thanks
Can anyone recommend where i can purchase corn syrup for marshmallows, or if there is a substitute out there.
Swiss "molasses" is mainly glucose syrup; if you don't mind beige marshmallows you could try that.
Actually, I suppose you should be able to make glucose syrup yourself - it's just glucose (="Traubenzucker") plus water... have never done it though.
Molasses is Melasse in German. You can find it in glass jars in Migros, near the honey and jam.
Please let us know if it works as well as corn syrup.
Why don't you just go to Coop and buy them, certainly easier and cheaper, and less of a clean up?
I do not know how well home made ones do but I know the ones we got a few summers ago for use on the hot post-bbq coals really were bad for that purpose. (They were dripping off the stick before they really were "ready" for eating )
You have never tasted my homemade marshmallows, they are not as sweet, and literally melt in your mouth.......and do not get stuck in your teeth.
Besides, its not messy, and what else do i have to do in this bloody weather.
I would try using golden syrup--you can usually get it at the English Orell Fussli, up on the first floor.
You can buy Karo corn syrup from the American Market online. Or....I have made homemade marshmallows using a really thick homemade simple syrup. It worked.
BTW...props to you for making your own marshmallows. I agree, they're delicious and so pretty! I made s'mores gift packs one year for friends at Christmas. Homemade graham crackers, homemade marshmallows and lovely chocolate bars. They were a huge hit!
or:
1.5 cups corn syrup = 1 cup sugar dissolved in 1/2 cup water
A quick bump to this thread kinda...
One of my favorite holiday candies in the US was the peppermint, cinnamon and "wintergreen" nougats (taffy more like I think) you can get from Brachs.
So, I went hunting for a recipe, which calls for corn syrup. Of course, EF, with some searching, comes to the rescue!
Many thanks to rebecca_catherine for this:
The recipe I'm wanting to try is for Peppermint Divinity
Hi Peg, where do you get your peppermint extract from.
I've been searching everywhere for it. i wanted to add a new twist to my chochip cookies
Pather, I've not found any here as yet. I'm planning to ask my sis-in-law to ship some over for me as I'd not been on the ball even after posting instructions (it's currently the "last" post in that thread) on how to make it myself to, well, actually make it.
Meanwhile, for a quick and easy thing, I've picked up some chocolate mint candy "sticks" at Aldi that I'm thinking to chop into chip-sized bits to use instead of regular chocolate chips. Chopping up a packet of After Eights should probably work also but as I've actually chopped the sticks before (and gave in to temptation to eat them before baking ), I'm thinking that the sticks are a less messy option than the After Eights.
The Amercan Store usually carries "Karo" syrup and I've noticed that the Asian stores down here have both brown sugar (the moist kind) and glucose syrup. Try the Asian markets.
I am also looking for corn syrup and am glad someone posted the recipe for the sugar + water above.
Just found brown sugar readily available at the Coop across the street from the Main Train Station in Zurich. Found it with the other sugars under Cassonade. They were great on my cinnamon rolls!
The Korean grocery right near the HB in Zurich (it's right off Bahnhofstrasse, on the side street by that Kaufmann butcher) carries Korean corn syrup. (Unlike Karo, it has no vanilla flavor added.)
Just for the record (this is on another thread too):
Recipe for glucose syrup:
64g Glucose (= "Traubenzucker" in German, available at your local health food store, Reformhaus or Drogerie, e.g. brand Morga, 250g for CHF 2.50)
36ml Water
Boil together and pour the liquid into a measuring cup. Fill up to 100ml with boiling water.
Fill into a container with screw lid (such as an empty jam jar) and leave to cool.
Keeps for at least 6 months.
FWIW, I've made marshmallows following Ina Garten 's recipe (except I made lime flavored instead of coconut). They were awesome! But not "melt in your mouth" like Pather describes. Recipe?
yes i also am interested in a recipe. These sound great
In the meantime, try the recipe I linked to. It does make a delightful product!