The second batch of marshmallows was from this video I got off Design*Sponge. I should try not to follow recipes from videos because I must have missed something or maybe they mistyped something on the video, but either way, something went seriously wrong with this recipe. I think I followed it to the letter, but apparently there was a wrong letter.
But here it is:
Ingredients. For this one we’ll be adding peppermint extract as well.
Their recipe recommends putting parchment on the bottom of the pan. One of the other Martha Stewart recipes recommends this as well. I’ll comment on it in my wrap up.
Add the gelatin to the water. There was a surprisingly little amount of water to gelatin for this recipe. Which might be why they have you mix it up.
Mix the gelatin.
Heat all the ingredients. Check out my new pink SILICONE spatula I got at Williams Sonoma. It’s good to 800 degrees. Perfect for stuff like this. And so much more ergonomic than my old one.
In any case, back to the marshmallows.
Get everything boiling. And here you can see my utensil holder. Infinitely useful when you don’t have a spoon rest or don’t have the counter space for a spoon rest.
Checking the temperature. You can see it’s hard to read because the thermometer is steamed up. That’s what happens when you buy a cheap thermometer. But it does the trick and is still mostly readable up close.
Pour the boiling sugar into the gelatin and start whipping.
Whip some more. Doesn’t look too bad here, but here’s where things started to go downhill.
You can see the whipping looks all stringy here. That is not good. At this point, I tried turning up the speed on my mixer to get it to whip harder. I think I nearly burnt the thing out, so I turned it back down. It was that stiff. It shouldn’t be that stiff–none of the other recipes were at all.
But I poured it into the parchment anyhow.
This is the bowl soaking for a bit. I have this picture so you can see just how much marshmallow was left on the bowl since it was insanely hard to get out of the bowl since it was so stiff. I tried to add some red food coloring, but it was pretty tough given the consistency.
This patch set alrigt, but it set extremely tough and sticky.
This is me trying to take it out.
Here you can see hte marshmallow standing up on its own. It shouldn’t do that. It should flop back down. It’s also way too thin.
In fact, I thought I was going to lose the first layer of skin (exfoliation anyone?) when my hand got stuck to it as I was removing it from the pan. Thank goodness for the parchment or I never would have gotten it out. Needless to say it went in the trash and I probably won’t be making this recipe again any time soon.