Marshmallow Labels… and a New BonBon Boy
I’m a little skittish about putting these up here, since these have all been printed already and are being shipped… but I think these mallow people are adorable, and capture the marshmallows’ personalities in a fun way.
The images are resized here, so they’re a little fuzzy.
Vanilla Marshmallow
Passion Fruit Marshmallow
And for a variety of reasons, I had to change the boy on the Malt Bar. The new face of the Malt Bar is a little older and a little more demure, but still a cutie, I think…
December 12th, 2007 at 11:17 am
omigosh, the marshmallow “men” are adorable … hopefully not so adorable that they deter me from eating them! they definitely bring me cheers.
December 12th, 2007 at 6:08 pm
Cute lil’ marshmallows!
A favor: I have forgotten the CIA standard ratio for firm chocolate truffles flavored with liqueur, and my books/notes are in storage. I’ve got 1.25 lb semisweet–how much cream, and how much liqueur? I’m happy using extracts if you don’t have the ratio handy. I do remember everything else about the truffle procedure.
December 13th, 2007 at 1:29 pm
can i marry the vanilla marshmallow boy? i love him!
December 13th, 2007 at 2:17 pm
Dreamsicle & Fattypr - Seriously, I’m in love with them, too… especially bashful Vanilla, who, if he were to speak, I can just hear saying, “Hello. My name is Vanilla…” all cute-like… or in FattyPR’s case, “Will you marry me?”
You went to the CIA? I tend to remember 2:1 — for 16 oz choc, 8 oz cream, 1 oz liqueur, and 1 oz glucose (optional). Maybe up the choc a little if you use all the liqueur (which makes strongly flavored truffles). Too tired to do the math now for your amount… 
G - Thanks!
December 13th, 2007 at 4:01 pm
Thanks for the formula. I finished ACAP in March ‘05.
December 13th, 2007 at 9:37 pm
Hey Nina…funny to me how I conjured up the vision of making homemade Hot Chocolate “mix” and homemade Marshmallows to give a Christmas gifts recently…I think it must have been a subliminal thought after visiting your website a while back. Tonight I shopped for all the ingredients but darnit, forgot to get some gelatin for the marshmallows, have to go back to the store tomorrow! I’m making three kinds: Vanilla, Coconut, and Chocolate Marble. If I get industrious, I’m going to do a Raspberry Marble too.
Best of luck with your business….if my Marshmallow Making is a bust, I’ll be placing an order sooner than I thought!! Natalie
Happy Holidays
December 13th, 2007 at 9:40 pm
BTW Nina, I was wondering if you could post some detail around the regulations you had to abide by in order to start a food business out of your home? If you have already posted, my apologies, I can do a search.
December 13th, 2007 at 9:58 pm
Natalie - Good luck with your marshmallows! And the office of my business is at my home, but I work out of a licensed commercial kitchen in a bakery/cafe that I pay to rent out in off hours. Otherwise, for paperwork, there’s the LLC, business license, general liability insurance, abiding by labeling guidelines…
December 19th, 2007 at 12:56 pm
Hi Nina,
Adorable marshmallow people. Do they (the marshmallows, not the people) contain corn syrup?? Whenever I make them I use corn syrup. Did you need to find a separate raphics person for the labels and the packaging or did your person design both. I am toying with the idea of selling some candy I make (will not compete with yours, promise), and need to find some graphics people.
Good luck with the business!!!
December 19th, 2007 at 2:59 pm
Thank you!
My graphic designer designed the labels, but I found the packaging. Ideally, I’d have loved to hire a packaging person who knew what she was doing, but I just couldn’t afford it. My #1 advice to people want to start their own food company is to find packaging immediately. It took me a long time — I could have started selling them sooner if I’d known how long it would take, and mine was barely customized.
And my marshmallows contain glucose, which can be made from corn or not. I use Caullet from France, which I am under the impression is made of corn, but non-GMO. I avoid Karo corn syrup only b/c it contains High-Fructose Corn Syrup.