No matter what your job is there is something, that one thing, for some reason you can’t explain that you just absolutely hate to do. For me, I hate making marshmallows.
I think I hate marshmallows so much because, well, I don’t like them. Also, I don’t understand them. I like meringue, meringue is good. It’s fluffy, soft and smooth across the tongue. Meringues can be burnt or not, styled on top of a cake or pie, piped out and dried in the oven maybe for a nice little garnish or cookie. This is where marshmallow doesn’t make sense to me. I’m not saying you’re wrong for liking marshmallow but I’m not saying you’re right either. Was someone eating meringue and said to their friend, “You know what would be good? If you added a ton of gelatin and made this meringue gummy and chewy.” You know, because most peoples thoughts are to take something good and make it bad. The peanut butter cups good but wouldn’t it be better if the peanut butter was gummy? No….no it would not.
My solution for making marshmallow is just melting down marshmallow. Tah-Dah! Now, you can say it’s not the same or the textures different but this is my theory about marshmallow eaters, If you like a gummy chewy mass of sugar, you’re probably not very discriminating. When I was in culinary school I had a teacher tell us that if a guest orders a steak well done to give them the worst cut of steak you got because obviously they don’t know what a good steak is. This is my theory about marshmallows. I originally used the melted down marshmallow idea for layering on cakes and people loved it. So I thought, why not add a little flavoring, pour it into a pan, cut it up and call it marshmallow. Marshmallow making problem solved. Also you can thank me because making marshmallows is a process. If you like marshmallows, again I’m not judging, and you want to make some at home this is so much easier for you and you’ll look like a hero/genius.
2 16oz bags Marshmallows
170g whole milk
2-3 drops of peppermint oil or whatever blows your skirt up
-put the marshmallows, milk and oil in a stainless steal bowl over simmering water,
better known as a water bath.
-keep stirring until everything melts
-spray a little Pam spray on a paper towel and grease a 9×9 pan
-once everything is melted, pour the marshmallow mix into the pan
-let set for at least 3 to 4 hours at room temperature
-lightly dust the top of the “marshmallow” with cornstarch
-using a rubber spatula gently pull the “marshmallow” away from the sides of the pan
-turn out on to a cutting board
-dust the top lightly with more cornstarch
-you can garnish the top if you like but then you can’t dust with more cornstarch, I mean you can but your garnish will get covered with cornstarch and look unattractive. Not a big deal here if you don’t dust the top of the “marshmallow” it will just be a bit sticky on top.
-when cutting the “marshmallow” I run my knife over a gas burner on my stove real quick just enough to heat it up so I can cut the “marshmallow”
-you can also run the knife under hot water and wipe it dry with a towel before cutting
I hope all this made sense and you enjoy your new Marshmallow Cheater idea. If it didn’t make sense you know you’re more than welcome to shoot me an email. In the meantime, go for it…..try replacing the milk with booze. That sounds kinda good. It’s your world damn it!!
“You are the person you are when no one is looking”
Have a great week,