Hey Marshmallow Makers!

[muppetinma]

I'm attempting my first batch today.  They are setting up on the counter currently, and the recipe says to let them set for four hours.  How much does the texture and consistency change during that time?  When I poured the mixture into the pan, it was thicker than Fluff and slightly difficult to spread.  I guess I'm just worried that I'll end up with a mess of not-quite-solidified marshmallow goo.

[raynes]

It'll set up, don't worry. The recipe I've been following lately makes them pretty fluid when they come out of the mixer, but after they sit overnight they're perfect.

[mala]

Yeah, it'll set. You're just waiting for the gelatin to finish cooling down, which can take awhile in the center. I've cut them after just 3 hours and they've turned out fine. Use a pizza cutter to cut them, so much easier than a knife!

[unclejesse]

Yep, and one thing I do to help get them into your pan is spray the spatula with non-stick spray. It just falls right off the spatula!

Also, spray a piece of parchment or wax paper, and press it on the marshmallows to make them nice and even.

[raynes]

Funny, because I much prefer a knife. I've tried a pizza cutter once and it made them look all wonky, maybe they were too thick??

[unclejesse]

Dec 3, 2013 15:52:45 GMT -5 raynes said:

Funny, because I much prefer a knife. I've tried a pizza cutter once and it made them look all wonky, maybe they were too thick??

I prefer a knife too, sometimes the pizza cutter pushes down on the marshmallows if they are taller.

[mala]

I compensate by curving with the marshmallows as I cut. It takes some practice, but I prefer it to a knife now.

[mala]

I generally make thiner marshmallows, so I don't have a problem with the cutter squishing them.

[Deleted]

Oh my goodness...now I want to make some marshmallows.

[muppetinma]

Here's another question - Say I want to cut them with a cookie cutter and make little hearts or circles or whatever. Can I reheat and remelt the scraps? Or should I just cut them up for hot chocolate marshmallows?

[mala]

hot chocolate, melting would destroy the structure. You could try melting and rewhipping them, but I've never tried that.

[unclejesse]

Dec 3, 2013 16:05:07 GMT -5 muppetinma said:

Here's another question - Say I want to cut them with a cookie cutter and make little hearts or circles or whatever. Can I reheat and remelt the scraps? Or should I just cut them up for hot chocolate marshmallows?

I would just cut them up.  I've never re-melted marshmallows, but you can "kill" the gelatin if it gets too hot and it won't set.  Marshmallows freeze great too, so you can cut them up and just pull some out of the freezer as you want them.

[muppetinma]

Yay! I think I might be hooked! So mala, talk to me about these fancy flavors.  I know we've discussed before, but I forget.  So if I wanted to make creamsicle flavored, for instance, I would substitute orange juice for the water?  Is that for the liquid that you boil, liquid you use for the gelatin mix, or both?  School me in the ways of yummy homemade marshmallows!  I want to win at all of the assorted cookie exchanges I'm doing this year!

[hass2001]

Is there a recipe in the Important thread? I am dying to try some.

[mala]

Dec 3, 2013 16:12:47 GMT -5 hass2001 said:

Is there a recipe in the Important thread? I am dying to try some.

I use Alton Brown's recipe off the food network website. I know there are several other recipes floating around that you can try though!

[hass2001]

Dec 3, 2013 16:18:15 GMT -5 mala said:

Dec 3, 2013 16:12:47 GMT -5 hass2001 said:

Is there a recipe in the Important thread? I am dying to try some.

I use Alton Brown's recipe off the food network website. I know there are several other recipes floating around that you can try though!

If it's Alton Brown, I know it will be good!

Do homemade marshmallows make good gifts? I normally bake cookies or do fudge but this year I might want to try the marshmallows.

[unclejesse]

I have a recipe from school that I've used for years, but I've just discovered another recipe that I like as well, and I think it's a bit more user friendly.

Here's the one I've been using:

Makes 2-3 dozen marshmallows (depending on how you cut them)

6 sheets gelatin
1 cup sugar
1/2 cup light corn syrup
1/4 cup water
1 teaspoon pure vanilla extract
Pinch of salt
1/3 cup confectioners’ sugar, sifted, plus more for dusting

Grease an 8×8-inch pan with shortening, using a paper towel to rub it lightly and evenly onto the bottom, sides and edges of the pan. Set aside.

Put the gelatin sheets into a medium microwave-safe bowl and fill it with very cold water to cover by several inches, adding a few ice cubes to keep it cold. While they soak for about 10 minutes, move on to the rest of the recipe.

Place the sugar, 1/4 cup corn syrup and 1/4 cup water in a medium saucepan and stir gently. Clip a candy thermometer onto the pan, and place it over medium-high heat. Bring it to a boil, checking it occasionally–you are looking for it to eventually hit a temperature of 235-240 degrees (soft ball stage).

Meanwhile, pour the remaining 1/4 cup corn syrup into the bowl of an electric mixer fitted with the whisk attachment. By this point, the gelatin sheets should be very soft–drain them well and give them a quick wringing out, and place them back in the microwave-safe bowl. Microwave on high until the gelatin is completely melted, about 30 seconds. Turn the mixer on low, and very slowly pour the melted gelatin into the corn syrup. Keep the mixer running while you check the sugar syrup.

Once the syrup reaches 235-240 degrees, pull it from the heat. Carefully transfer the syrup to a large, heatproof measuring cup or a similar vessel with a spout for easy pouring. Turn the mixer up to medium speed and slowly pour the sugar syrup into the gelatin mixture. When all the syrup has been added, crank the speed up to medium-high and let it go for about 6 to 7 minutes–the candy will turn white and fluffy during this time. Add the vanilla and salt and increase the speed to its highest setting for 1 more minute.

Pour the marshmallow into the prepared pan and use an offset spatula spritzed with a bit of cooking spray to nudge it into the corners and smooth the top. Sift confectioners’ sugar evenly and generously over the top. Let sit for about 6 hours.

Use a knife to loosen the marshmallow from the edges of the pan and invert it onto a confectioners’ sugar-dusted work surface. Dust the marshmallow slab with more confectioner’s sugar and cut into whatever size pieces you wish (a pizza cutter works great here). Dip the sticky edges of the marshmallows in more confectioners’ sugar, patting off the excess. Store in an airtight container for up to 1 week.

[raynes]

I've got this book and it's really awesome. Her method is a bit different (I previously used Alton's) but she talks all about the different ways to impart flavour.

www.amazon.com/Marshmallow-Madness-Dozens-Puffalicious-Recipes/dp/1594745722

[unclejesse]

Dec 3, 2013 16:26:13 GMT -5 raynes said:

I've got this book and it's really awesome. Her method is a bit different (I previously used Alton's) but she talks all about the different ways to impart flavour.

www.amazon.com/Marshmallow-Madness-Dozens-Puffalicious-Recipes/dp/1594745722

Yes!  The recipe I posted is from her website.  

[mala]

Dec 3, 2013 16:10:37 GMT -5 muppetinma said:

Yay! I think I might be hooked! So mala, talk to me about these fancy flavors.  I know we've discussed before, but I forget.  So if I wanted to make creamsicle flavored, for instance, I would substitute orange juice for the water?  Is that for the liquid that you boil, liquid you use for the gelatin mix, or both?  School me in the ways of yummy homemade marshmallows!  I want to win at all of the assorted cookie exchanges I'm doing this year!

You can sub out the liquid you use to proof the gelatin, that is the easiest, IMO. Actually, easiest would be to buy flavor oils or use extract, but I like the real thing.  Citrus flavors I just use juice or juice and water. Berry flavors you can just puree berries, or I like to cook them down and concentrate the flavor, then strain out the solids so I'm just left with juice.  You can use any fruit jucie too (apple, cranberry, pomegranate) For some flavors I will sub out part of the corn syrup with honey or molasses (for gingerbread marshmallows). You can also use brown sugar instead of white sugar.  I've made caramel marshmallows by cooking half the sugar until it's caramel colored, then dumping in water and the rest of the sugar and cooking it until it reaches the correct temperature. 

You can also use things other than powdered sugar and cornstarch to coat them. Like crushed gharam crackers, flaked coconut, cocoa powder, spices, etc. Just don't add salt to your coating. I did that when I made caramel marshmallows, I coated them with the powdered sugar, cornstarch and salt. The salt absorbed water from the air and they got sticky. I'll never make that mistake again! 

I tried making whiskey marshmallows by using a 50/50 mix of whiskey and water to bloom the gelatin, but that did not work, don't do that. I think the alcohol interferes with the gelatin.  I made beer marshmallows by sacrificing a whole bottle of beer and boiling it down until it was 1/2 c liquid and using that to bloom the gelatin. That worked really well, probably because the alcohol was all evaporated off.

Creamsicle = orange and cardamom? I think?  You would use OJ with the gelatin,  but I don't know if you would steep the cardamom in the sugar syrup, remove it, and continue boiling or if you would crush the seeds. I have no idea. 

[mala]

Dec 3, 2013 16:26:13 GMT -5 raynes said:

I've got this book and it's really awesome. Her method is a bit different (I previously used Alton's) but she talks all about the different ways to impart flavour.

www.amazon.com/Marshmallow-Madness-Dozens-Puffalicious-Recipes/dp/1594745722

I didn't like her recipe. I found them too soft. But I totally use her flavor ideas!

[unclejesse]

Dec 3, 2013 16:33:49 GMT -5 mala said:

Dec 3, 2013 16:10:37 GMT -5 muppetinma said:

Yay! I think I might be hooked! So mala, talk to me about these fancy flavors.  I know we've discussed before, but I forget.  So if I wanted to make creamsicle flavored, for instance, I would substitute orange juice for the water?  Is that for the liquid that you boil, liquid you use for the gelatin mix, or both?  School me in the ways of yummy homemade marshmallows!  I want to win at all of the assorted cookie exchanges I'm doing this year!

Creamsicle = orange and cardamom? I think?  You would use OJ with the gelatin,  but I don't know if you would steep the cardamom in the sugar syrup, remove it, and continue boiling or if you would crush the seeds. I have no idea. 

Yes, orange + cardamom = creamsicle.  I'd use OJ, then add ground cardamom (I'd try 1/4-1/2 tsp to start) to the end while it's whipping.  That should get you the flavor.  

[laurack]

OMG I need marshmallows to eat right now!!!! Aaaaaah

[charlielove]

Are you using a vegetarian gelatin muppet? I'd love to make some, but don't know where to find it.

[muppetinma]

Dec 3, 2013 17:12:18 GMT -5 charlielove said:

Are you using a vegetarian gelatin muppet? I'd love to make some, but don't know where to find it.

Nope.  I've heard that they don't really turn out properly with vegetarian gelatin.  

[unclejesse]

Dec 3, 2013 17:12:18 GMT -5 charlielove said:

Are you using a vegetarian gelatin muppet? I'd love to make some, but don't know where to find it.

In the above posted book, she makes a vegan marshmallow, using this product called Genutine.  I think it's carrageenan based.  

Here's the website where you can buy it: www.le-sanctuaire.com/mm5/merchant.mvc?Screen=PROD&Store_Code=ls&Product_Code=366-00-00023&Category_Code=Gelling

[hass2001]

So when you are done making the marshmallows, are they quite sticky? How can you package them up to give as gifts? I'm thinking those clear plastic baggies and tie with a ribbon?

[mala]

Dec 3, 2013 17:57:41 GMT -5 hass2001 said:

So when you are done making the marshmallows, are they quite sticky? How can you package them up to give as gifts? I'm thinking those clear plastic baggies and tie with a ribbon?

You dip them in powdered sugar and cornstarch and then they won't stick. I put them in Ziploc bags because I'm classy like that.

[muppetinma]

My first batch is made, cooled, cut, coated, and packed away in a ziploc bag. I can't believe how easy the whole process was. I'm going to send them in to work with DH tomorrow because I don't need an entire batch of peppermint marshmallows calling my name. I've seen the marshmallow light!

[mala]

I know right! Plus, there's a bunch of crap in the store bought ones, including artificial coloring.