Although I’m not a marshmallow fan, I had some angst about last week’s marshmallow flop. I needed to make them again with a successful outcome. This time I used a different recipe and I finally found the Knox unflavored gelatin in a different supermarket. I’d seen a lovely recipe earlier this year on Bake at 350. Bridget’s Amaretto Marshmallows and Amaretto Smores (click on the link to get the recipe) post, originally from Shauna Sever’s book Marshmallow Madness, looked fantastic. Although mine didn’t look as nice as her’s, they did turn out well. The mixture turned white as it should have while in the mixer bowl and the finished marshmallows were fluffy and fresh.
I liked that this recipe gave an exact measurement for the gelatin not just the number of pouches to use. As we all know, many companies are changing the volume in their packaging so recipes with a number of packets might not give you the correct amount for the recipe. I also liked the tips that Bridget gives in her post. Based on her tips I made 1/4 of the coating and it was plenty (1/4 cup corn starch plus 3/8 cup powdered sugar).
We had a long time friend visiting today and he got most of the marshmallows to take home for his grandkids. We can’t eat the entire batch ourselves but I’ll be sure to make them again when my nieces are visiting so they can roast them and make s’mores.