Blog › Forums › Eat the Food! › Marshmallow failure
- This topic has 6 replies, 5 voices, and was last updated 9 years, 9 months ago by AnnaB.
August 14, 2013 at 10:43 pm #11477saisriceParticipant
I just tried making marshmallows and I used a recipe I found on Billy Craig’s website. When I was mixing it up it got really big and looked nice and white. It wasn’t super stiff but it seemed pretty good- like fluff. Then I put it in a dish to cool and bubbles started bursting. Then I put it in the fridge and now it’s clear and watery. I obviously did something wrong. Anyone have any recommendations or maybe an easy gummy recipe? Thanks!August 16, 2013 at 12:59 pm #11556LindaParticipant
Hi saisrice, I see nobody had answers for you. I don’t know for sure what happened, but it reminded if when I tried a new recipe. Not marshmallows but egg whites to make a sort of cake. It needed to be eaten right away or it would do what your marshmallow did. I think some homemade recipes can’t hold up the way store bought will.August 16, 2013 at 2:52 pm #11564AshleyParticipant
I made them once but it was sooooo long ago I don’t know what recipe it was. I remember I used beef gelatin. They were good except you couldn’t roast them. They melted right off the stick!August 17, 2013 at 6:48 am #11617heatherivParticipant
I’ve heard really good things about this recipe:
She seems to have some tips on there too for things that might go wrong.August 17, 2013 at 10:54 am #11623saisriceParticipant
Thanks!August 17, 2013 at 2:38 pm #11628AnnaBParticipant
These work for me every time. Good luck!
1/2 C water
3 T gelatin (certain brands have hydrolyzed and non-hydrolyzed– you’re
looking for the non-hydrolyzed)
2 c white sugar
1/2 C water
1/2 T vanilla
1. Put 1/2 C water in bowl and sprinkle gelatin over. Let sit for 30 minutes. I like to use a bowl with a wider bottom so the gelatin has more space to spread out.
2. Boil sugar with the other 1/2 C of water until liquid turns clear.
3. Blend the liquid sugar, vanilla, and gelatin mixture in mixer (I’ve used a kitchenaid stand mixer and also an electric hand mixer) for 10 minutes until mix turns to marshmallow consistency-kind of like marshmallow fluff. I’ve never had a problem when blending for longer amounts of time.
4. Put mixture in 8×12-inch pan- leave out of fridge (pan size is approximate, it should firm up no matter the size). Cover and cut in sections after 12 hours. Don’t put it in fridge at any time.
The outside of the marshmallows will still be a little sticky, unlike store-bought marshmallows. You could experiment with rolling them in powdered sugar or corn starch or arrowroot powder… I’ve never bothered. Enjoy!August 17, 2013 at 2:47 pm #11630AnnaBParticipant
Forgot to mention you probably want to coat the pan before you spread the marshmallows in it. I usually use a thin layer of coconut oil. I have used ghee as well to coat it and it tasted delicious with the marshmallows- makes them taste like vanilla frosting.
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