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Step 2Required Equipment
- A kitchen scale, with a resolution of 1 gram.
I can't say enough good things about cooking by weight. Once you get even a little experience with a scale, you'll be amazed at how fast everything gets. Fast... and accurate!
- An instant-read digital thermometer
Temperature control is critical in candy-making. You'll need a fast-reading digital thermometer for making the marshmallow, the ganache, and tempering the chocolate. I have this thermometer, which I like quite a bit.
- Two 12x12x¼ inch confectionary frames
Confectionary frames can be anything that keeps poured liquid or semiliquid centers confined and shaped. Also suitable are caramel rulers, heavy metal bars that are cheap and resizeable.
I had my confectionary frame (which I use in this instructable) laser-cut from acrylic by Ponoko because I like the stability a one-piece frame offers. (Read: I'm too much of a bonehead to keep from knocking caramel rulers around)
... and because I have always wanted to use Ponoko. Laser cutters are awesome.
- A stand mixer with a balloon whisk attachment
This is for the marshmallows. If you're using a hand mixer, make sure to use a durable, stainless steel bowl. Sugar syrup is hard enough to clean up, and you don't want to add molten plastic into the mix.
- A very long offset spatula, a ruler, or something else that can smooth down surfaces.
After pouring the fillings into the frame, they'll need to be smoothed out. A heavy 18 inch metal ruler works perfectly for this. I've lost my ruler, so I had to use an offset spatula.
Forewarning: I lack skill with an offset spatula. You'll see.
- Parchment paper
Parchment paper, like laser cutting, is awesome. It's the perfect surface to spread confections on, as it imparts no flavor to the mixture and is non-adhering.
It has a million other uses, too. You can use it to store cookie dough, to bake cookies on, or even to cook delicious fish inside.
I can't say enough good things about cooking by weight. Once you get even a little experience with a scale, you'll be amazed at how fast everything gets. Fast... and accurate!
- An instant-read digital thermometer
Temperature control is critical in candy-making. You'll need a fast-reading digital thermometer for making the marshmallow, the ganache, and tempering the chocolate. I have this thermometer, which I like quite a bit.
- Two 12x12x¼ inch confectionary frames
Confectionary frames can be anything that keeps poured liquid or semiliquid centers confined and shaped. Also suitable are caramel rulers, heavy metal bars that are cheap and resizeable.
I had my confectionary frame (which I use in this instructable) laser-cut from acrylic by Ponoko because I like the stability a one-piece frame offers. (Read: I'm too much of a bonehead to keep from knocking caramel rulers around)
... and because I have always wanted to use Ponoko. Laser cutters are awesome.
- A stand mixer with a balloon whisk attachment
This is for the marshmallows. If you're using a hand mixer, make sure to use a durable, stainless steel bowl. Sugar syrup is hard enough to clean up, and you don't want to add molten plastic into the mix.
- A very long offset spatula, a ruler, or something else that can smooth down surfaces.
After pouring the fillings into the frame, they'll need to be smoothed out. A heavy 18 inch metal ruler works perfectly for this. I've lost my ruler, so I had to use an offset spatula.
Forewarning: I lack skill with an offset spatula. You'll see.
- Parchment paper
Parchment paper, like laser cutting, is awesome. It's the perfect surface to spread confections on, as it imparts no flavor to the mixture and is non-adhering.
It has a million other uses, too. You can use it to store cookie dough, to bake cookies on, or even to cook delicious fish inside.
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Thanks!
And the acrylic option isn't listed as 1/4 inch, it's the 5.6 mm option. (which is pretty close to 1/4 inch).
Just wondering if you ever posted your Ponoko acrylic ganache frame designs anywhere? I haven't had much luck figuring out Ponoko just yet. Thanks!