TWD: Marshmallows

Marshmallows? I'm totally in this week! Especially with all of the fun "Playing Around" ideas that I was allowed! I'd gotten some unflavored gelatin months ago with the intent of making marshmallows, since they have to be better homemade than storebought. But there it sat, that lonely box of gelatin. Because really, what else would you want to use it for? Luckily, Judy of Judy's Gross Eats took pity on me and my lonely box of gelatin. Thank you Judy!

Let me just say, however, that marshmallows are slightly nerve wracking. Especially this recipe, which had me simultaneously cooking a sugar syrup, liquefying gelatin, and whipping egg whites. I had everything all mise-en-placed and was so proud of myself to think ahead and get everything arranged before beginning. My sugar syrup hit 250, my egg whites were reaching soft peaks, and the gelatin was beginning to dissolve over a double boiler. And then it hit me - I had forgotten to put out everything to flavor the marshmallows! Zut! Zut alors! Suddenly my pristine and calm kitchen became a whirling room of madness. Whip out the cocoa, yank out the instant coffee, throw water on to boil, shit - did I need to adjust any other ingredients? Phew, no I'm okay, but yikes! There goes the sugar syrup to 260! And the egg whites, were they losing their gloss? Aahhh!

Needless to say, my kitchen was a disaster zone by the time I got everything poured into the mixer. And that's where my confidence really hit bottom, because the minute everything was poured into the bowl with the egg whites, it became - liquid. Seriously, completely deflated, really really runny, liquid. Spread this mess? Ha! I poured! It easily flowed into every corner of my (not nearly enough) cornstarched cookie sheet. I looked at my kitchen. I looked at my "marshmallows." And I gave up. I left everything where it was, sat down, and ate a cookie. Seriously. If it didn't turn out, I didn't care. I'd try them again, try a different flavor, whatever. This batch was hopeless.

Luckily, I had at least some patience. I decided to wait and see if they would set up by morning. Surprise! They did! And later on, I was given feedback that the deflation was most likely due to the fat in the cocoa, not something I did. Phew!

So what to do with a pound of cappuccino marshmallow? Well, looky here at what I just felt like making this weekend...

Graham Crackers!!!

Oh! Oh! This could be good...

Yes, this could definitely be tasty...

Better...


Perfect!

Last Week: The Most Extraordinary French Lemon Cream Tart
Next Week: Bill's Big Carrot Cake

Recipe to be posted, because I just got home at 2:15 am. Tired Caitlin = no recipe. Let that be a lesson to all of you.