The more time I spend in the kitchen, the more I figure out that a lot of the foods I buy at the market are overpriced, tasteless, and full of stuff I don’t want in my body. I couldn’t believe it the first time I figured out how to bake bread. The loaves coming out of my oven were warm and heavenly dripping with butter. The loaves I still brought home from the store….began to taste like metal. And then I figured out that buying *real* bread from the market (fresh, made with wholesome ingredients) was going to cost me $6 a loaf .
I slowly began realizing that just about everything I could buy from the market, I could make at home. Except I could skip all the pharmaceutical acronyms and anything else I didn’t want in my food. I’m not saying I don’t ever buy the processed product. I’m just saying….I don’t have to.
So I made marshmallows recently. And no, I didn’t go dig up my marshmallow roots and extract the sap (but don’t put that past me). In fact, I didn’t even use a substitute for corn syrup (*gasp!*). The great thing about making this sort of thing from scratch is….I don’t make it from scratch often enough to worry about it. I figure it’s like fast food. As long as it’s not a daily diet, I’m probably going to live through it.
I’ve made marshmallows before, and this recipe was definitely easier. And yes, I printed out and read all 58 pages. There are a lot of variations, including different sweeteners and so forth. I would love to try using rosewater for a sweet pink and flavor someday. This time, I just went “basic”.
After preparing a 9×13 inch pan with powdered sugar, I put 1/2 cup water and 3 TB unflavored gelatin into the bowl of my mixer. Do NOT use beef gelatin! Unless you want your marshmallows to taste like beef. Which my first batch did. Y-U-C-K!!!