Home made marshmallows?

You can make them without an industrial infrastructure!?   3 votes - 42 %
Why yes thank you.   0 votes - 0 %
If it ain't StayPuft, it ain't a marshmallow!   1 vote - 14 %
Can you make S'Mores with them?   1 vote - 14 %
Must... now... buy... stand... mixer!!!   1 vote - 14 %
See your PMs for my mailing address. Please send.   1 vote - 14 %
Mad genius!   3 votes - 42 %
Interesting, but I'll try it vanilla, first.   1 vote - 14 %
When are you coming back to Texas, and will you fit some in your luggage?   0 votes - 0 %
So that's what you've been up to the past months. We thought you were working.   2 votes - 28 %
 
7 Total Votes
How things are made... by codemonkey uk (2.50 / 2) #1 Tue Dec 20, 2011 at 10:56:03 AM EST
Did you explain how the gelatin is made?

--- Thad ---
Almost as Smart As you.
I am not a vegetarian by iGrrrl (4.00 / 2) #3 Tue Dec 20, 2011 at 11:36:31 AM EST
I know, and I choose to eat it anyway, for purposes of marshmallows a few times a year.

"Beautiful wine, talking of scattered everythings"
(and thanks to Scrymarch)

[ Parent ]
Of course you know! by codemonkey uk (1.00 / 1) #5 Tue Dec 20, 2011 at 01:46:52 PM EST
You are an intelligent and well informed individual.

I was curious if you told the kid. Most (non vegetarian) parents are in my experience most unwilling to properly explain how a lot of food is made to their kids.

--- Thad ---
Almost as Smart As you.

[ Parent ]
We're pretty up front by iGrrrl (4.00 / 1) #7 Tue Dec 20, 2011 at 03:03:06 PM EST
They know that meat is animals, and what kind. We've even looked at charts of carcasses or discussed where the rib roast came from on the cow.

"Beautiful wine, talking of scattered everythings"
(and thanks to Scrymarch)

[ Parent ]
When I was 12 by wiredog (2.00 / 0) #19 Wed Dec 21, 2011 at 09:19:09 AM EST
I helped out at a pig slaughtering. It was great. That was also about when I learned that chickens really do run around with their heads chopped off.

Had no effect on my liking for meat.

Earth First!
(We can strip mine the rest later.)

[ Parent ]
One of my lab jobs by iGrrrl (4.00 / 1) #21 Wed Dec 21, 2011 at 12:26:38 PM EST
I usually win the "worst job" competitions because I used to collect specimens of roundworms (male only) from infected hog intestines. I've spent hours on the disassembly line, watching the buzz saws in action.

"Beautiful wine, talking of scattered everythings"
(and thanks to Scrymarch)

[ Parent ]
tell me, Clarice, by sasquatchan (4.00 / 1) #23 Wed Dec 21, 2011 at 04:51:47 PM EST
can you still hear them ?

[ Parent ]
it sticks and it burns. by sasquatchan (4.00 / 2) #2 Tue Dec 20, 2011 at 11:34:48 AM EST
Sister, ain't that the truth. My first candy making experience, I put my hand under the spoon to catch any drips. Bad, bad, bad, bad idea.

It looks so innocent by iGrrrl (4.00 / 2) #4 Tue Dec 20, 2011 at 11:37:49 AM EST
And yet hurts so much. Hot sugar is not to be trifled with. My stand mixer has a cover with a portal.

"Beautiful wine, talking of scattered everythings"
(and thanks to Scrymarch)

[ Parent ]
That sounds awesome by barooo (4.00 / 1) #6 Tue Dec 20, 2011 at 02:35:22 PM EST
I've made vanilla a few times, and made pumpkin once.  Every time, people are all "you can MAKE marshmallows?". 

man, i need a beefy taco now.
-gzt
I know!! by iGrrrl (2.00 / 0) #9 Tue Dec 20, 2011 at 03:06:04 PM EST
So easy, and so much better!!

I was making a batch of vanilla, when I thought, "Gingerbread marshmallows would be cool." But we were out of ginger. I'd ordered a bunch of spices, and the company had sent a sample of Apple Pie Spice, so I used that. Too much clove for me, so I modded it with a bit more cinnamon.  The use of apple juice changes the texture a bit, but it adds just a bit of apple flavor. Put a dash of cinnamon in the dusting powder and... Wow.  So I made both kinds.

"Beautiful wine, talking of scattered everythings"
(and thanks to Scrymarch)

[ Parent ]
After poking through my files here by sasquatchan (4.00 / 1) #11 Tue Dec 20, 2011 at 03:14:37 PM EST
I found our peeps pictures.. Was fun, and like iGrrrl said, unimaginably sticky sticky sticky.



[ Parent ]
Pastry pag? by R343L (4.00 / 1) #12 Tue Dec 20, 2011 at 04:14:19 PM EST
That is, how do you make them peep shaped? Squeeze the marshmallow out in the "right" way?

"There will be time, there will be time / To prepare a face to meet the faces that you meet." -- Eliot
[ Parent ]
The Mrs by sasquatchan (4.00 / 1) #13 Tue Dec 20, 2011 at 04:19:00 PM EST
would be so touched that you thought our peep mutants were actually peep shaped ;) (versus generic blob-like marshmallow thingies food-spray colored yellow)

Yes, pastry bag, two I think, to make bodies and heads.. And getting the melted marshmallow stuff in the bag is a god-awful sticky mess.

[ Parent ]
Those are awesome! by iGrrrl (4.00 / 1) #16 Tue Dec 20, 2011 at 05:12:42 PM EST
The Alton Brown recipe include piping mini marshmallows, but that totally wouldn't be worth the effort in my book.

These guys, though....

"Beautiful wine, talking of scattered everythings"
(and thanks to Scrymarch)

[ Parent ]
Molasses by Merekat (2.00 / 0) #8 Tue Dec 20, 2011 at 03:03:23 PM EST
What colour is molasses? When I was a kid we had the childcraft books including some US recipes and could never work out what to substitute. Memorably, it was not treacle.

Oh, the many kinds of sweet things by iGrrrl (2.00 / 0) #10 Tue Dec 20, 2011 at 03:13:49 PM EST
There are many kinds of molasses, so the colors can vary, but I think light treacle would work for this. Do they even cell corn syrup (usual brand is Karo) outside the US?

"Beautiful wine, talking of scattered everythings"
(and thanks to Scrymarch)

[ Parent ]
We have golden syrup. by ambrosen (2.00 / 0) #14 Tue Dec 20, 2011 at 04:44:23 PM EST
Which is a thick glucose syrup (wheat, not corn). Oh, wait, Wikipedia tells me it's a very light treacle, from cane sugar. Well, I learn something every day. Growing up, recipes always used to all for golden syrup, which we never had at home, so we had to substitute honey from the hives in the back garden. To my younger self, this was a bad thing and showed how deprived we were.

I attempted to make marshmallows from a recipe (in the food mixer cook book), but didn't know that the sugar had to be cooked to soft ball stage, so I had some soft fluff on top of some hard set gelatine.

[ Parent ]
That wouldn't be as nice by iGrrrl (2.00 / 0) #15 Tue Dec 20, 2011 at 05:11:09 PM EST
The cooking of the sugar is critical. And you can probably do it with Golden Syrup just fine.

"Beautiful wine, talking of scattered everythings"
(and thanks to Scrymarch)

[ Parent ]
"adulterant of choice" by mrgoat (4.00 / 1) #17 Tue Dec 20, 2011 at 10:09:16 PM EST
Ok, I got to this part. I invited over the girl from 32G, cracked a couple bottles of McCallan 15, and had some pretty hot sex on the counter.

My marshmallows did not, for some reason, come out right.

Please advise.

--top hat--

*snerk* by iGrrrl (4.00 / 1) #18 Wed Dec 21, 2011 at 07:58:40 AM EST
cornstarch or rice flour, dear, to adulterate the confectioners' sugar.

Although, I hope it was worth it.

"Beautiful wine, talking of scattered everythings"
(and thanks to Scrymarch)

[ Parent ]
Yeuch! by ambrosen (2.00 / 0) #20 Wed Dec 21, 2011 at 11:54:24 AM EST
Sounds sticky. In a bad sugary way, not a good bodily one.

[ Parent ]
well, that's true by iGrrrl (2.00 / 0) #22 Wed Dec 21, 2011 at 12:29:08 PM EST
But at least he didn't try to replicate the 'hot wax' thing with the boiling sugar.

"Beautiful wine, talking of scattered everythings"
(and thanks to Scrymarch)

[ Parent ]