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Dec 15, 2007 01:14 PM

Calling candy makers..marshmallow questions!

So, I am the recipient of my Aunts Kitchenaid mixer for the next week. (She went to the Carribean for Christmas...yeah, I know!) I want to take a crack at making marshmallows from scratch. Soooo, here are my questions:

1. any good marshmallow recs for first timers? I am particularly interested in making a peppermint version.

2. whats the best way to store the little suckers?

3. is it okay to dip them in chocolate or is that a no-no?

4. am I insane or is it worth it?

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  1. One year, I *had* to make homemade marshmallows, and I used the Martha Stewart recipe. Unfortunately, I tried to do it by hand, which I do not recommend. My sister made hers using a hand-held, and claims great success.

    I think chocolate would be delicious after you let them dry overnight. Best of luck.

      1. re: fern

        anyone know if I can just add a little peppermint extract to the mix and call it good?

        1. re: chelleyd01

          I would add it as close to the end as possible.
          If it has any peppermint oil in it, I would exercise caution & not add it until all ingredients have been combined. You wouldn't want the oil to affect the whipping of the egg whites...

      2. I've made scratch marshmallows in the past, and they aren't that difficult.

        They need to be stored in a airtight container.

        Dipping is chocolate in gilding the Lilly, but why not?

        Your not insane, go for it.

        Alton Brown has a great recipe with very detailed instructions.

        I've never flavored them, but I don't see why a few drops of peppermint would hurt.

        1 Reply
        1. re: Kelli2006

          Alton Brown's recipe is a good one for new marshmallow makers (and the Good Eats episode that features it is re-airing once or twice this week).

          I think that, if the OP wants to add flavourings, putting it at the end with the vanilla (or instead of) would work.

          As for the chocolate, I would agree with the "gilding the lily" comment, but if the OP wants, (s)he might want to take some care with chocolate temperatures. Homemade marshmallows are softer and stickier than the store-bought and slightly more inclined toward ooziness when it comes to warm things.

        2. So, I should hunt down peppermint extract, not oil, correct? Or are they the same??

          2 Replies
          1. re: chelleyd01



            The first link has a recipe using peppermint extract. The oil and extract are not the same thing. The second one uses crushed peppermint candies that you dissolve in a pan with the corn syrup etc.

            I'm anxious to hear how they turn out for you!

            1. re: fern

              I am anxious to hear what the results are as well. I love peppermint ANYTHING so I am really enjoying this time of year. I always make peppermint bark, but you have me thinking of adding peppermint marshmallows to my list of confections to make.

          2. I have been making Marshmallows every year since Martha showed it on TV. The recipe of hers that I use calls for 4 packets of unflavored gelatin; 3 cups sugar; 1 1/4 cup corn syrup, water and salt.
            I always make vanilla and I also sometimes make the peppermint variety. What I like to do, is to add a littlel red paste food coloring (very little) to the gelatin and water. Then after adding the syrup, and mixing for around 14 minutes, I turn it to low and add 3/4 tsp peppermint extract.
            I have not had great success with Chocolate marshmallows, however chocolate dipped is great.
            The best thing I do is a homemade Rocky Road with the "best" chocolate I can get, salted peanuts and homemade marshmallows. I got the recips from an episode of Bay Cafe.
            It is So worth it!!!!

            5 Replies
            1. re: halimundy

              How do you go about dipping the marshmallows? I have a good chocolate from Merckens that I use to melt for pretzels and store bought marshmallows, buckeyes and biscotti. Any tips on dipping the homemade ones?

              p.s....Im off to scrounge up my gelatin now!

              1. re: chelleyd01

                I would dip them on a fork, or by handif you dont mind a mess. The chocolate should be not be able 100°F, and the high 80°s would be preferred. The chocolate must be tempered, or you have have a sticky mess.

                Try to knock as much of the powdered sugar/ cornstarch mixture off before dipping, or the chocolate won't adhere.

                Them them cool on a wire rack and store in a airtight container.

                I would flavor them with just a few drops of oil of peppermint.

                1. re: chelleyd01

                  This is probably a tad wacky, but when I dipped truffles I always HATED how the chocolate got kind of flat where you sat them on the tray after dipping. What I ended up doing was piercing them with a toothpick just enough to keep them on, dipping while on the toothpick, and then sticking the clean end into a piece of styrofoam I put in the bottom of a tray or whatever container I was going to chill them in. This allowed them to be perfectly round with no flat edge and they also seemed to set up faster. It looks a little funny in the fridge, like a little truffle garden, but it is worth it to me to put in the little extra effort. Generally the puncture from the toothpick is not even noticable especially if you drizzle with white chocolate after removing from the toothpicks.. I have also done this with strawberries successfully, so it could work for the marshmallow dipping.

                  1. re: ArikaDawn

                    Arikadawn, I have never thought of doing that, but I might try that when I make truffles.

                  2. re: chelleyd01

                    I make marshmallow eggs for easter. Unfortunately, I've found that cheap baking chocolate (I have used chocex) - the type with veg fat instead of cocoa butter - works better than real chocolate. The real chocolate coats the eggs fine, but melts and cracks way too quickly, even after tempering. While the baking chocolate tastes bad by comparison, it is more stable and is less likely to melt.