Success / Failure(?)

I had 2 projects going on today. One was a toasted marshmallow ice cream, the other was salted caramel powder.

The caramel powder came together great. Salty, caramel-y, powdery. Everything I could ask for. And it should. It's 4 ingredients, and caramel's pretty easy to make.

Recipe (Proportions will vary based on how much you need to make. I used about 1/4c sugar and had caramel left over):

• Sugar
• Glucose
• Cream
• N-Zorbit TMD

Make caramel. Powder with Nzorbit.

On the other hand, the toasted marshmallow ice cream was a disaster. Well, not completely. I know where I went wrong. The scale somehow went haywire when I was scaling off the sugar (directly into the yolks, d'oh) and the IC ended up waaaaaaay too sweet. But here's the method.

Toast a crapload (~3/4#) of marshmallows on all sides. I used a torch. Dissolve the toasted outside part only in the milk/cream you're scalding. Discard/eat the rest. You'll end up with a thick, caramel-colored pan full of milk. Temper into yolks/sugar, blahblahblah Creme Anglaise, freeze according to manufacturer's directions.

So anyways, even if the scale was accurate and it was only 6oz of sugar, I'd still go down to no more than 4 oz sugar per 6 yolks. I'll grab another bag of marshmallows sometime this week and see if I can get this one nailed down.