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Pumpkin-Spice Marshmallows
Hi, all! I am so very honored that this piece was written! I have a web site for my book (Marshmallows: Homemade Gourmet Treats). You can see photos of the marshmallow making process there, and lots of tips about making them. For those who buy the book, I hope you enjoy it - and be sure to contact me through my web site if you have questions or comments. http://www.homemadegourmetmarshmallows.com/
Thanks so much!
Eileen
Pumpkin-Spice Marshmallows
Oui,oui...I count my blessings everyday! Thanks for your quick response. Will give it a try!
Pumpkin-Spice Marshmallows
Yes, Girlcook, you should be able to substitute both by weight. Glucose is a little less sweet than corn syrup, but it should yield about the same results texturally.
Oh, to live in a country where sheet gelatin and glucose are more readily available than powdered gelatin and corn syrup....:o)
Pumpkin-Spice Marshmallows
Thank you for sharing this recipe & Eileen's book. I'd love to try making these, but I have a question about a couple ingredients: do you know if sheet gelatine will work the same as powdered gelatin (at the same weight)? I stock sheet gelatin in my pantry....(cheaper to buy where I'm located). Also, I have glucose but not corn syrup. I'm guessing these would be interchangeable. Have any advice? Thanks! :)
Pumpkin-Spice Marshmallows
Sorry for these long-delayed responses. I don't seem to get notifications for the majority of new comments, so comments on older posts often slip through the cracks.
vernete: I'm not sure if it'd be worth going to the trouble of making peanut-butter marshmallows for the purpose of melting them down to make fudge. Peanut-butter marshmallows are, however, possible. I used them, coated in buttery toasted Japanese bread crumbs, as a restaurant petit four for a time - sort of a take on a fluffer-nutter sandwich.
As cyberroo pointed out, mixing fatty ingredients like peanut butter into a marshmallow batter can cause problems. So, to make my peanut-butter marshmallows, I began with a plain marshmallow base and gently folded in slightly warmed peanut butter just before spreading the marshmallow batter in a pan. Folding in the peanut butter, leaving it in well-distributed ribbons, rather than thoroughly mixing it in to the plain marshmallow, is crucial to maintaining a stable, light finished product.
frolis: I'm sure that there is some way to make marshmallows with agar, but I've never tried it. I'll tinker around with it soon, and write up a post if I end up with good results...
Pumpkin-Spice Marshmallows
I used 2 teaspoons pumpkin pie spice instead and they came out great! use a little less if you want more pumpkin-y flavor.
Pumpkin-Spice Marshmallows
Just made these (http://is.gd/9aIW), I am going to use them to make Marshmallow Apple Pie. I don't usually like marshmallows, but man. Incredible.
Pumpkin-Spice Marshmallows
I just spread these in the pan, and they already taste delicious, all gooey! I think I'll cut them with a gingerbread man cookie cutter to bring them to Thanksgiving. I was also thinking that, for those who like white chocolate, a very nice S'more could be a fun recipe!
Pumpkin-Spice Marshmallows
Forgot to say that you probably won't need Pam if you use the Reynolds non stick foil over your cooling pan. I used a 10 1/2 x 15" pan and it was fine.
Next time I will also think about substituting things like Mace, nutmeg, and cardamom for the serious cinnamon and cloves the recipe calls for. I'll also think about some extract. I added a 1/2 teaspoon vanilla extract, and probably could have added more.
Pumpkin-Spice Marshmallows
I just made my first batch, too. Unfortunately I didn't see the post above, but Fiksu is right: there was not much pumpkin flavor, and a lot of clove.
I am thinking about using these on top of Sweet Potatoes for an update on the childhood favorite for Thankgiving.
Pumpkin-Spice Marshmallows
I just made my first batch of marshmallows! It's extraordinarily satisfying to watch them whip up and spread the beautiful mixture out in the pan. I used cardamom instead of cloves. I think the pumpkin flavor has been entirely lost, but I think that will be all right with my kids.
Pumpkin-Spice Marshmallows
@vernete - As I understand it, fat will cause marshmallows to deflate, much the same way fat will keep egg whites from whipping properly. I suspect you'd have a tough time getting peanut butter marshmallows to work out, but if you wan to try, I'd plan on swirling the peanut butter in at the end of the mixing process...
Pumpkin-Spice Marshmallows
My wife made a bunch of these last night. Today was "cut them up and try them out" day.
Very good, my friends. Well worth the effort!
*although she wouldn't let me do the sweet curry powder... maybe next time ;-) *
Pumpkin-Spice Marshmallows
Is there a way to make marshmallows using agar rather than gelatin? We don't eat gelatin and wondered about a veg version.
Thanks
Pumpkin-Spice Marshmallows
Just had a wild hair, do you think you could make p-nut butter marshmallows, then use them in the marshmallow type of fudge for chocolate/p-butter fudge? What do you think?
fourkidsandadog
Pumpkin-Spice Marshmallows
Hmmmm...I would say no to the balloon whisk and probably not to the cranky egg beater. Marshmallow "batter" is extremely viscous and has to be whipped a great deal for a very long time in order to acheive a properly aerated result. While it seems technically possible that it *could* be done by hand, I just can't imagine anyone having the stamina to do so. Marshmallows, I believe, are a job best left to an electric mixer of some sort. On that note, a robust handheld mixer (I've burned out a number of cheapy handheld mixers trying to whip viscous substances like marshmallow for long periods of time, so beware) could do the job, but it would probably take twice as long to reach the desired result as a stand mixer, which whips more efficiently (and doesn't require you standing there holding it) than a handheld.
Pumpkin-Spice Marshmallows
If there's no stand mixer will a double balloon whisk or manual egg beaters (the old fashioned ones with the crank) do?
Pumpkin-Spice Marshmallows
kjgibson: Thanks for clearing up the question about the pan size (sorry I was a little slow in catching up on the comments, all). I actually used a half-sheet pan myself, so that'll work, too. You just end up with slightly thinner marshmallows.
etalanian: You're very welcome, and thanks so much for posting your link. The book is lovely - thank YOU!
Pumpkin-Spice Marshmallows
This makes me think of christmas goodies...does anyone know a recipe for spiced marshmallows or gingerbread marshmllows?
Pumpkin-Spice Marshmallows
I made marshmallows for the first time last year - plain and peppermint. About 80% of people (and kids) were super excited and awed - but there were a few people who were like "WTF?" They tasted great and are super easy - I will make them again for Christmas this year, and maybe throw some pumpkin spice ones in to boot!
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Hi, all! I am so very honored that this piece was written! I have a web site for my book (Marshmallows: Homemade Gourmet Treats). You can see photos of the marshmallow making process there, and lots of tips about making them. For those who buy the book, I hope you enjoy it - and be sure to contact me through my web site if you have questions or comments. http://www.homemadegourmetmarshmallows.com/
Thanks so much!
Eileen