KrazedMom

then they would be PERFECT in homemade hot chocolate...try it!

don't toss!! I would think they are probably going to be very soft....probably killer marshmallow creme or soft fluffs for hot chocolate. I vote wait and see what you get and let us know. The best recipes in the world started out as OOOPS!

has anyone explained why little darker spots appear on the chocolate when coating the marshmallows? I've tried thinner coats and I still get those spots. I'm tempering per guidelines in books; nice & slow and to the right temps.

I have dried out the marshmallows and gotten a nice golden toasty finish but they are still pretty oozy. Overall, it works OK

I use a large pizza cutter....a circular hand held one. It works great even on the fat, fluffy ones.

bump for the fluff... I just noticed in the BBQ issue of Bon Appetit, there is a little homage to our little friends on page 66. Also, could the person who did the Splenda marshmallows please post the recipe. I work with a lot of diabetic patients and that would be a godsend for them to have a sweet goodie that was OK to eat. Thanks!

I would also throw some fine lime zest in at the end for a little pizzaz. Then add tequila....just kidding (or am I? ) ←

i would just follow the recipe replacing whatever liquid it calls for with lime juice. there's so much sugar, there's no way they would be too tart. ← I would also throw some fine lime zest in at the end for a little pizzaz. Then add tequila....just kidding (or am I? )

I'm picturing a human Stay-Puft Marshmallow?

I am mostly a homemade marshmallow groupie and never thought of looking for the homemade vanilla info here! I also bought a bunch of beans from the Arizona Vanilla Co and because of an error, I ended up with an extra bunch of beans. After looking over the internet, it looked like making extract was pretty much a non-exact science: place beans in alcohol and wait. So I did. I bought a bottle of Smirnoff vodka (40%/80 proof) and split a bunch of Madagascar and Tahitian beans and shoved them in the bottle, shaking them in a daily ritual. Couldn't even tell you how many...20-25 maybe in a 750ml bottle. It's been several months now. It is so dark, the light won't shine through it! It is sheer heaven! I am halfway through it and already thinking about my next bottle. I will not use the Tahitian next time though, probably only Madagascar/Bourbon.

I thaw frozen fruit, whirl in a blender and then strain also. There's a mix at Costco that I love: blueberries, raspberries and marionberries (seeds, seeds, seeds!) that make the greatest flavor. I add maybe up to a 1/4 c water just to help thin it to strain it easier but use that to bloom the gelatin and for the sugar mixture.

I can get to the website, but the pdf link isn't working. Any ideas/suggestions?

they just look so darned PERFECT! Same size, perfectly square, even layer of caramel How DO you get the caramel on there? Is it a cooled layer that you roll around the marshmallow and let the marshmallow stick to it or do you actually roll it in gooey caramel? HMMMM, green apple flavored marshmallows rolled in caramel or that red stuff with nuts!!

no pics, sorry. I got the idea when I first started making the marshmallows and my son & I would toast them on the stove. It evolved into the s'mores creation. We tried toasting the chocolate but it just wasn't good. The vanilla ones were amazing...I loved the crunchy crust they got.

I made my version of s'mores (the fast mommy way). I crushed a bunch of graham crackers and lined the bottom of the pan. I then put the Hershey candy bars over that (I sectioned & spread them out so it wasn't completely covered) I poured the marshmallow directly on the crumbs & chocolate. The remaining heat of the marshmallow goo melted the candy bar pieces just enough that they softened up nicely. The next day, I cut it into manageable pieces, rolled the cut sides in the graham crumbs and then got out my torch and did just enough so the tops were nice and golden. There is nothing like a homemade marshmallow torched! They turned out better than I anticipated!!

So what do I need to do to get on the mailing list?

mine do that also. I also get dark pinpoint spots and I'm not sure why. I am nowhere near pro on this & still learning the basics of tempering.

[quote What kind/size of mixer is everyone using for making marshmallows? ←

It seems like I get spots on the tops of the marshmallows. They are tiny little darker spots yet the sides don't get them. Anyone have ideas why? The one time I simply melted the chocolate and dipped, I didn't get the spots. I brush off each one before I do the dipping.

WOW...it doesn't get any better than this!! AB :wub: AND marshmallows

How much puree did you use? Was it equal substitution for the the water? Could you list the recipe please? These things look and sound delicious! Very nice job!

My fruit ones also seem to come out much softer than the others. Almost like an extremely soft taffy rather than marshmallow-y. I'm interested to see how the others come out. I've made fruit ones probably 10 times and each one has come out this way. Wondering if it's the natural sugar or pectin in the fruit???

When I made my berry ones (marionberry, blueberry & raspberry combo) I thawed the fruit and put it in a food processor with a tablespoon of water and let it rip for a minute then strained out the seeds. Then in my mixing bowl I put the gelatin and completely substituted the puree for the water. No mixing except a quick stir to get the gelatin coated with the liquid. In my pan I again substituted all the water with the puree and cooked to the normal temp. I have a Kitchenaid, so I poured the sugar mixture into my gelatin and let that go. It could be the hand mixture isn't as efficient in beating the air into the marshmallows. I can hear my Kitchenaid change when the mix is almost right, so maybe it's just the mixer? Mine came out tasting like a really light & fluffy berry taffy. The family loved 'em. Try it again. Go on. You know you want to!

You can always save it for Christmas and call it Snowman Poop to put in those naughty children's stockings!! Won't venture into the chocolate world....

And the dumb things don't stick together as much when you are taking off the side part!