pringle007

I have also been asked for my mango-coconut and my blood orange recipe. For the Blood Orange, I used the nightscotsman recipe for a fruit mallow. In the gelatin soltion, I used fresh squeezed Blood Orange juice for both the water and puree (so the gelatin mix was just gelatin and juice, no water.) In place of the vanilla, I used orange extract. The sugar solution stayed the same. The mango coconut recipe was again the nightscotsman fruit mallow, with mango puree used in the gelatin. I subbed out the water in the sugar solution for a good quality coconut liqour! Any questons, just ask!

Several people have asked for my Splenda Mallows recipe. I used the famous Nightscotsman recipe broken down for a half batch. I added a 1/4 tsp. cream of tartar to the gelatin at blooming. I then did a straight substitue of splenda for sugar in the sugar solution, and replaced the corn syrup with sugar free honey.

I knocked over a nice batch of homemade marshmallow cream. I knocked it rght off the counter and it landed upside down right on top of the caddy I use to store all my colored cocoa butter and my two badgers with their parts. The mess was large, sticky, and seemed to never end

Does anyone have any exp. in dealing with product liability insurance for chocolates or confections? If so, what company do you use?

In order to atenda few farmer's markets in the area, in need to aquire product liability insurance. Does anyone here have any exp. dealing with this? What company did you use?

In the past week or so I've been going mad on these marshamallows. Ive done the following Strawberry Blood Orange Lime Lemon Honey Blueberry Honey Mai Tai Coconut Mango Coconut Vanilla Vanllia Bourbon Sugar Free Vanilla (splenda) Espresso All came out awesome, and I'll share any recipes anyone would like. I know a few people have asked about the Splenda mallows.. I'll post that recipe as soon my wife gets back from San Diego with my other laptop. But heres my issue. I've tried the chocolate ones twice, and each time I ended up with small bits of firm cocoa scattered through the mallows. I used the nightscotsman recipe. I used a 1/2c boiling water mixed with a 1/2c cocoa and let it cool. It was basically a cocoay mass of firm mud. I then bloomed my 4 packs of gelatin in 1/2c water. I made the sugar mixture like always, added the cocoa mash to the gelatin, then added in the hot syrup mixture and beat it like the devil. What am I doing wrong? do I, or can I use more water to dissolve the cocoa in ? Should it be so firm, almost like playdough, before being added?

Does anyone in here have product liability insurance for anything they make and sell? If so, what companys do you use for the insurance?

So I was wondering, since I am a newbie to the Mallow world.. what are all of you using to dust your mallows with. Ive been using a 50-50 mix of corn starch/confectioners sugar (10x). I cut them , then kinda toss them around in the mix. Im not sure that I'm enjoyng it though.. it seems to be a bit heavy, maybe even overpowering??

I used the Nightscotsman recipe and just used all Lime juice in the gelatin mixture and no water. I also grated some zest to dust the top of the mallows with, and they came out awesome! Great Lime flavor! And to finish and earlier thread, I finally got my "Splenda Mallows" to sit and they taste great! I used no real sugar, only Splenda! Its a Nice treat for the diabetic or Low Carb mallow lovers!

You can sautee some pineapple with a bit of sugar and some vanilla (bean or extract), get a good carmalization on it, then puree it in a blender and fold it into a nice buttercream frosting! Use that to ice a cake or maybe a nice orange or bananna cupcake?? Dice the dried pineapple and spainkle on top of your iced treat for a little added flavor!

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? ) ← Oh, I thought when I said Lime on here, everyone knew that meant "the lime that accompanies all the tequilla"

Does anyone have a recipe for Lime Marshmallows? I love lime, and I think they would taste darn good. Anyone have any idea how much juice or zest I would use?

Pringle, whatever happened with the Splenda Marshmallows - or did I miss the follow-up? ← The first batch didn't set quite right. I've toyed with the recipe a bit, and another batch is gone in to a pan to rest for the day, so we'll see what happens!

You could always bang out a simple caramel filled Bon bon

Excellent tutorial! One of the best I've see!

I was looking for a basic recipe for making a bon bon with a meltaway center. I understand I would replace my butter with something like coconut oil. Can anyone help me with this or spare a recipe for me try out?

I believe Stoli does a Strawberry Vodka avaliable in the US. I used it in a Strawberry Vanilla ganache for a white chocolate I did with pop rocks in it to honor the birth of my daughter and it came out awesome

The No Sugar, No Corn Syrup all Splenda Marshmallows (Thats a mouthful) are on my agenda for this evening. Lets see how it goes! I'll report back in the afternoon

I did a Mushroom Balsamic chocolate as a special order around Xmas. They were not bad. A smoked tomato puree would be a good companion. Smoke Tomato and Mushroom Balsamic bon bons. Lets see Hersheys top that!

Tammy, The real question is.. If I bite into one of your "Twix" bars, does everything around me stop for a few seconds? I really do need a minute...

Its 1:30am in Columbus, and after reading all 30+ pages of this thread, I had to run to the grocery and pick up all I need to whip up some of these mallows. While I shopped about, I had an idea. I believe I read in the thead that you can replace the corn syrup and use all sugar. If thats correct, could you replace the sugar with Splenda and walk away with a low carb or sugar free mallow?

Tammys right.. food safety is governed on a state-by-state basis. In Ohio, goods like chocolates, confections, breads and baked goods, jams, cookies, and just about anything else that needs no refridgeration are allowed to be sold at farmer's markets, crafts shows, etc. without the need for a commercial kitchen provided the home is pet free and contains only one stove and one fridge. The Amish love this rule..

So, I just read this whole thread, as I am looking at making some marshmallows for the local farmer's market (My $24 lb gourmet chocolates won't cut it outside in Ohio Maytime temps). So, all in all, what is the best gelatin to use? Any name brand you guys and gals recommend?

Tammy, In one of your posts you mentioned you may need to do shipping for a few wholesale orders. I have learned you need to keep the weather in nd when trying to ship any kind of chocolate. Its very expensive to ship chocolate once you pass the end of April in these parts (midwest). Its just somethng else to factor in. I know some chocolatiers make such little profit during the summer because the actual cost of shipping is so high that they themselves roll over profit to make shipping seem more reasonable to the customer. I know it can cost $30 to ship a 24 piece box in Junetime temps. Depending on where your shipping to and the amount, it might be alot higher. I shipped a box of chocolates last summer from Ohio to Hawaii. You dont want to know how much that cost to get them there before they could melt!!

I thought about banana liqour, like 99 Bananas or something. Anyone have a nice Banana liqour they have used? I have yet to try reducing the puree, so maybe I'll do that on Monday. I did try the banana oil, and I thought it tasted artfical.