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Boo!

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Hi! I am a UK based confectioner specialising in marshmallows but exploring other confections, the latest being nougat. I am interested in all things sweet related!

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Originally Posted by Lemonheadlin View Post

Hi! I am a UK based confectioner specialising in marshmallows but exploring other confections, the latest being nougat. I am interested in all things sweet related!

Welcome to Chef Talk!
You will find many members with your same interest...... me for one lol.
Not only is there an endless variety of flavors to be combined but the end product can provide a huge bang for the buck.
Did I mention the endless hours of entertainment provided when you combine the ingredients for this sticky treat and a kitchen full of kids?

mimi
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Welcome to ChefTalk we are glad you joined. 

Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
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Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
post #4 of 4
Thread Starter 


Ha ha! it is soooo sticky to work with! I seem to have got the hang of it as bit more now. I made Hibiscus Pistachio and Cranberry - its yum! The first two batches were way to soft so I could the third to a higher temperature. My son isa working his way through the earlier stuff melted and served with ice cream though :)

 

I supply marshmallows to a shop in London called Fortnum & Mason - they are now enquiry about nougat, but tell me their current supply tends to go soft after a while, hence my research on this site.  It has been really helpful already!

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