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Please help me with my marshmallows

 
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whizz bang
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PostPosted: Mon Jul 07, 2008 11:25 am    Post subject: Please help me with my marshmallows Reply with quote

Could some of you techi foodies out there please go to my questions on marshmallows posted on July 6 - I am eagerly anticipating your ideas.
Who would think there was so much to say about marshmallows?!
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GaryProtein



Joined: 26 Oct 2005
Posts: 535

PostPosted: Tue Jul 08, 2008 4:09 am    Post subject: Reply with quote

Here's the link to your post, whizz bang so knowledgeable people can respond to your question:

http://www.cookingforengineers.com/forums/viewtopic.php?t=196&start=195

You can tell by my name, I don't know diddly about marshmallows!

Why don't you register and become a member?
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kgb1001001



Joined: 21 Dec 2005
Posts: 107

PostPosted: Tue Jul 08, 2008 11:23 am    Post subject: I'm not a chemist, but if I had to guess... Reply with quote

My guess would be that there's nothing that the ingredients in the fruit gel can hold onto chemically that would cause it to stay in the suspension, so given that it's heavier than the sugar syrup it will eventually separate out. So, I've got two possible solutions for you:

(1) Use an essence rather than a gel for flavoring (sort of like the vanilla extract in the standard marshmallow recipe). I'd guess any sort of fruit flavoring like a candy flavoring, so long as it's just a few drops dissolved in the sugar syrup, should be fine.

(2) This one is way out there -- you may end up with something weird and inedible -- try adding pectin. If the pectin can hold the fruit layer into a gel while the gelatin is setting, it just might work. On the other hand, it may be a complete mess, also.

Smile
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chefboygoatee



Joined: 09 Jul 2008
Posts: 1

PostPosted: Wed Jul 09, 2008 3:30 am    Post subject: Reply with quote

Check out the L2O restaurant's blog. They have a recipe for passion fruit marshmallows. http://l2o.typepad.com/l2o_blog/
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