Marshmallows - Adding Flavors

By mariannefeldman

Ingredients

• Chocolate: Add 1� oz/� cup sifted cocoa powder to the marshmallows at the end of whipping.
• Raspberry, Passion Fruit, or Other Fruit: Reduce fruit puree by half over low heat on the stove. Add 2 oz/� cup reduced puree to marshmallows at the end of cooking.
• Spice: Add 1� tsp ground spice (anise, cinnamon, etc.) to the sugars at the beginning of cooking.
• Flavored: Manufactured flavors or extracts may be added to marshmallows near the end of whipping to create an array of flavors.
• Colored: Food colors may be added to marshmallows near the end of whipping.
• A Variety: To create different colored and flavored marshmallows from a single batch, divide the batch and mix in the desired food colors and flavors into each portion.
• Marbled: Marbled marshmallows may be created by swirling two different batches together after whipping in Step 6.

Details

Adapted from amazon.com

Preparation

Step 1

Keys to Success
� Sugar cooking temperature is critical. Use an accurate thermometer to cook the sugar.
� If you want slightly firmer marshmallows, cook the sugar mixture to a temperature 3� to 4�F higher. For softer marshmallows, cook the sugar mixture to a temperature 3� to 4�F lower.
� Be sure to allow the sugar to cool to the proper temperature before adding the gelatin.
� Always whip marshmallows on the mixer�s highest speed to achieve the best aeration.
� The marshmallows are very sticky. Any implement used to handle them must be well oiled.
� Work with the marshmallows promptly, before the gelatin sets.
� If desired, the marshmallows may be left overnight before cutting. This will make them easier to cut.

Standard Sugar Cooking Technique
This is the standard technique that should be used when cooking sugar for any of various uses. This technique can be used to cook sugar to any temperature and stage, from a syrup all the way up through caramelization. It is important to remember that the temperature to which sugar is cooked greatly affects how the finished product will turn out; accuracy is critical. Undercooking sugar typically results in a soft product that may not hold its shape well. Overcooking sugar usually makes the finished product too firm and difficult to work with and eat.

1. Combine sugar, corn syrup (if using), and water in saucepan.

2. Bring to boil over high heat while stirring gently with a wooden spoon or rubber spatula.

3. Cover the saucepan with a lid and boil for 4 to 5 minutes over medium heat. This will allow the steam to dissolve and wash in the sugar crystals on the sides of the saucepan, helping to prevent crystallization.

4. Remove the lid from the saucepan and return the heat to high. Place a thermometer in the cooking sugar.

5. If there are sugar crystals remaining on the sides of the saucepan, wash them into the boiling syrup using a wet pastry brush.

6. Cook to the desired temperature without stirring. However, when the batch contains an ingredient that can burn easily, such as a dairy product, nuts, or a thickening agent like starch or pectin, it must be stirred constantly during cooking.

7. Use the cooked sugar as needed. The pan of sugar may be shocked in cold water to prevent carryover cooking.