On one of the few days I've been able to come home early from work recently, Chris and I decided to try and make marshmallows. We tried two recipes, one from Alton Brown and one from the Culinary Institute of America Cookbook. The CIA recipe was much more involved and the texture came out kind of weird. Also, the recipe called for honey as well as sugar and I personally don't like the flavor of honey in my candy. Great in mead, good in tea, candy = blech. The AB recipe was SO easy. You do need a stand mixer though. It was quick and fun to make and really tasted marshmallow-y. Better than marshmallow-y even because they came out fluffy and just a little gooey (which you combat with plenty of powdered sugar). I loved them so much that I cut them out with some spring shaped cookie cutters I have (flowers and butterflies) and then dipped them in chocolate and covered some of them in coconut and brought them to Easter dinner at Chris' family's house. Then I brought some to work and to our friends.
I'm seriously considering starting a marshmallow business. They were AWESOME! I tried a couple with cocoa powder but it made the texture weird. The fully covered ones were delicious but also seriously messy. The half covered ones were elegant and tasty with just enough balance of sweet marshmallow and bitter dark chocolate. The coconut just made it over the top in my opinion but then I love anything covered in coconut. Next time we make these, I will definitely get some good pictures so you can see how easy they are to make.