Last year I was BIG into making marshmallow – every couple of weeks I’d make another batch, carefully choosing a new flavour to experiment with each time. Because let’s be honest, there’s nothing better than sinking your teeth into a beautiful piece of fluffy homemade marshmallow – it’s an absolute dream.
Then we got married and I decided that making 1,000 (yip, that’s one thousand) pieces of marshmallow to bundle up as favours would be absolutely no problem. The week of our wedding I spent two days trapped in a stinking hot kitchen preparing, pouring, cutting and dusting hundreds and hundreds of pieces of marshmallow. And it did my head in.
Yet when I saw it all packed up into little doily-stamped bags tied with ribbon I almost forgot what a pain they’d been to make – after all, they looked beautiful and people loved them. But even still, that was the last time I made homemade marshmallow – I declared to Kevin as we munched through some on our honeymoon that it would need to be some rather special marshmallow before I did that again.
Now almost ten months’ on, I’ve found that special marshmallow… berry-crusted vanilla bean marshmallow. And it’s delicious. Think light, fluffy vanilla marshmallow that puffs away to the bite coated on one side with crushed freeze-dried raspberries. Yum, huh?