Recently I started having people tell me that I should sell my chocolates. My response was that I should probably learn how to properly temper chocolate first. So what else would I do than to search the internet! As I was looking, I found a recipe for homemade marshmallows from David Lebovitz here. It was actually the first time I'd heard about making your own marshmallows, so I was intrigued.
I had been told by a friend that homemade marshmallows were exceptionally tasty, but they were really hard to make. So unusually, I set everything up in advance, read through the recipe for the fourth or fifth time, and gave it a shot. For this recipe, the hardest part is the meringue, meaning, not hard at all.
Don't assume that this means I didn't make a mistake. The recipe reads "continue to whip for 5 minutes, until the mixture is feels completely cool when you touch the outside of the bowl". Have I mentioned that I'm bad at reading directions? I let it whip for 5 minutes (set my timer and everything), and then poured it out. When they cooled, the bottoms were soggy, and would just absorb the "marshmallow mixture". They were very tasty, just sticky. They ended up being perfect for certain uses that I'll talk about later.
The second time I tried this recipe (I promise, I don't have to do every single recipe more than once) I ignored the time, and just whipped them until the bowl was cool. Those marshmallows turned out absolutely perfect.
Since trying that recipe, I've looked around and have seen that most homemade marshmallows don't actually use eggs. I'm planning to try one of those recipes as well, to see which turns out better. Also, I've got a few other marshmallow related recipes in mind, but I'm keeping those secret for now.
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