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?”
I 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.
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.