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Making Marshmellows

post #1 of 9
7/20/08 at 3:50pm
Thread Starter 
I have been trying to make marshmellow but in all 4 attempts i am not getting
the results i am expecting. One recipe I tried used egg whites the other was with out. If anyone has a good marshmellow recipe let me know
thanks
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post #2 of 9
7/20/08 at 4:30pm
What are your recipes?

I love to make marshmallows fresh.

Gelatin, water, sugar, glucose, vanilla bean and salt.

You'll need a good mixer with a whip.
bake first, ask questions later.
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post #3 of 9
7/21/08 at 12:03am
As much as I hate to say it the recipe I found that worked the best is Martha Stewart's. They just turned out the best out of any of them but I would add some vanilla to them.
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post #4 of 9
7/21/08 at 10:32am
hah, i wsa just discussing marshmallow-making with my bf last night :talk:

here's the first and only recipe i've used. i was really happy with the way they turned out.....

1/4 c. powdered gelatin
1 c. cold water
2 c. white sugar
2 egg whites
2 c. powdered sugar

in a saucepan, soak the gelatin in the water. after the gelatin has softened, about 10 minutes, add the white sugar and gently dissolve over low heat, about 8 minutes. turn off the heat and allow to cool to room temperature.
in a mixer, beat the egg whites until stiff peaks form. fold in the powdered sugar. turn the mixer on low and slowly pour in the cooled gelatin mixture. increase the speed until white and thick. the volume should be doubled in size.
line a 8x8 square pan with foil. butter the foil and coat with extra powdered sugar. pour the marshmallow mixture into the pan and sprinkle with powdered sugar. cover with plastic and let sit for 3 hrs.
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post #5 of 9
7/21/08 at 6:29pm
AB has a well-regarded marshmallow recipe:

Recipe: Homemade Marshmallows

scb
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post #6 of 9
7/24/08 at 6:42pm
mine's close to Altons' only has egg whites.

soften gelatin
heat sugar, water, corn syrup to 240-50
beat whites stiff

Add gelatin to boiled sugar goo, beat all into eggwhites

add flavorings toward end of beating.

cornstarch/powdered sugar in sprayed pans, turn and let cure for several hours if not overnight.
Air dry prior to putting in a sealed container.

Have a blast with flavor combos.....raspberry, mandrian orange, chocolate, chocolate orange, spicy mexican chocolate, vanilla bean, raspberry orange, tropical passion, mocha, coffee.......:p
cooking with all your senses.....
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post #7 of 9
7/24/08 at 7:46pm
Been seeing artisan marshmallows in some of the local markets lately. Maybe I'll buy some just to compare their taste/texture to commercial stuff.

shel
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post #8 of 9
7/24/08 at 7:54pm
There was a recipe recently in Bon Appetit (I think). I cut it out to make with my 12-year-old nephew next time he visits.
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post #9 of 9
7/24/08 at 7:55pm
My wife and I have used Martha Stewart's recipe for a number of years. We always make them around Christmas time and flavor them with a number of different extracts. Vanilla, Peppermint, and Almond all work well, especially in marshmallows destined for Hot Chocolate. Orange flavored marshmallows might make an interesting 'smore though.
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