for Easter in the shape of carrots dyed orange and dipped the leaf area in green tinted white chocolate....and put them on sticks.

#282 Joni

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Posted 27 March 2005 - 11:20 AM

Yes, I make rice crispy treats with Neils marshmellow recipe regularly for the kids at work, it works great. Don't forget to add the butter as the recipe on the Rice Crispy box does.


I made some for Easter in the shape of carrots dyed orange and dipped the leaf area in green tinted white chocolate....and put them on sticks.

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Wendy...did you pipe them? Pictures please!!

#283 Wendy DeBord

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Posted 28 March 2005 - 07:21 AM

I pat them out in full sheet pans and then cut them out with a cookie cutter. It's easiest to cut them with-in an half-hour from making them, verses letting them completely set up, then cutting them out. I just looked thru my photos from yesterday and I can't believe I didn't get one shot of them! I did get shots of my plain marshmellow carrots. But my husband crashed our computor a couple weeks ago and I still haven't reloaded a photo program I need to shrink the pixels on photos so I can load them. It's on my list of things to do, but I won't have time for a while yet to do so. I will try to remember to do so later.

#284 maxmillan

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Posted 30 March 2005 - 01:35 AM

I resorted to brushing canola oil on my foil and with a bit of effort the marshmallows came off unscathed.

Question: Can I use a darker corn syrup? Or should I use a proportion of dark and light corn syrup?

Plus, Wendy DeBord, above, mentions to cut within 1/2 an hour after cooling if using a cookie cutter. Why would that make it easier to cut than if I wait the suggested 10-12 hours?

BTW, everyone loved the marshmallows, even those that don't regularly eat sweets.

#285 Wendy DeBord

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Posted 30 March 2005 - 07:16 AM

Plus, Wendy DeBord, above, mentions to cut within 1/2 an hour after cooling if using a cookie cutter.  Why would that make it easier to cut than if I wait the suggested 10-12 hours?



Talking about rice crispy treats and not just plain marshmellows:

I'm glad you asked this. There's more to my reasons then most people will encounter and I didn't explain myself well. I'm making my own cookie cutters cutting copper strips and bending them. They aren't always smooth on your hands because I'm not rolling over the edge you hand makes contact with like comerically made cookie cutters. So cutting thru items that require alot pressure is hard on my hands.
So I'm looking for the easiest way with what I'm using, which isn't probably what others are using. I also am not sodering my joins, instead I'm using duct tape.....so my joins aren't tough.

Technically you should be able to use dark corn syrup in place of light corn syrup.......... it will effect your taste and possibly your color. But it might not be objectional.

#286 techno foodie

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Posted 04 April 2005 - 12:35 PM

Here's a bit of a strange question: Is there any way to make this recipe not set up so much, i.e., make marshmallow cream instead of marshmallows?

I love making these marshmallows - just made a batch of the chocolate variety this weekend - but as much as I love the finished product, I love it best just after it's been whipped in the mixer.

How can you keep it from solidfying so much? Use less gelatin? Don't cook the sugar mixture so high? Or do you have to use a different recipe completely?

Thanks for any help!
Bryan Ochalla, a.k.a. "Techno Foodie"
http://technofoodie.blogspot.com/

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#287 In2Pastry

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Posted 05 April 2005 - 07:59 AM

Those are absolutely wonderful, Wendy!! Thank you for posting the pictures for us to see.
Kelli

#288 Wendy DeBord

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Posted 05 April 2005 - 03:56 PM

Welcome to The eGullet Society For Arts & Letters Kelli!!

I have assorted colors for chocolate, so I used colored white chocolate both to outline the flowers and to dip the greens of the carrots in.

#289 In2Pastry

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Posted 05 April 2005 - 06:34 PM

Thank you for the welcome Wendy. I am in awe of the talent shown on this board and I have already picked up so much information. I can't wait to try my hand at these marshmallows! Great technique for the tulips!

Thanks again
Kelli

#290 Patrick S

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Posted 07 April 2005 - 05:57 PM

Very creative and attractive stuff, Wendy. I wish we got to see more of the work you do.
"If you are irritated by every rub, how will you be polished?" - Rumi

#291 Patrick S

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Posted 07 April 2005 - 06:05 PM

Made some banana-flavored marshmallows last night using about 3.5t artificial banana flavoring and some gel coloring. Overall I'm happy with the flavor. They taste a bit like banana laffy-taffy --which I like-- but there is a very subtle, slightly unpleasant aftertaste. I used a store-brand banana flavoring, which may or may not be to blame, so I'll eventually try out a different flavoring.
"If you are irritated by every rub, how will you be polished?" - Rumi

#292 Wendy DeBord

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Posted 07 April 2005 - 07:24 PM

Patrick, with how serious of a baker you are and are becoming I highly suggest you consider investing in some compounds and the Boyajian line of oils. I really think you'll go crazy for what you can achieve with these better products. The stuff in the grocery stores is night and day different then what a good compound or oil can give to your product.

I used orange compound in the carrots I did and it was really good tasting. I also used your strawberry cake recipe and used strawberry compound in place of the jello and the flavor is great, I know you'd love it!............ I know it's not always easy to buy everything you want.........but I really think you'd get excited over what you can do with those items.

#293 maxmillan

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Posted 07 April 2005 - 09:34 PM

Wow, what beautiful marshmallows, Wendy. Did you dip them in powder first before piping the outlines? I wonder if the chocolate was able to stick onto the marshmallows if it had powder on top.

I made the strawberry marshmallows again and this time substituted in 1/2 cup dark corn syrup and the rest light corn syrup and got a nicer color. The marshmallows had a deeper pink color. There was no difference in taste.

Edited by maxmillan, 07 April 2005 - 09:34 PM.


#294 scordelia

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Posted 07 April 2005 - 09:35 PM

Martha Stewart had one last December and I tried it and it worked fairly well (could have been a little lighter, but good flavor). You might be able to find it on her website, and if you can't find it there, e-mail me and I'll hunt through my old stack of cooking mags for it.

Sophie
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#295 Wendy DeBord

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Posted 08 April 2005 - 07:11 AM

"Did you dip them in powder first before piping the outlines?"

I actually use as little xxxsugar and cornstarch as possible. On the bottom of my pans I only spray them I don't powder the pan. You don't really have to use powder at all on the top or bottom, the only part that remains sticky is the sides....so I dust them a little so if they bump together they won't stick.

If you have excess powder it would prevent the chocolate from adhearing well.

Thanks for reporting back how the dark corn syrup worked!

#296 Patrick S

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Posted 08 April 2005 - 09:50 PM

Thanks for the advice, Wendy. I'm checking out prices on flavor compounds and oils. I'm browsing through Boyajian, Amoretti, and other manufacturer sites. I see lots of products I'm interested in trying out.

Here's some pics of the banana marshmallows I made the other night. I'm posting them now because I didnt have my camera yesterday. They really are good, though I'm eager to try again with a better flavor agent. They could also use some more color.

Posted Image
Posted Image
"If you are irritated by every rub, how will you be polished?" - Rumi

#297 reuvens

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Posted 09 April 2005 - 08:08 AM

Thanks for the advice, Wendy. I'm checking out prices on flavor compounds and oils.  I'm browsing through Boyajian, Amoretti, and other manufacturer sites. I see lots of products I'm interested in trying out.

Here's some pics of the banana marshmallows I made the other night. I'm posting them now because I didnt have my camera yesterday. They really are good, though I'm eager to try again with a better flavor agent.  They could also use some more color.



Very nice ´mallows ! Would you share your recipe ?

#298 Patrick S

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Posted 09 April 2005 - 11:37 AM

Thanks for the advice, Wendy. I'm checking out prices on flavor compounds and oils.  I'm browsing through Boyajian, Amoretti, and other manufacturer sites. I see lots of products I'm interested in trying out.

Here's some pics of the banana marshmallows I made the other night. I'm posting them now because I didnt have my camera yesterday. They really are good, though I'm eager to try again with a better flavor agent.  They could also use some more color.



Very nice ´mallows ! Would you share your recipe ?

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Yeah, I used Neil's (aka Nightscotsman's) recipe, which is posted on the 9th page of this thread, post #267. Basically I used the vanilla variation, except I used about 3.5t of banana flavoring instead of vanilla extract, and added some yellow gel color. Also, instead of coating the marshmallows with potato starch and sugar, I lightly rubbed them with a little canola oil. For some reason, I really dislike the chalkiness from from the powder.
"If you are irritated by every rub, how will you be polished?" - Rumi

#299 scordelia

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Posted 11 April 2005 - 04:22 PM

Thanks for the advice, Wendy. I'm checking out prices on flavor compounds and oils.  I'm browsing through Boyajian, Amoretti, and other manufacturer sites. I see lots of products I'm interested in trying out.

Here's some pics of the banana marshmallows I made the other night. I'm posting them now because I didnt have my camera yesterday. They really are good, though I'm eager to try again with a better flavor agent.  They could also use some more color.

Posted Image
Posted Image

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These are beautiful!
S. Cue


#300 binkyboots

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Posted 17 May 2005 - 04:06 PM

wow :shock:


ok, after ready, reading, reading some more and being totaly convinced that no matter what these things would not work for me, I gave in, had to try it.

clearly fate as I bought a cookbook in a charity shop today, with a marshmallow recipe...

I've made two batches so far, a peppermint one and a spiced version (cardamon, cinnamon, cloves)

my question is, how to add diffrent flavours?

the recipe is a whipped whites one

450g sugar boiled with 200ml water to hard ball stage
to that add 25g gelatin disolved in 100ml water + flavouring of choice
pour slowly into 2 egg whipped whites
whip until fluffy and increased in volume



flavouring of around 2tsp peppermint extract/1tsp spice mix worked fairly well, but how would I add puree to this recipe without messing up the amount of water overall?

I'm going to be trying more out tommorow, planning a saffron and honey version, I'm infusing saffron strands in the honey overnight (warmed the honey slightly) and will just add a few spoons when it's time to add the gelatin/flavouring.

I'm guessing also that instead of boiling the sugar in water I could use fruit juice or perhaps a mix of juice and water, but I'm not sure.
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