Comments on: Flavored Marshmallows Made From Scratch

By: Charles Perry

Charles Perry — Thu, 28 Mar 2013 22:43:38 +0000

You can make things that sort of look like Peeps but I imagine the exact shape will be hard to attain. Also, they will not have the super-puffy texture of the real thing — homemade marshmallows are more in the moist and luscious category. Also, Peeps seem to have some kind of sugar crystal coating that gives them a certain rugged quality. However, if you can find molds or some sort, or if you have the patience to cut marshmallow into Peep shapes, you’ll have something that will certainly surprise people. .

By: Ami

Ami — Thu, 28 Mar 2013 17:18:18 +0000

Can you use this recipe to make peeps?

By: Charles Perry

Charles Perry — Thu, 28 Feb 2013 17:33:16 +0000

Thanks for the tips. I can see that using some plastic wrap would facilitate removal from the mold, but it’s not really hard to do without the plastic wrap — just run a butter knife around the walls of the mold and then gently pry up — the marshmallow will hold together like a mattress. I really like the dirty dust idea. In fact, now that you mention cinnamon, I like the idea of cinnamon-flavored marshmallow.

By: John

John — Thu, 28 Feb 2013 02:04:36 +0000

I make marshmallows frequently. I don’t presume to be an expert but here are some tips I will pass along. First, to keep them from sticking in the pan, line it with plastic wrap then spray with cooking oil. To cut easily, use a pizza cutter (wheel). When I make orange marshmallows I make a “dirty dust” for the outside. Mix a little cinnamon with the corn starch before you coat the cut marshmallow.

By: Charles Perry

Charles Perry — Fri, 25 Jan 2013 22:27:04 +0000

If you keep them sealed tight, and generously dusted with confectioner’s sugar to prevent sticking, I would say 4 or 5 days is best. After a week they become noticeably less plush and more like dried-out supermarket marshmallows (the guests will probably be quite content with that because it’s the only kind of marshmallow they know, and anyway they’ll be blown away by the orange blossom flavor).
They won’t spoil — there’s nothing to them but sugar and gelatin. Make a sample batch and if time is going to be a serious factor for you, decide for yourself how important the luscious texture of fresh marshmallows is.

By: april

april — Fri, 25 Jan 2013 21:07:39 +0000

I have volunteered to make marshmallows for a friends wedding. How far ahead do you think I can make these? I have to make enough for 100 guests. I think the orange blossom would be delightful! Thanks again for the great idea!! April

By: Charles Perry

Charles Perry — Wed, 16 Jan 2013 23:11:02 +0000

Sorry for not commenting earlier. I was having internet problems.
You can spray your spatula with nonstick spray, but in my experience some marshmallow will stick nevertheless. And you probably won’t get the marshmallow to spread to every square centimeter of the pan, particularly the corners. C’est le pate de guimauve, mon amie.

By: Kimmysue

Kimmysue — Sun, 13 Jan 2013 00:03:01 +0000

Any tips or tricks on dealing with the “stickiness” ? I’m worried about it not spreading in the pan and just sticking to the utensils….

By: Charles Perry

Charles Perry — Fri, 05 Oct 2012 22:12:28 +0000

I haven’t tried making marshmallows with flavored gelatin, but I just looked at the ingredient list on the package and saw only 2 g protein (that would be the gelatin) and 19 g sugar, and you’re supposed to add a total of 4 cups water. Marshmallows call for a much stiffer gelatin than jiggly old dessert gelatin does, as well as a firm-ball syrup, so I don’t think flavored gelatin will work. You might have to use a dozen packages to 1 cup water and 1/1 cup corn syrup to make a basic recipe, which would result in something with an overwhelming (artificial) flavor. And I still can’t figure how the package sugar and the sugar syrup would go together.

By: Charles Perry

Charles Perry — Sat, 29 Sep 2012 01:17:18 +0000

The problem with using flavored gelatin is that it’s a mixture of gelatin and sugar and I don’t know the proportions, so I don’t know whether this recipe would work acceptably (the sugar in the flavored gelatin wouldn’t count as part of the sugar syrup, and I don’t know how it would interact with the syrup).
Also, flavored gelatin uses artificial flavorings, and their artificiality tends to be rather noticeable in a marshmallow. But this is a good question — I think I’ll try it out.