Go to the Recipe: Jell-O Marshmallows
This pleases me.
Is there any reason this would not work with the sugar-free Jello?
From your FAQ:"Is it truly a one-time payment, or will there ever be Premium content that you'll charge me for in the future?"
"Right now, we’re offering ChefSteps Premium for a one-time payment. Not monthly, not yearly, no subscriptions or recurring fees—just a single one-time payment."
Wow, now I see how "much" your word is worth. Just start to publish exclusive recipes under a new name (Studio Pass) and Voila; Problem solved.
Dont get me wrong, I would love to support you guys further, as I already do with my premium account and two Joules in the kitchen, but the way you go about this feels.... well... dishonest in a way.
I will surely catch a lot of flak for this Im sure you have fans that will chew me up, but "premium lives matter" ! :-D
I don't believe that more clear, concise and precise instructions have ever been written when it comes to making marshmallows.....BRAVO!!!
Hi Max! Hope all is well with you!
Freeze dried! Do you all have a freeze dryer you recommend? So cool!!
How much did you pay for the lifetime premium? 10 bucks? Maybe the « dishonest » part was paying so little for so much.
Given that the probable alternative would have been a long and agonizing death for the chefsteps website, I’m so relieved they chose to charge more.
I want new content and I’m happy to give those guys some cash so they can continue their work.
There is a company in Utah called Harvest Right. If I could afford it, I would get one of their freeze dryers.
Sugar free would not work as sugar is what thickens and stiffens the marshmallows, you would probably have gelatinous foamy mush if you used sugar free. If you wanted to make sugar free marshmallows I would not use jello for them. Though you might be able to do it in another way.
How long do these keep once made? And do we store them at room temp or in the fridge?
I felt the same premium was undercharging. It’s not cheap running a big kitchen and all the experimentation they do to bring us such consistently perfect recipes.
We stored them in an airtight container and they lasted almost 2 weeks. But in something like a ziplock bag they were good for about 5 days.
Thanks for the info! Container it is
Hi Linda, I just ran a trial with sugar-free jello, we replaced the sugar loss with isomalt and it just didn’t turn out. We will try a few other options but its not looking like there is an alternative.
Hey in the UK we have jello / jelly (Sorry it’s an English language thing!) cubes can you use this in the same way?
They are currently offering a $39 discount for previous Premium members, but you need to sign up ASAP. The cost for the first year is then $30. You should have received an email to this effect.
Am I the only one who did not get an email about this?
I have a Harvest Right freeze dryer and I love it! I originally bought it for work (I own a dog daycare and wanted to FD my own treats) but use it for my own stuff as well.
I’m with you. I got an email Saturday morning saying that as a premium member I could buy studio pass for $30, but only if I purchased by Sunday night. I had no idea what studio pass even was, so I skipped it.
After the last year or so with barely any recipes at all, it’s frustrating to know that chefsteps was apparently banking them up so they could release all at one and charge us more.
We use a Harvest Right Model HR9000-AL here in the ChefSteps kitchen and it works great: https://harvestright.com/product/home-freeze-dryer.
OHHH sorry I forgot we also put in a silica packet to help with moisture!! Easy to get some off amazon: amzn.to/2OGPVsO.
Hey Michael, we don't have those here in Seattle, but it’s worth a try. If I were to try that out I would just melt them down with a little water and cook them to the finished temp in the recipe and follow the steps from there. Play with it and let us know how they turn out.
Wow, you're something else; Im dishonest for purchasing something?
Hi @Andrew, Please contact our support team at support.chefsteps.com and they can make sure you are signed up for emails and assist with any other questions you might have.
Hi @Max Foster!
I will give it a go.
I was excited about this recipe and I finally made these this past weekend with my 7yr old grandson. We used raspberry Jell-O and we had a blast. One thing I noticed was that my mixture started to boil around 220F and I let it boil for a few minutes and took it off at 224F. I was not interested in circus peanut texture. The end result at that temp was just perfect. Great spring and smooth, not grainy. This is a perfect project with a young child on a rainy afternoon. Raspberry marshmallow in hot chocolate is a real treat! Thanks
did it work out at all?
I know it's been a hot minute since anyone commented on this recipe, but I just wanted to add my notes for any high altitude bakers. I live in Colorado Springs, and recipes for everyone else don't generally work for me without a few tweaks. That being said, the Pate de Fruit recipe from here works perfectly as is...which lead me to believe (hope rather) that this one would too, knowing I should double check sugar cooking conversions before I started.
Well...I didn't. And I regret that. Circus Peanuts anyone?
The first time I made this, I did it exactly as the recipe was written as I do with any new recipe I try. I pulled my sugar off at 223F only because I couldn't get it any higher. It took me so long to even get there, I decided to call it. When it came time to whip the sugar, I did it as directed, only going 3-4 minutes, but pushing it to 5 because it was so hot still.
Needless to say, it was bright pink (I used raspberry) and it skinned over within the first 10 minutes of cooling. A few hours later, I could tell they were going to be of the circus peanut nature just from the feel of them, even though they weren't fully set.
The next day - they were.
And they went right into the garbage. Because really, who actually likes circus peanuts....other than my mother?
Take Two. I found two different ways to account for altitude in cooking sugar. Either take 2 degrees per 1000' in altitude (hello 6,000 feet in COS!) or you can get a pot of water to a rolling boil, and then put a thermometer in it for 5 minutes and record the temperature you get, then find the difference from the actual boiling point for everyone else, which is 212. I did both ways, which actually gave me the same number. I did both because I was curious to see how close they were to each other.
For me, water boiled at 200/201F, and I was supposed to take 12 degrees (2x6) going the other way. So I just called it 12 degrees. Once you find out your temperature difference (for me: 212 (boiling point) minus 200 (what my water boiled at) equals 12), you take it from what ever the recipe calls for, giving you the temp to actually cook the sugar to. For me, it was 214F. I did end up going to about 215, which worked for me.
Then I whipped it (does anyone else hear 'whip it real good' when reading or saying that? Just me? Cool) as instructed. However, I ended up going 10 minutes instead of the 3-4 as written. Even with going 10 minutes, the bowl was still fairly hot, but I knew I couldn't go much more than that. And my mixer was getting tired of the process.
Here's the part that I changed right off the bat from all my full sheet trays of marshmallow I made at my last job (it was a lot). Oil. Oil everything. The pan, the bowl scraper, even your hand. I have never gotten an offset to work for this part of the process. That being said, between stopping the mixing and casting, there isn't a whole lot of time (a minute, maybe) to cast and smooth and not have them set too much. So, oil everything up, pour it out and use your hand. I PROMISE it's not too hot to touch. It's barely warm at best. But it just goes so much faster and easier this way. Messy? Absolutely. But so. much. easier.
Anyways. To make a long story longer, this was the way to go for HIGH ALTITUDE. It did make a little more than 1/8th pan. It was right around 2/3 of a quarter sheet I'd say.
When I store them today, I'll put a bit of parchment on the surface, then plastic wrap it really well. Tomorrow I will turn them out, cut and dust with the 50/50 mix of powdered sugar and cornstarch, then toss them in a sieve or strainer to knock off the extra powder.
Today I used orange jello and it's got a bit of a creamsicle vibe going on which is great for spring/summer.
Hope this helps someone out!!!
Thank you very much! We're at 6800' and I truly appreciate your insight. High altitude conversions can be so frustrating
Since the temperature is so important, isn't it an idea to use a machine like thermomix? This controles the temperature to a T
