13

If you can, just get better marshmallow skewers/forks. If there are two prongs on the end, the marshmallow can't rotate. (And as long as you're not holding it at a really steep angle, they'll have a hard time sliding off the end too.) You can get fancy ones with nice handles, but just plain metal is fine. And it doesn't have to be super strong, so you can ...


12

After contacting Sterno with the same question, they indicated that the only safe gel product for direct food heating is marked “ethanol” on the canister. Those marked “methanol” are not meant for direct food heating.


10

Are you using a metal skewer? Metal will carry heat much more than other materials such as wood, and will cause the inside of the marshmallow where it is skewered to soften and slide under the weight of the rest of the marshmallow. If you're aiming for a golden brown crust, then the key is to cook it quickly at just the right distance away so that the ...


8

Yes, there are two schools of marshmallow thought - with egg whites and without egg whites. Most recipes without egg whites have another difference that might better explain why your recipe acts so differently from what you see with commercial marshmallows. Egg white recipes use corn syrup as only a fraction of the weight of the sugar in the recipe - ...


6

Aquafaba Aquafaba (/ˌɑːkwəˈfɑːbə/) is the name for the viscous water in which legume seeds such as chickpeas have been cooked. Due to its ability to mimic functional properties of egg whites in cooking, aquafaba can be used as a direct replacement for them in some cases, including meringues and marshmallows. Its composition makes it especially suitable for ...


5

The nice thing about recipes that are using weight instead volume or numbers is that you can simply use scales to weigh the amount you need. If you absolutely don’t have a scale, I recommend you count the number of marshmallows in the pack, then determine how much one weighs. From there, it should be easy to calculate how many you need to get 500g or how ...


4

I don't know about the safety standpoint, but from a texture standpoint -- don't refrigerate them. The problem is that they turn into an brick when cold -- rather than being a nice dessert, it's something that you have to gnaw at and fear that you're going to chip a tooth. You might be able to get around this by warming them back up before serving, but I'...


4

So from someone that has been making Rice Krispies Squares his whole life (Grandma taught me) Let's look at your typical ingredients: Rice Krispies: Does not need to be refrigerated Marshmallows: If form the bag they do not need to be refrigerated Butter: Does not need to be refrigerated Vanilla Extract: Does not need to be refrigerated So based on that ...


3

This is definitely possible, though I should add that the addition of melted butter would be crucial. Do not simply toss "raw" marshmallows into the melted white chocolate, as they will start to cool down the chocolate more than you'd think (I once tucked my hand into a bag of marshmallows, it was relatively cold in temperature). Here is how I ...


3

I've seen this mentioned on the internet a couple of times...it's not a topping, so you won't get the "swirl", but a way to add marshmallow into your ice cream, like in rocky road. Take regular sized marshmallows and knead them between your fingers until you get a soft pliable mass. Reserve on a plate until you have enough for your batch. When ...


3

I have made marshmallows using Alton Brown's method; it works and is a lot of fun. If you don't form the individual marshmallows, but just swirl it into the ice cream while it's still a sticky mess, that should work for your swirl. There is even a video in that link. As ElendilTheTall mentioned in comments, you probably should reduce the amount of gelatin ...


3

The number of available thickeners is very large. Some work for high temperatures, others for low temperatures. For your filling I would use Iota Carageenan (Its used for thickening in many commercial ice cream products). It might be a bit difficult to find. Your second choice would be Xantham Gum. When using these thickeners be sure to hydrate correctly ...


2

Use the tiny dried marshmallows used for hot chocolate drinks you can find them next to the cocoa on the baking isle. Here's a package on Amazon.


2

Like Jefromi said, having two prongs to hold the marshmallow will keep it from just spinning around the stick/skewer. You might want to look into getting a skewer like this: (I found this one on a site called outdoor roasting.com) Having two prongs really makes all the difference! Having it wrap around like a safety fork is kind of an added bonus, ...


2

Puffed Rice treats can be stored at room temperature in air tight containment (zip-top bag with no air in it), for 1 to 2 days without any ill effect. They keep longer than they last, if you get my drift.


2

You can refrigerate them. They turn to bricks, but if take them out of the fridge an hour before eating, they go back to a normal texture. They haven't lasted more than two days for me so I don't know how they will be for longer than that.


2

Not recommended, sterno as it is known in the catering business is proven to be poisonous if consumed. Although the less fortunate have been known to drink the stuff to get drunk (another practice that I don't recommend). IMO the only purpose of a sterno or Choice Ethanol Gel Chafing Dish Fuel, as you put it, is for... exactly that: chafing dishes.


2

I think you're taking an overly complicated approach to this, I've had great success with a recipe from the DIY Cookbook from ATK, in their version, they use: confectioners’ sugar, cornstarch, unflavored gelatin, corn syrup (not high fructose), granulated sugar, salt, vanilla extract The only non-vegan ingredient in this manifestation is the gelatin, ...


2

If you don't have marshmallows, egg or gelatin do you have brown sugar butter vanilla and half-and-half? If so you can make a simple caramel that can bind your crispy treats. There are a variety of similar recipes that might use plain sugar, milk. Do you have Honey, Molasses, or Karo? You will probably want to gently warm the stuff before mixing it with ...


1

Do not use psyllium husk. It tastes terrible and no amount of sugar will mask the taste. Try using agar-agar instead, that's what vegans use for vegan marshmallows. In Asia, they sometimes use konjac for it, but you will have to be very careful eating it because people die from accidental choking.


1

I usually store them in an airtight container, with wax paper underneath each layer. They keep very dry stored like this. It could be that your bag is not sealing 100%


1

The treat you are describing I believe is a meringue. These little guys are tricky to get right the first time, as it is all about how long you cook them for and how finely you whip the egg white mixture. What I like to do is add a bit of lemon zest on each one. Not only does it enhance the vanilla flavour (if you're using it), but it also serves to tell you ...


1

To replace the high fructose corn syrup, another syrup could be substituted without having adverse effects. I would recommend a agave syrup as it is functionally and flavorfully very close to HFCS. Fructose levels in agave syrup can vary from around 50% (very close to HFCS) up to 90% (which would be sweeter but functionally similar). You could also make an ...


1

Okay the best way to melt smores on campfire is simple. Years ago we would make campfire pies over the hot coals well this works great. place aluminum foil on inside so does not mess up your iron, lay graham crackers and choc precook your marshmallow and place on choc close up place back in coals for just a few min to warm up choc and you have best smores ...


1

For microwave smores, I top 1/2 of the graham cracker with a Hershey bar square and microwave for 30 seconds, then place a marshmallow on the melted chocolate and melt for a few more seconds (maybe 15 seconds), until the marshmallow increases in size. Then remove and top with the other 1/2 graham cracker.


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