How do you make marshmallows??!?
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- Опубликовано: 3 июл 2024
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Craving homemade marshmallows? This video is your one-stop shop for perfectly fluffy marshmallows! We'll walk you through the entire process, from blooming gelatin to achieving that pillowy texture. And for a fun twist, we'll show you how to add a refreshing mint flavor! This recipe is perfect for beginners and experienced bakers alike. 
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Me thinking you were turning greens into marshmallow: "is this guy fucking with me"
This channel has broken me
crazy
Please do not google "marsh mallow". You're not gonna like it.
ALRIGHT, SO THIS WEEK ON FLABORS LAB
CARROTMALLOW
MARSHMATOW
I thought it was spinach. But yeah, mint probably tastes a lot better as a marshmallow flavor.
My first thought was that he was going to try making marshmallows with the leaves from a marshmallow plant, which wouldn't have worked. But then I realized that he was far too intelligent to do that, so I was very confused.
for the process of extracting the juice out of the mint, top tip: a cheesecloth! or, if you don't have it, a thin towel that was washed without fragrance. coffee filters might work too, haven't tested it.
I'd like to squish ALL of those juices too haha
Too much wastes with that seeve
Mint flavored marshmallows and dark chocolate s'mores
Audio is broken
Seems like marshmallows are more fun to play with then eat
Those are 2 inch cubes
now make smores and you have choco mint
Andes s'mores!
😋
I LOVE your videos, as someone who studied biotech and has a lot of interest in food science, you have made the topic accessible and fun. I made the Club Mate syrup for weeks, from your recipe. I wish you all the success.
this was a great video but your mic kinda gave me a headache with how it kept cutting in and out. besides that it was a really entertaining vid though :)
It sounds like a compressor setting being way too aggressive. Makes it sound like a rollercoaster of up and down.
Thanks for letting me know! I am going to to try and resolve it for the next video!
@@FlavorLab that’s great!! excited to watch it :D
@@FlavorLab I think the attack and release settings are too high, and you might want to turn down the threshold to achieve more consistency. But I'm just guessing. I'd have to have a setup in front of me to know for sure.
they have a great texture
love this, consistently the most satisfying watch in the cooking videos domain
Thanks for another video man
hei! another great video :D as always, your video notifications make my day! your voice is soothing and calming
Your view of "one inch" is crazy and I live in a metric country LUL
cool. thanks.
Yay ur finally back
Nice, I'm a big fan of homemade marshmallows and my favorite mint flavor is fresh from the leaves, :)
Has anyone told you how nice your voice is?
Facts, his voice and vibe makes me happy
Facts
Gay?
@@blahbleh5671hell yeah
Rawr 😼
you could also cut the marshmallows with fishing line ,right?
When I have made marshmallows I found that a sharp knife worked very well. However, fishing line would work too. Just more fiddly.
the audio quality is awful
it is as if you split the audio into chunks and have fade-in-out effects in-between each chunk
Maybe low power
thought this was a different kind of weird marshmallow from the thumbnail 😭
What's funny is a day before this video I started to make some mint cheong.
You should make ice cubes from smoothies of different kinds of food you have grinded up or blended, like PB&J sandwiches, pizza, mac and cheese, and also dehydrated versions of the smoothies (and see what you can make with that)
do you need to get to the ribbons stage when whisking it
7:17 The air bubbles also increases effective surface area. In some cases that can enhance flavour, but I’m not sure if it’ll matter here.
Dessert Tofu 🤤
powdered sugar has cornstarch in it. learned this recently. not sure if thats where the "and cornstarch" comes from
first I thought this is a recipe for weed edibles
another great way for getting more mint flavoring off of the mint is to use alcohol as a extractant. When desiccating the the leaves with sugar you can use ethyl alcohol to extract the oils and fuse it to the syrup better. You will get a bit more tannins and botanicals from the mint but it depends on how much you add later on.
What's your doctorite in???
Physics :)
"1 inch cubes"
sure buddy XD
would agar work in lieu of gelatin? its know for being firmer
No. A gar is a type of fish, and nobody wants fishy marshmallows.
A half cup is 125ml not 250
Whoops!
I thought you were going to make them from the marsh mallow plant
I say to watch the whole video to get a full review on the flavor because you kept mentioning how it wasn't as strong.
And then at the end all we get is "it's good" 😭
Sorry I actually had more, but I edited it out by accident. It was just OK. The mint wasn't very strong, and it had more of a plant taste. It almost tasted like how the forest smells after a rain
@@FlavorLab If you're familiar with Korean cheong, that's basically what you did to extract the juices from the mint. Issue with that is, I've never seen anyone actually get the menthol out of the mint so it may be the process you're using just doesn't really achieve the desired results.
audio seems fine
Can you tell us what the powdered sugar is for? I don't think you mentioned it.
To coat the mallows
Have you ever made marshmallows with those original marshmallow plants?
I thought you were gonna say something about the flavor at the end...
Apparently they accidentally edited it out. I'll paste their response to another comment here: "Sorry I actually had more, but I edited it out by accident. It was just OK. The mint wasn't very strong, and it had more of a plant taste. It almost tasted like how the forest smells after a rain"
🤯🤯🤯
Is it really necessary to add syrup to prevent crystallization? I know it helps with hard candy, but I've made marshmallow a bunch of times and never had any kind of crystals, I would have thought the gelatin would prevent it
I actually don't know! I think I am always worried about crystalization during the cooking stage, but maybe it's unnecessary
@@FlavorLab youre already making a syrup by mixing water and sugar and boiling. T. Home cocktail maker who makes his own syrups :)
I am extremly smell sensitive and I've never ever experienced a gelatin that smells anything of animal. So I am curious: Where are you from?
I'm following along but I'm not sure why you used the powdered sugar. 🤔
I wonder, is it too much sugar?
so squishy
Wetting your knife between cuts keeps the knife from sticking.
y no marsh mallow plant?
i wonder if you where to add Xanthan to the mixture( sugar or geliten part ) if you could whip more air into it to get more end product and more fluffy marshmellows...
how would the texture be effeced if you heated the sugar to a higher temp like hard crack?
the end marshmellows looked too jiggly or maybe it was due to the size of them?
how was the texture compared to store bought marshmellows?
The texture looks so weird!
I enjoy your videos, but there is some issue with the audio in this video. Your voice suddenly drops, it is very annoying. :(
Made cannabutter yesterday and the thumbnail looked familiar lol
"mint" yeah buddy
are you sure you don't want Reverse osmosis? You should have soo much sugar that the oils and liquids are brought OUT of the leaf, and not the sugar inside the leaf, imho
My partner was surprised you didn't use sheets of gelatin
Can you even call it marshmallow if there's no marsh mallow in it?
this mf really posts in r/fuckcars
it's over