MARSHMALLOWS - THE BOOK AND YOUR QUESTIONS
Questions about the book? Here's the place to get your answers. Just click on the comments link directly below to ask a question or let others know about flavor variations you try, and ways you've used the marshmallows and fluff you've made. I promise to answer your questions as quickly as possible, and I hope you are enjoying the book!
Eileen
Labels: homemade candy, homemade marshmallows, homemade marshmellows, Marshmallow fluff, marshmallows, marshmellow fluff, marshmellows
posted by Eileen | 12:41 PM
11 Comments:
Dear Eileen,
I am a mother of three in my last semester of Culinary School. I became interested in making marshmallows several months ago and just recently purchased your book. I can't wait to use the Marshmallow Syrup you use in place of corn syrup. I really hate using corn syrup and am glad there is a good alternative.
I am in the process of researching the manufacturing of marshmallows for a school project and wonder if you know what the shelf life of marshmallows are? It seems the ones they sell in the grocery stores last a long time. Do they have a long shelf life or is there some additive or packaging technique they use? Do homemade marshmallows have the same shelf life as the packaged?
I've also read that marshmallows and products made from marshmallows are difficult to ship. Is that something you have had any experience with? If not, can you suggest a way I can determine whether or not there are any shipping precautions needed through distribution?
Thanks in advance for any answers or suggestions you may have. I must say I really enjoyed reading your book, which has beautiful pictures, great recipes, and is very well written.
Thanks so much.
Karen
Hi, Karen,
So glad you are excited about making marshmallows, and very happy that you bought the book! I developed that corn syrup alternative because I also hate to use corn syrup, so I'm happy to see I'm not the only one.
The mass-produced bagged marshmallows on the grocery store shelves contain stabilizers and preservatives, to extend their shelf life. But I find that, if packaged properly, homemade marshmallows will last for weeks. They won't last as long as the mass-produced variety, but they don't go bad right away. Also, marshmallows made without egg whites will last longer than those made without them. That's why I decided to develop marshmallow recipes for the book that don't use egg whites.
When shipping marshmallows, it helps to coat them with a little more of the coating, because they tend to absorb some of it during shipping. Also, it helps to put each one in a paper liner, like a cupcake liner, and put wax paper or parchment between the layers.
Good luck and please keep me posted on your project.
Best,
Eileen
Dear Eileen:
Thanks for your reply, it was very helpful. Does the same apply with the marshmallows made with the purees? Also can I substitute invert sugar for the marshmallow syrup?
I wish you well on your great book, it's a definite winner.
Best regards,
Karen
Hi, Karen,
I haven't tested the recipes with invert sugar, but it would seem that invert sugar syrup would work, because that is basically what the marshmallow syrup is. If you try it, please let us know the results.
Package the fruit purees the same as the others.
Thanks for your good wishes.
Best,
Eileen
Eileen,
I noticed that you show different temperatures to boil the sugar mixture for different flavors - 240 for the vanilla, 260 for the chocolate, etc. Not sure why? Also, when I've added flavors that seem to be either fat based or acidic, the air seems to go out of the marshmallow - they flatten either a lot or a little. Is this something you encountered at all?
Thanks so much.
Sydney
Hi, Sydney,
I used a higher temperature for the chocolate marshmallows because of the fat in the cocoa and chocolate that are used in the recipe. The higher temp creates a stronger structure so the fat doesn't deflate the marshmallow batter. The chocolate marshmallows aren't as fluffy as other flavors because of the fat, but they still have some fluff to them because of the higher temp and beating the batter longer so the gelatin has started to set before the chocolate is folded in.
i find the "flattening" situation that you mentioned occurs when fats are added, but I found that acidic ingredients do not have the same effect. The lemon marshmallows, for instance, are quite light and fluffy.
Hope that answered your questions!
Best,
Eileen
Hi Eileen,
I have been making marshmallows for the last few months since I found a recipe by Alton Brown on Food Network. Then I found your book and it has really opened up a world of flavor and has also answered some questions I have had since experimenting on my own; such as why my pineapple marshmallows didn't work.
I did want to add that I have done a Caramel Baileys marshmallow that was wonderful. I did a basic marshmallow and added 5 tablespoons of Caramel Baileys, one tablespoon at a time near the end of the 10 minutes of beating time.
I can't wait to start experimenting with your recipes. I am throwing a bridal shower in a month and I look forward to making some for party favors. I am already making the favors for my sister's wedding.
Thanks for all of your information!
Michelle
Hi Eileen,
In recent years, my wife and I discovered that our children get a little more than a little hyper when they eat foods with dyes in them. Because of that, we have avoided foods with dyes in them. One of the things we can't find made without dyes is marshmallows. Now, I haven't looked at your book, and I just found out about it. I'm wondering...do you have recipes in your book that don't include dyes?
Cliff
Michelle,
I'm really glad that you liked the book, and your Bailey's Caramel marshmallows sound amazing! Please let us know what you make for the bridal shower.
Eileen
Cliff,
As I am averse to the use of artificial ingredients, the recipes in the book do not call for food dyes; all of the marshmallows get their color from fruits or vegetable purees, wine, juice, or other natural ingredients.
Marshmallow recipes generally call for corn syrup. If you are averse to using corn syrup, you will be happy to note that I have developed a cane sugar syrup (I call it Marshmallow Syrup in the book) to use in all of the marshmallow and marshmallow fluff recipes. You can use light corn syrup in the recipes if you prefer, but you don't have to use it at all if you don't want to.
Thanks for writing.
Eileen
Dear Eileen,
I just found your site and it is great.
I am trying to make a peanut butter cookie sandwich with homemade peanut butter marshmallow inside.
I have found several recipes to make the mashmallow but how would I tweek the recipie to fluff with the peanut butter.
I really need help with this.
Thank you so much,
Gerry
Gerry,
There are similarities between marshmallows and marshmallow fluff, but I can't tell you how to "tweak" one recipe to come up with the other.
You need to find a recipe for marshmallow fluff. There are many in my book, or I would imagine there are some on line.
Good luck!
Eileen
Post a Comment
<< Home