Want to know the best way to get some revenge on neighbors that are blasting their music just a little too loud on a Friday night when you are trying to get work done (yeah I know okay, I prefer Saturday as my going out night)? Make marshmallows at 10pm with your mixing going at full blast for about 15 minutes.
That was me two weeks ago. I swear it was as if a gospel choir, then a r&b group and finally Motown moved into my building. It’s a real challenge because the way our building is built you can’t actually tell where the noise is coming from. My husband the musician puts up with it because as he says, you don’t know how loud our TV watching is to other people. Oh, I have a pretty good idea Mr. deaf man who likes to crank up the volume – I on the other hand despite years in the percussion pit still have all my hearing.
So I digress, I wanted to give a go at homemade marshmallows. Mostly because I was gifted a bottle of Chambord at Christmas and honestly had no idea what to do with it besides making a champagne cocktail. Insert boozy marshmallows! A hint of raspberry flavor with a little something extra added in.
I honestly almost didn’t even share this recipe with you today. It’s not because they didn’t turn out well, I loved the light and airy texture of them. It’s because my attempt of a black background pretty much failed. Looks like I have a bit to learn in this department. The plus side, my over exposed photos are hiding the pepto bismol color the mallows ended up as.
If you haven’t made marshmallows before, I urge you to give it a go. It really isn’t that challenging but if you don’t have a stand mixer your arm might get a little tired from holding the hand mixer on high for so long. My biggest challenge, which I’m happy to say I achieved was to greatly reduce the amount of corn syrup that was present in every recipe I looked at while I did my mallow research. I’m pretty sure the next go around will include none. I have nothing against the use of it, but if I can avoid it, I will. Since it was my first try, I used as little as possible to help with the melting of the sugar to keep it from turning into caramel too quickly.
Since this recipe uses a bit of equipment, here my recommendations on what to use.
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