I've made several batches of marshmallows now--they're quite easy, though a bit messy. I also still have to figure out quantities of flavorings (everyone assured me the peppermint ones weren't too strong...) and the amount of food coloring. I had to add more to my orange batch, hence it's swirly:
The other thing to remember is timing--they have to sit for 12 hours before you cut and dip them in sugar. I've never done anything except squares, as this is easiest and my leveling skills are not up to par. So cookie cutters wouldn't look very good, I'm afraid.
I first came across the idea from Heather Bailey's blog, and then I've seen it in several other blogs (and Martha Stewart, too). Next I want to try chocolate. Or lemon. And I'm intrigued by maple. And some of the more unusual spices. Let's just say, I'd better make sure I have plenty of unflavored gelatin in the pantry...
Another quick note: I dipped these in a bit of Tang!
Book recommendation: Bonechiller by Graham McNamee
Recipe recommendation: Basic Vanilla Marshmallows
New product recommendation: KFC's grilled chicken
4 comments:
My one attempt at marshmallows was a bust, but I shall try again someday. Your beautiful efforts give me hope.
I've had maple dipped in chocolate - highly recommended. ; }
they look AWESOME!
Those look delightful. I've been pondering marshmallows for awhile now (and I have the gelatin to prove it) but I haven't gotten up the nerve to make them. Do you know if humidity affects them?
Anyway, yours look wonderful! I love the swirly orange ones.
Thanks, Susan--I'll try maple next! And you can do it: I've always used the half recipe from the Brownie Points blog and loved its straight forwardness. If you have a pouring shield for your stand mixer, it's very helpful.
Jessica--they do tend to get a little sticky with more humidity, but if they're covered with enough sugar/flour mixture, they don't turn into one big marshmallow clump! They last about 3 or 4 days in a tightly sealed container, and then they start to harden.
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