When I started talking about making marshmallows, I always got the same response... "what do you mean make them? don't they come from... well, i don't know where they come from."
Well. Way back, people actually used a marshmallow plant. It didn't grow actual marshmallows but Egyptians did use an extract from the root to make confections and later the French used the extract in meringues. Today's marshmallows actually use no marshmallow. They now "come" from unflavored gelatin, sugar, water and the kitchen-aid basically.
I saw this
Giada recipe during a Halloween episode and thought orange marshmallows would be great for dipping in chocolate at the fondue party. The recipe is not hard per se... it just takes great patience which I generally do not have in the kitchen. Waiting for the mixture to come to 240 degrees on the stove took a while! Once the marshmallows are whipped into a frenzy - it dries very quickly! Basically the reason Mike and I are calling them abstract marshmallows. No perfect square ones here! Some commenters said they tried to flatten the marshmallows into a 13x9 pan instead of having giant marshmallows from an 8x8 pan. I was not quick enough to flatten it all out before it started drying but I got them somewhat smaller than I would have had otherwise.
I'll definitely make these again and work on the technique as well as try out new flavors!
unflavored gelatin & water
condensed milk, sugar & water
getting there...
whip on high!
marshmallow!
beater after scraping
attempting to make them in a 9x13 pan... almost made it!
use LOTS of powdered sugar while cutting the marshmallows... they are
STICKY
final result... can you see the orange zest in it??
