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What did I do wrong with these marshmallows?

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What went wrong with my marshmallows?

Update: I’ve realized that these “marshmallows” are beyond saving, but as someone who really dislikes wasting food, I’m looking for suggestions on how to use them, besides just sad hot cocoa.

I’ve never had a recipe fail this spectacularly before, and I’m honestly frustrated. I attempted to follow this marshmallow recipe closely, using Agar Agar instead of gelatin. In the first try, I used honey, and for the second attempt, agave syrup. I whipped the first batch for about 10 minutes with a stand mixer and then switched to a hand mixer for the second, but the texture never got “fluffy” as expected. After an extra 5 minutes with the stand mixer for the second batch, the texture remained the same. The first batch didn’t achieve the fluffiness it should have, and now it’s too dense and gummy. The second batch turned out almost identical. Is this due to using agar-agar instead of gelatin? Did I overwhip or underwhip both times? I’m really puzzled and frustrated about how much vanilla, honey, and agave I’ve wasted on these attempts.

Here’s the recipe I was following:

For the Infusion:
– 4 tbsp marshmallow root
– 4 cups water
– Let the mixture infuse overnight, then strain.

Marshmallows:
– 2 ½ tbsp gelatin (or 2 tbsp agar-agar powder or 10 sheets of gelatin)
– 1 cup marshmallow infusion
– 1 tbsp vanilla extract
– 1 cup honey or agave syrup
– 1 tsp slippery elm powder
– Optional: 1 tbsp natural color (e.g., beetroot, matcha, pea flower) and 5 drops of edible essential oil
– Arrowroot powder for dusting

Instructions:
1. In a mixing bowl, combine ½ cup of the marshmallow infusion with the gelatin and let it bloom for 10 minutes.
2. In a pot, mix the remaining ½ cup of infusion with 1 cup of your chosen sweetener. Bring to a boil and cook on medium-high for 9 minutes.
3. In another bowl, mix the slippery elm powder, vanilla extract, and optional natural color powder.
4. Add the bloomed gelatin to this mixture, then pour the hot syrup on top.
5. Use a mixer on high speed to whip the mixture for 8 to 10 minutes until fluffy.
6. Line molds with parchment paper, dust with arrowroot powder, and pour the fluffy mixture into the molds. Let it set for 4 to 5 hours.

Here are some photos.

Comments

One response to “What did I do wrong with these marshmallows?”

  1. BRAdmin Avatar
    BRAdmin

    It sounds like you went through a tough process with those marshmallows! Agar agar can definitely act differently than gelatin, often resulting in a denser texture if not used correctly. It’s essential to ensure that the agar agar is fully dissolved and you might need to adjust the temperatures to get that fluffy texture. Over or underwhipping can also affect the outcome; the mixture should be whipped to a fluffy consistency but still manageable before it sets.

    As for what to do with those less-than-ideal marshmallows, here are some ideas:

    1. S’mores: Even if they’re a bit gummy, you could use them in s’mores. Just sandwich them between graham crackers and a piece of chocolate, then heat them up slightly to get everything melty.

    2. Marshmallow Fluff: Blend them into a fluff and use it as a topping for cakes, pancakes, or ice cream.

    3. Bake: Try incorporating them into a recipe like brownies or cookie bars, where they can add texture and sweetness.

    4. Hot Drinks: As you mentioned, hot cocoa is an option, but you can also try stirring them into coffee or tea for sweetness.

    5. Energy Bites: Mix them with oats, nuts, and other add-ins to create energy bites or protein balls.

    6. Fruit Dip: Melt them down and use them as a dip for fruits—think melted marshmallow fondue!

    Experimenting a bit might lead to better uses for them. Don’t let the frustration get to you; sometimes kitchen experiments lead to unexpected deliciousness!

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