1057 replies to this topic

[Romy]

Thanks Romy! In Greweling's recipe he has a variation including passion fruit purée reduced by 1/2. Wondered if that was one of those industry standard things that it's taken for granted that everyone (except me) knows about. The pumpkin and dark chocolate combination sounds fantastic. Did you add any spices to the mix?

I used to use an oiled pizza cutter as well, but found a way that works much better for me. See my post upthread, or here if you're interested.

Edited to ask if you have a larger version of your picture? It appears tiny to me and I'd love to see it.

Ah, sorry! I was having some problems copying that photo from my husband's site. I've reposted here at a less squint-inducing size.

Hmm, I think that recipe must be referring to a cooked puree-- cooking to reduce the fruit puree by half and thereby getting a thicker, more gelled puree. Might be a worthwhile extra step. If I recall correctly, my strawberry marshmallows were a tiny bit softer than the vanilla bean marshmallows I made with the same recipe base (but not so much as to be less appealing). Might be that extra liquid and raw pectin!

I added cinnamon, ginger, and nutmeg to my pumpkin spice marshmallows. Really, the pumpkin just made them a pretty color, I think. You can only add so much pumpkin before your marshmallows won't set. But no one minded-- they were really delicious. (Went well with my pumpkin spice, maple buttercream, and marshmallow fondant cake!) Warm spices and marshamllows are such a great combination, in my opinion. They can do so much for your routine hot cocoa. Cinnamon and cayenne might a good combo for hot cocoa (and probably already mentioned elsewhere!).

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[cookingofjoy]

I had my first failed batch of marshmallows today, and I'm wondering might have been my mistake. I tried a cranberry version that ended up more like taffy in texture than marshmallow, and rubbery. I think the rubbery-ness is because I overbeat it since they never started getting fluffy like they normally do.

I've liked this lemon marshmallow recipe, so I tried using it as a base for cranberry. For this half batch, I boiled 1/4c cranberries and 1/2c water til it was reduced to about a 1/4c, then strained it to make a cranberry puree, which ended up being 3TB puree. I added 1TB fresh lemon juice, subbed this puree/lemon juice for the lemon juice in the gelatin bloom, and then followed the rest of the recipe like normal. I've made half batches before that have been fine, so I don't think that's an issue. Last week I made a half batch of clementine/honey based on this recipe that were the lightest I've made.
I did get distracted and let the syrup get to 258 instead of 250. It was the last packet of gelatin in my 32 pack, and all other batches have been fine.

[CanadianBakin']

This week I made a batch of vanilla marshmallows and swirled in homemade caramel sauce right before panning them. They are seriously amazing. They taste like caramel ripple ice cream. The layers separate a bit but none of my testers thought it was an issue and in fact, some of them thought the difference in textures between the layers is what made them amazing. However, I'm wondering about shelf life. The caramel sauce is usually stored in the fridge. Fruit purees are as well so maybe it's fine but I worry about the butter and cream. Are there any guidelines on this? Instead of sauce should I make a firmer caramel that would normally be stored at room temp and just warm it to liquify before using?

[sschiltz1]

Nightscotsman regarding your marshmellow rcipe:
Beg pardon, I realize this is very old post but what size pan did you use? I checked Martha Stewart recipe and she used 9 x 9 pan. Your recipe appears about 1 1/2 x's her recipe. I'm thinking 9 x 12? Thanks in advance, Stephanie

Edited by sschiltz1, 21 March 2011 - 02:05 PM.

[E.T.]

Nightscotsman regarding your marshmellow rcipe:
Beg pardon, I realize this is very old post but what size pan did you use? I checked Martha Stewart recipe and she used 9 x 9 pan. Your recipe appears about 1 1/2 x's her recipe. I'm thinking 9 x 12? Thanks in advance, Stephanie

Hi Stephanie, I made Nightscotsman's strawberry marshmallows last night, and there was a perfect amount of mixture to fill a 9x13 pan with 1in sides. There were a few tablespoons left over for 'testing'

[sschiltz1]

Thanks so much for the quick reply, E.T. I've wanted to make this recipe for monthes but procrastinated. I think I had the winter blaahs! But we had a 70 d. day yesterday so I know spring is just around the corner!! Yah, just never mind tomorrows snow forcast, ugh!!!! Will try to get a trial run on the marshmallows tomorrow eve. Wish me luck! Steph

[bkeith]

This week I made a batch of vanilla marshmallows and swirled in homemade caramel sauce right before panning them. They are seriously amazing. They taste like caramel ripple ice cream. The layers separate a bit but none of my testers thought it was an issue and in fact, some of them thought the difference in textures between the layers is what made them amazing. However, I'm wondering about shelf life. The caramel sauce is usually stored in the fridge. Fruit purees are as well so maybe it's fine but I worry about the butter and cream. Are there any guidelines on this? Instead of sauce should I make a firmer caramel that would normally be stored at room temp and just warm it to liquify before using?

After reading this I had to give it a try, and you're right -- seriously amazing. I made a batch last night, and it would have taken a very large team of horses to get the spatula away from me. Can't wait to sample them tonight after they're cut.

I'm not going to worry about shelf life -- they won't last long enough for that to be a problem.

[Darienne]

A question: what exactly does 'panning them' mean? Thanks.

[bkeith]

A question: what exactly does 'panning them' mean? Thanks.

In this case, I took that to mean the step where you pour/scrape the newly whipped marshmallow goo from the mixing bowl into the lined pan to set up.

[CanadianBakin']

A question: what exactly does 'panning them' mean? Thanks.

In this case, I took that to mean the step where you pour/scrape the newly whipped marshmallow goo from the mixing bowl into the lined pan to set up.

bkeith: Thanks for replying. That's exactly what I meant.
Do you have any caramel marshmallows left? They are great to snack on and very good melting on a coffee or latte. My assistant used to serve her kids sliced bananas with vanilla icecream and caramel sauce so she's thinking that the marshmallows would be great instead of just caramel sauce and torched they would be even better, melty marshmallows on icecream...mmmmm.

[bkeith]

A question: what exactly does 'panning them' mean? Thanks.

In this case, I took that to mean the step where you pour/scrape the newly whipped marshmallow goo from the mixing bowl into the lined pan to set up.

bkeith: Thanks for replying. That's exactly what I meant.
Do you have any caramel marshmallows left? They are great to snack on and very good melting on a coffee or latte. My assistant used to serve her kids sliced bananas with vanilla icecream and caramel sauce so she's thinking that the marshmallows would be great instead of just caramel sauce and torched they would be even better, melty marshmallows on icecream...mmmmm.

Excellent ideas. I love the thought of melting one into a latte. I think they'd be pretty marvy dipped in chocolate too. Ooh - smores! You'd have to handle them a little differently, though --I don't see them holding well on the end of a stick. But make "inside smores" with a torch or broiler, and I think I'm looking for a reason to call in sick to work.

To keep myself from eating the whole pan, I took them as one of my donations to the bake sale of our cake show. They went pretty quickly. I guess now I'll have to make more for latte experiments, seeing as how I've got extra caramel sauce left over and all. ;)

[BadRabbit]

This week I made a batch of vanilla marshmallows and swirled in homemade caramel sauce right before panning them. They are seriously amazing. They taste like caramel ripple ice cream. The layers separate a bit but none of my testers thought it was an issue and in fact, some of them thought the difference in textures between the layers is what made them amazing. However, I'm wondering about shelf life. The caramel sauce is usually stored in the fridge. Fruit purees are as well so maybe it's fine but I worry about the butter and cream. Are there any guidelines on this? Instead of sauce should I make a firmer caramel that would normally be stored at room temp and just warm it to liquify before using?

Was this just a simple caramel? What was the consistency?

[CanadianBakin']

This week I made a batch of vanilla marshmallows and swirled in homemade caramel sauce right before panning them. They are seriously amazing. They taste like caramel ripple ice cream. The layers separate a bit but none of my testers thought it was an issue and in fact, some of them thought the difference in textures between the layers is what made them amazing. However, I'm wondering about shelf life. The caramel sauce is usually stored in the fridge. Fruit purees are as well so maybe it's fine but I worry about the butter and cream. Are there any guidelines on this? Instead of sauce should I make a firmer caramel that would normally be stored at room temp and just warm it to liquify before using?

Was this just a simple caramel? What was the consistency?

Yes, simple caramel. Consistency is pourable at room temp. Slightly thicker when cold.

[cookingofjoy]

So I finally tried the fruit swirl idea, though with strawberry jam instead of blackberry and a lemon marshmallow. I really liked them - kind of strawberry lemonade-ish. The texture was good, there wasn't any kind of weeping. I didn't use a lot of jam. I didn't measure, but probably around 3TB for an 8x8 pan. I tried to keep the swirl in the marshmallow to avoid have to coat a lot of jam with powdered sugar/potato starch.

So...I'm wondering how safe something like this is? What are the dangers of unrefrigerated jam?

Here's a pic!

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[nomnivorous]

So I've become somewhat obsessed with making marshmallows. This thread made me really happy to find, but I'm curious - has anyone figured out good uses for failed mallows? I tried some bourbon marshmallows but they messed with the gelatin so they never whipped up.

I'd hate to toss the batch out, but does anyone have tips on reusing the failed marshmallows? And on that note, does anyone have a good alcoholic marshmmallow technique/recipe?

[Mjx]

So I've become somewhat obsessed with making marshmallows. This thread made me really happy to find, but I'm curious - has anyone figured out good uses for failed mallows? I tried some bourbon marshmallows but they messed with the gelatin so they never whipped up.

I'd hate to toss the batch out, but does anyone have tips on reusing the failed marshmallows? And on that note, does anyone have a good alcoholic marshmmallow technique/recipe?

At the risk of sounding obvious, how would your failed marshmallows be as a topping for, say, a very dark, dense chocolate/spiced cake or similar dessert, such as bread pudding? The bourbon sounds like it might just make it perfect for the job, and you could tweak it, if you feel it isn't quite dimensional enough as is.

[patris]

Melt them with some butter and make upmarket rice cereal treats?

[Natalie Suwanprakorn]

Hi!
This is just what I'm looking for -- when do you add the inclusions of nuts, etc? At the end of the whipping?

Thanks,
Natalie

[CanadianBakin']

You can easily add a bit of alcohol right at the end.

[CanadianBakin']

Hi Patty! Have you had success making rice krispie treats with homemade marshmallows? I found the moisture content was too high and they tasted stale very quickly.

[CanadianBakin']

Hi!
This is just what I'm looking for -- when do you add the inclusions of nuts, etc? At the end of the whipping?

Thanks,
Natalie

Yes, right at the end. Mix just enough to evenly distribute.

[dhardy123]

Have you had success making rice krispie treats with homemade marshmallows? I found the moisture content was too high and they tasted stale very quickly.

While its not marshmallows per se, the "Baked" guys do a rice krispie treat using sugar, water and corn syrup that works just like marshmallow sticking the rice krispies together

[JeanneCake]

I've only ever used this recipe to spread in a pan and let set up overnight, and cut into squares or shapes.

I saw a marshmallow twist pop on Facebook and I want to replicate it. It looked as if the marshmallow was piped in straight rows on a silpat (alternating colors or flavors) and then when set, twisted around a lollipop stick. The rows were an even thickness, which makes me think that they used a large, open tip (e.g., an Ateco 8 or 9 maybe) to pipe them

Is it really just that easy? It is so sticky after beating it, that I cannot imagine being able to wrestle it into a pastry bag and then piping it out. Has anyone done this? Is there something different you have to do to the recipe, or will it work to pipe without any adjustments?

ETA: correct typos

Edited by JeanneCake, 23 January 2012 - 09:02 AM.

[Darienne]

I have this vague memory from a couple of years ago when confectionery partner Barbara and I made green marshmallow lollipops for St. Patrick's and after the main slab had been cut out and assembled, Barbara took the slightly raggy cut-off ends and wrapped them around the sticks. It worked quite well.

(That was in my marshmallow craze period. )

[gap]

Is it really just that easy? It is so sticky after beating it, that I cannot imagine being able to wrestle it into a pastry bag and then piping it out. Has anyone done this? Is there something different you have to do to the recipe, or will it work to pipe without any adjustments?

A trick we used was to make a tube of baking paper (non stick type) around, say, a wooden spoon handle and sticky-tape it together so it stays in a tube shape. Then pipe the marshmallow into that, let it set and remove the baking paper.

[cookingofjoy]

I've not ever made a marshmallow pop, but I did do little rabbit "peeps", and piping a line should be fine. The peeps were a little bit of a pain for the ears and tail, but piping a line would be no problem. I did need a fairly firm marshmallow, though. My first try using a Martha Stewart recipe for piping wasn't quite firm enough and my rabbits flattened into little trilobites :) The second go around, I used nightscotsman's and it worked great!

[tikidoc]

I've only ever made marshmallows in pans but I remember seeing a Good Eats episode on marshmallows when Browm piped them in rows, then snipped them with scissors to make mini marshmallows for use in hot drinks and it did not look hard. As I remember, he used a ziplock bag with the tip cut off, and even with, that they looked pretty even. I would expect someone good with a piping bag could make them very even.

[FrogPrincesse]

How fun. Thirty-five pages of marshmallow discussion; I had no idea until recently when I made a batch of French vanilla ice cream and ended up with leftover egg whites. I decided to make marshmallows and found this thread. I used this recipe from David Lebovitz.

It went quite well but the marshmallows were a little sticky at the end of the process and it got worse with the heat and humidity we've experienced this weekend in San Diego. It's possible that I did not whip the mixture long enough at step number 6. In any case, they were delicious little clouds!
The recipe yielded exactly a 1/4 sheet pan.

[CanadianBakin']

Cranberry marshmallows have me stumped and I'm wondering if someone can please help? As someone mentioned above, if you replace the puree/water amounts with straight cranberry puree in NS's recipe they turn out a bit like taffy. They do turn out if you use say 2/3's puree and 1/3 water but I was hoping to pump up the flavour. Apparently cranberries have a lot of natural pectin like apples so I guess that's affecting the gelatin. Do I use way less gelatin, more gelatin or deal with a milder flavour by using more water/less puree?
Thoughts?

[pjm333]

You can use any puree (raspberry, passion etc) in this recipe. Spray 1 flat sheet pan with non stick spray and add parchment and spray again.

2 CUPS PUREE
24 GELATIN SHEETS/SOFTENED
1 1/2 CUPS WATER
6 CUPS SUGAR
2 1/2 CUPS LIGHT CORN SYRUP
MIX THE PUREE AND GELATIN IN A 20 QT MIXING BOWL, COOK WATER,SUGAR AND CORN SYRUP TO 235 DEGREES AND ADD TO PUREE & GELATIN MIX. BEAT AT HIGH SPEED UNTIL VERY THICK, ABOUT 10 MINUTES. YOU CANNOT OVER BEAT THIS RECIPE. ADD TO SHEET PAN AND CHILL 2 TO 3 HRS. CUT INTO DESIRED SHAPE AND ROLL IN SIFTED 10X AND LET AIR DRY AT ROOM TEMP ABOUT 24 HRS.