Vanilla marshmallows

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Posted: Friday, November 30, 2018 5:30 am

Last year around this time, I ran a recipe in this column for chocolate-caramel marshmallows in which I mentioned my dislike of marshmallows. A few days later, I received the following email message from Jeff Brose, a Banner subscriber from Minot and a 1984 graduate of Hillsboro High School:

Greetings Alyssa:

I enjoy reading your column each week. Per your recent column, you mention you don’t like marshmallows.

Have you ever tried making them? I’m a huge fan of Alton Brown. I make his marshmallow recipe and his graham cracker recipe for camping trips in the summer. (Yes, the chocolate bars are store-bought ...)

Once you make your own marshmallows, you’ll never buy them in the bag again.

Needless to say, I was intrigued. And impressed. (This guy makes his own marshmallows AND graham crackers?)

So I gave it a try and discovered that while homemade marshmallows may look intimidating, they’re actually quite easy – especially with a stand mixer to do all the hard work for you.

I recently tried a new marshmallow recipe with a bit of a vanilla twist for the holidays, and was struck anew by the magic of the marshmallow-making process. It literally attracted a crowd to my kitchen to watch as the gelatin and sugar syrup mixtures combined to form the marshmallow crème.

The resulting marshmallows are so light and puffy, regardless of whether you use them in s’mores, to top your hot cocoa or just eat them as is. I think my 9-year-old said it best: “This must be what clouds taste like.”

And a big thanks to Jeff for convincing me to give marshmallows another try.

For the recipe, see the Banner's online or print edition.

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