Flavored Marshmallows

by Laura Silber

For flavored marshmallow variations, follow the method for Vanilla Marshmallows, but change the blooming liquid for the gelatine. You can increase the amount of the liquid to about 2/3 cup without affecting the structural integrity of the marshmallow cream.
Flavored Marshmallows

Elizabeth Cecil

For best results, choose something intensely flavored: you have a lot of marshmallow cream to flavor with that 1/2 to 2/3 cup of liquid. Try a fruit puree, liqueur, coffee, or a fruit juice reduction (boil 1 1/2 cups fruit juice down to 1/2 cup volume, and let it cool). Your flavoring liquid does not need to be sweetened, the sweetness of the marshmallow cream will take care of that. You can also vary the flavor of the dusting powder by adding cocoa powder, or toss in something different like toasted coconut.

Mocha Marshmallow Variation
Bloom the gelatine using 1/2 cup very strong room temperature espresso with 1 tablespoon vanilla, instead of the water and vanilla. After the marshmallow cream is whipped and ready, beat in 2 tablespoons unsweetened cocoa powder. To finish, dust in a combination of 1/4 cup sifted cocoa powder, 1/4 cup sifted confectioners’ sugar, and 1 tablespoon cornstarch.

Strawberry Marshmallow Variation
Make a strawberry puree made of 1/2 to 2/3 cup chopped ripe strawberries and 2 tablespoons cold water, blended until very smooth. Bloom the gelatine in this, instead of the water.