Wednesday, July 8, 2009

Marshmallows made from scratch? Check!

Making marshmallows from scratch was an extremely recent urge that I developed; I've wanted to make jelly and can for several years, but that just isn't as sexy, as quickly giftable as a batch of marshmallows seemed. But my mom sent me to Twig and Thistle's DIY peeps guide, which led me to Alton Brown's marshmallow recipe. It seemed both scary and perfectly easy, because I have an intense fear of boiling sugar.

I made the mallows last night, and found out that they are easy. The biggest problem I ran into was when I had to boil the sugar-corn syrup mixture, and my candy thermometer froze up at the 200˚F mark, when I needed it to last until the 240˚ mark. Turns out there's a test for that, and I'll try it next time.

The best thing about them is when they are first done and still marshmallow fluff, which is AMAZING. I dipped Oreos in the goo and wished that there was a way to keep them that way. They solidified far quicker than I expected them to, as I found out when I went to dip yet another cookie in the fluff for mom to try and it got stuck instead. They had been solidifying for about half an hour.

It was painfully easy and something I would do again. Everyone should try their hand at making these. It's easier than canning, and something fun to share with others. I'll be playing around with these more and will post a review to the recipe when I've made them a few more times. I'd like to see if I can make marshmallow rope, chocolate marshmallows, and oreo filled marshmallows.

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