Is This Possible? Using Homemade Marshmallows For Mmf?
Decorating By Lisabug Updated 28 Jun 2006 , 3:15pm by Lisabug
Funny, I came across a homemade marshmallow recipe the other day and was wondering if they would work. In theory, I would think so, but the store brands are a bit on the dry side, so ???
I guess if no one responds, then it will be up to us to do a testing, lol.
i was thinking this could work - ill agree someone with more knowledge will have to answer or one of us will have to test
Sure!
I think this is the best one to use.
Homemade Marshmallows!
From Dawn Jastrem
These marshmallows are not quite like commercial ones, they are richer, gooier, messier, but "Oh my gosh these are cool!" marshmallows! When you toast them, they don't get brown, they melt they turn into cream.
Here's my recipe, you need to make them the day before as they need to set overnight.
Marshmallows
Contrary to popular myth, marshmallows are not made from egg whites. They are made from gelatin beaten with cooked sugar syrup. The texture of these homemade marshmallows is denser than the store bought variety, and the flavor more intense.
3 envelopes unflavored gelatin
1½ cups water
2 cups granulated sugar
1 cup light corn syrup
1 tablespoon vanilla extract
Confectioner's sugar for coating the candy (I usually use around 2 cups)
1. Oil a 9x13 inch pan and set it aside.
2. In a large mixing bowl, sprinkle the gelatin over ¾ cup water. Cover the bowl and set it aside to allow the gelatin to soften until needed.
3. Combine the sugar, ¾ cup corn syrup, and the remaining ¾ cup water in a heavy medium saucepan. Place the pan over medium heat. Stir until the sugar dissolves completely and the mixture comes to a boil.
4. Clip a candy thermometer to the inside of the pan and cook the syrup without stirring until it reaches 240° F (soft ball stage). Remove the pan from the heat and stir in the remaining ¼ cup corn syrup.
5. With the mixer on high, beat the hot syrup into the large bowl containing the softened gelatin in a slow steady stream. Beat for 10 minutes, or until the mixture triples in volume and becomes very stiff. Beat in the vanilla.
6. Spread the mixture into the prepared pan. Smooth the top as much as possible using a thin flexible spatula or a wide knife dipped in water. Set aside uncovered for 8 to 10 hours at room temperature or until mixture is cool and firm.
7. Dust a large cutting board with confectioner's sugar. Sift additional confectioner's sugar over the top of the marshmallow. Don't skimp! Run a small knife around the edge of the marshmallow to loosen it from the pan. Invert the pan onto the prepared cutting board. You may need to coax the marshmallow out of the pan with your fingers. It may also be a little sticky. Sift more confectioners' sugar over the marshmallow once you have unmolded it.
8. Cut the marshmallow into squares using a pizza roller or sharp knife. Dip the cut sides of the marshmallows in additional confectioner's sugar. Shake off the excess sugar and store the marshmallows in an airtight container at room temperature for up to 3 weeks.
Here is mine...
Marshmallows
1 cup confectioners' sugar
3 1/2 envelopes (2 tbls. plus 2 1/2 teas.) unflavored gelatin
1/2 cup cold water
2 cups granulated sugar
1/2 cup light corn syrup
1/2 cup hot water (about 115F.)
1/4 teaspoon salt
2 large egg whites
1 teaspoon vanilla
Oil bottom and sides of a 13− by 9− by 2−inch rectangular metal
baking pan and dust bottom and sides with some confectioners' sugar.
In bowl of a standing electric mixer or in a large bowl sprinkle
gelatin over cold water and let stand to soften.
In a 3−quart heavy saucepan cook granulated sugar, corn syrup,
hot water, and salt over low heat, stirring with a wooden spoon,
until sugar is dissolved. Increase heat to moderate and boil mixture,
without stirring, until a candy or digital thermometer registers 240F,
about 12 minutes. Remove pan from heat and pour sugar mixture over
gelatin mixture, stirring until gelatin is dissolved.
With standing or a hand−held electric mixer beat mixture on high speed
until white, thick, and nearly tripled in volume, about 6 minutes if
using standing mixer or about 10 minutes if using hand−held mixer. In
a large bowl with cleaned beaters beat whites (or reconstituted powdered
whites) until they just hold stiff peaks. Beat whites and vanilla into
sugar mixture until just combined. Pour mixture into baking pan and
sift 1/4 cup confectioners sugar evenly over top. Chill marshmallow,
uncovered, until firm, at least 3 hours, and up to 1 day.
Run a thin knife around edges of pan and invert pan onto a large cutting
board. Lifting up 1 corner of inverted pan, with fingers loosen
marshmallow and let drop onto cutting board. With a large knife trim
edges of marshmallow and cut marshmallow into roughly 1−inch cubes.
Sift remaining confectioners' sugar into a large bowl and add
marshmallows in batches, tossing to evenly coat. Marshmallows
keep in an airtight container at cool room temperature 1 week.
store bought marshmallows are pretty inexpensive ... why go through all that work to make homemade marshmallows then make MMF with them? I'm not disagreeing with making homemade marshmallows ... if you're going to eat them. I'm disagreeing with using them in MMF.
I agree about the time concern, but if they do taste better, then go for it. If you're used to making MMF with store bought marshmallows, then I would think it would be pretty easy to figure out how to make it with the homemade ones. You're just looking for the right consistency and if homemade ones are softer than storebought, then I would just use less water and go for it 
Would you have to let them set overnight if you are just going to melt them to make the mmf anyways?
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