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Test Recipes: Marshmallows
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elynmac
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PostPosted: Thu Dec 22, 2011 1:32 pm    Post subject: what to do if you forgot the vanilla Reply with quote

Vanilla sugar works. There is "vanilla powder" available in gourmet type stores that you could mix with some cornstarch and a little sugar. Or you could try adding a few drops or vanilla extract to some cornstarch-icing sugar mix and whizzing it up in a blender. Let it dry and whiz it up again. Then use it for the outside of the marshmallow.
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lala
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PostPosted: Thu Jan 05, 2012 3:42 pm    Post subject: gelatin Reply with quote

The recipe I use calls for four envelopes of gelatin. I'm going to try it with three as this recipe states as I don't care for the strange odor of the gelatin. (It's all I notice now.) Also, I don't use corn syrup at all - I just use sugar and bring it to 240 degrees...
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guest
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PostPosted: Tue Sep 25, 2012 9:04 am    Post subject: marshmallow 'sap' Reply with quote

It was not made from 'sap' from marshmallow root, it was made from a strong decoction of the root, which gets gooey like egg whites. I wonder if flax gel would work? And it's not so much that it calms coughs as it soothes the throat, much like slippery elm.
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ziph
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PostPosted: Tue Nov 06, 2012 9:58 pm    Post subject: no need for corn syrup Reply with quote

As others have mentioned corn syrup is not essential. It just stops sugar from crystallising as it cools.

You can add a squirt of lemon juice to your sugar syrup as a substitute to prevent crystallizing.

This how it turned out for me.
http://kacookbook.blogspot.com.au/2012/10/systematic-review-of-marshallows.html

BTW love the tables at the bottom with timings.
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Esse
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PostPosted: Sun May 19, 2013 3:45 am    Post subject: Roasting these marshmallows Reply with quote Delete this post

Do these marshmallows roast well? I have been making homemade marshmallows for years. I use both recipes with and without egg whites, but when I try to roast my homemade marshmallows the outside always sags and falls off the inner marshmallow ( It doesn't matter what recipe I use). What makes the store varieties roast well over a fire? I would like to try this recipe, but will they roast well?
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