What better way than to try my hand at marshmallow-making?
I used this* recipe and Tahitian vanilla from our honeymoon. What I loved about this recipe is that it required no candy thermometer. Next time, I'll mix it up with some different flavors. But for now, I have about one million marshmallows to finish up first.
And yes, of course I tried them in s'more form. They browned and melted quickly, but they made for a pretty decent s'more....and I know my s'mores.
*a couple notes on this recipe.
- I know it sounds weird, but the gelatin smelled kinda funky (it was brand new from the store). The funk was enhanced by the heat of the sugar mixture, but did go away once the marshmallows cooled. I still think I smell it a little (could be in my head), and for this reason will probably add a stronger flavor in the future.
- These set up quickly! You won't be able to make two flavors at once unless you separate out the ingredients at the beginning. And BTW, I needed a 9x13 pan to fit all the fluff.
- Do yourself a favor and lightly dust the plastic wrap with powdered sugar after putting it in the dish, and before dumping in your fluff. I had a sticking situation yesterday, but fared OK in the end.