I'm not really a sugar girl. I'll always exchange candy for chocolate, and even then I prefer dark or semi-sweet chocolate. Unsweetened plain (Greek) yogurt, thank you very much. And don't come near me with sweetened applesauce.
So it's odd that I've been obsessed with marshmallows for several months now. It probably started way back when Martha printed a recipe for them and I couldn't imagine why anyone would bother to make a stupid marshmallow. And then I had one someplace and couldn't believe how much better they are: the creamy texture, and flavor options.
Then Jane posted photos of her colored marshmallows, and that was that.
So Tsia and I finally took some time this afternoon to make some ourselves. And it's so easy! I was envisioning a giant mess: clouds of sugar everywhere, our feet glued to the floor with the stuff, and hours of messy cleanup. Not at all! A few pans, the mixer, and we had ourselves some these little powdered sugar beauties.
But the best part is the surprise inside: bright blue and peppermint flavored!
I have to say, however, they are puuuuure sugar and a little gelatin. Not my usual thing. If I ever make them again (and I think I've gotten them out of my system, really) I'll try oiling the pan instead of using the recommended parchment: it sticks too much and was a bit tricky to remove. I was starting to get worried that Dr. S would get bored and wander away as I was in the middle of peeling it off, with the gluey parchment sheets attached to my hands.
Cutting them was simple as can be, however. I quickly discovered that if you sift powdered sugar on top, you can hold them with one hand while cutting firmly with the other using a serrated knife. Then a quick dip in the powdered sugar (because the three cups of sugar and 1 1/4 cups of corn syrup we already used to make them weren't enough, don't you know) and they're done!
Update: Oh, and look! We're not the only ones getting our fix!