Marshmallows from Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner (page 311) by Peter P. Greweling and The Culinary Institute of America

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • cespitler on November 03, 2012

    This is my go to recipe for marshmallows. It always feels like a weird science experiment and there's always a moment when I think that it's not going to come together, but it always does. They turn our beautifully. I often use pomegranate molasses with a drop of red food coloring and always get rave reviews. The coffee flavor is pretty great, too.

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