Cooking For Engineers

[elynmac]

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.

[lala]

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...

[guest]

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.

[ziph]

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.

[Esse]

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?

[Bar_None]

I read about substituting golden syrup. I wanted to let the American cooks that we do make that here in the US. It's called Golden Eagle Syrup it's $3 per pint jar & is much tastier than Lyle's. Please check it out. I've used it for the past 45 years. It's perfect for marshmallow or any recipe calling for corn syrup especially pecan pies! Hope this helps.

[Melanie]

I have been using this marshmallow recipe for years. It is simple and it works consistently. Everyone is always impressed that I make marshmallows from scratch. Thanks! I use different size pans to make thicker or thinner marshmallows. A tip I learned is to spread them out with wet fingertips to keep them from sticking to me.

[cKsasaki]

Just wondering if the temperature of the syrup is relevant. As in if I have some that wasn't used can I whip it into the bloomed gelatin at rm temp? Or does it need the heat to somehow interact with the gelatin to make it frothy?

[Dilbert]

when working with sugars/syrups in confections the temperature is very important.
the structure of sugar is modified by temperature - using sugar+corn syrup+water mixed together at room temp will not work out.

[sensiblewall]

Are there vegan marshmallow recipes?

[SmartShabby]