The proteins will expand easier than when cold. Room temperature for beating eggwhites, and the eggwhites should be at room temp, too. To lori h - Chill the bowls and beaters for whipping cream so the butterfat stays firm. To whoever asked about substituting brown sugar + water for corn syrup - You'll be disappointed in the flavor. Unfortunately, I can't accommodate the rest of my life to my sleep preferences. To someone who commented about being online at 5:03am - You must be a morning person! My best hours for accomplishing stuff: 11pm-5am. Good luck (BTW - marshmallows make excellent gifts and people can't get over them) Or can also choose to get fancy and you can pipe out all sorts of shapes just put the marshmallow goo in a large plastic freezer bag, cutting off a corner, and go to town - make your own peeps, etc. You can also add cocoa to this mix for chocolately goodness. You can also roll your marshmallows in a mixture of cornstarch and powdered sugar to keep the sticky-ness down. Many recipes recommend constant stirring but often you can wind up with granules of sugar stuck to your spoon.īTW - if your sugar gets too hot and begins to brown - congratulations you've made caramel! If you want to make soft caramel add 2 TBS butter and 1/2 cup of whipping cream to the brown sugar syrup once you've removed it from the heat (it will bubble like crazy but stir the mixture and it will become silky smooth) - Caramel and marshmallow complement each other well!įeel free to use the wire whisk attachment - if you have a stand mixer worth its salt you won't get any splatter if you pour in your syrup carefully and you'll get a lot more loft in your marshmallows!Īlso - don't forget to experiment with other falorings although vanilla is my fave. Resist the temptation to stir! If you see grains of sugar on the side of the pot you can wash these down into the syrup using a food grade brush dipped in cold water. Begin swirling the pot gently yet constantly once all of your sugar has dissolved. You'll need 2 cups of granulated sugar and 1 cup of water, combine in a pot and bring to a boil. To avoid this you can add corn syrup (Karo works fine) to your granulated sugar or you can go it the old fashioned way. In order to make any candy (other than rock candy) you need to prevent recrystallization of your supersaturated sugar solution! Any single grain of sugar that remains in your pot can serve as a nucleus and your cooling liquid will quickly become grainy and slushy! This is where cooking for engineers becomes chemistry! You'll just have to be much more careful when you bring the sugar to a boil. Saldeck and others opting or wanting to leave out the corn syrup - corn syrup is important but not essential to this recipe. You can purchase kosher or vegetarian "gelatin" which is usually a mix of carageenan and gums. Experimentation will be necessary to determine just how much agar or pectin to use. I expect that you will have something similar (perhaps better) but not quite like the store bought marshmallows (primarily because gelatin is a protein while the others are carbohydrates and gelatin has a distinct texture and flavor). I expect that you can use either agar or pectin to help provide the structural support to hold the sugar syrup in a foam - but I'm not sure what effect that will have on the texture or taste of the marshmallows. Maybe add just a little corn syrup to minimize crystalization. The texture may be different, but it ought to work. It seems to me, you may be able to do the recipe without any corn syrup and just starting with more granulated sugar. This may cause some difficulties with the electric mixer. I would use the flat beater in the electric mixer because the marshmallow will thicken up and a lot will be trapped in the whisk and on each of the spokes. The bags int eh store are usually 8 ounces or 1 pound. This recipe yields about 1-1/2 pounds of marshmallows. Marshmallows (yields about 40 large marshmallows) All in all, I'd say this is a pretty good homemade marshmallow recipe. I did occasionally smell the gelatin while cutting the marshmallows and was afraid that the flavor would be tainted, but once I had dredged the piece, I couldn't detect any gelatin taste. This was actually a pleasant effect since my marshmallows were fairly large and the sweetness emphasized the difference between the exterior and interior of the marshmallow. Since I dredged the pieces with powdered sugar, the exterior was a little sweeter than the marshmallows sold in supermarkets. So, how did the marshmallows come out? I felt that the flavor and texture were right on.
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