Wow.
I’ve heard some talk about these marshmallows and finally set aside some time today to make a batch. Marshmallows seem to be one of those things that people don’t think they can make. I used Martha Stewart’s Marshmallow recipe and as long as you follow the instructions (and trust the 13 minutes the batter needs in the mixer) yours will come out perfect too!
Instead of using the traditional vanilla extract, I used blackberry candy flavoring. I have three other flavors that I can’t wait to try out; strawberry, champagne and tangerine.
I’ll be honest, my first batch didn’t turn out well at all. In fact, I think I ended up making taffy instead of marshmallows and the batter was so dense and sticky. It was a mess.
Thankfully, I tried again and ended up with these beauties.
They have a very light purple tinge to them as I was trying to tint them a blackberry hue. I love how they’re cut into perfect cubes.
I promptly bagged them up so I wouldn’t eat them all!
Then I went crazy and made a good thing better. Chocolate dipped!
Yes. Yes. Yes.
Oh Lord, yes.
I’ve been making marshmallows for a few years now. They’re simple once you get the hang of it! My first batch sucked too.
One fabulous thing to do is to replace the water that the gelatin soaks in, with something else. My favourite is lemon juice. You end up with these amazing lemon marshmallows that taste like sweet-tart bites of concentrated lemonade. Mine didn’t puff up as well, they tend to be a TINY bit more dense with fruit juices/stuff besides water, but it’s so worth it. YUM.
oh.my.god.