Made from Scratch Marshmallows

Candace Bolinger

This article, entitled "Made from Scratch Marshmallows," comes from Candace Bolinger.

I’ve always wanted to try making marshmallows from scratch for a couple of reasons: 1. My kids LOVE marshmallows and 2. They look very pretty in pictures that I’ve seen online (I know that the 2nd reason may seem like a silly reason to make marshmallows, but being a hobbyist photographer, it just makes perfect sense!)

Gregg and I both enjoy watching “Good Eats” with Alton Brown on the Food Network. I used his recipe to make these pillowy lovelies, which can be found here:

http://www.foodnetwork.com/recipes/alton-brown/homemade-marshmallows-recipe/index.html

Candy making can be an intimidating, finicky process….. My Hubbs helped me with this process so that photographs could be taken along the way – I LOVE that man so much! This is the making of a simple syrup boiled to just the right temperature.

And it is a BEAUTIFUL syrup!!!!!

Whisked immediately with unflavored gelatin and ice cold water – turns into a frothy sugary soup.

But, whisked for long enough, and you get this thick, creamy paste.

Prepped these glass baking dishes to hold the marshmallow mixture while it rests for hours upon hours….. I’m a very impatient, instant gratification personality, so I started playing with the marshmallows after about an hour, and they turned out just fine!

I cut some of the marshmallows into cute little cubes for cute little fingers to pick up and nibble on.

And, then added some flair to the rest. I honestly don’t care for the taste of marshmallows – this was purely a kid satisfying, photographic endeavor! But, I, of course, had to give a “taste test” and OMG, these marshmallows are a sweet, pillowy mouthful of sugary goodness! I love the extra dimension of flavor added by the chocolate and graham cracker crumbs. The graham crackers are muted in flavor but give a nice texture to the dessert. Next time, I will try using a ganache in place of the melted chocolate coating so that the chocolate doesn’t completely overpower the marshmallow (which was a concern to begin with, and is why only half of each marshmallow has been dunked), and I will attempt to find a way to infuse more graham cracker pizzazz.

It was intimidating going into the kitchen this afternoon because I assumed that the method for making marshmallows was beyond my grasp. Alton Brown did an outstanding job with his “easy to follow” recipe, which I will most definitely use again! Happy Marshmallow Making!

To read more from Candace please visit Bolinger Snapshots.



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