If you have an eye out for delicious confections, you may see all flavors of artisan marshmallows—usually super-sized. If you want to cut them into more manageable pieces, don’t use a knife: It sticks.
HOW TO CUT MARSHMALLOWS
Instead, use sharp kitchen scissors. Dip them in warm water, or use a paper towel to apply a very thin coat of neutral cooking oil, like canola or grapes.
You can try both methods to see which you prefer.
Then, snip away and use the smaller pieces.
Slices can be placed into petal designs. If your palate and doesn’t like supermarket marshmallows (or prefer vegan marshmallows, sugar-free marshmallows, etc.), this is also the way to get mini marshmallows.
WAYS TO USE MARSHMALLOWS
Beyond garnishing hot chocolate, you can:
Add to pancake batter (how about Rocky Road pancakes?).
Add to peanut butter or PB-and-banana sandwiches.
Add to whole grain cereals for a better version of Lucky Charms.
Create a pie topper: Bake the pie at 400°F for 5 to 10 minutes, or until the marshmallows are toasted.
Dip in chocolate fondue.
Garnish ice cream.
Garnish sweet cocktails.
Garnish sweet potatoes.
Make ambrosia salad.
Make fruit and marshmallow skewers or marshmallows-on-a-stick.
Make rocky road brownies or cookies.
Toss coffee-flavored marshmallows into hot coffee.
MAKE YOUR OWN MARSHMALLOW DESIGNS
It’s easy to make flatter marshmallows in the shapes you like, as special garnishes. Use the marshmallows immediately or store in an airtight container at room temperature for up to one week.
We adapted this recipe from Martha Stewart. The process is the same if you want regular size marshmallows. Just use fill a baking pan to the height you want, and cut the marshmallows into the size and shape you like.
1/3 cup cold water
2 envelopes (each 1 scant tablespoon) unflavored gelatin
1-1/2 cups sugar
2/3 cup light corn syrup
1/3 cup water
1/8 teaspoon salt
1 teaspoon pure vanilla extract
Optional: food color
Vegetable-oil cooking spray
12-by-17-inch rimmed baking sheet
Snowflake cookie cutter (or shape of choice)
1. SPRAY the baking sheet with cooking spray; line with parchment paper and spray the parchment. Set aside.
2. ADD the water to the bowl of an electric mixer. Sprinkle with gelatin and let the mixture soften (about 5 minutes).
3. PLACE the sugar, corn syrup, salt, and the second 1/3 cup water in a medium saucepan. Cover and bring to a boil. Remove lid; then cook, swirling the pan occasionally, until the syrup reaches 238°F (soft-ball stage) on a candy thermometer, about 5 minutes.