Making marshmallows, Help!

April 27, 2012 2:43 PM

I'm making some marshmallow treats tonight, but I need some advice.

I'm using this recipe, with a raspberry flavor. I'm planning to pipe these into mini cones, using a star tip so they look like soft serve ice cream.
Is there a little "tweak" to this recipe to make it a little stiffer? More gelatine, more sugar, cook it hotter that 240?

posted by Marky to food & drink (2 answers total)

Don't heat it hotter, the gelatine will break down. I've got a very similar recipe that calls for two egg whites (the only other difference between it and the half portion is that the granulated sugar is only 1 C + a Tbsp, and the Corn Syrup is a full cup) . You add a Tbsp of granulated sugar, and whip them separately into stiff peaks, and add the heated sugar and gelatine mixture to them while mixing on high in the stand mixer, then mix for another 3 to 4 min.

The egg-whites should make things a little stiffer
posted by Gygesringtone at 3:07 PM on April 27, 2012

This recipe totally didn't work for me, it just never set...

These are better: http://smittenkitchen.com/2009/06/springy-fluffy-marshmallows/

or http://bossacafez.blogspot.com/2010/12/strawberry-orange-flower-marshmallows.html

The second incorporates fruit puree into it. In general though, the best you can do with marshmallows is cut them out with a cookie cutter into shapes, but it's so so so sticky that you may ruin your piping bag or make a giant mess in the process.
You also need a ton of cornstarch/powdered sugar just to deal with it.
Good luck! Let me know if it works :)
posted by picarosado at 9:05 PM on April 27, 2012