So, I am not a professional pastry chef. I work as a chef in a small restaurant, We have been selling chocolates (truffles mostly) and macaroons that we get from a pretty good vendor. Anyway, my boss wants us to start doing our own chocolates and candies. Last week she comes to me with a recipe for marshmallows that she wants me to try. Plan being that we will make a few different kinds, have them available for our customers that order our hot chocolate (which I make from scratch, it's real thick), sell them as they are and have some to dip in chocolate, etc.
This week I gave the recipe a try (it is this one btw: http://www.foodnetwork.com/recipes/alton-brown/homemade-marshmallows-recipe/index.html ) and it bombed.
They tasted good (I just started with regular vanilla flavor, nothing fancy yet) but the texture was totally off. They were really dense and heavy. Not spongy and light at all. Can some one help me with what I did wrong? Or maybe this is not a good recipe? (tho the feedback was mostly positive)
I followed the directions exactly, some things that threw up a red flag for me:
The sugar, corn syrup, and water, even tho I was heating it over medium/high heat it took way longer than 8 minutes to come up to 240 F. (It was probably closer to 20 minutes) It was a fairly dry day (I am in Texas where humidity can be an issue) and the kitchen was not very cold or warm.
I used our kitchenaid mixer with the balloon whisk to whip it all up (gelatin packs in cold water in the bowl). Sugar was drizzled slowly along the side of the bowl with the whisk going on lower speed. When all the sugar was added I flipped it up to high, it went good for about the first 5 minutes, then the mixture just stayed in the middle of the whisk, not fly around the bowl as I expected it to. I whisked the mixture for 13 minutes (split the difference of their suggestion of 12-15 minutes), adding the vanilla extract on minute 12.
It came out of the bowl with great difficulty (as expected) but I oiled my hands to push the majority of the mixture out of the center of the whisk, so it went into the pan that had been dusted with the cornstarch/confectioners sugar mixture it was heavy and dense.
Could it be the water? We have very hard water here in Texas and I don't think our water goes through a filtration. Should I try using bottled water?
Should I use the paddle attachment instead of the balloon whisk?
Oh, and I did use Domino pure cane sugar, not beet sugar. and Karo brand corn syrup.
Any suggestions? I have ZERO experience with candy making, but I wanted to take this challenge on to learn. Thankfully my boss is very understanding and has even less candy experience than I do. (well she really has no kitchen/cooking experience either) And I am excited about making them. I have lots of ideas for different flavors and what all we can do with them. I really want this to work!