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artiesel

Marshmallows

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Hi all,

 

I was wondering if anyone has any experience making marshmallows in a 80-qt. mixer and, if so, if they could share any pointers and/or advice when making marshmallows in such a large scale?

 

Thanks

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Wow....I wish I did.... and will be anxiously awaiting your report and photographs.....

 

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Hey all, I need some help. I am looking for Nightscottsman's marshmallow recipe.  Every link that I have found ends up in a "page not found" link.  The last time I made (delicious) marshmallow was a year ago and have the recipe that I used written without instructions. I'm pretty sure it is his recipe,  but can't confirm. It uses 2 gelatin envelops. Can anyone help me out with the link or the directions? Thanks in advance!

 

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Posted (edited)

Rather than dig for the original post, I'm going to assume this is ok since it's been posted many times...

Nightscotsman Strawberry Marshmallows
4 envelopes gelatin
1/2 c strawberry puree
1 1/4 c water
3 c sugar
1-1/4 c glucose or light corn syrup
1/4 tsp salt
powdered sugar and potato starch for dusting

Line a sheet pan with a 1" rim with aluminum foil. coat the foil with vegetable oil or non-stick spray. Fit the mixer with the whisk attachment.
Place the strawberry puree and 1/2 cup water in the bowl of a stand mixer and sprinkle the gelatin over to soften.
Put the sugar, corn syrup, remaining water and salt in a heavy saucepan. Bring to a boil and cook until it reaches the soft-ball stage (234-240 F).
With the mixer at full speed, pour all of the hot syrup slowly down the side of the bowl. Be careful as the mixture is very liquid and hot at this point and some may splash out of the bowl - use a splash guard if you have one. whip until the mixture is very fluffy and stiff, about 8-10 minutes. pour mixture into the foil-lined pan and smooth with an oiled offset spatula so that it's level with the top of the rim (it won't completely fill the pan). Allow the mixture to sit, uncovered at room temp for 10 to 12 hours.
Mix equal parts powdered sugar and potato starch and sift generously over the rested marshmallow slab. Turn it out onto a cutting board or counter, peel off foil and dust with more sugar/starch mixture. Slice with a thin-bladed oiled knife or oiled cookie cutters. Dip all cut edges in sugar/starch mixture and shake off excess. Marshmallows will keep several weeks at room temp in an air-tight container.

Variation - Chocolate Marshmallows:
Replace strawberry puree and initial 1/2 cup of water in mixing bowl with 1/2 cup of cocoa disolved in 1/2 cup boiling water in a separate bowl. Soften gelatine in an additional 1/4 cup cold water in mixing bowl. Add cocoa mixture to mixing bowl and procede with recipe as above. This will produce a marshmallow with a strong chocolate flavor, but somewhat denser than the strawberry version. To get a lighter texture as well as a lighter chocolate flavor, reduce cocoa to 1/4 cup.

Variation - Vanilla Marshmallows:
Replace strawberry puree and initial 1/2 cup of water in mixing bowl with 3/4 cup water and 2 teaspoons of vanilla extract or the seeds scraped from 2 vanilla beans.

Edit: I saved it to a text file on my computer a long time ago when I was doing a marshmallow marathon of flavors one year just to see what I liked and didn't like. It's a really easy recipe to make variations on.

Edit again: In the interest of having this accurate to nightscotsman's recipe as given, I altered it back to original. I'd forgotten that when I put it in my notes, I used straight 1 cup puree to hydrate the gelatin instead of the 1/2 cup puree and 1/2 cup water he calls for because that's how I was doing mine.


Edited by Tri2Cook (log)
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Thanks so much! I think this is the recipe I wrote down (I must have converted it to grams), but it looks similar. I appreciate it. I remember when I made it last year, I couldn't stay out of it. They were so good. I tried a different recipe last week and did not have the same reaction. This one is a keeper! 

Thanks!

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7 minutes ago, Gwbyls said:

Thanks so much! I think this is the recipe I wrote down (I must have converted it to grams), but it looks similar. I appreciate it. I remember when I made it last year, I couldn't stay out of it. They were so good. I tried a different recipe last week and did not have the same reaction. This one is a keeper! 

Thanks!


If I was doing it frequently or in varying batch sizes, I'd probably convert the measurements to weight as well. I haven't used the recipe in years but you never know when a tested recipe will be just the thing you need for a project so I held on to it.

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Here?

 

 

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25 minutes ago, Anna N said:

Here?

 

 


That's the one. I'd forgotten that I replaced his combination of 1/2 cup puree and 1/2 cup water he uses to hydrate the gelatin with just straight puree. I should probably change that in the one I posted accordingly since it has his name on it. Just in the interest of accuracy.

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Thanks to you both. I made it today and it is exactly as I remember it. Thanks again!

 

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