Bobbing in hot chocolate, turning toasty at the end of a stick, or smooshing between graham cracker and chocolate square -- what's not to love about marshmallows? They call to mind family camping trips and mugs of cocoa with friends in front of the fire. We even served s'mores at the casual evening after-party for our November wedding.
Then one chilly autumn day I picked up a bag of handmade peppermint marshmallows at a local gourmet ice cream and candy shop named Ici. I was in love. Their marshmallows don't have the stiffling sweetness of their jetpuffed, perfect-clone counterparts. The hand-cut cubes come in sophisticated flavors like passionfruit, vanilla bean, and gingerbread. Oh. And handmade marshmallows don't have that chalky, squeaky feel outside. Instead, there is a soft, slight crunch from the marshmallow's outer crust. I know of no other confection that offers that texture, especially when paired with the pillow of the marshmallow's interior.

What in the heck am I going to do when I move back to Georgia, away from my handmade marshmallow source?! It was time to learn to make marshmallows myself. I went to the web and read a bunch of recipes. Then I took a deep breath and just did it.
Making homemade marshmallows, it turns out, is a little like being ringmaster for a three ring circus. You're soaking gelatine, boiling sugar, and whipping egg whites at the same time. I didn't get any photos of the process because I was too busy making sure nothing scorched or exploded. I worked in the evening because I didn't want Eli anywhere near molten sugar. Thus I finished my marshmallows just before bed and poured the opaque white goop into a glass dish to set overnight. In the morning I felt like dancing a jig. I'd made peppermint marshmallows! Turning them out of the pan was great fun. I had one huge 2 x 9 x 14 -inch marshmallow! Soon I set about cutting that into strips, which is how the French sell their marshmallows.

I kept cutting. Part of my reason for wanting to make my own marshmallows is that I adore the crust so much that I want to get more surface area, increasing the crust-to-squish ratio. Uh huh!

After cutting, the marshmallows have to be rolled in a powdered sugar and corn starch mixture. Little Guy turned out to be an expert marshmallow roller. He was charmed by this food that could be squeezed yet popped back into shape. Gotta love a confectionary assistant who giggles while he works!


How did the marshmallows taste? Divine. I'm no longer plotting ways to get the owner of Ici to move to Georgia.
Now to share my satisfaction. I made the marshmallows in time for a family gathering. Since some of my family doesn't eat gluten, the marshmallows were a suitable treat and their snowy qualities make them an excellent winter choice. Hmmm. So what would be the perfect way to serve them for a festive gathering? I found the answer on Pinterest, an idea taken from the Tutto Bella food blog and originating with Chef Hosea Rosenberg. Arrange peppermints on a cookie sheet atop a layer of parchment paper. Bake at 350 degrees for 8 to 10 minutes.

The mints fuse together to form an edible serving tray! I overbaked mine a little so it bubbled and got too thin, but it definitely works.

Okay. Here's the sad part of the story. The recipe said to store the marshmallows uncovered for a time, but it didn't say how long. Once I cut my marshmallows, I put them in a glass pan that I sealed with a plastic lid. The next time I opened the pan, I was utterly disappointed. My marshmallows not only absorbed the powder we rolled them in, but they also turned slimy. Aaaaack! Where did my perfect-yet-subtle crust go?! And...sigh...company doesn't exactly line up to eat peppermint flavored slug cubes.

After air-drying and re-rolling, my marshmallows were nice again, but it was too late to share their perfection with our company who had long since gone home. I learned my lesson. Next time I will definitely just cover my pan of marshmallows with a breathable tea towel for at least 24 hours.
Notice that I said "next time"? Oh, yes. I think homemade peppermint marshmallows have joined the ranks of traditional winter foods in our household. Maybe a big batch at Thanksgiving to pop in the freezer, giving us great cocoa all the way through January. And if we run out in February, we can make a Valentine pink batch.
Want to try? This past December, National Public Radio had an interesting article along with a simple recipe for homemade marshmallows. Click HERE to get the how-tos from cookbook author Jennifer Reese.