Off the Wall Gourmet Marshmallows
()
About this ebook
It was while engrossed in this pleasure one day that I discovered a recipe for homemade marshmallows. I was immediately taken with the possibility of almost limitless variations - and I was off and running. My first foray into the marshmallow world was a mint creation. After dipping the cut squares into white and dark chocolate, I topped them with toasted coconut and nuts. (Sounded good to me!) I received such an overwhelming response from friends and family that I started experimenting with new and bold flavors. And thats where this off the wall cookbook came from. Enjoy!
~~ Teresa Wagner ~~
Teresa Wagner
I was born and raised in Santa Monica, California. One of my earliest memories is cooking in the kitchen with my grandmother, Daisy Ragsdale. She taught me how to make a variety of candies from scratch, when back then it was a pinch and a dash. We loved looking over cookbooks together, something I enjoy to this day.
Related to Off the Wall Gourmet Marshmallows
Related ebooks
Homemade Marshmallows Rating: 5 out of 5 stars5/5Meringue Girls: Incredible Sweets Everybody Can Make Rating: 0 out of 5 stars0 ratingsMarshmallow Madness!: Dozens of Puffalicious Recipes Rating: 4 out of 5 stars4/520 Best Boozy Baking Recipes Rating: 0 out of 5 stars0 ratingsThe Sweet Book of Candy Making: Desserting Your Temptations! Rating: 3 out of 5 stars3/5Chocolate: That Divine Magic Rating: 0 out of 5 stars0 ratingsTexas Jack's Famous Pralines Secret Recipe Book Rating: 5 out of 5 stars5/5Family Traditions Christmas Baking Rating: 0 out of 5 stars0 ratingsCereal Sweets & Treats Rating: 5 out of 5 stars5/5The Petit Four Cookbook: Adorably Delicious, Bite-Size Confections from the Dragonfly Cakes Bakery Rating: 0 out of 5 stars0 ratingsScones: Easy To Make, Easier To Enjoy Rating: 0 out of 5 stars0 ratingsThe Essential Chocolate Chip Cookbook: Recipes from the Classic Cookie to Mocha Chip Meringue Cake Rating: 0 out of 5 stars0 ratingsElegant Holiday Desserts: 50 Recipes to Dress Your Table and Impress Your Guests Rating: 0 out of 5 stars0 ratingsCandy Recipes for the Holidays Rating: 3 out of 5 stars3/5Peppermint Recipes: Holiday Treats, Drinks, Desserts, and More! Rating: 0 out of 5 stars0 ratingsTastelishes Cupcake Revolution: Ultimate Pleasures Rating: 0 out of 5 stars0 ratingsMarshmallows Rating: 3 out of 5 stars3/5Marshmallow Heaven: Delicious, Unique, and Fun Recipes for Sweet Homemade Treats Rating: 4 out of 5 stars4/5The S'mores Cookbook: From S'mores Stuffed French Toast to a S'mores Cheesecake Recipe, Treat Yourself to S'more of Everything Rating: 0 out of 5 stars0 ratingsTipsy Treats: Alcohol-Infused Cupcakes, Marshmallows, Martini Gels, and More! Rating: 0 out of 5 stars0 ratingsSugar Baby: Confections, Candies, Cakes & Other Delicious Recipes for Cooking with Sugar Rating: 4 out of 5 stars4/5Valentines Cookbook: A Selection of Delicious & Easy Valentine’s Day Recipes Rating: 0 out of 5 stars0 ratingsAmish Recipes; Milk Chocolate-Covered White Chocolate Truffles Rating: 0 out of 5 stars0 ratingsThe High Plains Sifter: Retro-Modern Baking for Every Altitude (Part 4: Pies and Tarts) Rating: 0 out of 5 stars0 ratingsThe High Plains Sifter: Retro-Modern Baking for Every Altitude (Part 6: Sweets and Frozen Treats) Rating: 0 out of 5 stars0 ratingsChocolate and Cocoa Recipes and Home Made Candy Recipes Rating: 0 out of 5 stars0 ratingsPie Love Rating: 4 out of 5 stars4/5Creative Cookie Decorating for Everyone: Buttercream Frosting Recipes, Designs, and Tips for Every Occasion Rating: 0 out of 5 stars0 ratingsCake Pops Holidays Rating: 5 out of 5 stars5/5
Cooking, Food & Wine For You
Cooking at Home: More Than 1,000 Classic and Modern Recipes for Every Meal of the Day Rating: 5 out of 5 stars5/5From Crook to Cook: Platinum Recipes from Tha Boss Dogg's Kitchen Rating: 4 out of 5 stars4/5The Instant Pot® Meals in a Jar Cookbook: 50 Pre-Portioned, Perfectly Seasoned Pressure Cooker Recipes Rating: 4 out of 5 stars4/5The Complete Medicinal Herbal: A Practical Guide to the Healing Properties of Herbs Rating: 4 out of 5 stars4/5The Plant-Based Cookbook: Vegan, Gluten-Free, Oil-Free Recipes for Lifelong Health Rating: 5 out of 5 stars5/5Quick Start Guide to Carnivory + 21 Day Carnivore Diet Meal Plan Rating: 5 out of 5 stars5/5The Flavor Equation: The Science of Great Cooking Explained in More Than 100 Essential Recipes Rating: 5 out of 5 stars5/5Snoop Presents Goon with the Spoon Rating: 4 out of 5 stars4/5Taste of Home Instant Pot Cookbook: Savor 111 Must-have Recipes Made Easy in the Instant Pot Rating: 5 out of 5 stars5/5The Ultimate Mediterranean Cookbook Over 100 Delicious Recipes and Mediterranean Meal Plan Rating: 0 out of 5 stars0 ratingsMediterranean Diet: 70 Easy, Healthy Recipes Rating: 3 out of 5 stars3/5Small Apartment Hacks: 101 Ingenious DIY Solutions for Living, Organizing and Entertaining Rating: 5 out of 5 stars5/5Eat Plants, B*tch: 91 Vegan Recipes That Will Blow Your Meat-Loving Mind Rating: 5 out of 5 stars5/5Taste of Home 201 Recipes You'll Make Forever: Classic Recipes for Today's Home Cooks Rating: 5 out of 5 stars5/5Edible Wild Plants Rating: 4 out of 5 stars4/5Homegrown & Handmade: A Practical Guide to More Self-Reliant Living Rating: 4 out of 5 stars4/5Cook Once Dinner Fix: Quick and Exciting Ways to Transform Tonight's Dinner into Tomorrow's Feast Rating: 5 out of 5 stars5/5The Carnivore Code Cookbook: Reclaim Your Health, Strength, and Vitality with 100+ Delicious Recipes Rating: 0 out of 5 stars0 ratingsThe Keto for Two Cookbook: 100 Delicious, Keto-Friendly Recipes Just for Two! Rating: 5 out of 5 stars5/5Joy of Cooking: 2019 Edition Fully Revised and Updated Rating: 4 out of 5 stars4/5Back to Eden Rating: 4 out of 5 stars4/5Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking Rating: 4 out of 5 stars4/5Foraging for Survival: Edible Wild Plants of North America Rating: 0 out of 5 stars0 ratings
Reviews for Off the Wall Gourmet Marshmallows
0 ratings0 reviews
Book preview
Off the Wall Gourmet Marshmallows - Teresa Wagner
Helpful Hints
Freeze-dried fruits and powders. When using freeze-dried ingredients, stir frequently to keep them from sticking to the bottom of the pan.
Fresh fruits and preserves. Using fresh fruits and preserves will change the consistency of the marshmallows, making them sticky.
Alcohols. When cooking with alcohols, use a deep, heavy-bottom saucepan to prevent boil-over.
Salt. None of the recipes include salt. If desired, add 1/4 teaspoon salt to intensify flavor.
Spices. Always use the freshest spices available; never use them if they are more than a year old.
Cocoa powders. Dutch-process cocoa powder is made from cocoa beans that have been washed with a potassium solution to neutralize their acidity. Natural cocoa powder is made from cocoa beans that are simply roasted then pulverized into a fine powder.
Chocolate substitute. You can use carob in place of chocolate. For example, replace the chocolate in the chocolate malt recipe with carob.
Corn syrup alternatives. You can use different types of syrups to replace corn syrup, such as agave or rice. Or add maple syrup or honey to enhance flavor. Be creative!
Fish gelatin. You can use equal amounts of fish gelatin in place of other gelatins without compromising the flavor of the marshmallow.
Gel food coloring. Household food coloring works fine, and most of us have it in our cupboards. Use only a little gel food coloring to get a more vibrant color.
Vanilla bean powder. Replace 1 teaspoon vanilla bean powder with 2 tablespoons pure vanilla extract, or adjust to taste. Never use imitation. Remember, the best ingredients always give you the best marshmallow.
Melting chocolate in a microwave. The critical part of melting chocolate in a microwave is choosing an appropriate container. Ideally, melt your chocolate in a microwave-safe bowl that remains cool or only slightly warm after several minutes of near-continuous microwaving. If the bowl is too hot for you to handle after it has been microwaved, it is too hot for your chocolate. If you have overheated your chocolate, immediately pour it into a cool bowl, add chunks of unmelted chocolate, and stir continuously.
It is best to melt your chocolate on a low (50 percent or lower) power setting to avoid scorching or burning it. If your microwave does not have this option, heat the chocolate in short intervals and stir between each bout of heat. If your microwave does not have a turntable, manually turn the bowl and stir the chocolate each time you stop.
It is very difficult to determine exact microwaving times, as they can vary depending on microwave wattage, quantity of chocolate, and even the cocoa butter content of the chocolate. However, as a rough guide, estimate about 1 minute for 1 ounce of chocolate, 3 minutes for 8 ounces of chocolate, 3.5 minutes for 1 pound of chocolate, and 4 minutes for 2 pounds. Run the microwave in 30-second to 1-minute increments, stirring in between and rotating the bowl if necessary. Stop heating when most, but not all, of the chocolate is melted. Stir the chocolate continuously until it is smooth, shiny, and completely melted.
Marshmallow Making 101
Basic Vanilla Marshmallows
3 tablespoons unflavored gelatin
1 cup cold water, divided
1 teaspoon of vanilla bean powder
2 cups granulated sugar
3/4 cup light corn syrup
Sugar-cornstarch mixture
cornstarch for dusting pan
1/2 cup powdered sugar
1/2 cup cornstarch
Step 1: In a large mixing bowl, place 3 tablespoons gelatin. Add 1/2 cup cold water and vanilla bean powder. Whisk until blended. Set aside.
Step 2: In a large, heavy saucepan, place remaining 1/2 cup water, granulated sugar, and corn syrup. Cook the mixture on medium heat until the sugar dissolves, stirring occasionally. Increase heat to high, and cook until syrup reaches 230 degrees F (thread stage) on a candy thermometer. Do not let syrup temperature rise above 244 degrees F, because marshmallows will become rubbery.
Step 3: Remove syrup from heat. Slowly pour syrup over gelatin mixture while beating on low speed. Gradually increase mixing speed to high; continue mixing until very thick, but still warm—about 15 minutes.
Step 4: Generously dust a 9x13-inch pan with cornstarch. Pour marshmallow mixture into pan; lightly dust top of mixture with cornstarch. Allow uncovered pan of marshmallow mixture to set for 6 to 8 hours. Pan may be loosely covered after one hour.
Step 5: Sift together powdered sugar and cornstarch.
Step 6: After the marshmallow mixture has set for the prescribed time, dust a large cutting board with sugar-cornstarch mixture. To remove, use a knife to loosen the edges of the marshmallow from the sides of pan, and then use your hands to remove the marshmallow and place it on to the cutting board. Using a large knife, cut the marshmallows into squares. Use additional sugar-cornstarch mixture as needed to prevent knife from sticking. Completely dust marshmallow squares with cornstarch mixture.
Store at room temperature in an airtight container or clear zip-top bag.
Coconut Marshmallows
1 cup cold water, divided
3 tablespoons unflavored gelatin
1/2 teaspoons vanilla bean powder
1 teaspoon coconut flavoring
2 cups granulated sugar
3/4 cup light corn syrup
1 cup sweetened coconut
Sugar-cornstarch mixture
1/2 cup powdered sugar
1/2 cup cornstarch
cornstarch for dusting pan
In a large mixing