FAQs - Ananda's Marshmallow MixCongratulations on your purchase of Ananda's marshmallow mix.
Fresh marshmallows are far superior to the standard shop bought ones. And of course, Ananda's marshmallow mix is free from gelatine, and free from from any animal products and allergens. I hope your marshmallow making is fun. No doubt you will take great delight as you shake your first marshmallow block from your tin and try your new creation. Want some handy hints and tips before you start out? Hit a problem? Your marshmallow not turned out quite right? Browse our FAQs for the solution, and if you can't find the answer you're looking for then drop us a line at [email protected] We're here to help! I can't wait to make my new marshmallow mix. I have a handheld electric mixer but not a stand mixer. Will my marshmallows turn out ok? Yes no problem! Just grab a friend, and ask them to pour in the hot syrup whilst you whip away. Pour the syrup down the side of the bowl and keep the syrup away from the blades. Once the syrup is in, just whip away until the mixture is completely blended. Don't forget to add some vanilla essence I have a hand whisk but not a handheld electric mixer, will my marshmallows turn out ok? Yes definitely. I have made them this way before when my mixer broke down. It is hard work, but you can still achieve some good results. The more you can whip the better. Maybe make an evening of it, invite some friends and pass the bowl round. It may be a good idea to start whipping 1 x sachet B whilst your syrup is cooking. Again, you will need a friend to pour the syrup in whilst you whip. You may have a denser marshmallow unless you manage to super whip your mix, but it will still taste good! I don't have an 8" square tin, what should I use instead? It is best to use a similar sized container, rectangular is fine, but not anything too large as the marshmallow may break when you try to shake it out. I don't have a thermometer, will my marshmallow turn out ok? Yes you can make the marshmallows without a thermometer, but you will get better results with one. You can time the boiling of the syrup but the temperature of your kitchen will affect the cooking time. Make sure you use a burner and saucepan a similar size to the one listed (see instruction sheet). Boil the syrup until it is thick, bubbling and golden. When the cooled syrup is ready to pour in the mix (remember to give it a stir!) it should still be hot to to the touch. In my experience, you always get results, but for best results invest in a thermometer. Can I use agave/golden/corn syrup instead of sugar? Yes you can replace 2/3 of the sugar with your chosen syrup.. My marshmallow is too soft In my experience the main reason for this happening is that the syrup was too cool when added to the marshmallow whip. My marshmallow has a soft top If you spend too long smoothing out the top of the marshmallow you can get a soft layer on top of your marshmallow (this will be the bottom once you turn it out and may stick to the chopping board) The syrup is really thick and hard to spoon out of the pan The syrup has been heated too much. If you have used a thermometer positioned at the side of the pan to the correct temperature, you may have to reduce the temperature by 1 - 2 degrees. Not all thermometers are calibrated the same. My marshmallow won't come out of the tin Did you remember to dust the tin with cornflour? If you did and you have cut the marshmallow away from the sides, just give it a shake. Give it a shake and wait. Gravity will do its work. Once one corner comes away the rest will follow. Don't be tempted to to prise it out with a knife as it may break. My marshmallows have lumps in Did you forget to mix the the sugar and sachet A together before adding the water? TIP! When pouring and scraping the finished mix into the tin, scrape from the back of the bowl to get a continuous flow of marshmallow and scrape it out as quickly as possible. The marshmallow will begin to set fairly quickly. Your can dust your marshmallows in cocoa, in toasted coconut or dip them in chocolate and cover with sprinkles. Put them on kebabs with strawberries and drizzle with chocolate. They are scrumptious toasted over a fire and divine topped on an ice cream sunday. Let us know what you do with yours! |
How To Make |
