Wednesday, June 29, 2011
Left uninspired by a $1.00 marshmallow from the Pittsburgh Marshmallow Factory, I set out on a recipe adventure...
...and returned with possibly the most elitist things I've whipped up yet: homemade marshmallows flavored with wildflower honey and homemade vanilla extract. The only other recipe in the running for this exclusive title might be the French macarons, but I need to experiment with more haughty flavor combinations.
I followed Joy the Baker's Honey Vanilla Bean Marshmallows recipe, but replaced all the vanilla extract and beans for one tablespoon of homemade vanilla extract. I also didn't have any corn starch, so I just did without. This recipe is great for showcasing the vanilla, and a light toasting brings the wildflower honey to the forefront. Perfect.
The secret to clean up? Scalding hot water. Oh, and avoid trying to lick the bowl, lest you get yourself stuck in it.
I might try vegan gelatin next time, just so I can share with more people. Or go the egg route to take these up a notch to super fluffy, instead of just medium-density.
The bast damned s'mores you'll ever have.