Comments on: Gift From the Kitchen: Marshmallow Tasting Kit

By: Brie

Brie — Thu, 04 Nov 2010 15:16:30 +0000

Oh! What beautiful pictures. I was just looking for someone who had tried green tea marshmallows. You mentioned in your post that you were planning on writing up how to add mix-ins to your basic marshmallow recipe. I checked out more of your blog, but couldn’t find any. I don’t suppose you’ve got it somewhere that I’m missing.

Thanks! I love your blog and am adding it to my expanding blogroll…

By: carla mullins

carla mullins — Fri, 25 Jul 2008 19:56:24 +0000

i really need the recipe for the green tea marshmallows and the black sesame? cAN YOU GIVE THEM TO ME. Thanks, Carla

By: Sharon Schoenman

Sharon Schoenman — Thu, 21 Feb 2008 20:09:22 +0000

I want to thank you for the wonderful marshmallow recipe, I have made orange, lemon, vanilla, mint and orange craisin, they all turned out wonderful. I love making them and bringing them to all our family get togethers. I love to cook and bake, I have lost count of the number of times I have made the marshmallows.
THANKS!!
PS I always dip them in chocolate and then in nuts, sprinkles, coconut, etc.

By: Cheryl

Cheryl — Mon, 19 Nov 2007 00:17:35 +0000

Would love a recipe for matcha marshmallows if you have one. I also don’t like that sort of straw like flavor that matcha powder can give. Also, what flavor fruit flavor pairing could be added to the mathcha flavor that would pair well?

hi Cheryl
I recommend that you get comfortable with the basic vanilla marshmallow recipe, and add your matcha powder to the concoction as it whips. Add enough to tint the marshmallow light green, and then taste to see if that’s enough.

Regarding fruit flavor matches- I really like cantaloupe. I’d suggest you try more for yourself with a cup of tea. I don’t have that many fruits around me in season right now so the picking’s slim. Maybe try strawberries in the spring time… some lemon, tart apple?

Have fun hunting

–McAuliflower

By: Brownie Points » Chocolate Marshmallows

Brownie Points » Chocolate Marshmallows — Tue, 09 Jan 2007 06:55:03 +0000

[...] My recent experimentation with black sesame paste marshmallows gave me the idea to add the chocolate at the end of mixing to minimize disruption of the marshmallow’s volume during whipping. [...]

By: sallie

sallie — Sat, 30 Dec 2006 06:52:33 +0000

interested in hearing about the green tea versions. Mine did not end up to green tea-ey, but i did try some maraschino cherry flavored ones and they were great!

Wowza! Maraschino is a great idea sallie. I can vision it layered with a pistachio layer like spumoni, our poured on top of a batch of walnut studded fudge.

I added alot of matcha powder to the marshmallows as they whipped up. I think the final amount was 2 1/2 tsp for a half batch (2 gelatin packets) of marshmallows. I also added a couple drops of green food coloring- which worked wonderfully: didn’t change the tone of green just bumped it a notch.

Oddly enough though, these marshmallows almost taste… too much like green tea? Sometimes green tea can strike me as having a fishy or straw flavor in there.

Drats sallie- and I was going to take it easy on making more marshmallows…

–McAuliflower

By: Toby Barnett

Toby Barnett — Sat, 30 Dec 2006 05:45:26 +0000

I came across your blog from researching what a double chocolate ganache on Google from our hotel room; thought you might like to know You have a wonderful site here. Take care!!

thanks for the note Toby! So- you’re making ganache on the road? That’s dedicated!

–McAuliflower

By: Christiane

Christiane — Thu, 28 Dec 2006 00:05:21 +0000

What a great idea! I wish I was a part of your gift-giving list! =)

By: Joanna

Joanna — Wed, 27 Dec 2006 00:51:39 +0000

Hi,
I love that you’re obsessed with marshmallows. I get on jags, myself – right now it is pralines and penuche, as well as gingersnaps and gingerbread cake (The Gramercy Tavern oatmeal stout g-bread was a huge hit yesterday, topped with a warm dark caramel from Fran’s in Seattle – don’t get me started…)

But your marshmallows make me want to whip up these homemade graham crackers: http://bakingsheet.blogspot.com/2005/04/shf-7-graham-crackers.html

These, sandwiching some peppermint or maybe coconut or coffee-flavored marshmallows, a nice square of Valrhona or Dagoba or something equally great and non-Hershey’s chocolate? Whaddya think? I’ll be in Eugene Thursday-Friday visiting my folks if you’d like to discuss this further (not that this hasn’t likely already crossed your mind…)

I made graham crackers once, years ago, from The Enchanted Broccoli or Moosewood cookbook, but they were sort of “crunchy” (not literally). I’d like to try again, with some cinnamon or ginger or nutmeg touches, perhaps.

Sorry to ramble.

By: Elena

Elena — Mon, 25 Dec 2006 15:16:19 +0000

Beautiful! I’ve been following your blog for a while and am quite enamored of your marshmallow recipe My first attempt was with crushed candy canes subbing for 1/3 of the sugar (yucky…but made a nice pink). My second attempt was far more successful! Vanilla bean marshmallows poured over grated and chopped 70% cacao chocolate. I have pictures if you’d like You’re completely right in that the recipe makes a ton of marshmallows though. I’m thinking my creation with the chocolate should be used in making “lazy s’mores”. Right now they’re being gobbled up by anyone who chances by my house. Thank you for the great recipe! I’ll definitely have to try your new flavor ideas. I’m pondering a turmeric marshmallow, actually…with maybe some toasted coconut on top.