Chef Frank makes Marshmallows With Emily

I have been on a candy making kick. Marshmallows are much easier than people think. Emily and I explores the sweet & sticky world of marshmallows. Then go over to her channel No Expert with Emily Duncan to make all kinds of s'mores.
You can find Emily Here:
• S'mores with Chef Fran...
Film, Editing & Production:Karen & Frank Proto
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For 1 each 9x13 tray
3/4 cup/177 ml cold water
4 packets gelatin
2 1/2/500 g cups sugar
1 cup/340 g light corn syrup
1/2 cup/118 ml water
1/2 tsp salt
1 vanilla bean, scraped
powdered sugar & cornstarch to dust finished marshmallows

[@EmilyDuncan]

Thanks for having me, Frank! It’s always a fun time cooking with you 😄

[@axeavier]

great video, I'm glad you're both in the same video. But as a note, your channel link doesn't work in the description

[@WednesdayandStrangerThingsfan]

Hi Emily

[@EmilyDuncan]

@@WednesdayandStrangerThingsfanhelloooo

[@WednesdayandStrangerThingsfan]

@@EmilyDuncan I see you on the Epicurious KZbin channel all the time :)

[@ProtoCookswithChefFrank]

Glad we can do these videos together. I love that I have made friends through Epicurious.

[@GeriatricMillennialGamerDude]

The Emily and Frank collabs are the absolute BEST!!!

[@ProtoCookswithChefFrank]

It's fun for us too.

[@majoroldladyakamom6948]

Yay, Chef Frank and Emily together again.

[@BelleBlack1]

To make them super super white, add 1 drop of blue food coloring to the mixer. The light blue reflects light which makes the marshmallow seem whiter.

[@ginger_nosoul]

I know youre right cuz science but my brain still says no 🤣

[@BelleBlack1]

@@ginger_nosoul Adding a small amount of blue (very very small) will make it absorb all colors other than violet. Unless you have violet-emitting light, then the blue will absorb all light and make the white look whiter

[@thalstantrailwalker2393]

One trick to consider is to use a big pizza cutter to cut your marshmallows batch. Jut a quick spritz of non-stick spray on the cutter and you will just roll right on through it.

[@ProtoCookswithChefFrank]

That is a great tip that I will be using

[@mousiebrown1747]

Emily is always so personable. Great fun, you guys! Those chocolate marshmallows look great!

[@momma636]

A funny thing: in Sweden we have a candy called Ahlgrens bilar (cars) and they are soooo popular. They were born out of a failed attempt to make marshmallows. Great video guys

[@jesusrojas5220]

You know its gonna be a banger with Emily!

[@MrUnwichtig109]

I didnt have much time in the last 2 months to follow anything on the web, but now that i got a day for myself i am really thankful for seeing both of you love you frank u2 emily

[@MelancholyRequiem]

I absolutely adore you two! You're the best anime crossover dub series ever!!!

[@andrewh2341]

Love you two doing videos together :)

[@belalabusultan5911]

you got Emily, now you need to get Lorenzo, or even Rose, I never saw Rose cooking before.

[@johrathbun]

Aw, I watch Claire Saffiz, too Emily. Thanks Chef Frank for the great recipe!

[@EastSider48215]

I am so in love with this video! I make honey and maple syrup marshmallows, and they are just plain delicious fun to make. My recipe is from the 1960’s BH&G cookbook, and it’s pretty much the same as this one, except for the addition of egg white.

[@cadevywilliams3501]

Emily just said she watched Claire's channel! We definitely want a collab.

[@EmilyDuncan]

I'm a big fan! That'd be a dream 😄

[@Harrier42861]

@7:42 If you really want to impress people, you can do this with molten metal. The phenomenon is called film cooling - the layer of water on your hands flashes into steam instantly and the steam gets in the way of the hot liquid for a moment. Of course, not turning your hands into charcoal requires moving QUICKLY. EDIT: This specific type is called the Leidenfrost effect!

[@ginger_nosoul]

How did i not know about Emily's channel?! Love the colab, do more asap!

[@EmilyDuncan]

Come on over, the water's fine 🏄‍♀

[@doodlingforfun]

Thank you for a great video. Time to make some marshmallows!

[@daroboff]

Best marshmallows of all time!

[@VerhoevenSimon]

A truly sweet episode. @Frank one small remark, the URL to Emily's channel doesn't work, you can use: www.youtube.com/@EmilyDuncan

[@ProtoCookswithChefFrank]

Thanks I fixed it in the description

[@yarriddevogelaere2005]

Just found your channel today. Absolutely love your videos. It's very clear you are not only a cook but a teacher as well. You seem to be great at distinguishing between important and less important information and knowing how much information you can provide at once, starting with the most essential. Also a lot of your information transcends the recipe or dish being featured in the video. Very informative stuff and well presented.

[@Agentsquirtle]

I really love these cooking videos. I’ve watched some with my youngest niece and she really wants to come visit so she can have some pork dumplings. Thank you for getting her interested in cooking. Really enjoyable video. Gotta go watch these bad boys ablaze now.

[@laurapascual4667]

So my plan for Sunday night was opening a bottle of wine, making some pizza and enjoying it while watching an Emily OR Frank video. And then I found this Emily AND Frank video, which I hadn't watched before! :D And there's even a second part so I better pour more wine in my cup!

[@martinkaser_eu]

You both together, so much fun 😂👏

[@romfyr]

Great video! I didn't realize marshmallows could be so intimidating to make! Can't wait to try making them myself! lol

[@henrycooks1883]

I have been making marshmallows for 25 years, making the exact same way, I would not advise when pouring the hot sugar into the gelatin turning it immediately up to high, very dangerous, the hot liquid will splash all over, safer to start slow and after it is all in keep turning up a notch until you get to high.

[@Aajer]

These videos are the best

[@kristentejera7160]

Love this!!

[@funnysunday8167]

From this vid you really can tell that Frank has daughters hahaha

[@adenajuarez9806]

It’s funny he doesn’t have a large spatula but has the tiniest sifter 😂

[@marshmallow7063]

FINALLY. these look great

[@FlagCutie]

"I'm gonna be the parent in this situation." Reminds me of one of my favorite interactions with my cousin who's 3 years younger than me. Cousin burns herself with a hot glue gun: OUCH!!! Me: you gotta be careful! Cousin: It's not my fault, I was left without adult supervision. Me: YOU'RE 24! Cousin: YEAH! And you were supposed to be supervising me!

[@dasffs]

Emily [intentionally?] dressing like Emily of Stardew Valley? I love it whether or not on purpose.

[@kyleeribble7726]

My wish come true! 😊

[@Eric1SanDiego1]

Chef Frank (and hi, Emily!!!). I just wanted to mention that I made some of the best meatballs I've ever had from a recipe on Andrew Rea's "Babish Culinary Universe" channel. I have no doubt you'd approve of the recipe, but I came here to say that YOU are the reason why I always have Pecorino Romano in my fridge these days. You're also the reason why shallots are a staple. Oh and I finally budgeted for the Pepper Cannon I suggested to you last year. It's freaking awesome! Gonna watch this episode later, just wanted to say thanks for all that you do.

[@gg2k11]

Awee

[@lindafreeman7030]

Marshmallows are not something I ever imagined making at home. I think of them as an inorganic, industrially extruded substance that couldn't possibly be reproduced in a home kitchen. Yours I might even like.

[@randomaccountmadeyup]

The dream team.

[@christinep327]

SO cool! Never thought to make marshmallows myself! Have you tried to make marshmallow fluff? We love it so much; we eat it straight out of the jar!😝

[@lindavoedisch2352]

I enjoyed watching but I would be way to afraid to burn myself to make my own marshmallows. I'm already too clumsy as is 😅 On another note: I made duck for Christmas 🎄 and now I have a jar of rendered duck fat and I was wondering what I could use it for. I usually just use it to brush onto duck/chicken/turkey skin to get it crispy but I was wondering what other uses I could get out of it.

[@cameronbird8327]

Id love to hear more about what you do with the vanilla pods Frank!

[@ProtoCookswithChefFrank]

I will probably make a post on TikTok

[@erikbailey2525]

Pausing to make this comment before watching: I'd better not see any ketchup in this video! :p

[@ProtoCookswithChefFrank]

🤣

[@youssefashraf3439]

Emily is so shy

[@GeriatricMillennialGamerDude]

I'm not sure "shy" is a word I would have picked to describe Emily.

[@deanfrederick2838]

Hey Frank, I’m a beginner cook and I’m just wondering what basic cooking techniques I should try to perfect. I really don’t like wasting food so I try to use everything to their full extent, like saving bones and veggie clippings for stock. Any tips on like essential foods you always have or maybe even show a typical grocery trip?

[@cglab1281]

Nooooo... You need Ketchup for this

[@ThatJapaneseDude]

Great video! Btw link to Emily's channel in the description is broken. Just wanted to let you know.

[@ProtoCookswithChefFrank]

Thanks. Just fixed it.

[@meshkol]

How much gelatin is in each of those packets? We don’t have those in my country and I so want to try this.

[@jamesn.5721]

Which part of the process do you add the flavours/other ingredients?

[@ProtoCookswithChefFrank]

At the end

[@jamesn.5721]

@@ProtoCookswithChefFrank super fast reply, Chef! You're Amazing Can I ask as well if temperature will affect the whipped product? I'm thinking about the chocolate since it usually solidifies/hardens at room temp where i am by the time it cools down, and so adding it while warm and melty would be a better idea :) Thanks and happy holidays!

[@frankproto5057]

@@jamesn.5721 the chocolate makes a denser marshmallow. The syrup temperature makes all the difference. We went to 240 F.

[@Joxxerfoxy]

How much strawberry did you put in the marshmallows? :)

[@ProtoCookswithChefFrank]

I had 1 bag of freeze dried strawberries that I ground up. About 1.2 oz.

[@Joxxerfoxy]

Thank you! Sadly when I made them with the freeze drifted strawberries, they deflated a little bit. 😔 they still tasted good but they were more gummy than fluffy. I’m not sure what I did wrong with that batch, because all of my other tries have been 100% successful. I did also make some where I replaced all the water with brewed coffee. Now THAT batch was delicious!

[@bvoyelr]

What on earth did KZbin do to your channel?! It's usually good about recommending me uploads without me having to seek them out, but at some point it just decided that I didn't need to watch your stuff. And it looks like I'm not the only one! I actually assumed you stopped uploading to this channel once Epicurious picked back up.

[@ProtoCookswithChefFrank]

Nope. Still trucking on. We have done 2 videos a month lately because we have been busy but we will pick that up in the new year back to 4 a month

[@bvoyelr]

@@ProtoCookswithChefFrank just know that the drop in view count is not organic. I would have been watching regularly, but KZbin never recommended you even as it fed me your Epicurious stuff. Hopefully you can overcome whatever algorithm shenanigans you ran afoul of!

[@frankproto5057]

@@bvoyelr I hope to find out as well. Thanks for the heads up.

[@BSGA22]

The link to Emily's channel in the description doesn't work.

[@ProtoCookswithChefFrank]

Thanks

[@syedrehanfida]

Why is the video 'unlisted'? It can't be searched on youtube...

[@paolasanchez8700]

Who eats mint marshmallows?!

[@ColinRichardson]

I would if he can send them though the screen at me.

[@katinapactol-baez1317]

Yum, really good in hot cocoa! Edit: ok, maybe not those ones... watched Emily's video... too much flavoring apparently... but I've had them before, and done right, they ARE good.

[@EastSider48215]

Me. I make them and eat them, and they are a frequent request from my friends. They are especially good in hot chocolate.

[@brat46]

Emily's link is broken.

[@jaxscales6158]

It’s in the description too

[@ProtoCookswithChefFrank]

I fixed it

[@ColinRichardson]

Strange this is classes as an unlisted video...

[@winscho2014]

Nooooooooooooo. Why ketchup Emily?!