These are not the marshmallows of Jet-Puffed fame. Those styrofoamy things taste OK if you've never had the homemade, creamy variety. And they're a really appropriate treat this Easter weekend if you cut them in the shapes of bunnies and chicks. Then coat them in sparkling pastel sugars and fun sprinkles.
They were a bit hit at book club, where I passed out cellophane bags filled bunny and chick marshmallows nestled into Easter basket grass. The crowd favorite was the Easter egg sprinkles.
I was pleasantly surprised to find that this recipe, unlike many others, had no egg whites. The list of ingredients is smaller than usual as well, but the end product is still perfect. Interestingly, my first batch using Domino brand sugar produced this honey-colored syrup, while a later batch of generic sugar produced a champagne-colored syrup; the marshmallows from both batches tasted and looked identical. I had the usual fears of crystallization when cooking with sugar, but after a few batches I had not produced a single crystal. So, what are you still afraid of?
Maybe a wonderfully sticky mess. Because it is sticky. And stringy. Don't try to scrape the bowl and beater clean, because it's futile. Not to fret... you'll still have plenty of marshmallows.
From Marshmallows: Homemade Gourmet Treats by Eileen Talanian
2 cups water