I was eying a recipe for marshmallow whip that came via Chow and
am thinking I might try it. It contains corn syrup and I started
wondering whether I can use Lyle's Golden Syrup instead. Does it
and corn syrup act the same way in all contexts?

Also, does anyone have a TNT recipe for marshmallows or the cream
(aka creme aka fluff, aka GOKWE) that will not jeopardize the
health of my mixer? Or a clue as to where I might find such a thing?

Has anyone ever seen a recipe that actually contained marsh
mallow? I assume the original marshmallows contained some of the
plant matter.
--
Jean B.

On Fri, 11 May 2012 19:05:00 -0400, "Jean B." > wrote:

>I was eying a recipe for marshmallow whip that came via Chow and
>am thinking I might try it. It contains corn syrup and I started
>wondering whether I can use Lyle's Golden Syrup instead. Does it
>and corn syrup act the same way in all contexts?
>
>Also, does anyone have a TNT recipe for marshmallows or the cream
>(aka creme aka fluff, aka GOKWE) that will not jeopardize the
>health of my mixer? Or a clue as to where I might find such a thing?
>
>Has anyone ever seen a recipe that actually contained marsh
>mallow? I assume the original marshmallows contained some of the
>plant matter.

My understanding from and Alton Brown show was that the corn syrup is
put in to prevent the formation of crystals -- sort of insurance.
Janet US

Sqwertz wrote:
> On Fri, 11 May 2012 19:05:00 -0400, Jean B. wrote:
>
>> I was eying a recipe for marshmallow whip that came via Chow and
>> am thinking I might try it. It contains corn syrup and I started
>> wondering whether I can use Lyle's Golden Syrup instead. Does it
>> and corn syrup act the same way in all contexts?
>
> Invert sugar syrup (glucose + fructose + sucrose) is more than twice
> as sweet as corn syrup (maltose + glucose) and they have a different
> caramelization temperature scales. So the temperatures would have to
> be adjusted. I cannot find the caramelization point of either of these
> types of sugar in McGee.
>
> You also have to consider the molecular structure of invert sugar
> syrup (Lyles) to that of corn syrup. They may or may not crystallize
> or caramelize the same, and that would also be dependant on what other
> sugars are in the recipe (if any).
>
> So at most I can say that it will much sweeter than the recipe
> intended. I have no idea about texture. You'll have to consult with
> a molecular physicist for that.
>
> I was trying to find the caramelization point of corn syrup last night
> in McGee, and that's why I happen to know all this confusing crap. The
> book is still open to that page (655) next to my keyboard. I'm sure
> the answer here, but the guy is just too much of a nerd to say it
> outright ;-)
>
>> Also, does anyone have a TNT recipe for marshmallows or the cream
>> (aka creme aka fluff, aka GOKWE) that will not jeopardize the
>> health of my mixer? Or a clue as to where I might find such a thing?
>
> I have tried making a couple of those "5-Star rated" recipes for Fluff
> and they both came out too thin and made my hand held blender very
> hot. Just go to Walmart and buy a tub of Great Value brand for $1.
> It's a pretty good Fluff clone. Even better, I buy this stuff (not
> from Walmart):
>
> http://www.amazon.com/Solo-Toasted-M.../dp/B00473S4HM
>
> Much better flavor.
>
> -sw

Oh dear. That is precisely what I was afraid of--that there would
be critical differences.

In the meantime, I have found a few recipes for marshmallows using
the plant. It looks like they were A LOT of work, and the results
weren't spectacular. The most interesting thing (to me) was that
one version was flavored with a bit of orange flower water.
Another person had tried a bit of rose flavoring. Marshmallows
made with the latter were supposed to be terrific on hot chocolate
(fortified with a tad of cognac). I can imagine that because for
a while I could get chocolate that had some rose flavoring in it,
and it was yummy. (It is NOT the same as Dagoba's chocolate that
contains rose.)

Also, the sugar component (not the corn syrup) can be the organic
sugar, which I rather like for some things. It has a bit more
flavor than normal white sugar does.

--
Jean B.

Janet Bostwick wrote:
> On Fri, 11 May 2012 19:05:00 -0400, "Jean B." > wrote:
>
>> I was eying a recipe for marshmallow whip that came via Chow and
>> am thinking I might try it. It contains corn syrup and I started
>> wondering whether I can use Lyle's Golden Syrup instead. Does it
>> and corn syrup act the same way in all contexts?
>>
>> Also, does anyone have a TNT recipe for marshmallows or the cream
>> (aka creme aka fluff, aka GOKWE) that will not jeopardize the
>> health of my mixer? Or a clue as to where I might find such a thing?
>>
>> Has anyone ever seen a recipe that actually contained marsh
>> mallow? I assume the original marshmallows contained some of the
>> plant matter.
>
> My understanding from and Alton Brown show was that the corn syrup is
> put in to prevent the formation of crystals -- sort of insurance.
> Janet US

Oh sigh. I get the impression that I should include that
then--especially if I don't want the project to turn into a
hideous mess.

This started out because I saw a recipe that included "marshmallow
whip", and I wanted to see whether I could avoid the purchased
product.

--
Jean B.

On Fri, 11 May 2012 19:21:46 -0600 in rec.food.cooking, Janet Bostwick
> wrote,
>My understanding from and Alton Brown show was that the corn syrup is
>put in to prevent the formation of crystals -- sort of insurance.
>Janet US

He's right. My Mom told me that decades ago.

Jean B. wrote:

> I was eying a recipe for marshmallow whip that came via Chow and am
> thinking I might try it. It contains corn syrup and I started wondering
> whether I can use Lyle's Golden Syrup instead. Does it and corn syrup
> act the same way in all contexts?
>
> Also, does anyone have a TNT recipe for marshmallows or the cream (aka
> creme aka fluff, aka GOKWE) that will not jeopardize the health of my
> mixer? Or a clue as to where I might find such a thing?
>
> Has anyone ever seen a recipe that actually contained marsh mallow? I
> assume the original marshmallows contained some of the plant matter.

RFC Facebook has a marshmallow specialist who might be able to shed
light on that from personal experience. Her professional web site is
http://www.lasoufflant.com/, but she gets a lot more discussion on her
Facebook page, http://www.facebook.com/la.soufflant.

Bob

On Sun, 13 May 2012 22:41:45 -0500, Sqwertz >
wrote:

>There must have been a marshmallow festival somewhere nearby recently
>since we got a ton (or close to) of marshmallows and
>marshmallow-related products come into the food bank last week. All
>sizes, shapes, flavors - more than can be imagined. I never knew
>there were so many different manufacturers, flavors and styles of
>marshmallows. I'm going to have to look for some of these on the
>shelves, like maybe the German Chocolate Cake variety.

Just your size:
http://www.oldtimecandy.com/circus-peanuts.htm
Lick me:
http://www.oldtimecandy.com/marshmallow-cones-2pack.htm

Sqwertz wrote:
> On Fri, 11 May 2012 22:03:19 -0400, Jean B. wrote:
>
>> Janet Bostwick wrote:
>>> On Fri, 11 May 2012 19:05:00 -0400, "Jean B." > wrote:
>>>
>>>> I was eying a recipe for marshmallow whip that came via Chow and
>>>> am thinking I might try it. It contains corn syrup and I started
>>>> wondering whether I can use Lyle's Golden Syrup instead. Does it
>>>> and corn syrup act the same way in all contexts?
>>>>
>>>> Also, does anyone have a TNT recipe for marshmallows or the cream
>>>> (aka creme aka fluff, aka GOKWE) that will not jeopardize the
>>>> health of my mixer? Or a clue as to where I might find such a thing?
>>>>
>>>> Has anyone ever seen a recipe that actually contained marsh
>>>> mallow? I assume the original marshmallows contained some of the
>>>> plant matter.
>>> My understanding from and Alton Brown show was that the corn syrup is
>>> put in to prevent the formation of crystals -- sort of insurance.
>>> Janet US
>> Oh sigh. I get the impression that I should include that
>> then--especially if I don't want the project to turn into a
>> hideous mess.
>
> The idea of adding the corn syrup is so the molecules bind together
> with any other sugar (probably sucrose) that is in the recipe. Lyles
> would *probably* work in that regards, but that's why I said you need
> a molecular physicist to know for sure.
>
> All this talk of corn syrup made me hungry. I just opened a 32 ounce
> bottle of Karo that I bought 2 Thanksgivings ago. I'd gladly give you
> some if you need it!
>
> Oh, I made salted caramels :-)
>
> http://www.flickr.com/photos/sqwertz...in/photostream
>
>> This started out because I saw a recipe that included "marshmallow
>> whip", and I wanted to see whether I could avoid the purchased
>> product.
>
> It's a PITA to make and was not happy with the results. BTDT.
>
> -sw

Oh dear! I was going to beg you for some. Hmmm. I do have some
salty caramel ice cream in the garage freezer. BUT it's not an
attached garage. And it's raining. And, and, and...

As for the other, I prefer to use the corn syrup if that will
avoid disaster. At least it isn't hfcs.

--
Jean B.

Bob Terwilliger wrote:
> Jean B. wrote:
>
>> I was eying a recipe for marshmallow whip that came via Chow and am
>> thinking I might try it. It contains corn syrup and I started wondering
>> whether I can use Lyle's Golden Syrup instead. Does it and corn syrup
>> act the same way in all contexts?
>>
>> Also, does anyone have a TNT recipe for marshmallows or the cream (aka
>> creme aka fluff, aka GOKWE) that will not jeopardize the health of my
>> mixer? Or a clue as to where I might find such a thing?
>>
>> Has anyone ever seen a recipe that actually contained marsh mallow? I
>> assume the original marshmallows contained some of the plant matter.
>
> RFC Facebook has a marshmallow specialist who might be able to shed
> light on that from personal experience. Her professional web site is
> http://www.lasoufflant.com/, but she gets a lot more discussion on her
> Facebook page, http://www.facebook.com/la.soufflant.
>
> Bob

Ah, thanks for the urls, Bob. I don't do facebook, so I'll hop to
her site.

--
Jean B.

Sqwertz wrote:
> There must have been a marshmallow festival somewhere nearby recently
> since we got a ton (or close to) of marshmallows and
> marshmallow-related products come into the food bank last week. All
> sizes, shapes, flavors - more than can be imagined. I never knew
> there were so many different manufacturers, flavors and styles of
> marshmallows. I'm going to have to look for some of these on the
> shelves, like maybe the German Chocolate Cake variety.
>
> -sw

Ack! For a moment I thought you said red velvet cake.

--
Jean B.