Piped/Pipeable Marshmallow

[chconfections]

Hi All,

 

I'm a bit stumped here. I'm trying to make P. Grewling's Piped Marshmallows for the 3rd time.  First time I made them they were perfect, but these last 2 time, I've had no luck. They just slump flat.  Having watched closely, I think I'm not getting to the stiff peaks, as mentioned in the recipe. I've completely beaten it flat at this point, just to see what happens. Anyone else have a problem with this? I'm thinking the sugar is not getting the the correct temp? Or should I maybe pre-whip the whites longer?

 

Grateful for any input.

Mark

[keychris]

I don't have that book to hand at the moment, but if it's anything like nougat, you may need to whip the mixture for longer with a little heat on the bowl to evaporate more water.

[chconfections]

I hadn't thought of that. I will look into that tomorrow with a new batch at higher sugar temp.  I calibrated my Thermometer and found that it is 2 deg off.  I'm reading 214 in boiling water, so I'm also under cooking my sugar by a couple degrees.

 

Thanks! 

[chconfections]

So, made 3 more batches today...Tweaking temps and water content and everytime it crapped out after adding the Vanilla.  So, no Vanilla in the last batch...and they came out almost exactly how I wanted.

 

Very odd? Are there differences in Vanilla Extract? I use a pretty typical one at 35% Alcohol. Are there other with lower water/alcohol content?

Thoughts?

 

 

[teonzo]

Try reading the vanilla extract's ingredients, probably there's something with proteolytic enzymes (stuff that dissolves gelatin).

 

 

 

Teo

 

[Kerry Beal]

5 hours ago, chconfections said:

So, made 3 more batches today...Tweaking temps and water content and everytime it crapped out after adding the Vanilla.  So, no Vanilla in the last batch...and they came out almost exactly how I wanted.

 

Very odd? Are there differences in Vanilla Extract? I use a pretty typical one at 35% Alcohol. Are there other with lower water/alcohol content?

Thoughts?

 

 

Powdered vanilla (Spice House) or vanillan crystals are what I use if I have liquid issues.

[chconfections]

19 hours ago, teonzo said:

Try reading the vanilla extract's ingredients, probably there's something with proteolytic enzymes (stuff that dissolves gelatin).

 

 

 

Teo

 

Thanks Teo...I had no idea. I will look into that. Ingredient list just says Alcohol, Vanilla, Sugar, Water.

[chconfections]

16 hours ago, Kerry Beal said:

Powdered vanilla (Spice House) or vanillan crystals are what I use if I have liquid issues.

Thank you! I will try that.

[RichardJones]

Which recipe is this, please? I only know his marshmallow recipe in Chocolates and Confections which I don't think is for piped marshmallows.

[chconfections]

He has 2 marshmallow recipes in that book...This is piped marshmallows on page 371.  I never have a problem with the slabbed ones on page 368.

[RichardJones]

Thanks!

[Bernadry]

Thanks for page I have just found my book

 

[Stu Jordan]

On 15/01/2017 at 7:19 AM, chconfections said:

So, made 3 more batches today...Tweaking temps and water content and everytime it crapped out after adding the Vanilla.  So, no Vanilla in the last batch...and they came out almost exactly how I wanted.

 

Very odd? Are there differences in Vanilla Extract? I use a pretty typical one at 35% Alcohol. Are there other with lower water/alcohol content?

Thoughts?

When I make Marshmallow with Vanilla (I am unsure about Grewlings recipe sorry), I scrape Vanilla pods into my water / sugar /dextrose mixture and find it brings out a beautiful vanilla flavour. I also sometimes use Vanilla powder.

 

Another option if you use extract is to try triple fold extract (3 x strength) so you use only 1/3rd volume of normal extract.

 

I don't have Grewlings book, what is his recipe?

[Silence820]

Hello, I am new to the forum

 

I am trying to pipe my homemade marshmallows, here is the recipe;

In mixing bowl

40g cold water

6.66g gelatin

In a pot cook until 232°F high altitude

66.66g sugar

40g water

28.33g corn syrup

185.8 total grams

Add syrup to mixing bowl

Then add

When it cools to 110° add

4.29g vanilla

When I pipe the marshmallow, and it is too warm it does not hold its form. If it is too cool, it is too firm.

Here are some examples.

Does anyone have suggestions as to what I am doing wrong?