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Posts posted by CanadianBakin'

  1. 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?


  2. I like to use a tape measure and then keep my eye on the spot as my blade heads towards it and my assistant likes to use a quilting ruler. A few months ago I bought a multi-wheel cutter that works a treat although I chose not to use it for the video. http://www.jbprince.com/pastry-tools-and-equipment/multiple-disc-cutter-rod.asp BTW the price listed is for the rod only. The wheels are purchased individually.





    [Moderator note: This topic continues here, Homemade Marshmallows: Recipes & Tips (Part 3)]

  3. I loved this! Thank you for sharing. :wub:

    And for teaching me (without knowing it!) that I am beating my marshmallows too much!

    I noticed the corn syrup is not clear (corn syrup here is usually Karo brand, and the red label variety is clear); it looks almost honey colored....

    Nice job! :biggrin:

    Thanks! Glad I could help. :) I use golden corn syrup. I like the flavour better.

  4. Thanks Ladies! I love my Bosch mixer(s). I actually have 3 now. Yikes! We work them to the bone and the only problems I've had are breaking the cookie paddles, which are quickly replaced under warranty, and minor problems with a couple of the metal hubs. I think it may be due to slight warping because they get so hot when we're using them as well as in the sanitizer. We buy them at http://healthykitchens.com/ and they have fantastic customer service. My assistant loves them enough that she bought her own for home. :)

  5. Thanks for the mention Kerry! It was a real honour to be included. I haven't made it to the big time but I do have nice photos and we know magazines are all about the glossy pics. ;) Twitter was my contact with the magazine so those of you not using social media...get on it! :)

    I owe a lot to all the folks here at Egullet. As a busy mom without the option of attending a full-time pastry course, the pastry and baking forum has been my instructor and my kitchen, my classroom. I learned to make marshmallows from the marshmallow thread and Patris has been my "marshmallow mentor" helping me with some of the nitty gritty details. We've been selling them for about three years now and last season they were in 18 stores in BC. I've been able to employ two part time ladies to make and package them so that I can do what I love best, baking!

    I have lots to learn yet but am enjoying the journey.

    With many thanks,

    Tina :)

  6. I buy it from my local baking products wholesaler in 5 kg boxes. I just keep the top of the bag clipped and leave it in the box. That said, I go through that box in a month or two. For longer storage I'd keep it airtight at room temperature.

  7. The waxed paper idea got me thinking and I've figured something out. I stuck the lollipop stick in the torched end and then added a small piece of waxed paper with a hole punched for the stick. This seems to do the trick and prevents sticking. The only thing is they taste best if you eat the torched end first because then that flavour is with you for the whole treat rather than just getting it at the end. Packaging also works if I make them as in the photo and put a piece of waxed paper on top but it doesn't look as nice. I guess I can't have everything. ;) Thanks for your help.

  8. I need some ideas...I make a S'more pop which is a homemade vanilla marshmallow with one end torched and the other dipped in dark chocolate and black pepper biscotti crumbs. My problem is that I can't figure out how to package them. I've tried the lollipop stick in the torched end and in the chocolate end but both ways the torched part sticks to the plastic bag. I tried dipping the torched end into the chocolate but then you can't taste the burnt sugar. Any other ideas on how to achieve this in a way I can successfully package it without spend too much on the package?

  9. I also bake lemon loaf regularly for a coffee house. After it's cooled for 10 minutes I remove it from the pan and thoroughly soak it using 220 grams fresh squeezed lemon juice to 440 grams white sugar. That's enough for two 16" loaves. It takes a few minutes to soak all of it in so be patient. To have the crisp finish I find you have to eat it fresh. Once it's cut and wrapped the crisp lemon coating softens very quickly.

  10. I was checking out the sweet and salty cake recipe from this book (Baked by Matt L and Renato P), and the classic chocolate cake layer recipe calls for a 1/4 cup of vegetable shortening. What properties does shortening confer on the finished product? And will replacing it with 1/4 cup of butter affect the final cake texture?

    Most of the cake recipes in the book call for that 1/4 cup of shortening.



    Butter has a higher water content but because it's such a small amount I think you'll be fine subbing it for the shortening. My guess is that the shortening helps with shelf life.

  11. S'More Pop

    Can't figure out how to get the picture here but you can click on the link above.

    We tried using oil instead of cooking spray on the foil under the marshmallows but it stuck so we ended up with some rough looking ones. Thought I would use them to make some pseudo S'more and they came out pretty good. Now to figure out if there's a way to package them for resale. First attempt the torched end became sticky overnight & stuck to the cello bag. Anyone have suggestions? Maybe I just have to be really careful about having them stored airtight at all times.

  12. 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.

  13. 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.

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