Comments on: Basic Vanilla Marshmallows

By: Izzy

Izzy — Tue, 24 Jan 2012 23:52:20 +0000

I made these marshmallows up for Christmas this year for the first time. My first batch was the basic vanilla, then I did 3 rapid batches in succession- orange, raspberry, and peppermint. I used orange zest and juice concentrate and they came out so strongly flavored, awesome! for the raspberry I used a homemade fruit syrup they were all a hit

By: Gifts of Christmas Past: Kitchen Edition « Make it Snappy

Gifts of Christmas Past: Kitchen Edition « Make it Snappy — Mon, 02 Jan 2012 04:06:46 +0000

[...] just as well that it didn’t. And while I was in homemade everything, why not throw in some marshmallows and hot cocoa mix? Sounds like a recipe for successful hibernation to me! [A word about that cocoa [...]

By: Marshmallow Making | Prairie Mama

Marshmallow Making | Prairie Mama — Fri, 28 Oct 2011 01:51:40 +0000

[...] the sugary sweet goodness that comes this time of year. I love making marshmallows and love this recipe from Brownie Points [...]

By: Lizzie

Lizzie — Wed, 20 Jul 2011 17:50:43 +0000

hi i was wondering if it was possible to add alcohol to marshmallow or if they wouldnt work if the geletan would disappear completly. thanks!

By: Donny

Donny — Thu, 03 Feb 2011 16:28:06 +0000

Great looking Marshmallows. I’ve found it necessary to use a dehumidifier in the summer to maintain proper conditions to create the perfect mallow.

By: Kara

Kara — Tue, 28 Dec 2010 01:07:31 +0000

I saw online where someone was selling peanut butter swirl marshmallows. Any idea how that would work? Just swirl in pb after pouring the marshmallows into the pan?

By: itchy

itchy — Tue, 20 Jul 2010 06:28:59 +0000

hi, great work! great site! just 2 questions. i hate corn syrup, any recipies with out it. and how much do you gelatine packets weigh??? i live in spain and i am pritty sure that the packets are diffrent size.

oh, and i tried making some marshmallow with agar agar and they turned out to hard. almost like a rock.

thanks for everything you do here. cheers, itchy

By: Amandazon

Amandazon — Sun, 23 May 2010 18:29:26 +0000

I have had a great time experimenting with this recipe and good results with trying strawberries, blueberries, and mango. However, this weekend I tried using maple syrup intead of corn syrup and while it tasted great, the consistency was like a gritty cake icing instead of like a Marshmallow. So I repurposed it as a cake filling, so it did not go to waste. I can only guess that here must have been some chemical reaction with the maple and the gelatin.

Grit in your marshmallow is the result of crystallization happening in your sugar solution (which the corn syrup inhibits). This can be caused by heating the sugar solution higher than the recommended temperature, or just simple crystal formation happening as sugar loves to do when heated. Have you ever read a caramel recipe that goes into detail about preventing crystals? The same rules apply here: wash down the sides of the pan with a wet brush, don’t stir the heating sugar solution- just don’t touch it at all except with the clean candy thermometer. A dirty thermometer will seed the hot sugar solution for crystals.

This recipe is possible without corn syrup (I’ve used honey with sugar successfully). Success lies in a clean process. Good luck with your next run!

–McAulflower

By: Marshmallows: attempt #1 of possibly many « Nice profiteroles

Marshmallows: attempt #1 of possibly many « Nice profiteroles — Sat, 13 Mar 2010 18:56:45 +0000

[...] and fluffy marshmallows from scratch several months ago, so I decided to give them a shot using this recipe. Mine, though very nice to look at and fairly tasty, are pretty dense. I think where I went [...]

By: Gayle Doxey

Gayle Doxey — Wed, 10 Mar 2010 06:28:06 +0000

It is rainy and sultry will this make any difference to the way the marshmallow turn out.

Yes- they will likely be more sticky and possible not as fluffy.

McAuliflower