Tagged: marshmallows

Travesty mallow

Travesty mallow!

For our apartment-warming a couple of months back, I decided to make a big batch of marshmallows that I could just set out for people to help themselves to.  It worked out well in the end, because I just made them all the night before and didn’t have to worry about clearing fridge space or anything.  I just sat them out on the table and cut them up before the party.

To make them special, I did three different flavours: chocolate swirl, rhubarb (sooooooooo delicious), and mint, because I have a mint plant in a pot on a shelf.   Fresh mint will be even better than mint extract! I thought to myself. But I have to tell you, internet, it was not better. Not even a little bit.  The stiff block of icky green mallow I flipped out of its container the next day was indeed a travesty upon its kind.  In short: it doesn’t go in your mouth.  My husband was fascinated it by the texture though, and before we threw it out he had to take a big bite out of it.  Why?

“Because when else am I going to be able to take a bite out of a GIANT BLOCK OF MARSHMALLOW?”


Chocolate swirl marshmallows: attempt #2

Mmmm...chocolateI am much happier with the texture of these than the first batch of plain marshmallows.  This time, I let the mixer whip the syrup and gelatine together for the full 10 minutes instead of 8 like I did last time.  It seems to have made for a significantly fluffier mallow.  I may have also let the syrup cook a couple degrees less though, although I’m not sure.  (Although these marshmallows turned out better in the end, I somehow screwed up the first two batches of syrup last night, screaming profanities at it as I watched it collect around my whisk attachment in an amber clump and clatter around the bowl.)

At any rate, they are very good.  I took Brownie Points’ suggestion of swirling in the chocolate at the end of mixing rather than adding it to the liquid that the gelatine blooms in.  Sound advice: not only did the mallows retain their volume, but they’re very pretty too, with swirls of dark and light brown mixing with the white.  I also added a little cocoa powder to the icing sugar/rice flour dusting mix, which adds another small hit of chocolate.

Marshmallows: attempt #1 of possibly many

Well, these were odd.  My friend made amazingly light and fluffy marshmallows from scratch several months ago, so I decided to give them a shot using this recipe.  Mine, though very nice to look at and fairly tasty, are pretty dense.  I think where I went wrong was in not letting the whole mixture whip as long as it should have.  My error here seems to be a lack of air.  I already have an idea for a new flavour, so after a bit of shopping tonight I’m going to have another stab at this.

Edit: Upon further discussion and reflection, we came to the conclusion that these are in fact more of a “utility-mallow:” excellent for dipping in chocolate, making s’mores with, cutting up for adding to desserts, etc.  Good for snacking on, but not as good as my friend’s, which I later discovered had had egg whites in them, and thus the much lighter texture.  Hers are more of a “snacking-mallow:” better eaten on their own without any adulteration.