Two Spoonfuls: Marshmallows!
This week Ginny and I are taking a quick break from our travels with Alton Brown. So far we’ve been rolling right along learning the fundamentals of cooking and baking. But this week we spotted a charming little detour that we just couldn’t pass up: Marshmallows! Homemade marshmallows. Oh yes.
Do you think you need industrial sized equipment and a full scale jet engine to make real marshmallows? Well, you don’t!
Aside from having fun making (and eating) these, I learned that marshmallows are NOT difficult to make. If your kitchen includes a stand mixer and an inexpensive candy thermometer – then you are ready to go*.
(*If you don’t have a stand mixer, I wouldn’t hesitate to try making these with a good electric hand held mixer. As long as I had some stamina on my side, or a husband who would take a turn or two, or if a girlfriend who is one of the American Gladiators was visiting. What I’m trying to say here is that your arms will probably be tired after 15 minutes of mixing. But give it a try – I bet you’ve got way more muscles than I do!)
Add your ingredients to the bowl and mix for 15 minutes.
And this is what you’ll get.
Dust with some powdered sugar and let sit for at least a few hours.
For cutting I recommend a large straight blade.
Don’t bother with a serrated knife.
Fluffy and yummy!
Mix up your favorite hot cocoa.
I’ve used Schokinag.
And especially good when shared with a friend. : )
I happen to have some store bought marshmallows in my pantry.
Would you like to see how the ingredients compare?
Light corn syrup
Pure vanilla extract
Confectioners’ sugar, for dusting
Modified Food Starch (Corn)
Natural & Artificial Flavor
So, if you’ve ever thought about making homemade marshmallows but didn’t, thinking it would just be too complicated or messy, the Two Spoonfuls are here to say: give it a try! These aren’t complicated, all the sticky utensils clean up quickly in hot water and you’ll like how these taste.
Jenn : )