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Homemade Marshmallow Recipes & Tips (Part 1)

Confections

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613 replies to this topic

#61 nightscotsman

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Posted 26 July 2004 - 05:32 PM

Any half-sheet sized pan will work for the full recipe. I have a non-standard 13x17 pan from Wilton that I like to use, because it has perfectly square corners and non-sloping sides. You many not even fill the sheet, which is fine. Just spread them out as thick as you like and turn up the end of the foil lining to keep it in place.

#62 Marmish

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Posted 26 July 2004 - 06:27 PM

Any half-sheet sized pan will work for the full recipe. I have a non-standard 13x17 pan from Wilton that I like to use, because it has perfectly square corners and non-sloping sides. You many not even fill the sheet, which is fine. Just spread them out as thick as you like and turn up the end of the foil lining to keep it in place.

Thanks. I look forward to making these.

#63 foodie3

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Posted 27 July 2004 - 11:16 AM

strawberry marshmallows are delightful - light, fluffy, terriffic flavour, thanks nightscotsman!

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#64 jgarner53

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Posted 27 July 2004 - 01:01 PM

OK, perhaps this is a dumb question, but do you all just eat the marshmallows? I guess I grew up in a marshmallow-deprived household, since they frequently turned into hard, chewy pellets in the cupboard, or were occasionally used in hot cocoa or s'mores. So I don't think of marshmallows when I think of candy, or dessert.

Then, of course, there are Peeps. And my dad was the only one in the family who ate those.
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#65 KatieM

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Posted 27 July 2004 - 02:47 PM

Orange might be another nice flavor to try, maybe with a bit of orange flower water and vanilla.


Mmm. . . that sounds excellent! Kind of like a creamsicle flavor? Thanks for the tips on lemon. That will be my next project. I think that instead of reducing the amount of cocoa in the mixture for my chocolate ones, I'll just let them set up in a smaller pan. All I really need is for them to be the same height when cut and sitting next to the strawberry or vanilla ones on a tray. It won't make as many, but that's OK.

Katie...if you have access to any Perfect Puree...try making them with this. I used the passionfruit to make marshmallows and it is absolutly delicious. I get it from a wholesaler who sells to restaurants, etc. Only problem is that you have to buy a case (6 jars)..but they are frozen and you can use in other recipes, etc.


Thanks for the tip, Joni! I usually make big stockpiles of good puree in the traditional flavors (strawberry, raspberry, apricot, etc) for use in buttercreams and such, but for flavors like passionfruit, I'll definitely have to check that out.

Nice picture, Foodie3! I like the triangle shape. I may have to try that one myself!

OK, perhaps this is a dumb question, but do you all just eat the marshmallows? I guess I grew up in a marshmallow-deprived household, since they frequently turned into hard, chewy pellets in the cupboard, or were occasionally used in hot cocoa or s'mores. So I don't think of marshmallows when I think of candy, or dessert.


You mean you never ate some plain marshmallows straight from the bag while making s'mores? I agree that the ones that are leftover got nasty and stale pretty fast, but the ones from a fresh bag were pretty good. Also, didn't you ever play the game where you see how many marshmallows you can fit in your mouth and say "chubby bunny"? Or what about at Easter? No chocolate covered marshmallow eggs? Seriously, though - try making the strawberry ones. They're like little fluffy soft mouthfuls of strawberry heaven!
"First rule in roadside beet sales, put the most attractive beets on top. The ones that make you pull the car over and go 'wow, I need this beet right now'. Those are the money beets." Dwight Schrute, The Office, Season 3, Product Recall

#66 Toliver

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Posted 27 July 2004 - 03:49 PM

Also, didn't you ever play the game where you see how many marshmallows you can fit in your mouth and say "chubby bunny"?

Not to go off-topic, but do NOT play "chubby bunny", ever. Children have died playing this "game". The marshmallows in the back of the mouth soften due to body heat and slide down into the throat, blocking the air passage. And because the marshmallows end up soft and gooey, it's difficult to clear them from the air passage. The kids end up choking to death on the marshmallows.
Don't you people watch Oprah?
Sorry for such a downer post, but that game needs to be banned.

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Brian: Peter, those are Cheerios.”
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#67 jgarner53

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Posted 28 July 2004 - 02:40 PM

Not to go off-topic, but do NOT play "chubby bunny", ever. Children have died playing this "game".


Good thing that's the only dumb, dangerous thing kids do. :wink: :smile:

Can't remember playing (or dying from) "chubby bunny," but the lack of memory could just be me repressing the horror. :wink: I think I've eaten a few marshmallows straight outta the bag, but usually the only time I ever ate them by themselves was if they were toasted, campfire style.

Maybe it's just because store-bought shmallows were so nasty and flavorless? Perhaps if I make Neil's strawberry ones, I'll be converted to a shmallow-holic, eat them constantly, and wind up on skid row, with sticky bits of marshmallow around my mouth. "It was the strawberry ones," passers-by would hear me mumble. :laugh:
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#68 foodie3

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Posted 29 July 2004 - 09:44 AM

i'd like to reduce the amount of corn syrup in the recipe, how much of it can be "safely" replaced by sugar without changing the taste and texture?
i have found confusing info on the web re substituting sugar for corn syrup - some suggest using same amount of sugar plus a little water, others suggest less sugar because corn syrup is less sweet. what are yor thoughts?

#69 AlainV

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Posted 29 July 2004 - 11:29 PM

Nightscotsman,

I would like to try your strawberry marshmallows but I can't find corn syrup or powdered gelatin here in Belgium.

So I will use glucose instead of corn syrup and gelatin leaves.

My questions are :

- do I substitute corn syrup by the same volume of glucose, or a little less ?
- is it ok to soak first the gelatin leaves in cold water and then mix them with the starwberry puree. Or will this excess water dilute the puree too much ?

Hope to get your answers very soon because I am dying to make these :raz:

#70 nightscotsman

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Posted 30 July 2004 - 02:52 AM

- do I substitute corn syrup by the same volume of glucose, or a little less ?
- is it ok to soak first the gelatin leaves in cold water and then mix them with the starwberry puree. Or will this excess water dilute the puree too much ?

I would use the same amount of glucose. There is a little more water in the corn syrup, but at this volume it shouldn't make much of a difference.

It is essential to soak leaf gelatine in water before using. here's what I would do: soak the gelatine with the initial 1/2 cup water in a small bowl. When it softens, heat the gelatine in the microwave just until it melts. Pour it into the mixer bowl with the strawberry puree and procede with recipe. This way the larger pieces of gelatine will more easily incorporate into the hot syrup.

#71 AlainV

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Posted 30 July 2004 - 05:13 AM

Thanks for the tips, Nightscotsman. Very fast.

I will try the adapted recipe tonight :biggrin:

#72 confiseur

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Posted 31 July 2004 - 11:27 AM

Thank you for the recipe nightscotsman. I used glucose instead of corn syrup, it worked perfectly,lots of happy people!........
If you have any other simple-but-good recipes or even complicated and good! I would be delighted to try them out.
With thanks :smile:

#73 AlainV

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Posted 31 July 2004 - 02:19 PM

Well, for me, it didn't work at all :sad:

The mixture was not fluffy and stiff after 10 minutes with my mixer at full speed. Instead it was liquid so it never sets in the pan. After 12 hours waiting, everything went in the bin.

I suppose it is a gelatin problem, although I used 1 ounce (28 gr) gelatin in sheets, as recommended.

Maybe the european gelatin is "weaker" than the american one ? What do you think :huh:

By the way, I will try again, this time with more gelatin (half a recipe, so if it fails again, less ingredients wasted).

#74 nightscotsman

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Posted 31 July 2004 - 04:09 PM

confiseur - glad the recipe worked for you and you like the 'mallows. :smile:

AlainV - Sorry it didn't work for you :sad: . Assuming you cooked the syrup to the correct temperature, it sounds like it's the gelatine that's the problem. I know there are different strenghs of of leaf gelatine, but I've only used one kind, so I'm not sure how to advise you. Can anybody else give some pointers on determining jelling strength and substitution guidelines?

#75 AlainV

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Posted 01 August 2004 - 11:29 AM

My mistake :unsure:

I checked the recipe and found that I made a mistake when converting °F to °C.

So the gelatin was ok but my syrup was not hot enough.

I tried a second batch and this time it turned right like expected : fluffy and stiff !

The mixture is in the pan and ready to be cut tomorrow.

I can't wait to taste it :biggrin:

#76 jgarner53

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Posted 05 August 2004 - 08:40 AM

OK, I'm a convert. I don't know that I'll sit eating marshmallows until the cows come home, but these are so yummy! Can someone explain to me how they can get so creamy?

One thing that the recipe did not mention (but that seemed common sense to me) was straining the strawberry puree.

The other thing I need to know is how NOT to go on about how easy these are to make when people marvel. How do I develop that air of mystery, like I'm some kind of culinary magician that I can make marshmallows? I tend to discount my skills when people compliment me on food. "Oh, it really isn't hard at all. Anybody could have done it." Do I just say, "Thank you," and shut the hell up?

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#77 nightscotsman

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Posted 05 August 2004 - 01:24 PM

Another convert to the cult - hee hee!

Can't really say why they end up tasting so creamy, but I suspect is has to do with the high quantity of corn syrup/glucose.

I actually prefer the strawberry puree unstrained. Seedless would certainly be more refined, but the seeds are small and innoffensive, and they served as a reminder to people that they are naturally flavored. Berries with larger seeds like raspberries I would certainly strain.

#78 Toliver

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Posted 05 August 2004 - 02:22 PM

Has anyone tried S'Mores with the strawberry marshmallows? I'm thinking it'd be pretty good...

“Peter: Oh my god, Brian, there's a message in my Alphabits. It says, 'Oooooo.'
Brian: Peter, those are Cheerios.”
– From Fox TV’s “Family Guy”


#79 momlovestocook

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Posted 05 August 2004 - 06:41 PM

I don't know why I'm thinking about Christmas in August but I may make these as presents for the daughters teachers along with some homemade cocoa mix and a nice mug. Some green and red marshmallows cut in christmas shapes would be very festive and unique. I always make different things for our church bake sale a couple of weeks before Christmas so I may use this idea there as well(the older ladies always look at me strangely when I bring my goodies in LOL but they do sell)
How are these marshmallows for toasting over an open fire? We usually go to a friends house for a weekly campfire until it gets to cold. May have to surprise them with a batch of these.
Sandra

#80 foodie3

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Posted 05 August 2004 - 10:09 PM

nightscotsman, my first attempt at substituting sugar (increased by 65gr) for some of the corn syrup (decreased by 1/2 cup) was successfull, so far i detect no difference in either taste or mouthfeel. i may try another 1/4 cup reduction and lemon flavoring.
love, love those soft marshmallows!

#81 JustKay

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Posted 05 August 2004 - 11:35 PM

nightscotsman ..... I finally did it! I didn't have to resort to using agar-agar powder. The bakery supplies shop I go to now imports Halal fish-bone gelatine from Pakistan. :biggrin:

And I think people in the UK can also find this fish-bone gelatin. The usage is the same as your regular gelatin because I used your exact same measurements. I followed your recipe to the T and the marshmallows are really really soft and yummy .... although a tad too sweet for my taste but the kids have no complaints.

I also substituted liquid glucose for corn syrup - same amount. (Could this be why it's so sweet?)

The only thing I did not right was to 'lightly grease' the pan. So, when I turned it over, it stuck to the foil! What a job it was to pry it off the foil without messing up too badly.

I see some instructions with other recipes to sprinkle the pan liberally with potato starch and sugar ... maybe I'll try this next time?

I also could not cut it right. I didn't want to use a wet knife. But then, I tried using the pizza cutter and it worked like a charm. I dipped the wheel in the potato starch and sugar mixture and tapped off excess amount and then cut the marshmallow block.

I can't wait to try the other variations. Yumm yumm!!!! Thank you soooooo much for sharing the recipe. I think this will sell well with my customers as Halal marshmallows are virtually non-existant here. And now I can also make other stuff like Rocky Road Brownie, etc .... :biggrin:

Thanks!!!!

Edited by kew, 05 August 2004 - 11:36 PM.


#82 Tepee

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Posted 06 August 2004 - 06:15 AM

I can't wait to try the other variations. Yumm yumm!!!!

I can certainly vouch for that! Guess which lucky gal got to sample it? :raz:
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#83 AlainV

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Posted 07 August 2004 - 12:39 AM

Dear nightscotsman,

I am converted to the marshmallow cult too :biggrin:

The strawberry marshmallows are fabulous !

I just have a question about the vanilla ones. I wanted to make plain marshmallows coated with chocolate glaze (see my other post on the chocolate glaze subject). I did use your recipe for vanilla marshmallows and omit the vanilla. Because the total liquid was less than strawberry marshmallows, I ended with a much more "chewy" mixture. Not the right one as it was impossible to put it in the pan.

I then tried again, this time with the same liquid content (I substituted strawberry puree with water) and it was a success : the same texture as the strawberry marshmallows.

So my question is : why this difference in liquid content between the 2 recipes ?

Curious to have the answer !

#84 JustKay

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Posted 07 August 2004 - 05:40 PM

Dear nightscotsman,

I am converted to the marshmallow cult too :biggrin:

The strawberry marshmallows are fabulous !

I just have a question about the vanilla ones. I wanted to make plain marshmallows coated with chocolate glaze (see my other post on the chocolate glaze subject). I did use your recipe for vanilla marshmallows and omit the vanilla. Because the total liquid was less than strawberry marshmallows, I ended with a much more "chewy" mixture. Not the right one as it was impossible to put it in the pan.

I then tried again, this time with the same liquid content (I substituted strawberry puree with water) and it was a success : the same texture as the strawberry marshmallows.

So my question is : why this difference in liquid content between the 2 recipes ?

Curious to have the answer !

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.


That was quoted from the end of nightscotsman's recipe

:biggrin:

#85 JanKK

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Posted 07 August 2004 - 09:42 PM

I also could not cut it right. I didn't want to use a wet knife. But then, I tried using the pizza cutter and it worked like a charm. I dipped the wheel in the potato starch and sugar mixture and tapped off excess amount and then cut the marshmallow block.

Now why didn't I think of that?? I use the damn pizza cutter for everything! ;)

Thanks for a marvelous suggestion!

#86 jgarner53

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Posted 09 August 2004 - 07:06 PM

The pizza cutter was my first instinct, too, though I sprayed mine with cooking spray, and it worked just as well.
"I just hate health food"--Julia Child

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#87 foodie3

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Posted 09 August 2004 - 08:56 PM

had no problems cutting at all - after a 24 hr rest i used a chef's knife dipped in starch/sugar mixture.

#88 Joni

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Posted 12 August 2004 - 11:52 AM

How long do these marshmallows last (I know someone told me when I gave her some she had them for 3 weeks...but I don't trust her judgment!).....I am making them as "favors" for a party on Sunday....can I make them tonight (Thursday), then cut and bag them on Friday for Sunday ?

#89 jgarner53

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Posted 12 August 2004 - 03:19 PM

I'd say easily. I made mine a week ago, and they're still good. A little "tighter" on the surface, maybe, but definitely still soft, puffy, and yummy!
"I just hate health food"--Julia Child

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#90 Joni

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Posted 12 August 2004 - 03:22 PM

thanks...will take care of one thing tonight at least!





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