My 1st flop!- marshmallow

[Bella6]

  Ok the marshmallow did not fluff, just a thick white goo - if you know what i mean.  Tried beating it for a bit longer to see if it would fluff but to know avail.  Anyone know what may be wrong??  The recipe I used was from here,
220g sugar
1tbsp gelatin
250g boiling water
Disslove gelatin in boiling water inTM bowl  Cook 22mins at 100deg on speed 1.
Cool to room temp. almost at setting stage.
Whip syrup 3-4 min at speed 4 until thickened.
The syrup did not seem to set once cool - maybe gelatin to old, although mum said it doesn't go off??, fairly humid in brisbane tonight??
Any ideas be greatfully accepted.  Want to have another try tomorrow morning.
many thanks Annabelle

[DizzyGirl]

Sorry Annabelle I have never made marshmallows before. Too scared.
I am sure another forum member will be able to help you.

DG xxx

[judydawn]

Is this Tenina's recipe Bella6?  That's the one I used but I had to beat it a lot longer then found it didn't seem to be getting thicker either.  It did thicken up in the fridge though and was quite acceptable, did yours?

[Bella6]

Yes JD it was Tenina's.  Not sure what went wrong?  Might just use my kenwood handmixer and find a recipe in the WW cookbooks to have another go, or some of the links in my previous post.  Just trying to use my TM for all cooking to get used to using it

[maddy]

What a bummer Bella!

The recipe I was going to make uses 21/2 Tbspn. Gelatin, 1/2 cup cold water, 1 1/2 cups caster sugar and 1 cup light corn syrup.......quantities vary greatly to the recipe you used   

It was a link goldfish posted.....will find it for you.

Also, best to use a stand mixer rather than a hand mixers as marshmallow needs to be beaten for some time, and can burn out motor of a hand mixer.

[maddy]

This is the link Bella

http://kitchenalchemy.blogspot.com/2011/06/marshmallow-sherbet-cones.html

Her mallow looks nice and solid!

[cecilia]

Dear Bella, This is just an idea as I am by no means an expert, but I am wondering if the marshmallow might be fluffier if you leave the measuring cup off the lid when you are beating up the syrup.  This would help get aid into the marshmallow.  Also, try using the butterfly if you haven't already.  I am taking this tips from pavlova advice and just general comments I've heard about use of the Thermomix.  As I said, I'm not a great cook myself but maybe someone more confident and experienced could comment on how appropriate my hunch is.  Good luck.

[Bella6]

Hi everyone,
well I made marshmallow! Tastes ok - strawberry ess.  I did the syrup in the saucepan on the stove rolling boil for 10 min - really thickened up.  Then started to use my kenwood hand mixer but it crept up the whippers and into the little holes, so transferred the extremely sticky, gooey stuff into the TM bowl and with butterfly in, MC off tried to further whip it.  For some reason - maybe too thick the TM had GREAT trouble whipping , speed 4.  So stopped and just put into the cones, just checked them before and the kids will be happy but it has sunk back into the cone no fluffiness on top!!  I will not be making them again, to much effort for little gain. - only got 7 cones!!  Recipe I used as follows:
2.5 tblsp gelatine
1.5 cups water
2 cups white sugar
.5 tsp red coloring ( did not add)
.25 tsp strawberry ess. ( did add tastes a little gelatinely otherwise)

Many thanks for all your replies hope some else attempts marshmallow and has better success.

[meganjane]

I've only ever made marshmallow in my Kitchen Aid, so I can't really help.

Gelatine does go 'off' though. It loses it's qualities when exposed to a humid environment. Always put gelatine in a jar as it can absorb moisture through the packet it comes in.

I use gelatine leaves now, find them so much easier.