Marshmallow STUFF !
OK, So for those of you who may not know, and its hard to believe if
you know me you DON'T know this, I work as a Quality Control Lab
Technician for a marshmallow company.
We make both Our brands,
Fireside & Rocky Mountain, and make over 100 private label brands. Jewel, Groger,
Bakers Corner, Great Value, Meijer just to name a few.
Anyway, I have decided that once a week I will post a new recipe on my
Facebook as well as have them all here for anyone to try and use. So have a look
and give em a try.. And remember buy and use
FIRESIDE or ROCKY MOUNTAIN MARSHMALLOWS for these recipes! :) Keep me
But first... A little history about Marshmallows and a few fun stuff ! .....
HERE for a funny marshmallow murder film ...
Click here for a
funny Marshmallow commercial Here is another..
Yet another one :)
HERE to see a news clip about where I work.. You might even see the 1/2
second I am on screen ! LOL
Believe it or not.. There are even Marshmallow blasters, pistols and bow &
It seems likely that the marshmallow first came into being as a
medicinal substance, since the
from the root of the marsh mallow plant,
officinalis, were praised as a soothing remedy for sore throats.
Concoctions of other parts of the marshmallow plant had medical uses as well.
The use of marshmallow to make a candy dates back to ancient Egypt, where the
recipe called for extracting sap from the plant and mixing it with nuts and
honey. (Another pre-modern recipe uses the pith of the marshmallow plant, rather
than the sap. The stem was peeled back to reveal the soft and spongy pith, which
was boiled in sugar syrup and dried to produce a soft, chewy confection.)
Candymakers in early 19th century France made the innovation of whipping up the
marshmallow sap and sweetening it, to make a confection similar to modern
marshmallow. The confection was made locally, however, by the owners of small
candy stores. They would extract the sap from the mallow plant's root, and whip
it themselves. The candy was very popular but its manufacture was
labor-intensive. In the late 19th century, French manufacturers devised a way to
get around this by using egg whites or
gelatin, combined with
modified corn starch, to create the chewy base.
This avoided the laborious extraction process, but it did require industrial
methods to combine the gelatin and corn starch in the right way.
Another milestone in the development of the modern marshmallow was the
invention of an extrusion process by the American Alex
Doumak in 1948.
This allowed marshmallows to be manufactured in a fully automated way, and
produced the cylindrical shape we now associate with marshmallows. The process
involves running the ingredients through tubes, and then extruding the finished
product as a soft cylinder, which is then cut into sections and rolled in a mix
of finely powdered cornstarch and
Doumak founded the
Doumak company in 1961 on the strength of his
patent on this process.
When doing quality control there are MANY things we lab techs check before
the quality product you get in the store is shipped.
When raw ingredients come it we check them for foreign material, color, PH
levels, moisture levels, conductivity, solids and refraction. Once marshmallows
are made we not only check the above but we check starch levels, shape, size,
texture, taste, color. That's not all, all bags and cases are checked for
correct labeling and code dates and weights.
Today, Americans are the main consumers of marshmallows. According to the
National Confectioners Association, Americans spend more than $125 million
annually for upwards of 90 million
pounds of marshmallow, a mass equivalent to
1,286 gray whales.
Most of the current brands of commercially available marshmallows in the
are made and copacked by
under such names as Fireside,
Rocky Mountain and numerous "private label" store brands. Marshmallows are used
S'mores, and other chocolate-coated treats,
Peeps, Whippets and other sweets,
ice cream flavors such as
as a topping for
hot chocolate and candied
and in several other foodstuffs. Americans eat about 90,000,000 pounds
(41,000 t) of marshmallows per year (that is about 0.1 kg per person per year).
Doumak makes several types of marshmallows.
Marshmallow Sizes: Tiny Dehydrated, Minis, Bite size, Regular (large),
And Giant Roaster
Package Sizes: 1oz, 5oz, 10oz, 12oz, 1lb, 2lb, 5lb .... 150g, 250g,
300g, 400g, 454g, 1kg, 1.36kg
Flavors: Regular (Vanilla), Lemon, Lime, Strawberry, Orange, Tuity
Fruity As well as some other in development ;)
Types: Regular, Swirls As well as a few others in R&D
Yes, Marshmallows have pork gelatin in them.. BUT.. Did you know we also make
Halal and Kosher Marshmallows? WE DO! Made with Fish gelatin.
While I know what your thinking EWW.. Trust me when I tell you that not
only do they taste EXACTLY the same.. But they also are a bit creamier! So
to all my Jewish and Muslim friends .. ENJOY!
camping or backyard tradition in North America
and the English-speaking world is the roasting or toasting of marshmallows over
campfire or other open flame. A marshmallow is
placed on the end of a
skewer and held carefully over the fire. This
caramelized outer skin with a liquid,
molten layer underneath. According to
individual preference, the marshmallows are heated to various degrees — from
gently toasted to a
charred outer layer. The toasted marshmallow
can either be eaten whole or the outer layer can be
consumed separately and the rest of the
marshmallow toasted again.
S'mores are made by placing a toasted
marshmallow on a slice of
chocolate which is then placed between two
Some companies mass produce pre-packaged S'mores.
The traditional marshmallow recipe uses powdered marshmallow root, which may
be difficult to obtain. Most commercially manufactured marshmallows instead use
gelatin in their manufacture, which
vegetarians avoid, as it is derived from animal
An alternative for vegetarians is to use substitute non-meat gelling agents
gelatin. However, other
vegetable gums often make an unsatisfactory
product that does not have the spring or firmness expected of gelatin-based
Marshmallow creme and other less firm
marshmallow products generally contain little or no gelatin, which mainly serves
to allow the familiar marshmallow
confection to retain its shape. They generally
egg whites instead. Non-gelatin versions of
this product may be consumed by
ovo vegetarians. Several brands of
vegan marshmallows and marshmallow fluff exist,
Now on to the recipes !
14 cream filled chocolate cookies (oreo)
20 Regular Size Marshmallows ( Campfire, Fireside or Rocky Mountain brands
˝ cup 2% milk
1 cup Whipping Cream
2 Tablespoons melted Butter
4 Tablespoons GREEN cream de menth
2 tablespoons WHITE cream de menth
1 9” greased pie tin
You can use a premade pie crust if you like, But making
it if more fun and tastes better!
Crush cookies and add melted butter.
Press into pie tin to form crust
Melt marshmallows with the milk and let cool
Add whipping cream to the cooled Marshmallow and milk
Then add cream de menth
Mix all together well and pore into pie crust
Put it in freezer for at least 2 hours, better if left
Now cut and serve ! MMMMMMM Gamorian Pie !
1/4 cup of butter\
6 cups of rice Krispies
40 regular Marshmallows ( Campfire, Fireside or Rocky Mountain brands
Melt butter in large sauce pan over low heat
Add marshmallows and stir constantly until completely
Remove from heat
Add rice Krispies and stir till well coated
Using a buttered spatula press mixture evenly into a
buttered 13” x 9” pan
When cool cut and serve!
about 24 2” x 2” squares
Campfire Treats (S'mores)
Gram crackers broken in half
Hershey’s Milk Chocolate candy Bars broken in half
Giant Roaster Marshmallows ( Only Campfire brand makes these! )
Place 1 gram cracker half on paper towel
Place ˝ of Hershey’s Milk Chocolate Candy Bar on to of
Add 1 Campfire Brand Giant Roaster marshmallow
Put in Microwave for 10 to 15 seconds or until
marshmallow begins to puff up
Roast a Marshmallow at a campfire and then place it on
(optional) add other half of Hershey’s milk chocolate
Then top with other half of gram cracker
Gently press together and enjoy !
Dagobah Mud bricks
˝ cup Butter
6 oz semi sweet chocolate chips
1 tsp vanilla
40 Regular marshmallows ( Campfire, Fireside or Rocky Mountain brands
4 cups Rice Krispies
melt butter in large sauce pan on low heat and add
Stir till marshmallows are melted completely
Add chocolate chips and vanilla and mix well until
chips are completely melted
Add Rice Krispies and stir till well mixed
Poor into buttered 8” square pan and let cool
Cut and serve.. Or make a mud hut with them !