Even the most experienced bakers and cooks need some help once in a while. And since most people aren’t used to making marshmallows, here are helpful explanations for things you may not understand. There are also step-by-step instructions for making marshmallows and marshmallow fluff, with photos to make things as clear as possible. Click on the topic you need help with:

Marshmallow Syrup is an all-natural substitute for light corn syrup. In order to keep the sugar in the marshmallows from crystallizing, you need to add an “invert” sugar, which stabilizes the sugar crystals. Light corn syrup is an invert sugar, but you can easily make an invert syrup by boiling water, cane sugar, and cream of tartar. (Recipe is in the book.) Be sure to follow the directions and allow the syrup to sit in the pan to cool for 15 to 30 minutes before putting it in a jar or using it in a recipe.

The syrup will be extremely thick when at room temperature. You can bring it back to pouring consistency by heating it in a microwave for 1 1/2 to 2 minutes, or by putting the jar (if it’s heatproof) in a pan of simmering water until the syrup softens. It’s faster in the microwave.

Stir the sugar, water, salt, and cream of tartar until all of the sugar has been moistened.

Allow the syrup to cool for 15 to 30 minutes, and then ladle it into clean jars. Cover immediately. You can also use the syrup at this point to make marshmallows or fluff.

The ingredient list in the book is broken down into three parts: the base, the bloom, and the additional flavoring.

Bloom the gelatin by placing it into a small bowl and stirring in the liquid for the bloom with a small whisk. Set the bowl near the stove.

Place the base ingredients into the saucepan and stir until the sugar is completely moistened.

When the base starts to boil, cover the pan for 2 minutes.

Then remove the lid, insert a candy thermometer, and  boil the base to the specified temperature in the recipe. Do not stir the base once you have removed the lid.

When the base has reached the correct temperature, immediately remove it from the heat and stir in the bloom. The base will foam up when you add the bloom.

Pour the mixture into the bowl of an electric stand mixer, and cover the mixer with a kitchen towel to avoid splatters. Gradually turn the mixer on high and beat for the time specified in the recipe. Remove the towel 3 or 4 minutes after you begin beating. The mixture will start as a thin, dark liquid, and will gradually become light and fluffy:

Add flavorings with the mixer on low or medium low.

The ingredient list in the book is broken down into three parts: the base, the egg foam, and the additional flavoring.

Have the egg whites and salt in the mixer bowl with the beater in place. Start beating the egg whites when the recipe directs. Note: if the egg whites aren’t ready when the base has reached the proper temperature, that’s okay; the base still needs to sit for a few minutes to cool slightly before it gets streamed into the beaten whites.

The whites are done when they are thick, fluffy, and opaque.

Immediately stream the cooked base into the bowl, keeping it as close to the side of the bowl as possible so it doesn’t splatter.

Add any flavorings on low or medium low speed.

CUTTING MARSHMALLOWS

Marshmallows are a pretty sticky item, and will stick to anything they touch – your hair, hands, or clothing; countertops, pans, spatulas, or even silicon or parchment. Fortunately it dissolves easily in water, so cleanup is a breeze.

But because it is so sticky, you need to make sure that the pan or mold you are using for curing the marshmallows is lightly coated with nonstick spray, and then gently wiped with a paper towel so that only a thin film is left. If you leave more than that on the pan it will discolor the marshmallows.

You can use a knife, scissors, or pizza wheel to cut the marshmallows, and if you would like fancy shapes, you can use cookie cutters. (Be sure the cutters are at least as deep as the marshmallows you want to cut.) Whatever you decide to use, make sure to coat it with a non-stick spray and gently wipe it.

You will need to wash and re-coat the cutting utensil at least a few times while cutting the marshmallows.

Sprinkle the cutting surface with marshmallow coating (recipes can be found in the book) and turn the slab of cured marshmallow onto the coated surface.

I find it easiest to use a metal ruler and pizza wheel to cut marshmallows, but try different cutting utensils and use the one that works best for you.

You can keep most marshmallows for at least a week, and if stored properly, they can be eaten even after a few weeks.

Marshmallows like to breathe, but they don’t like to be left out in the open. Put them in a plastic container and place the lid on, but don’t completely seal it. If you are using a plastic bag to store them, put a few tiny holes in the bag with a pin.

If you are going to pipe marshmallows, be sure to put the marshmallow batter into the piping bag right after its finished beating. (You can also put it into a ziptop plastic bag and cut one of the corners.)

Prepare the piping surface by spraying it with a non-stick coating and wiping gently with a paper towel.

Practice piping ahead of time if you are going to use piped marshmallows for a special occasion.

Make sure you don’t put more marshmallow batter into the bag than you can handle. You need to be able to twist the end of the bag so the pressure on the batter remains strong. Set the tip of the bag onto the prepared surface and gently squeeze the bag

Candy Thermometers

You will need a candy thermometer to make marshmallows or marshmallow fluff. I like the digital thermometers because they are easy to read. If you buy one, be sure it has the ability to warning beeper that can tell you when the correct temperature has been reached. This is very handy in case you become distracted.

Another variety of candy thermometer, and probably the most familiar, looks like a long glass tube with a thermometer inside. It has a clip on it to attach the thermometer to the pan. It’s more difficult to read than a digital thermometer, but it is much less expensive. There are also instant-read varieties designed for candy making. You should use what type you like and can afford. Not all thermometers register to a high enough temperature for cooking sugar syrups, and that's why you need a candy thermometer. So check that the thermometer you will be using registers a temperature of up to at least 175 degrees, or you will not be able to measure the sugar syrup for all of the marshmallow recipes. The right kind of thermometer will say it is for candy making.

Be Smart Before You Start --- Use a Mise En Place

A mise en place (pronounced mee zon plahs) is a practice used by chefs that refers to having all of the ingredients ready and measured “in their place” before you begin preparing the recipe. An easy way to set up a “mise” is to place a piece of deli paper on your work surface and write the names of all of the small ingredients (salt, baking soda, etc.) on it, then measure these ingredients, placing them on the paper next to their names. Make a separate paper for each group of items that is added at the same time. You can also put each ingredient into a small separate dish. Measure larger items into small bowls. Set all of the measured ingredients on your work surface near the mixer or area where you will be mixing. Setting up a mise is an essential habit to develop, and you'll feel totally organized and in control of your baking if you do it. This simple step takes only a few minutes, but will save you from adding something twice or not adding something at all. If you get interrupted while you are making the recipe, you will be able to tell just where you left off.

Using the Right Tools to Properly Measure the Ingredients

Don’t use dry measuring cups for liquids, or liquid measuring cups for dry ingredients. Be sure to use a straight-edge, like a long spatula, to scrape off a level surface on the dry ingredients. Make sure the liquids are even with the correct measure amount in the measuring cups. Do this at eye level, or use the great new Oxo Angled Measuring Cups to do this effortlessly.

Coating Marshmallows with Sugar Mixtures

When you coat the marshmallows, just dip each side into the sugar mixture you are using. Then tap off the extra sugar.

Coating Marshmallows with Tempered Chocolate

If you want to temper chocolate, you can dip the marshmallows in the tempered chocolate using a fork to balance the marshmallow on, or dip only one half of the marshmallow. Place the dipped marshmallows on a parchment-lined baking sheet and set it in the fridge for several minutes to help set the chocolate. Remove the pan from the fridge and store the dipped marshmallows in an airtight container away from sun, heat, and humidity.

Other Ways to Dress Up Marshmallows

You can also skip the sugar coating and roll your marshmallows in chopped nuts, toasted or untoasted coconut, colored sprinkles, cinnamon sugar, mini chips, or anything else your heart desires. Be sure not to coat the marshmallows with the confectioners’ sugar mixture, because then the other coatings won’t stick.

Try dividing the marshmallow into two or more bowls and beating a different color of food coloring into each one, and then layering the marshmallows.

Make two or more flavors of marshmallows and layer them in the pan.

Melting Chocolate

Melting chocolate is a fairly easy process if you have a microwave oven. Just be sure the dish you use to melt the chocolate in is absolutely dry, because the chocolate will turn into a hard, grainy lump if even a drop of water gets into the chocolate. This method will work for quantities of one ounce or more. Chop the desired amount of chocolate and place it in a glass dish. Microwave the chocolate, uncovered, for 45 seconds. Remove the dish and check to see that most, but not all, of the chocolate has melted. If most of the chocolate is still solid, return the dish to the microwave oven for another 30 seconds and check it again. When most of the chocolate has been melted, use a small whisk to stir the chocolate until all of the lumps melt. Chocolate burns very easily, so you don’t want to try to totally melt the chocolate in the microwave.

White chocolate needs to be handled more carefully than any other chocolate, because it melts at a lower temperature and burns very easily. To melt white chocolate, bring a kettle of water to boil. Set a wide metal bowl into a baking dish large enough to hold it. Place the white chocolate, broken or chopped into small bits, into the bowl, cover it tightly with plastic wrap, and pour as much boiling water into the baking dish as possible. Let the bowl of white chocolate remain in the hot water for 5 or 10 minutes, then remove it, pull back the plastic wrap, being careful not to get even one drop of water in the chocolate, and stir with a rubber spatula until all of the chunks of chocolate have melted and the chocolate is very smooth. If necessary, tightly re-wrap the bowl and place it back into the hot water for a few more minutes to further melt the chunks.

Quickly Tempering Chocolate

There are many ways to temper chocolate, but if you are using only a small amount, say to dip the edges of a few dozen cookies, this is a simple way to do it: Place at least 4 ounces of chocolate into a microwave safe glass container and microwave the chocolate until it is mostly melted and the chocolate is 108 degrees Fahrenheit. Use an instant read thermometer to check the temperature.

There should still be a few soft lumps in it. Remove the bowl from the microwave and stir it with a fork or small whisk until it is smooth. Add about 1-1/2 ounces of chopped chocolate to the bowl for every 4 ounces of melted chocolate, and stir until it melts, continuing to stir until the chocolate drops to 90 degrees. Wrap a towel around the bowl to help retain the heat, and dip the cookies into the chocolate. Place the dipped cookies on a parchment-lined tray and set them in a cool place for several minutes to allow the chocolate to set. You can also briefly place the tray in your refrigerator for up to 5 minutes. When it is set the chocolate should be shiny and hard. Store the cookies in an airtight container in a cool, dry place.

Using Long Pepper

 Long Pepper is a Thai relative of the black peppercorns we use everyday. It is milder in flavor than black peppercorns, with hints of spices. It is a lovely addition to your spice cabinet. Because of its unusual shape (a tiny, long berry that looks like a pinecone) it can’t be easily ground in a pepper mill just the way it is. Either crush the berries with a meat pounder and then grind them through a pepper mill, or grind them in a coffee mill. Long Pepper is a wonderful flavor enhancer that can be sprinkled over meats, vegetables, or used in many desserts. It is my new favorite spice.

Using Homemade Marshmallow Fluff as Frosting

Fluff makes a great frosting for summer cupcakes; kids love it and most adults secretly harbor a childlike fondness for it. You can spread it on a cake or cupcake just as you would a frosting, or it can be piped on decoratively using a piping bag. Keep the frosted cakes in a cool place until you are ready to serve them.

Using Fruit (or fruit juice) in Marshmallows

Many fresh fruit purees can be used to make marshmallows. Depending on the water content of the fruit, you may need to adjust the amount of puree you use, so you might have to experiment a little when you try something new. Bananas should be pureed just before using the puree, and it’s a good idea to add a teaspoon of all natural Fruit Fresh dissolved in 1 tablespoon of water to the puree before you use it. Unless you have access to local berries or stone fruits, it’s better to use frozen fruit to get a truer flavor. Press the berries through a fine sieve, or food mill, before using them to remove the seeds, because the seeds will detract from the texture of the marshmallows.

Some fruits work better than others. Apples, for instance are better used as a cider or juice when flavoring marshmallows. Just use the juice to replace the water in the marshmallows. This also applies to pears.

There are some fruits, like kiwi, mango, papaya, persimmon, and pineapple, as well as fresh ginger root, which contain an enzyme that breaks down gelatin, so if you are using those fruits, you should heat the puree before making the marshmallows. Bring it to a simmer and let it simmer for 5 minutes. Be sure to let the puree cool before you use it.

Unfortunately, kiwi cannot be used even if it has been cooked.

It’s easy to puree fruit. Remove any peels, and in the case of stone fruits, remove the seeds. Put the fruit in a food processor and process until perfectly smooth. I like to strain out the seeds from berries (using a fine sieve or food mill), but many people don’t mind them once the fruit’s been pureed. It’s a personal decision.

Other Flavorings for Marshmallows

Replace some of the Marshmallow Syrup with molasses.

Replace all of the Marshmallow Syrup with honey.

Add some instant espresso powder or pure coffee essence to the gelatin mixture before adding it to the hot base.

About Cookie Cutters

Select cookie cutters with sharp edges and rolled tops (so your fingers don’t get cut). Make sure the cutter is at least as deep as the marshmallow slab. Lightly coat the cutter with non-stick spray and gently wipe it with a paper towel before cutting the marshmallow. You will need to clean and re-coat the cutter several times.

Chopping Nuts

Coarsely ground nuts should be about 3/8” to 1/2” in size; if an ingredient is simply specified as “chopped nuts” they should be about 1/8” to 1/4”; finely chopped nuts should be no larger than a grain of rice; if simply specified as “ground nuts” they should be very fine and fluffy, but not at all gooey or oily. (If your ground nuts are oily, you’ve over-processed them.) 

You can use a chef’s knife, food processor, nut grinder, or mezzaluna to chop the nuts. As you chop, pay attention to how finely and evenly you are chopping the nuts.

If you are using a chef’s knife, hold the tip gently against the cutting board while using your other hand to quickly raise and lower the knife blade with a slight rocking motion. Move the knife handle to the right and back to the left continuously as you chop, to be sure you are getting all of the nuts chopped.

A food processor is an easy way to chop nuts, but you have to be careful that you don’t put too many nuts into the work  bowl at the same time. If you do, your nuts won’t chop evenly. It’s easy to over-process nuts and end up with finely ground pieces when you really wanted coarsely chopped nuts, or nut butter when you wanted ground nuts.

A nut grinder, with a glass or plastic clear jar on the bottom and a bin for the nuts and rotating blades on the top, makes quick work of chopping nuts. Simply place the nuts in the top bin and turn the crank. The chopped nuts neatly fall into the jar.

To use a mezzaluna, place the nuts on a cutting board or in a shallow, broad wooden bowl and rock the mezzaluna through the nuts repeatedly until they are chopped to the consistency you desire, rotating to the right and left to make sure they are all getting chopped. 

Pumpkin

The pumpkin used to make the recipes in the book is plain canned pumpkin.  Be sure you don't use pumpkin pie mix by mistake, because it contains sugar and spices and other ingredients, and is not at all the same thing. The ingredients on the label should read: “pumpkin” and nothing else.

Using a Pastry Bag

Using a pastry bag may seem intimidating if you have never worked with one, but with just a little practice you will find that it is a surprisingly easy task. You will need a pastry bag, a plastic 2-piece coupler, and a metal or plastic pastry tip. Most brand new pastry bags need to have their openings trimmed so the coupler will fit, sticking about 1/2 inch out of the opening. When you do this, be sure to trim off only a very small amount. Then try the tube to see if it fits. If the opening is still too small, trim off another very narrow sliver. Keep doing this until the coupler fits into the bag with about 1/3 of the coupler sticking out of the opening in the bag. If you cut off too much, the coupler will push all the way through, and the bag will not work for piping, so be careful. You can buy either disposable bags or reusable bags. The reusable bags are washable and will last for many uses. When you use a large pastry tip you don’t need to use the coupler. Insert the pastry tube into the pastry bag, so that about 1/2 inch of the tube is sticking out if the bag. Place the bag (with the tip inserted) into a 2-cup measuring cup or a large iced tea glass for support. Fold the top of the bag halfway down. Use a spoon or rubber spatula to fill the bag with marshmallow batter or marshmallow fluff. When you have filled the bag halfway, remove it from the glass or measuring cup, unfold the top of the bag, and hold it firmly in your right hand (left if you are left-handed) in the curve between your index finger and your thumb, just above the contents of the bag. Gently twist the bag so that any air comes out and the contents of the bag start to emerge from the tip. Keep your hand around the bag where it is twisted, and be sure to keep twisting the bag gently as you pipe so that the contents of the bag stays down at the tip. Hold the bag this way with your right hand (or with your left hand if you are left-handed) and place the tip onto the parchment-lined baking sheet. Using your left hand to steady the bag (or right hand if you are left-handed), gently squeeze the bag as you hold it at the twist. As the dough comes out of the tip, raise the tip slightly from the parchment, releasing pressure from the bag and pressing down very slightly with the tip when the cookie is the size you want it to be. Practice this a few times, returning the piped dough to the mixing bowl, until you feel comfortable with the process. Then pipe the marshmallow onto a prepared surface, or pipe the marshmallow fluff onto a dessert. When the bag becomes empty, flatten it on your work surface and use a spatula on the outside of the bag to push the marshmallow that is clinging to the inside of the bag down to the tip. Then open the bag, place it in the glass or measuring cup, fold down the top, and repeat the filling and piping process, until all of the marshmallow or fluff has been used up. Wash the bag and the tip in warm, soapy water. Be sure to dry the tip thoroughly or it may rust.