Comments on: springy, fluffy marshmallows

By: deb

deb — Wed, 23 May 2012 14:06:05 +0000

Hi Aanch — Sorry, I have only made these with a candy thermometer and didn’t note the consistency at the correct temperature.

By: Aanch

Aanch — Wed, 23 May 2012 03:34:24 +0000

Tried making these last night. SUCH A MESS ! But I had a little question, I dont own a candy thermometer, but once i notched the temperature to moderate, the mixture bubbles and rose to the surface and a little spilled out. For how long should I be boiling these on moderate temperature or till what consistency?
Thanks Deb. Xx

By: Joanne

Joanne — Sun, 20 May 2012 20:29:49 +0000

I found this recipe yesterday and made these last night. They came out perfectly and they will be a surprise for my boys hot cocoa tonight!
I’m looking forward to doing the graham crackers as well for s’mores.
I’m excited to get your cook book and have already linked it to a friend who loves collecting cook books.
Happy baking!

By: Sharon

Sharon — Sat, 19 May 2012 19:26:33 +0000

I tried this recipe today! It is in the fridge cooling and LOOKS good!! I guess we will know in a few hours if it turned out right or not!! But I must confess…….I scraped the bowl….and licked it…..and the spoon…..and the mixer beaters. And I know I was forewarned of the mess, but I didn’t care. It was GOOD!!!!!!!!

By: Jen

Jen — Sat, 12 May 2012 21:05:52 +0000

Another SK recipe success! I was so pleasantly surprised when these turned out and were pretty easy to boot! They’re part of a mother’s day gift and your graham crackers are in the oven as we speak. Homemade s’mores kit! I toasted some sweetened coconut and did half with coconut on top and bottom. All went well but I found the bottom and sides of my marshmallows moist and sticky when they came out of the fridge and I cut them. Dusted them in powdered sugar and they still seem fairly sticky, but tasty! (I used a glass, instead of metal, dish if that may have anything to do with it)

By: Shay Williams

Shay Williams — Tue, 08 May 2012 00:39:26 +0000

I made these the other day, added some lemon extract, and they were amazing. Mine were not messy at all and I could easily scrape down the bowl so don’t be afraid to try. :)

By: Michelle

Michelle — Wed, 25 Apr 2012 04:39:38 +0000

Perfect! I made these last Christmas as little stocking stuffers, and everyone loved them!

More recently, I decided to get a little crazy and forgo the chilling step. Instead I dolloped the marshmallow cream over almonds and then slathered everything with dark chocolate to make rocky road candy!

By: Jenn

Jenn — Sat, 14 Apr 2012 13:28:01 +0000

I’ve made these twice in one week. First batch I colored baby blue for my friend’s baby shower, but then I ate like half of them. :) Today’s batch was SIGNIFICANTLY easier than the first one. I think I had the hang of it and got the timing down. May seem like common sense, but the second time around, I beat the egg whites with a hand mixer while the sugar and gelatin were mixing in the stand mixer, then mixed the two together immediately. I got almost twice the amount that I got in the first batch, because it didn’t have time to stick to the sides. Definitely better than Jet-Puffed. :)

By: Elisha

Elisha — Sun, 08 Apr 2012 01:06:45 +0000

I just made these and was so excited to do so. I don’t know what I did wrong but it did not go evenly into the pan. It is all lumpy and does not look anything like the picture :\ It was so hard to mix this with the hand mixer as the mixture kept climbing up the mixer. I hope it is at least edible but I really wanted to put these in my kid’s easter baskets :(

By: Liz

Liz — Wed, 04 Apr 2012 16:11:10 +0000

I have been playing with the idea of making these and shipping them to everyone I know that likes marshmallows (and, really, who doesn’t??). Was there ever any consensus on the ship-ability of these? Just thinking that a box of moldy marshmallows wouldn’t be as welcome of a surprise…