the stickinessiest
end product and mess
I took advantage of a rainy day off yesterday to make marshmallows for the first time. I used this recipe from Alton Brown, which worked wonderfully except that the sugar mixture never got anywhere near 240°F, stalling out around 220°F. Worked anyways. Also, warm marshmallow is the stickiest substance I have ever worked with. Piping the mini marshmallows was something of a trial and I was really concerned I was going to end up like the non-Bartholomew characters in Bartholomew and the Oobleck.
Aside from the pint of minis pictured above (and several more that never made it into the jar) we also made about two quarts of big square marshmallows, some of which were subsequently dipped in chocolate. I wanted to take a picture of the chocolate ones for you, but the lighting was never right for a proper food-blog-type photo. Oh well, those things are totally unrealistic anyways; real cooking looks more like this:
looks totally safe, right?
And I'm not even going to show you the shots I took of the sink! But never mind the mess, the marshmallows are delicious and we'll definitely be making more another day.