Tuesday, December 23, 2014
I have been threatening to make homemade marshmallows for ages. Finally saw peppermint marshmallows I cannot resist. And I ask you this, too: why ever buy fluff again (some of you may ask why Ever buy it at all. It is obvious you have not known and loved the great fluffernutter sandwich. I digress.)
These were simple..well, if you don't count me boiling the syrup over and fretting that the tablespoon or two I lost to the stovetop would alter the chemistry enough that I would not have marshmallows at all, just goop. It didn't. But use a deep saucepan. When the stuff starts to boil, no amount of blowing on the surface of the boiling mixture (a known and well-used method in restaurant kitchens, no joke) kept it from overflowing. That's okay. I needed something to clean up while I whipped the concoction of gelatin and sugar syrup to fluff.
I followed Alton Brown's recipeRecipe, using peppermint extract instead of vanilla. I swirled red food coloring through it all, too. ( note to self: a few drops will do!) I may gild the lily and add chocolate to the top, as one person did..but that sounds like work.