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Home Cooking 6

marshmallows! 1 question + 1 tip

ca262626 | Dec 12, 201112:10 PM

So, I've only made marshmallows maybe two or three times, but they were an immediate "must-make" item for my holiday candymaking spree when I first made them a couple years ago... several people very specifically "hint" that they hope I'm making peppermint marshmallows, so there's no way around it. :) But I don't really think to make marshmallows any other time of year, so it's not like I have a ton of experience in making them.

So, here's my question: In things like caramels and toffee, etc, that tend to call for a smaller amount of corn syrup in addition to the sugar, I usually use agave syrup in its place. I figure it's just there to prevent crystallization and that any fructose will work, so I use the agave that I already always have. But, marshmallows usually call for a much larger amount of corn syrup, and in the past I've bought and used it just because I wasn't sure. Well, now I'm out of corn syrup again and wondering if anyone has tried substituting it? :) (Not a big deal really, corn syrup is cheap and I'll be shopping anyway, jut curious if anyone uses anything else.)

And finally, just a little tip for any others who might make candy... If you make stuff like caramels or marshmallows, run out to your nearest kitchen store or Marshall's-type store and pick up one of those brightly-colored chef's knives you see everywhere now - with the non-stick coating on the blade, and just the edge is bare? Even if you use it for nothing else all year. Until I used one of these at my mom's house, I figured oiling one of my normal knives was fine. But seriously. These coated knives are so, so, so much easier, less messy, and ultimately they do a better job of cutting up those sticky items.

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