7 of 8 people found the following review helpful
So creative and fun!,
This review is from: Marshmallow Madness!: Dozens of Puffalicious Recipes (Hardcover)
I've been making homemade marshmallows for years using a recipe I got from Martha Stewart magazine, but it's for a plain vanilla marshmallow. The only way I felt confident flavoring it was with LorAnn oils, which are hit or miss in their flavor. I was really excited about this book's wide variety of unique flavors and ideas. I haven't been able to put the book down since I got it. It's so much fun to flip through!
The only snag I ran into is that even though I calibrated my candy thermometer precisely and followed the author's tips regarding temperature, I found that when I cooked the syrups to her recommended temperatures they got too hard and turned to hard candy as soon as I poured them into the mixer. However, when I ditched the candy thermometer and warmed the syrups just enough to melt the sugar I got PERFECT results. I'm enjoying the maple bacon marshmallows right now. So delicious! I can't wait to try every recipe in this book!
Tracked by 1 customer
Sort: Oldest first | Newest first
Showing 1-2 of 2 posts in this discussion
Initial post: Oct 8, 2013 11:36:58 AM PDT
I would suggest getting a digital thermometer with a programmable alarm. I got a Taylor one for about $20 and calibrated it in hot water like the book instructs. It works perfectly, much easier than using a glass thermometer
If you heat past the soft ball state (240), then you enter hard crack (244 F) and if you do that, the texture is completely different... rubbery... and you also risk turning the syrup into glass.
In reply to an earlier post on May 15, 2014 3:54:52 AM PDT
That's not correct, the author mentions in at least one recipe to go to 248-250. Plus a sugar syrup doesn't just jump to a hard crack stage in 4 degrees......your missing, hard ball and soft crack stages in between and they definitely don't happen in 4 degrees...
‹ Previous 1 Next ›