Tuesday, February 26, 2019

Tip #294: Pro Tips For Making Marshmallows

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.

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.

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!

Crave more? If you like what you read here, look for the "Subscribe now" box on the right to enter your email address and start receiving weekly tips, like this, delivered straight to your email inbox. RCI's Tip of the Week blog is just one of the many resources we offer to help candy makers refine their craft and build upon their business and marketing practices.

No comments:

Post a Comment

We appreciate your feedback!
RCI will review all comments before posting.