Marshmallows are one of those sweet items that I feel people either love or hate. Joe doesn't care for them, but I on the other hand, I REALLY care for them. Leave me alone in the house with a bag of marshmallows and I'm pretty sure at least 50% of that bag will be gone by the end of the day. The only reason I drink hot chocolate is because it's a vehicle for marshmallows. Don't even get me started on why I can no longer purchase large tubs of Fluff. Hey, they're fat free, right?
Back in August my friends and I got together for a big night of eating. I decided to make home made smores for the event. I made the Charles Chocolate graham cracker recipe (posted on chow.com), and I made Dorie's Marshmallows. Those were by far the best smores I've ever had. When I saw that TWD was making marshmallows this week, I was really excited to make them again.
This time around I decided to make espresso marshmallows. I have a small bottle of Trablit that I love to add to different desserts for a great coffee flavor. My kitchen was really cold today, so I had to heat my whites over my stovetop (very carefully!) to warm them up. From that point on I followed the recipe pretty much according to the directions. The one thing I noticed is that the recipe called for an extra tablespoon of sugar, but there was no mention of it in the method. I assumed that it was supposed to go into the whites when they were frothy, so that's what I did.
Here are some pictures of the process and of the final product. I can't wait to add these marshmallows to my hot chocolate tomorrow J