I went on a marshmallow kick
I couldn’t stop making them. First I tried them the “That Wife” way, and they were good. Then I tried them the Brownie Points way, and they were (surprisingly) even better! It’s the covering of the pot that makes the difference for the sugar. I made a few for my bee friends:
(bee cutter available at Sur La Table)
Then for Baking Gals with Amy I made a vanilla batch and a peppermint batch. I *may* have used too much peppermint extract, it turns out I needed peppermint oil instead and didn’t run out to buy any. Whoopsies….
But they were pretty and delicious! I made 4 batches in 2 weeks. I think I’m over marshmallows for awhile. Have you ever made them? What’s your method?
January 29th, 2010 at 1:59 pm
The marshmallows that you gave us were absoltuely delicious! Which recipe/method from the Brownie Points website did you use?
January 29th, 2010 at 1:59 pm
I was considering making this a That Wife tradition, good to know there is a better recipe than what I used last year!
January 29th, 2010 at 2:15 pm
Hey Alison, yours were done using Jenna’s recipe, but the brownie points recipe I used is the pdf on this page http://www.browniepointsblog.com/2006/04/15/basic-vanilla-marshmallows/
Using cookie cutters makes the marshmallow process 100x harder, but maybe 5x cuter? Because you also have to use oil to prevent stickage you also end up using more oil. So, pick your cutters wisely. for example a heart is easy, a star is not
Glad you enjoyed them!
Jenna 0 it’s a great tradition! The only reason I like the brownie points one better is the consistency of the marshmallow and because you use a 9×13 and a loaf pan they end up thicker. There really isn’t a difference aside from a lid and pan shape.
Also, my sister and I used sugar that had been hanging out with a vanilla bean absorbing it’s goodness. So, it was super vanilla-y.