Originally posted to my incredibly old blog on January 28, 2008
One of the quirks of my love of cooking is my absolute obsession with learning to make things from scratch that most of the people I know don’t even realize can be made in a tiny apartment kitchen. I started canning fruit jam while living in an apartment with literally 18 square inches of usable counter space. I make hand-dipped truffles that rival (in taste, though I’m still working on appearance) the candies you’d pay obscene amounts of money for in a boutique chocolate shop. If something is supposed to be far too much trouble or too difficult to make at home, then I want to make it.
My latest obsession? Marshmallows.
That’s right. Homemade marshmallows. Light, fluffy, wonderful marshmallows. Marshmallows so good you’ll wonder why you ever ate those boring, flavorless lumps of stale fluff from the grocery store.
They’re nowhere near as difficult as you think. As a matter of fact, with a few tools, a decent stand mixer, and a little patience; you could whip up a batch in the afternoon and have fresh marshmallows after dinner.
The flavor possibilities are nearly endless. My first batch was simple vanilla. Vanilla doesn’t get nearly the credit it deserves. I’ve already promised my darling wife mango and peach marshmallows for my next two batches. This time, however, I’m going with strawberry. Continue reading