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Forming marshmallows: silicone pans or cornstarch


JeanneCake
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I've been making marshmallows for a few years with the recipe Nightscotsman posted long ago; it's easy, reliable and we usually always make it in slabs to cut.   pull the mixture off the heat at 234 and cut back a little on the gelatin; I mix for 6 minutes in the 20 qt hobart and the mix is much easier to spread and get flat. 

 

I saw a website advertising marshmallows that looks like they form theirs in mini-muffin silicone pans.  I can't imagine piping this though; it seems as if it would set up by the time I got halfway through one flexipan.

 

So with our accounts already asking for holiday menus, I'm thinking I'd like to do the same - formed marshmallows that I can stuff maybe; or put on a stick and dip..... I have five of the flexipan mini cylinder molds so I wanted to get some feedback about whether it's the recipe that makes it easier to pipe or if there's another technique I can use to fill several sheets before the marshmallow sets up too much to pipe.

 

TIA!

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Thank you both; carltonb - did you brush/spray the flexipan or did you use a regular mini cupcake pan (because I have enough pans to make about a thousand mini cupcakes and *that* would be a huge help in production!)

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