Before we begin here, I’m going to wet your appetite…
Are we good? Ok.
SO. I’ve had pictures of a delicious summer soup sitting in my Russian Bites drafts folder for weeks now. It’s one of my favorite summer meals from childhood and I have a lot to say about it. But you see, the pictures came out awful (at least for my standards) and even though these marshmallows were made only a few days ago (and I just blogged about the challah bread here), I’m letting those okroshka pictures sit in the drafts folder for just a few more days so I can tell you about these gorgeous (and delicious! don’t forget delicious!!) marshmallows. What can I say, pictures inspire me. And these are very pretty
Now marshmallows. How do you feel about them? Love ‘em, hate ‘em, indifferent? I’m generally kind of in the indifferent category but here are 2 reasons why they ended up on my 30 by 30 list (knocking off item #2 baby!!). First of all, they were a mystery to me. What the hell are marshmallows? Some kind of product of a chemical reaction? You have to agree they don’t exactly look or taste like real food. Not the boxed kind anyway. So this brings me to reason numero dos: homemade stuff tastes waaaaaaaaaay better than the store bought variety (in most cases). And I wanted gourmet marshmallows. I don’t know why. Sometimes I surprise even myself.
Anyways, wanna see how they’re made? They’re real food in fact (consisting pretty much of various forms of sugar and gelatin but “real” nonetheless). I used the Martha Stewart recipe, originally found through We Are Not Martha.
Scenes from the kitchen…
Sugar bubbling away… (make sure you have a candy thermometer, really key here!)
Then whisk whisk whisk (a Kitchen Aid stand mixer would have been handy here but this worked too… just took a bit longer. Maybe 20 minutes?)
From syrup to marshmallow fluff!!
It’s ok to lick the whisk. I won’t tell
Pour into a 9×13 pan and cool.
Time to clean up… or play with gadgets. Whatever
3 hours later…
… and toss in powdered sugar. This is really key! You may notice the texture difference from the picture above to the one below. They go from sticky (and shiny) to perfectly fluffy (and matt) and hand-friendly
Can you tell how fluffy they are? I love the little air bubble holes.
Oh and btw, I used only 1 cup of light corn syrup (all I had) and they turned out great so I’d totally do the same thing next time.
[Extra] Fun time!!
Ok, so I obviously couldn’t just stop right here (although as my sister’s boyfriend said “they were already dreamy”). It was s’mores time… with a twist!
It was my friend Katy’s brilliant idea to dunk them in chocolate and then graham cracker crumbs. We tried the marshmallow lollipop route but these sticks weren’t working… and you know what, it was actually even more fun to really get in there and dunk away!
Marshmallows –> melted chocolate (thinned out a bit with heavy cream) –> graham cracker crumbs or chopped toasted almonds
This would be a really fantastic interactive dessert for a party! Just have a chocolate fondue, marshmallows and lots of different toppings. You better believe I’m stealing my own idea for my next gathering
Let these babies set.
Then take lots of pretty pictures…
… or just dig in!!
Now what should I do with the remaining ‘shmallows? Marshmallow brownies… or should I eat them plain? I need ideas!!