I was at a “foodie-type” function a couple of years ago when one of the attendees brought out homemade marshmallows to share with everyone. Homemade marshmallows…who would’ve thought? Wow. What a difference homemade mallows made in both texture and flavor. I enjoyed it so much more than I normally would with regards to marshmallows. Truth-be-told, the only time I buy marshmallows are for Krispy treats (which I haven’t made in ages) and the romantic notion of marshmallows in hot chocolate when we’ve headed to Yosemite.
A couple of months ago, I was invited by Quirk Books and the Serious Eats community to participate in the kick-off release of Shauna Sever’s new puffalicious cookbook, Marshmallow Madness!
We were all sent advanced copies of the book to get a start on our creations and get a good feel for the method of marshmallow confection making.
The book does a good job clearly explaining the method and process for successful marshmallow creation with invaluable references and reads about the key ingredients, tools, basic steps (the bloom, the syrup and mallowing), storage and troubleshooting tips. There are plenty of gorgeous supporting photographs to inspire you with different flavors, shapes and uses for these gooey candy treats. Recipes and ideas are organized by:
- The Classics
- Fresh and Fruity
- Happy Hour (cocktail-inspired)
- Gourmet flavors and textures
- Fun flavors for kids
- Crafty ideas
- Sticky, gooey treats made with mallow
Plus there are additional variation suggestions and complimentary marshmallow recipes (like homemade graham crackers) to get you started with homemade, memorable mallows.
I’m especially interested in making the Marshmallow Crème next. The possibilities of homemade marshmallow fluff can be endless!
First Time Doesn’t Count!
For my first batch of homemade marshmallows, I used the Classic Vanilla recipe and kicked it up a notch by adding a vanilla bean to the mallow. While the flavor turned out tasty, I over whipped the batter and couldn’t work the batter quick enough to get it to spread smoothly in the pan. Shauna explains the outcomes of under whipped and over beaten batter well, so I knew where I went wrong. The second time was a charm…
Chai-Spiced, Pistachio Marshmallows!
Chai spices and my morning homemade lattes are flavor comforts to me. I designed a chai-spice blend (not chai from tea) for these marshmallows that I’m rather proud of. The thing about the flavors of chai is that it’s one of those flavors that’s a preference as to how spicy or mild you enjoy it. To offset some of the sweetness and allow the chai to come through, I added a salty, flavorful element to it by rolling the marshmallow in pistachios to create a textured crust.
The sweet, salty and spicy combinations made for an elegant, grown-up (if you will), type of flavor meld for this confection. The texture of homemade marshmallows is a welcoming change to what I’ve been familiar with from packaged varieties. I had a fun time learning about its process and dabbling in the world of candymaking!
Chai-Spiced, Pistachio Marshmallows
Notice the specks of spicy spice-blend on the marshmallow.
- The recipe below is an adaption of the original Classic Vanilla Marshmallow recipe from the book, with modifications for my Chai-Spiced, Pistachio Marshmallows. The methods for the bloom, syrup and mallowing processes are written thoroughly in the book with needed additional references, notes and tips for successful results.
- After prepping the pan with non-stick spray, distribute divided pistachios on the bottom of the pan.
- While the syrup is being beaten on medium-high and it’s highest settings during the mallowing process, whisk together the dry spices (cardamom, Saigon cinnamon, cloves and white pepper), so that they’re ready to add to the nearly completed marshmallow batter with the vanilla extract.
- You don’t need to use Classic Coating for this marshmallow variation. The pistachios are used instead.
- If you opt for not using pistachios, use 1/2 cup of the Classic Coating with 1 1/2 – 2 teaspoon or so of the Saigon cinnamon whisked in.
- Used small round biscuit cutters for the shape and mini-cupcake paper liners for presentation.
The Bloom
4 1/2 teaspoons unflavored powdered gelatin
1/2 cup cold water
The Syrup
3/4 cup sugar
1/2 cup light corn syrup, divided
1/4 cup water
1/8 teaspoon salt
The Mallowing
1 teaspoon pure vanilla extract
1 teaspoon ground cardamom
1 teaspoon ground Saigon cinnamon
1 teaspoon ground cloves
1/4 teaspoon ground white pepper
1-2 cups roasted & salted pistachios, shelled, coarsely chopped – divided
Lightly coat an 8 x 8-inch baking pan with cooking spray.
Evenly spread about 1/2-3/4 cup of prepared pistachios on the bottom of the pan.
Follow the method for the Classic Vanilla Marshmallows, page 16 from Marshmallow Madness!.
The last 1-2 minutes when you’re beating the syrup on your mixer’s highest setting and adding the vanilla extract, ALSO add the cardamom, cinnamon, cloves and white pepper.
After the marshmallows have set and you’ve removed it from the pan, use preferred cutters or cut into squares. Place remainder of the pistachios in a shallow plate/bowl and gently roll each marshmallow’s sides to coat with pistachios.
Store and handle completed marshmallows as suggested in the Marshmallow Madness! book.
Special shout-out and thank you to Eric of Quirk Books and Shauna Sever.
Chai-Spiced, Pistachio Marshmallows
A closer look at the specks of spicy chai spices in combination with the salty pistachios.
Arutha says
First off, I can’t imagine why anyone would think this is something other than decoration. Your presentation is absolutely beautiful. But given the fact I love pistachios and marshmallows and after reading the recipe, the combination of everything is so contradictory it has to be delicious.
Sylvie @ Gourmande in the Kitchen says
What a sophisticated flavor profile for marshmallows! I love it.
Juliana says
Wow Cristina, these marshmallows look great, like the pistachio and the spices…not only beautiful bu t tasty as well. Great great pictures as always.
Hope you are having a fabulous week 🙂
Angie@Angie's Recipes says
Can’t take my eyes off the screen….these are adorable and gourmet!
p.s I got dried Chinese dates from a local Asian store. They definitely can be found in any Chinese store in the states.
Samantha says
I would not have thought to make marshmallows in a chai flavor, but I do like the idea of it. Melting it on top of a hot drink without the nuts would be a neat treat!!!!
Ambika says
Is that the best marshmallow or what!!! Absolutely gorgeous and I am sure it tastes even better than it looks! You have such a wonderful blog!
Gina says
Why am I always the last to know of cool people like Shauna? I guess I should get out more. lol. Hers are so adorable, but I have to admit, I’d probably go crazy for the ones you made. Hope you have a great weekend.
-Gina-
Patty says
I’m intrigued by your Chai spices and the chopped pistachio coating on the marshmallows. They look perfect in your gorgeous photos and it sounds like a wonderful recipe. I will definitely check out the book, thanks for sharing and congratulations on your recipe;-)
briarrose says
What a fun cookbook. I fear I would go crazy with that one. 😉
Beautiful marshmallows. They look delicious.
Barbara @ Barbara Bakes says
Covering them in pistachios is a great idea. A nice crunch with the pillow softness.
Jasmine says
What an awesome combination of chai with pistachios and marshmallows. As always your presentation is fabulous. Now that I’m retired and have more time I’d like to try some of your beautiful creations. Thank you.
RKM says
These look absolutely delicious! The flavors must just pop in your mouth, I would love to have a few of these right now. Thank you for posting this. If I place my order now will I get them next week?
Jill Colonna says
Cristina, I’m not normally a great marshmallow fan but the creative idea of your Chai and pistachios in there has me sold. They look incredibly tempting indeed. Time to rethink my thoughts on this one! Fabulous.
RavieNomNoms says
Oh my these are just lovely!
Maggie @ kitchie coo says
WOW. These are absolutely gorgeous and such a unique flavor combination. I have always wanted to try making homemade marshmallows, as I have heard nothing but rave reviews on them! I don’t know what’s holding me back, but every time I see another marshmallow recipes I take one step closer to taking the plunge! 🙂 Off to check out the giveaways!
Georgia @ The Comfort of Cooking says
Cristina, these marshmallows are fabulous! I can just imagine plopping them on top of hot chocolate or inside a melty s’more… Yum! Wonderful job, as always.
Anna says
Oooh, I would love to taste these! They look gorgeous!
Brandon @ Kitchen Konfidence says
Great job Cristina! These look delicious 🙂
Tara @ The Butter Dish says
I have no doubt marshmallows were served with Tea at the Mad Hatter’s Tea Party. Something so divine would drive anyone mad w/ bliss overload. — I LOVE the idea of these and have been intending to make my own mad mad marshmallows for a long time.
No time like the present right?
Cristina - Teenie Cakes says
What a cute thought, Tara. Sounds so elegant…marshmallow treats over tea. That would be a cute theme to create around. 🙂 No time like the present. I’m sure you’d enjoy this friendly method of marshmallow making.
thelittleloaf says
I’ve never made my own marshmallows and don’t actually eat a lot of them…but after reading this post it’s all I can think about. Those chai spiced pistachio crusted beauties look like absolute heaven! Yum.
Blog is the New Black says
This looks phenomenal!!!!
Melissa@EyesBigger says
Good for you with theses! Marshmallows scare me (making them, not eating them!). I have visions of myself covered in a sticky mess! But I love your idea for flavouring with the pistachios and chai – I bet the combo was delicious. Also saw you add white pepper to your chai spice mix. i make my own as well but I’ve never tried white pepper with it – gonna give that a shot next time I make a batch1
Cristina - Teenie Cakes says
I hear you about initially being intimidated about this confection making, but the authors method is pretty straightforward. You and I have much in common…it would be nice that you lived closer so we could chat about those commonalities over a hot cup of chai! 🙂
The white pepper just gives it a further spicy kick!