Spring break means sunshine, beaches, and tropical beverages. Especially after Coldest Winter Ever, trips to warmer climes seem mandatory. But our family had other plans. We would visit my husband’s parents in a small town 200+ miles north of where we live.
While this vacation locale won’t bring us any beach days, it does offer opportunity for rest and relaxation. With grandparents on-site to mind the kids, I can sleep in, work out, and tackle projects that haven’t been moving forward back home. One project in particular–remember Marshmallow Madness?–kept me busy today.
Since that last January marshmallow post, I’ve been drawing up outlines, testing recipes, dreaming up marshmallow flavors and uses (popcorn balls, anyone?), and researching what’s already out there in hopes of advancing my own spin on DIY ‘mallows.
To that end, I bought bottles of sweet red wine and sherry, intending to try these wines in marshmallows. Weeks went by, the bottles collecting dust on the shelf (save the sherry, which I enjoy sipping come evening) and I wondered when my schedule would allow me a few hours in the kitchen to try these new marshmallow flavors.
Knowing I’d have plenty of time at my in-laws, I packed it all up and set out to turn my mother-in-law’s kitchen into a marshmallow test kitchen.
And how. After making three different kinds of marshmallows–sherry, sweet red wine, and root beer–I can say without reservation that there IS such a thing as marshmallow overload. Tasting along the way, many spoonfuls of sugary fluff were consumed. Add to that the many marshmallows “tested” after project completion, and I write this in the throes of a sugar coma. That said, here’s a review.
The sherry and red wine flavors were riffs on Alton Brown’s recipe, subbing alcohol for part of the water (1/2 cup for the sherry and 2/3 cup for the red wine). Red wine won for appearance as it started out deep purple, then faded to light pinkish lavender after whipping. Sherry won flavor, if only because I prefer sherry over red wine.
Wanting to make a ‘mallow for the kids, I turned to Marshmallow Madness (Shauna Sever beat me to this book title!) for its Root Beer Float marshmallow. Sever’s recipes had different proportions of corn syrup, sugar, and liquid compared to other recipes I’ve tried, though she knows what she’s doing as her marshmallows were fluffiest and the “batter” easiest to work with. I’ll be turning to Sever’s book again.
I wasn’t overly crazy about any of these flavors, though that’s more about my being sick of marshmallows than it is marshmallow quality. My best bet is to step back from marshmallow making, though I’ll need to hit it again soon as I’ve signed on to teach a marshmallow class at a local cooking school. The madness must continue. I’ll also be reporting back here, eventually offering up the root beer float marshmallow recipe as well*. Please stay tuned!
*Can’t wait for the recipe? Let me know in comments or on deLizious facebook and I’ll send it your way.