Hello and a marshmallow qeustion

**Ashley C** · 10-06-2011, 12:19 AM

Hello, I'm new here so here goes. I'm Ashley from Kansas City and I make most everything I can from scratch. My bomb-proof marshmallow recipe has bombed and I don't know what I'm doing wrong. I'm hoping someone can point me in the right direction. I made a batch and used vegetable spray to oil the pan and coated with powdered sugar. I made the syrup, gelled the geletin and whipped the egg whites all like normal. The marshmallows turned out slimy after they were cut and dredged in powdered sugar. I tried again, thinking it was the spray oil so I went back to the oil and a paper towel before coating the pan in extra powdered sugar. The marshmallows still turned out slimy. I've made these a hundred times before and not had this problem. Any ideas for what it could be? Thanks for any help and it's lovely to meet you!

**Ceashels** · 10-06-2011, 08:39 AM

We spray our pan with oil before coating too, so I don't think it is that. Having made them before I'm sure you cooked the syrup long enough. Were your egg whites fresh?

We use Alton Brown's recipe and there are no egg whites in them, its just whipped syrup and gelatin. Homemade Marshmallows Recipe : Alton Brown : Food Network

**Greebo** · 10-06-2011, 09:12 AM

Originally Posted by Ceashels

We spray our pan with oil before coating too, so I don't think it is that. Having made them before I'm sure you cooked the syrup long enough. Were your egg whites fresh?

We use Alton Brown's recipe and there are no egg whites in them, its just whipped syrup and gelatin. Homemade Marshmallows Recipe : Alton Brown : Food Network

Alton Brown Marshmallow Recipe

NOM NOM NOM

**moasmom** · 10-06-2011, 01:37 PM

The weather (especially humidity levels, and even barometric pressure) can really affect candy making. Could that be a factor for you this time?

Sorry you're having trouble. I hate when something suddenly turns out badly after many previous successes. Good luck!

Kara

**Saule** · 10-08-2011, 01:28 AM

High humidity can be a factor and I am wondering what kind of gelatin you are using. The powdered type (Knox) is really consistent but leaf gelatin can be a bit variable.

I also make no egg-white marshmallows, my favorite ones are these chocolate ones - they go like wildfire when I bring them to bake sales, Homemade Chocolate Marshmallows Recipe - Food.com - 249441

**Ashley C** · 10-08-2011, 02:40 AM

thanks for all the tips. I tried again Thursday night but I turned on the air, since the house was humid, grabbed new eggs and oiled the pan with a paper towel. I do use the Knox packets. Again, the marshmallows were way too wet and never dried. I even left them on the counter overnight to dry and got nowhere.
Then it occurred to me. I had bought a generic corn syrup, labeled "light table syrup" and the label said to use where you would normally use corn syrup. Big mistake. Tonight I went to the store and grabbed regular but generic corn syrup and the marshmallows worked just fine. Just a word of warning, Aldi's "light table syrup" apparently contains way more water than regular corn syrup. Just say no. I'll post the recipe in the appropriate section if you want to see it.