Welcome to the web page for my book, Marshmallows: Homemade Gourmet Treats

 

Questions about marshmallow making? Questions or comments about the book? You've come to the right place. 

Click on the Questions and Comments link in the right hand column to leave a post, or check out Tips and Photos.

Comments

[Byker Bob]

I am making my first batch of marshmallows and my bloom is in clumps and there is nothing to pour into the base. It is like scrap the bloom into the base. What did i do wrong. I may have used too much gelatin. I used 4 packs of knox unflavored gelatin. I measured each packet and they were less then a tablespoon.

Thank i can't wait to try more flavors once i get the base recipe to work

[Angie]

I am loving your marshmallow book!

I have but one question: When coating the marshmallows in a traditional powdered coating such as the cocoa, powdered sugar, etc. do you have practical tips on how to do this quickly and easily? I am sure you have a quick and efficient method for doing this but so far I have not found one.

I have resorted to placing them two at a time into a ziplock bag with the coating and rolling them around in the coating by hand, then taking them out of the bag and rolling the extra coating off each one individually. Surely there is a less-laborious process! I am welcome to hearing suggestions from anyone who has ideas.

The book is great and I am thoroughly enjoying making marshmallows.

[Shoshana Ohriner]

I also have made many of the recipes in your book and love them. I had exactly the same problem as Brian with the 1/2 recipe of strawberry marshmallows burning. I have made the passion fruit variation many times with no problems, in the same pot, so I was surprised to say the least. Is there something about making a half recipe that doesn't work with the strawberry ones? Thanks.

[Glamfudge]

Hi, I tried making the raspberry marshmallows from your book last week. They looked and tasted fantastic for a couple of days but then started to weep and go damp. I have made marshmallows before and they have lasted perfectly for weeks. Do you have any idea what might have gone wrong this time ? Many thanks for your advice.

[Themagnificentsleven.blogspot.com]

Hi Eileen,

I just received your marshmallow book as a valentines day present. : )

I've made a few batches of marshmallows before, and am super excited to dive into your book! : )

I had a quick question first. I noticed that in some of the recipes it calls for the batter to be cooked to 250 degrees or more. I once cooked a batch of marshmallows using corn syrup, and accidentally let it reach 250 degrees. The resulting batter was more taffy like, rather then light and fluffy. Is this because I used corn syrup? Does the sugar syrup need to be cooked to a higher temperature?

Thank you for your time! I'm so excited to try your recipes!

Have a wonderful day! : )

[Worfanddax]

Lani -- Check this site out: http://veganmarshmallows.blogspot.com/2009/04/vegan-marshmallow-recipe.html

[Worfanddax]

After making six consecutive batches of marshmallows, the seventh was a fiasco. The texture was more like taffy, but the thermometer never went above 250, so I figured it was me doing something wrong. However, in the middle of the eighth batch, the thermometer died. After some reading, it became screamingly obvious that the temperature of the seventh batch had been way more than 250. I’m guessing that’s what happened to your strawberry batch. They shouldn’t have burned.

And yes, I know the odds of the OP seeing this are slim, but I don't want somebody else to see it and get discouraged. The book has been incredibly helpful for me.

[Eileen Talanian]

Hi, Brian,

I'm happy that you've had success making other flavors of marshmallows, and I'm sorry you have had a bad experience making the strawberry marshmallows, but I can assure you it's not the recipe instructions that are at fault, as this recipe has been successfully made many times by me and by others. You may have had the heat up too high, your pan may not have been heavy enough, or your thermometer may need to be re-calibrated.

Best,
Eileen

[Brian Fewell]

I just tried making a half-batch of strawberry marshmallows by the recipe provided in the book, and had a rather unpleasant experience. I've made other marshmallows from this book with great success, so while I was surprised to see strawberry puree in the base, I figured, "Hey, she knows what she's doing. She got this book published."

The recipe states to cook the base to 250 deg F. As the temperature neared 240, the base began to darken considerably. At 245, I noticed a burning smell.

I now have a ruined pot with a black crust of strawberry seeds and burnt organic matter adhered to the bottom. To be honest, I think the author owes me a new 4-qt pot.

What I'd like to know is if I did something wrong (I'm positive I didn't) or if there's an error in the recipe.

[Karen Bassler]

I LOVE your marshmallow book.

I would like to know how to make the Plush Puffs brand "simply s'mores" marshmallows. What is the mixture of cocoa powder they dust the mallows with? I will try making them with the knowledge I’ve received from your book though I would like as much guidance as you can give me.
Thank you

[Lani Kaye]

I just bought your book on Amazon.com and received it to day.

I am trying to make a vegan recipe for a client's wedding.

I see in the book that Agar and kosher gelatine give a very different effect but you don't have any recipes using these products.

Can you help me at all?