[ whipping up (literally) a batch of candy cane marshmallows for Christmas gifts. ]
One of the last things to be made for my Christmas goodies box (being mailed and gifted to various family members) was a batch of homemade marshmallows. Now, if you’ve only ever tasted the jet-puffed sort that you get at the grocery store, you haven’t lived yet! I’m serious. I blame Emily Martin and Amy Karol for planting the idea of actually making my own marshmallows. I made a batch last year for gifts–vanilla and chocolate dipped–and they got rave reviews (Sailor Husband pretty much made off with the leftovers! lol).
[ finished and now they have to set up! this is the hard part... waiting to test them! ]
Of course, this started a tradition, so this year I decided to try Martha’s candy cane marshmallows, since they looked pretty and I love peppermint. Now, the one hitch to making marshmallows is that they are slightly complicated (things are on the stove that need attention, egg whites have to form stiff peaks, etc. The usual candy-making stuff!), and that they are exceedingly messy. I swear after last Christmas’s batch I found bits of marshmallow fluff on my mixer for months afterward–places I didn’t know goo could get into! lol. It’s a bit tricky to get them into the pan too, and for this particular recipe it was a race against the clock to get the red coloring swirled in. I don’t think mine are going to turn out as pretty as the ones on the MS website, but they still look yummy!