Madhat

Hey Sebastian (or open question really), did you find that enrobing your tasty looking treat above kept the cracker from becoming mushy after a short period of time? I've found that just a graham cracker/ fresh MM combo results in a less than appetizing softness of the cracker.

I would recommend making sure to use cocoa that is as low in fat as possible. Fat is not your marshmallows friend. Also maybe increase the water used with the cocoa to 2/3c and whisk it into a slurry until just before you add it to the rest mix.

You could add a bit citric acid to your dusting powder to increase that initial sour bite.

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I bet that it's supposed to be an extra tablespoon of water to add to the gelatin. Or maybe teaspoon. I bet 10 interweb dollars!

I've always used Knox. It's worked fine for me, consistent quality results, but I've mostly used it because it's available retail. Quick related question; can one sell homemade foodstuffs at a farmers market? Items not made in a commercial kitchen?

I also think that the moisture is coming from your marshmallow. I haven't worked much with caramel but I've found that the hygroscopicity of marshmallows exposed to air will have an effect on food not even in direct contact with the candy. For example, the graham crackers in those tasty looking s'mores I've posted on p. 28 would have gotten unpleasantly mushy after about a day and a half if they had not been eaten right after the photo was taken. The caramel covered marshmallows I've seen (aside from yours) have all had the caramel completely covering the marshmallow, preventing it from pulling additional moisture from the air. Also, refrigerated storage in an airtight container may be a help in keeping water levels down. I'm not sure if my layman understanding of confections was helpful but good luck.

Sorry, that website can be a bit difficult to use. Try this page http://practicalaction.org/practicalanswer...products_id=108 and free registration (sigh) is required to download from that site. I've uploaded the .pdf to rapidshare.com for those who would prefer fewer hoops to jump through. Download link here: http://rapidshare.com/files/82116056/marshmallows.pdf.html

Lior, There is recipe variations that use cream of tartar or citric acid to assist with the inversion of the sugar. It will allow you to decrease the amount of corn syrup and it gives the marshmallow a more acidic taste. Taste, I think, is more like store bought and kids seem to develop a bizarre affection for prepackaged foodstuffs. Practical Answers page on marshmallows The pdf you can download from this site has a few variations.

Hello all, I've been making marshmallows for the past few years. I've just recently found this board and this thread has been helpful and informative. I would like to thank everyone who has contributed to the topic, it has been most educational. Over this holiday season I whipped up a few batches of marshmallows for my friends and family. Peppermint Chocolate Chip- This one is my wife's favorite. Peppermint extract with just a hint of vanilla. Just before I remove the bowl of marshmallow from the mixer I pour in about 10 oz. of mini-chocolate chips that have been chilling in freezer. I then turn the mixer back on low for just a few revolutions to distribute the chips into the marshmallow. The heat of the marshmallow partially melts the chips giving the mixture a wonderful chocolate swirl as well. Rootbeer Floats- I used a locally made rootbeer to bloom the gelatin and rootbeer extract I picked up at a home-brewery supply store. I'm going to claim that the carbonation of the rootbeer made these marshmallows extra fluffy until a food scientist posts calling my B.S. Apple Pie- I used cinnamon applesauce and Tuaca Liqueur to bloom the gelatin. I had tried a drink in the past made with hot apple cider and Tuaca liqueur with a dash of whipped cream that tasted quite similar to apple pie. I think the combination worked nicely in the marshmallow as well. S'mores- I made two different styles. One, pictured below, is half dipped in tempered milk chocolate and then immediately placed on a homemade graham cracker and allowed to cool. Just before eating I toast the top of the marshmallow with a torch. The other S'mores are similar except then marshmallow is completely enrobed in chocolate. I've tried a number of different s'mores and I've found that, as far as storage goes, anytime marshmallow is in contact with the cracker or even just stored un-enrobed with the crackers it results in the cracker quickly becoming...mushy. Refrigeration in airtight containers helps but then you have to deal with cold marshmallows. Of course none of this is a problem if you eat them right away as tends to happen.