Home made marshmallows have made a comeback around these parts. It’s been a while since I dabbled in sugar syrup and gelatin. These are so much better than store bought that I can’t help but wonder what took me so long. They are way less expensive to make than to buy. “Artisanal” marshmallows carry a hefty (and unwarranted) price tag. Way back in the day, I made home made marshmallows for a Thanksgiving dinner that we were catering. We forgot to factor in the lift of the marshmallows in the oven, putting the sweet potato casserole on the top rack, and the entire top caught fire. The beauty of the home made marshmallows was that we could lift the whole marshmallow piece off and replace it with the backup slab. We baked the casserole a second time and no one was the wiser, until today. Now I am making marshmallows for the doughnut shop. A few are happily consumed at home. For the longest time, we used store bought marshmallows on our s’mores doughnut and it made perfect sense. But the first time we tried the upgrade, we knew it was here to stay. There’s just no comparison.
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