Cooking For Engineers

[whizz bang]

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?!

[GaryProtein]

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?

[kgb1001001]

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.

[chefboygoatee]

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