Ah, homemade marshmallow. I love you so much, but you never work out for me. Last summer I had two pretty epic marshmallow failures on a couple of s’mores projects (cupcakes + pie), so I was a little nervous going into this week’s Baked Sunday Morning selection.
There were two main reasons I decided to tackle this recipe. First of all, Easter! I usually like to have at least one marshmallow egg or bunny at some point in my candy consumption and I figured if I could make these from scratch that would be pretty awesome. Secondly, the recipe contains one key piece of instruction: “You do not want to whisk the marshmallow to soft peaks; it should be slightly looser than that”. BINGO! This was my main challenge last summer; my marshmallow mixtures never really thickened.
I’m so happy to report that these turned out uh-mah-zing (as Penny would say on Happy Endings). I don’t really have anything to add other than that I used regular sized cupcake liners instead of minis, both to save time, and because I wanted a larger marshmallow:chocolate ratio. I would also say that trying to add the marshmallow to a piping bag was a messy and futile mission for me. I just used a spoon after that and this was perfect.
You can find the recipe here!
Brainstorm: smoosh one of these cups between two graham crackers! Oh my god, I’m going to do this tonight.