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Funky Marshmallows

post #1 of 10
Thread Starter 
There’s was a lot of talk about marshmallows here a while back and it got me thinking.

I’m fairly proficient in marshmallows. I grease mini silicon muffin cups and pipe the goo in with a pastry bag. Once set I pop them out and cover in chocolate. I have done plain, coconut folded in before piping and maraschino cherries folded in before piping. I once flavored them with Triple-Sec and colored them orange for Halloween. No need here to insert the reasons why homemade marshmallows are cool, ya’ll get it.

So I had an idea, I know beginner’s luck:crazy:, that instead of softening the gelatin in water that I use some other liquid (read booze of some sort) or puree (raspberry or cranberry) then proceed as normal, i.e. hot syrup over gelatin then whipped.

Does anyone see a fundamental problem with either of these ideas? I want to experiment, but I’d also like to avoid and obvious train wreck if at all possible.
post #2 of 10
i have before made mango marshmallows just by adding puree to the mallow while whipping... they didnt taste good toasted. but were excellent untoasted.

im thinking you might have trouble blooming with something other than water .
post #3 of 10
Thread Starter 
Proper bloom was the only snag I could think of with this method, which is why I posed the question.
When you added the mango puree did you get a strong flavor with out changing the consistency? And isn’t mango one of the fruits that Jell-o says not to use because of the enzyme that breaks down gelatin and prevents a set? I can’t remember if it is or not. If so does that not apply to marshmallows because of the cooking method? Just wondering.
When I did the Triple-Sec version I added the Triple-Sec during the whipping and to get as much flavor as I wanted I had to add a lot and it changed the consistency.
I was hoping that blooming the gelatin in something besides water was a way to get extra flavor without compromising consistency. The thinking being that the puree or booze will serve as both flavoring agent and the liquid component already allowed for in the “front half” of the recipe. Instead of adding the puree/booze for flavor and thereby adding extra liquid in the “back end”
When I make jellied cranberry sauce for Thanksgiving and Christmas I don’t bloom in water, but in a small amount of the thick cranberry juice (I cook the cranberries down an strain and even through a fine sieve I get solids, just no skins so it is “thicker” than juice but not really what I’d call a puree) over low heat and then add it into the bulk of the juice. This is kind of where I got the idea of blooming in a puree for marshmallows.

If it is not an open and shut case of “it isn’t going to work at all” I’m going to give it a go and see what happens.
post #4 of 10
what aobut trying in some differernt kinds of juices, i think the alcoholmight have an adverse affect on the dissolving ( i could be talking out of a hole in the rear here on this one )
ya could maybe add a little alcohol later , i have made mint marshmellows (which were the best) mmmmm and just added a little colour and flavour right at the end
when life hands you lemons, make lemon gelee, lemon meringue pie, or any other dessert your heart desires

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www.theunknownchef.co.nz
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when life hands you lemons, make lemon gelee, lemon meringue pie, or any other dessert your heart desires

www.theunknownchef.com
www.theunknownchef.co.nz
www.shoebridge.co.nz
Reply
post #5 of 10
Thread Starter 
I’ve been toying with the idea of juices as well, maybe :
pomegranate
Lemon juice and zest I’d want to roll those in super fine sugar not dip in chocolate
lime and then mint and rum on the backside for a mojito marshmallow
Then that begs the question of all those pre-mix flavors for mixed drinks?????

I’m still unsure what the alcohol on the front end will do, no way to know but to try. Good thing I have a stock pile of gelatin in the pantry.
I make blackberry wine jelly frequently. I use the Manischewitz brand of blackberry wine because it has more of a blackberry flavor than a wine flavor and it is yummy tasty as a jelly. I have a bottle in the pantry I might try that too.

Since we’re talking about wacky things to do with homemade marshmallow: I do a cake I call a Rocky Road cake. It’s chocolate cake (two two in deep cakes sliced into four one inch layers) bottom and top layer of filling is peanut butter truffle filling (made with the Reese’s peanut butter chips) center layer is homemade marshmallow that I spread out in a ½ inch layer in the same size and shape cake pan that I bake the cake in. I just let the marshmallow set up then transfer to the cake as I’m constructing it, chocolate icing. Folks love it, but it is very rich.
post #6 of 10
honeychild your a darling but boy oh boy thats a rotton tease your doing there with that rocky road cake idea , you have me drooling all over the keyboard and making a dreadful mess
when life hands you lemons, make lemon gelee, lemon meringue pie, or any other dessert your heart desires

www.theunknownchef.com
www.theunknownchef.co.nz
www.shoebridge.co.nz
Reply
when life hands you lemons, make lemon gelee, lemon meringue pie, or any other dessert your heart desires

www.theunknownchef.com
www.theunknownchef.co.nz
www.shoebridge.co.nz
Reply
post #7 of 10
Can one of you direct me to a marshmallow recipe? They sound like fun. Thanks!
post #8 of 10

its really easy to make

its just gelatine, sugar and water basically
thats dissolved then beaten for ages till its thick and frothy

heres an american recipe so you will be using the same measurements


Homemade Marshmellows
Put one box of Knox gelatin ( all 4 envelopes)
and 16 Tablespoons of cold water in a stainless steel bowl
Boil 4 cups of granulated sugar
12 tablespoons of hot water
1.2 teaspoon of vanilla,
a pinch of cream of tartar

until it threads well. Pour over the gelatin, Beating all the time the longer you beat it the fluffier it is. Put wax paper in a cake pan 10x14 sprinkle with powdered sugar. Pour candy in it let set good, cut into squares and roll in powdered sugar.



just one tip , make sure you have a big bowl , or just throw in the kitchen aid because it gets really big and fluffy, and you can add a bit of food colour to it , change the flavour instead of avanilla if you want etc
when life hands you lemons, make lemon gelee, lemon meringue pie, or any other dessert your heart desires

www.theunknownchef.com
www.theunknownchef.co.nz
www.shoebridge.co.nz
Reply
when life hands you lemons, make lemon gelee, lemon meringue pie, or any other dessert your heart desires

www.theunknownchef.com
www.theunknownchef.co.nz
www.shoebridge.co.nz
Reply
post #9 of 10
Thread Starter 
I tried the puree and it worked! I used cranberry puree (I had some in the freezer). It was fairly thick so instead of ¾ cup water to bloom the gelatin I used ½ cup puree and ¼ cup water, then proceeded as usual.
They were only slightly firmer than plain and that wasn’t necessarily a bad thing.
They really were quite tasty. I’m going to try the booze later.
post #10 of 10
Tessa!

Thanks so much. I can't wait to try them. I had a "gourmet" s'more at a party recently. It was chocolate graham crackers, white chocolate, and a toasted coconut marshmallow. It was amazing! I'd like to make a cookie or dessert using the same idea.
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