58 minutes ago, JeanneCake said:I have been using this recipe (nightscotman's) for years, mostly for vanilla marshmallows to top our smore's tarts - and I've made blackberry, passionfruit, cherry, raspberry and strawberry over the years. One time I wanted to make blue ones (vanilla ones colored blue) and added blue gel color and while it worked, the marshmallows were different and not in a great way.
I'd like to make flavors other than using a puree for flavor - like using an extract (Amoretti is having a 15% off sale til tomorrow night). There are a few marshmallow shops making all kinds of flavors/varieties and I'm wondering how it's done. Do they use an extract? Water or oil based? Powder (like freeze dried mangos or bananas pulverized in a food processor?)
Do you who make marshmallows use different recipes when you want a specific flavor or do you use a base recipe like this and add some kind of flavoring agent like an extract, concentrated oil, powder or compound?
These aren’t fruit flavors, but I have made pumpkin spice, red hot cinnamon, peppermint, and brown sugar espresso marshmallows with great success. I posted my pumpkin spice recipe in recipegullet here. For the red hot cinnamon, I replace half the sugar in my base recipe with cinnamon imperials that I grind in my coffee grinder, and add about a half teaspoon of grocery store cinnamon extract at the end of beating. For peppermint, I just beat in a good whack - probably close to a teaspoon - of peppermint extract to the base recipe at the end. For brown sugar cinnamon, I substitute brown sugar for white sugar (honestly can’t remember whether I substitute it for half or all of it) and dark corn syrup for light corn syrup, and add about a tablespoon of espresso powder (Medaglia D’Oro is the brand I like best) to both the water/gelatin and the cooked sugar mixture. The brown sugar espresso and pumpkin spice tend to be a bit denser than vanilla or fruit flavors, but the flavor is great. I use fruit juices or purées in all my fruit flavors, though. I think I tried compounds years ago and couldn’t get the flavors intense enough for my liking.
edited to add - my base recipe is 16 oz sugar, 4 oz water, 7 oz corn syrup, 1/2 tsp cream of tartar (citric acid for fruit flavors) cooked to 240f, beaten into .75 oz gelatin bloomed in 4 oz. water. Fills a 9 x 13 pan about an inch full.
