Marshmallow Woes

Looks like it's back to the drawing board for marshmallow perfection. The batch of red hots marshmallows I wrote about a couple of weeks ago was perfection. Two weeks later, they were still excellent. I made two batches over the weekend - vanilla & red hot (again) - and things did not go as well this time. No pics because it's hard to convey in pictures. The vanilla ones were edible, but not great. The cinnamon ones were awful. I followed the same steps, or so I thought, but there was a dreadful imbalance, perhaps with the amount of water with the gelatin? Anyway, I've ordered an entire book of recipes with lots of front matter and marshmallow logic. Hopefully, I'll have something to report again in the near future.

Homemade Marshmallows, revisited

As promised in the previous Homemade Marshmallows post, I have some updates for my marshmallow-making process. I probably won't do another post unless I have an amazing breakthrough or attempt mini marshmallows; watch my Instagram feed for pics of future attempts.

I mentioned in that first post that I wanted to try for a firmer marshmallow; it was really the only thing I wasn't happy with. I also wanted to try a different flavor after reading notes for making cinnamon, but I realized that what I wanted wasn't the spice, but the candy flavor, so I decided to combine two experiments. If I was very lucky, I'd end up with a firmer marshmallow that also tasted like the cinnamon candies I enjoy. Well, I was lucky and this batch did not last long (I shared at least half, I promise).

I only made a couple of tweaks to my original process, linked above:

1. I upped the gelatin content to 25 grams (from 21). This was almost 4 envelopes (remember that the volume varies slightly by envelope, so weigh the powder - I can set aside or toss any surplus).
2. I cooked the syrup for longer (will need to get that a little less vague). I'm really trying to avoid using a candy thermometer, but to be consistent, I might have to. In this case, I put everything in the pan, turned the (gas) burner to high, stirred a little, then let it cook for about 9 minutes, making sure it was really boiling well for a minute or two.
3. At the very end of the whipping time, I added ¼ teaspoon of Lorann's super-strength candy oil in cinnamon flavor and a few drops of red food coloring*.

The result was my idea of the perfect texture. I wasn't sure if that ¼ tsp. was going to be enough flavor, but I decided to start with that and add more if needed (can't take it back). In the mixer, that amount seemed very hot and I was afraid I'd ruined the batch, but after it set overnight, it kind of normalized/calmed down. So what I ended up with was something that had a very strong cinnamon scent, but wasn't too hot. I don't think I'll mess with that amount. I might try this with other flavors; as much as I like using all natural ingredients, like preserves, that just adds even more sugar.

I took a lot more pictures of the cutting and coating process that I thought I'd share (click each to enlarge). I had to get back in the groove and remember all the tricks I had worked out when I first started.

I see references online to oiling your knife before cutting, but I've never had to do that. This is the kind of blade I use. Sorry I can't give any details about it - it was in the drawer. It may be the "cheese knife" that came with the set.

Rub a decent amount of powdered (confectioner's) sugar onto a cutting board or other surface and turn out the slab. However you want, get the top and bottom covered with powder,  and work it up the sides, too. While you're at it, now toss a handful or so of the powdered sugar into the pan you just emptied.

If you are into presentation, cut an inch or so off of each edge to help you make squares later. The edges curl up and always remind me of tentacles. They're perfectly edible -- I usually coat them in powdered sugar just like the smaller pieces and keep them for myself.

I am incapable of cutting perfect squares of any size on a consistent basis, but I come close by cutting strips as straight as possible, about as wide as they were high. Then I roll the strip in sugar, cut a second one and do the same. Now they won't stick together.

I cut two strips at the same time, aiming for a square, and toss the cubes into the pan.

Then I roll the cubes in the sugar and put them in a mesh strainer. A few shakes removes the excess sugar. All that's left is just enough to keep them from getting sticky. These I toss into a lidded container until I'm all done.

If I'm feeling generous, I package some up, add a label and share. I've used zip-style plastic bags, large party favor bags, pretzel bags, etc. (closing non-zip bags with washi tape). I prefer new, empty deli containers because they are not expensive and I can have multiple sizes on hand for leftovers, etc., too. But the food supply place was out last time we went so I got a package of these small disposable containers at Kroger (store brand) and just stuck a label on top.

Pic of my newest label (packaging might be one of my favorite parts of making things).

*To use enough of the grocery store (liquid) colorant to make the marshmallows closer to red would really impact the flavor, so they're pink. I've ordered some slightly-more-natural gel colorants to try in the future.

Homemade Marshmallows

I don't really cook, by the normal definition. I do breakfast and I do sweets. Since sweets are not good for me, I don't make them a lot, but sometimes... I just gotta. I've been craving marshmallows for a few weeks and, last weekend, decided to make some. {Update at end}

My recipe is pretty much this one, except that I make a couple substitutions: Butter's Famous Marshmallows. I've tried several different recipes and this has a couple of things going for it, mostly that it's practically fool-proof and doesn't require a candy thermometer. Other than the sticky factor, the hardest thing about making these for me is buttering the plastic wrap. I'm still trying to perfect it - I'd like to get them a little firmer, but otherwise am very happy with this recipe and my changes.

[See Marshmallows, Revisited for some updates and cutting, coating, packaging tips!]

Substitutions/changes

Adding in vanilla bean paste

• I use vanilla bean paste instead of vanilla extract (same measurement, generally). It's great for confections like this: it's a little sweeter, and you get these lovely little flecks of vanilla bean in the marshmallows. I've linked to the brand I like and the actual bottle I buy. Obviously, if you can find it locally (and in smaller bottles), do that. I do not have a lot of options where I live. 
• If I'm making "plain" vanilla marshmallows, I use a little more of the vanilla bean paste (about 1 tsp. more than the 2 Tbs. called for). If I'm making other flavors, I don't add extra.
• If you're using the Knox gelatin in the little envelopes, be aware that the weights vary from packet to packet. The recipe calls for 3 envelopes, but to be on the safe side, I weigh the gelatin before adding it to make sure I have 21 grams.
• I just started using Lyle's Golden Syrup instead of light corn syrup. One bottle like those I linked to makes 2 batches with some left over. (Corn syrup is not the same as the high fructose corn syrup that I avoid like the plague, but I wanted to try to find a substitute anyway. In something like marshmallows, you can't replace the corn syrup with anything that crystallizes, so no honey or simple syrup. You need something known as an "invert sugar," and Golden Syrup is an okay substitute.)
• I use the melted preserves method to flavor a batch, but I measure ¼ c. of syrup after heating and straining, instead of heating that amount of preserves. I use cherry preserves from Bonne Mamon (don't buy them from this link! It's just for reference. Even Wal-mart sells this stuff now for half this amount) - it melts great (not all do). And bonus: I can use the jars for candles. 

Ingredients

Notes

If you want to try making some yourself, you don't need a lot of specialized equipment, but I'd say that a stand mixer is essential, since you need to whip the mixture for at least ten minutes and be pouring boiling syrup at one point while the mixer is running. I use a heavy-bottomed pan to make the syrup in & would recommend a really good pan for that step. Beyond that, you need a glass/pyrex baking pan (or pans). The smaller the pan, the thicker the marshmallow. The 9x9" called for in the recipe would give you really thick marshmallows. I use a 9x13" (I think) pan and cut them smaller. 

The recipe doesn't call it out up front, but you also need unsalted butter (softened, half a stick is plenty) and clear plastic wrap.

Have a pan of HOT, soapy water ready to drop utensils, etc. in as you finish with them. Even if you're careful and don't have any spills, it's still a sticky activity, but as sticky as it is, it all melts away with some hot water.

Just-poured marshmallows. Enlarge to see the vanilla flecks.

I always let my marshmallows sit overnight before cutting (with at least a towel over the plastic wrap, and maybe a flexible cutting board). The next day, I cut and and toss them with confectioner's sugar. I put them all in lidded containers until I can repackage to share with friends. They're good fresh, but (if they last), I prefer them about a week old. 

Unless you have some kind of huge, industrial stand mixer, you cannot double this recipe. You have to make each batch separately.

In case you were wondering, traditional homemade marshmallows are not vegetarian. They contain gelatin. I'm sure there are alternatives, but I've never researched or experimented with alternatives. Update: Check out this post on a retired blog, that offers a free PDF download of a cookbook called Vegan Marshmallows Gone Wild! I have downloaded a copy for future reference.

Cherry Marshmallows, ready to coat & cut

Small packages for sharing with friends.

Update: The marshmallows shown here were made last weekend. Last night, I attempted an experiment and made/poured a batch of RedHots (cinnamon) and OMG. As soon as I can, I'll do a follow-up post with my modifications (upped the gelatin content slightly (4 g) and cooked the syrup long). I took many pictures the cutting and coating process and will focus on that for the most part.