Looking
for ways to improve efficiency and cut down on the mess when making
marshmallows? Here’s some quick expert tips for cutting, dusting and packaging
your marshmallows.
Cutting
When cutting small batches of marshmallow, RCI members have recommended the following ways to be most efficient:
- A guitar cutter works, but it really depends on how soft your marshmallow recipe is. As an alternative, a sharp pizza cutter works well too. – J. Sofia, Cargill Cocoa & Chocolate
- We use a lightly buttered, sharp, thin-bladed knife. [We re-apply the butter] every 2 or 3 rows. It's a bit slow, but eliminates the need for corn starch, which I found made the marshmallows difficult to coat. –W. Spence, Spence Candies
Dusting marshmallows is an important step to preserve
that soft and pillowy texture that we desire. Traditionally candy makers use
powdered sugar or corn starch to keep marshmallows from drying out and becoming
hard. Aside from the cloud of dust they leave everywhere, a coating of powdered
sugar can make your already sweet marshmallows too sweet and corn starch can make
it difficult for chocolate to stick to the marshmallow.
As an alternative to the traditional corn
starch and powdered sugar, try replacing them with dextrose or fondant sugar (such
as Amerfond® Fondant Sugar). Both products will help you achieve the
desired affect and with less the mess. For marshmallows bound for
the enrober, adding a little dextrose to the top and
bottom will also help the chocolate stick.
If air bubbles are a problem when enrobing square confections,
like marshmallows, send them through your enrober corner first. Your products
will receive better chocolate coverage from the fountains on the enrober and
you will decrease the chance for bubbles to appear on the tops.
Packaging
Have you ever noticed condensation (or worse, mold) on the inside
of your marshmallow packaging? If so, you may be cutting and packaging your marshmallows
too soon. Of course you want your marshmallows to be as fresh as possible, but
marshmallow needs to breathe for a while or else the warmth may create moisture
and you may experience mold on your product. A general rule of thumb is to let
marshmallow sit overnight before cutting, dusting and storing it.
If you’ve
ever questioned whether making your own marshmallow is worth the hassle, these
expert tips will not only make your job easier, they will leave your customers
wanting more of these fluffy confectionery wonders!
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