Comments on: springy, fluffy marshmallows

By: Joowon

Joowon — Sun, 08 Nov 2009 17:22:50 +0000

Just tried this today. Very easy and fantastic! I didn’t try to scrape all the batter out ;)

By: Sharon

Sharon — Mon, 02 Nov 2009 22:41:15 +0000

I am so glad I found this recipe. I tried to make marshmallows from another recipe and I think my first attempt might have been pretty similar to yours! Anyway, with your encouragement I decided to try my hand at this yummy concoction again. I was thrilled that your recipe did the trick. I don’t know what the difference was but it worked. I have now amazed my family, friends and neighbors! They all said “I didn’t know you could make marshmallows”.

Your recipe was oh so yummy and I didn’t have it all over myself and my kitchen!

thanks!

By: Anna

Anna — Sun, 25 Oct 2009 18:12:27 +0000

To Lucy H;
http://en.wikipedia.org/wiki/S‘more

By: Lucy H.

Lucy H. — Wed, 14 Oct 2009 18:02:08 +0000

I’ve been waiting for an excuse to make marshmallows and there’s a birthday party this weekend that would be perfect, except the birthday boy’s vegetarian! Argh! I’ve got some agar-agar, but I’m not sure if it’ll work- or what the conversion is?

And could someone please put an ignorant Brit out of her misery and tell me what on earth a s’more is? I know a graham cracker is the same as an Engish digestive biscuit, but what do you do next with it and marshmallow?!

By: Angie

Angie — Mon, 12 Oct 2009 13:59:54 +0000

Thanks for sharing the recipe. I made them last night — first attempt to ever make marshmallows and it worked great. Since our garage is chilly I let them set there for about 4 hours before cutting, I never put them in the fridge. They are indeed tasty, but I’ve overdosed on them! My 3 kids did taste-tests between store-bought and homemade. And while they love all marshmallows, they favored homemade. Whew — good thing!

I dipped a few in melted chocolate. It tasted like those chocolate covered marshmallow bunnies you get at Easter. And it seems the thinner the layer of chocolate, the better…so a little melted chocolate goes quite a long ways.

I thought these were really fun to make. The kids thought it was cool to see how the ingredients changed into fluffy white yum-ness. It wasn’t too messy for me, except when I let the 5 & 6 year olds lick the bowel and beater. Then again, I have quite a tolerance for ‘messy’ since I do have 3 little kids making constant messes.

By the way, I’m curious what the recipe would be like without egg whites. Has anyone tried that? I may give it a shot next time I make them — first I’ll try to google what could happen…I don’t want to waste a batch if it’s really needed for something.

By: Kat

Kat — Mon, 12 Oct 2009 02:33:54 +0000

Just made these and they were shockingly easy! Put them in the fridge a couple hours ago and they’re already bouncy when I poke them and I’m having a hard time leaving them alone. We’re going to try them out tomorrow on top of our (Canadian) Thanksgiving yams, with a few set aside for hot chocolate. Thanks!

By: Randi Lynne

Randi Lynne — Wed, 07 Oct 2009 18:57:07 +0000

Thanks so much for the marshmallow web warning! I almost fell prey.

I used a hand mixer and beat for about 8-9 minutes. I stopped a little early because it was so thick that the mixture kept creeping up my beaters even when I tried to not submerge them far into the mixture. After setting and cutting, I got marshmallows that were about 3/4 in tall. I used 1/2 of a vanilla bean scraping plus a little vanilla extract. They turned out very fluffy and very tasty! I was surprised at how much better they are than store bought ones.

By: Amanda

Amanda — Tue, 06 Oct 2009 19:20:48 +0000

I came across a book on google books that is nothing but marshmallow recipes. She uses a “marshmallow syrup” rather than corn syrup. It contains water, granulated cane sugar, and cream of tartar. More prep work, but for those that can’t get corn syrup, it seems to be a good alternative. The book is called:
Marshmallows: Homemade Gourmet Treats By Eileen Talanian, Courtney Winston
There are some other recipes in it for some tasty twists on the regular ol’ marshmallow.

By: F

Tue, 08 Sep 2009 11:51:53 +0000

Here in South Africa I can’t find corn syrup either. I suspect that liquid glucose (which is available in pharmacies) would probably be a good substitute and it wouldn’t change the colouring of the marshmallows because its clear. If I try it out I will post a comment about it.

By: Queue

Queue — Sun, 30 Aug 2009 21:45:51 +0000

I just slid my pan into the fridge – can’t wait to toast a few later on tonight. I thought I’d give the recipe a test run before I make a batch for smores over Labor Day weekend. I ended up with big chunks of hardened candy in the bottom of my mixer bowl – any ideas how to avoid that in future? I still got plenty of fluff out and into the pan, but it didn’t look like as much as it should have been. I’m still thrilled, just wondering if my technique needs work.