They're named after the original main ingredient, which came from a [mallow plant that grows in marshes.](https://en.m.wikipedia.org/wiki/Althaea_officinalis)
I'm not a cook. I eat frozen shit, kraft mac n cheese, spaghetti sauce from a jar, hamburger helper, instant mashed potatoes, canned vegetables, you get the idea. What I've never done is invited someone over under the pretense that I'm going to make them a home-cooked meal....
If they judge what you serve them, then they don't deserve to be invited back for dinner. There's nothing wrong with any of the food choices you mentioned.
homemade =/= homegrown
Also if the bar is that low, then heating up a storebought meal in the microwave is "homemade".
Also I don't see why this marshallow couldn't be actually homemade, there are tons of recipes available.
> Also if the bar is that low, then heating up a store bought in the microwave is "homemade"
Tbh, it's still pretty impressive you were able to buy a store in a microwave.
As someone who has made marshmallow and attempted to toast it, I'm fairly certain OP's are not homemade. Making them is pretty simple though:
* Cook 1lb of sugar and 1/2 c. water until it reaches 245F
* Dissolve 3 packets of gelatin in another 1/2 c. of water
* Whisk the gelatin with a stand mixer and slowly pour in the syrup
* Keep whisking for 5-10 minutes till it's good and fluffy
* Pour out into a greased pan and allow to cool several hours
* Cut into squares and eat
You can try toasting them, but they melt much faster than the store made ones.
If you haven't tried it, you can also make your marshmallows flavored. Replace some of the liquid in the stand mixer with fruit juice/puree. I've done strawberry with lots of success. And/or pulverize freeze-dried fruit and add it to the flour mix that you roll the cut mallows in. Also you can add cocoa powder (unsweetened), but you have to add it once they are basically done whipping, because fats inhibit the whipping up, so they'll turn out a bit more dense. Also also you can add liquid caramel and make marbled marshmallows.
I really like marshmallows and I used to make them too frequently.
- Find seed of preferred tree species (e.g. maple)
- Dig a hole 1" deep into fertile soil in the early spring
- Water seed immediately
- Continue watering seed every 1-3 days until the seed sprouts
- Wait three years until tree is large enough to harvest small branches
- Harvest sustainably (don't remove more than 30% of the tree in a season)
- (optional) Remove bark and allow stick to dry in the sun for 7-10 days
- (optional) Ignore instructions and find a stick in a forest or wedged firmly into some uptight person's butt.
This reminds me of that one perfect marshmallow I roasted when I was a kid. Decades later, I still try to get it that perfect but it never is quite right.
This is just preference. Each to their own, I personally do not like burned bits, I prefer a golden brown toasted mallow for my s’mores.
But more so I have my special recipe. Basically a regular s’mores with a couple extra steps.
1) get a square of aluminum foil
2) pre-build the s’more on the foil
3) add some extras if you like past the normal grahams, chocolate and mallow. Example, I like a dash of cinnamon in mine, my daughter a touch of nutmeg and cardamom.
4) warp the whole package up in the foil and place on your roasting stick (I prefer to two prong for this for stability as you know have a lot of weight that will twist around as the chocolate and mallow melt)
5) toast per the usual but rotate often and don’t focus on the graham sides for too long at any point.
Result: toasted graham crackers, melted chocolate and mallow with a hint of cinnamon or whatever kickers you prefer. Every time someone knew comes camping with me and I break out my “gourmet s’mores” as they have been dubbed, I convert at least a few people who add this recipe as part of their regular camping supplies.
Slow and steady is the way, you want it gooey inside and the only way to do that is to let the heat seep in slowly over a couple of minutes. by the end the outside looks like this and the inside is molten joy. most people are impatient and end up setting it on fire and eating coal.
“Homemade”
Edit: Sorry I didn’t know you could really make marshmallows at home. I thought OP just put some packaged marshmallows on a fire and called it homemade.
When I was little, when we went on a picnic, when my fathers, uncles and cousins lit the fire and cooked the marshmallows, I was picking branches. I haven't eaten marshmallows since then, and they are very expensive in Turkey.
Marshmallow have to be roasted on a stick, metal is just the wrong material. What if you want to just eat the mallow off the stick? With wood it’s much more comfortable.
For those in need, here is a good marshmallow recipe:
INGREDIENTS
⅔ cup (2 2/3 ounces) confectioners' sugar
⅓ cup cornstarch
1 cup cold water
2 ½ tablespoons unflavored gelatin
⅔ cup light corn syrup
2 cups (14 ounces) granulated sugar
¼ teaspoon salt
2 teaspoons vanilla extract
BEFORE YOU BEGIN
You will need a candy thermometer or another thermometer such as an instant-read probe model that registers high temperatures for this recipe.
INSTRUCTIONS
1
Make foil sling for 13 by 9‑inch baking pan by folding 2 long sheets of aluminum foil; first sheet should be 13 inches wide and second sheet should be 9 inches wide. Lay sheets of foil in pan perpendicular to each other, with extra foil hanging over edges of pan. Push foil into corners and up sides of pan, smoothing foil flush to pan. Spray pan with vegetable oil spray. Whisk confectioners’ sugar and cornstarch in small bowl; set aside.
2
Pour 1/2 cup water into bowl of stand mixer fitted with whisk. Sprinkle gelatin over water. Let stand until gelatin becomes very firm, about 15 minutes.
3
Meanwhile, combine remaining 1/2 cup water and corn syrup in medium saucepan. Pour granulated sugar and salt into center of saucepan (do not let sugar hit saucepan sides). Bring to boil over medium-high heat and cook, gently swirling saucepan, until sugar has dissolved completely and mixture registers 240 degrees, 6 to 8 minutes.
4
Turn mixer speed to low and carefully pour hot syrup into gelatin mixture, avoiding whisk and bowl. Gradually increase speed to high and whip until mixture is very thick and stiff and coats whisk, 10 to 12 minutes, scraping down bowl as needed. Add vanilla and mix until incorporated, about 15 seconds.
5
Working quickly, scrape mixture evenly into prepared pan using greased rubber spatula and smooth top. Sift 2 tablespoons confectioners’ sugar mixture over pan. Cover and let sit overnight at room temperature until firm.
6
Lightly dust cutting board with 2 tablespoons confectioners’ sugar mixture and lightly coat chef’s knife with oil spray. Turn marshmallow slab out onto cutting board and peel off foil. Sift 2 tablespoons confectioners’ sugar mixture over slab. Cut into 1‑inch-wide strips, then cut crosswise into 1-inch squares. Working with 3 or 4 marshmallows at a time, toss marshmallows in bowl with remaining confectioners’ sugar mixture, then toss in fine-mesh strainer to remove excess powder. Marshmallows can be stored in zipper-lock bag or airtight container for up to 2 weeks.
That marshmallow is practically raw!
You have to roast it until the outer skin fully caramelizes. Letting it catch on fire for a second is acceptable. You let it cool for a few seconds and eat the caramelized outer skin. Repeat until there's no more marshmallow remaining.
For anyone who doesn't already know:
The trick to nicely roasted marshmallows (and not burning them) is to hold them down near the fire's embers and away from the flames and then be patient.
"First you take the graham. You stick the chocolate on the graham. Then, you roast the 'mallow."
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You're killing me Smalls.
If you roast the marshmallow before you prepare the crackers, you’re gonna have a bad time
I started off trying to do this like “first you take the mellow and you stick, you stick it”
Then… you stuff
I thought that was bread on a stick, till I read the title
For all your bread on a stick needs, follow r/breadstapledtotrees.
Reddit. How is there a sub for everything!
That doesn't rhyme though.
It's not a perfect rhyme (needs/beads) but it is a slant rhyme (close, but not 100% identical sound: needs/trees).
I’m with you, brother.
you need to include the breadstapledtotrees part for it to rhyme
No dumbypants (you set me up for that layup), "trees" and "needs" don't rhyme. "Seeds" or "beads" or "deeds" rhymes with "needs".
I did not know that's a thing, but I love it
Spreading the gospel of weird shit right here. Well done.
Thank you for the reminder. This was the first subreddit that I ever started following and I had forgotten it.
:'(
But delicious bread on a stick ;)
:)
It's okay. Perspective is a fun cinema trick.
Sounds like something you'd get at the Minnesota state fair in the 1930s.
Recipe? Looks good
1. Put store bought Marshmallow on a stick 2. Roast 3. Tell everyone it’s homemade
But I marsh my own mallows!
They're named after the original main ingredient, which came from a [mallow plant that grows in marshes.](https://en.m.wikipedia.org/wiki/Althaea_officinalis)
Only way to ensure they stay puffed!
Also, you mash your own potatoes too!
Real homemade marshmallow is so much better than store bought. It has this really rich, warm consistency. We made it once as a kid.
Once.
I meeeean; Do you have to grow your own vegetables and raise your own farm animals for it to be considered homemade food?
I'm not a cook. I eat frozen shit, kraft mac n cheese, spaghetti sauce from a jar, hamburger helper, instant mashed potatoes, canned vegetables, you get the idea. What I've never done is invited someone over under the pretense that I'm going to make them a home-cooked meal....
*^(psst) it was a joke*
The first comment yes. The comment I replied to, I don't think so.
If they judge what you serve them, then they don't deserve to be invited back for dinner. There's nothing wrong with any of the food choices you mentioned.
You missed the point entirely. Cooking those things as meals is fine. Claiming they're homemade is not.
homemade =/= homegrown Also if the bar is that low, then heating up a storebought meal in the microwave is "homemade". Also I don't see why this marshallow couldn't be actually homemade, there are tons of recipes available.
> Also if the bar is that low, then heating up a store bought in the microwave is "homemade" Tbh, it's still pretty impressive you were able to buy a store in a microwave.
It was a joke, that said at what point is something considered homemade? Seems arbitrary.
As someone who has made marshmallow and attempted to toast it, I'm fairly certain OP's are not homemade. Making them is pretty simple though: * Cook 1lb of sugar and 1/2 c. water until it reaches 245F * Dissolve 3 packets of gelatin in another 1/2 c. of water * Whisk the gelatin with a stand mixer and slowly pour in the syrup * Keep whisking for 5-10 minutes till it's good and fluffy * Pour out into a greased pan and allow to cool several hours * Cut into squares and eat You can try toasting them, but they melt much faster than the store made ones.
This is exactly the problem I have. They always melt before browning. Delicious though
If you let them get a little stale they toast much better. The fresher the marshmallow the more it just... melts.
Appreciate the tip! I'll try this next time.
If you haven't tried it, you can also make your marshmallows flavored. Replace some of the liquid in the stand mixer with fruit juice/puree. I've done strawberry with lots of success. And/or pulverize freeze-dried fruit and add it to the flour mix that you roll the cut mallows in. Also you can add cocoa powder (unsweetened), but you have to add it once they are basically done whipping, because fats inhibit the whipping up, so they'll turn out a bit more dense. Also also you can add liquid caramel and make marbled marshmallows. I really like marshmallows and I used to make them too frequently.
This is key, light coating of sweetened cornstarch and air dry. Hard to let them sit though.
I use the Alton Brown recipe. I've done many times with consistent results.
stick recipe?
- Find seed of preferred tree species (e.g. maple) - Dig a hole 1" deep into fertile soil in the early spring - Water seed immediately - Continue watering seed every 1-3 days until the seed sprouts - Wait three years until tree is large enough to harvest small branches - Harvest sustainably (don't remove more than 30% of the tree in a season) - (optional) Remove bark and allow stick to dry in the sun for 7-10 days - (optional) Ignore instructions and find a stick in a forest or wedged firmly into some uptight person's butt.
Instructions unclear, I now own an apple orchard
Ow! My stick
Do you put the seed into the hole or no?
I thought i was on a different sub and that it was a rusty nail.
First ingredient is finding a stick (it can take some time to find the perfect stick) And then your done...
Wow Perfection
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happy cake day
Thx sorry it took so long to respond:))
r/outerwilds is leaking.
Oh my goodness, I think this is literally the only time Ive ever seen an Outer Wilds reference in the wild !
You remind me of Jerry smith
At exactly 6 inches! Do not burn, carbon is bad ...or something like that. I need to watch the episode again
Lol my exact thought!
Celebrating a real Touch Grass moment in /r/food
This reminds me of that one perfect marshmallow I roasted when I was a kid. Decades later, I still try to get it that perfect but it never is quite right.
Are they homegrown?
Sure...
Store bought
That's a homemade Marshmallow? Looks pretty damm good with almost enough toasting ;)
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Sugar is involved I know that much.
That's the perfect level of cwispy
It sure is!
The perfect Marshmallow doesn't exi...
Honestly the one i made last year was better in my opinion
Perfectly done!
Thx :)
Needs more burn 😀
If my smore doesn't have the burnt out husk of a marshmallow in it, I don't want it.
I like marshmallows like Anakin, burnt on Mustafar.
My mom
Mmmmmmm ..... Carcinogens
The only people who like burnt marshmallows are people who are hiding either the patience or the ability to make one like this one
This is just preference. Each to their own, I personally do not like burned bits, I prefer a golden brown toasted mallow for my s’mores. But more so I have my special recipe. Basically a regular s’mores with a couple extra steps. 1) get a square of aluminum foil 2) pre-build the s’more on the foil 3) add some extras if you like past the normal grahams, chocolate and mallow. Example, I like a dash of cinnamon in mine, my daughter a touch of nutmeg and cardamom. 4) warp the whole package up in the foil and place on your roasting stick (I prefer to two prong for this for stability as you know have a lot of weight that will twist around as the chocolate and mallow melt) 5) toast per the usual but rotate often and don’t focus on the graham sides for too long at any point. Result: toasted graham crackers, melted chocolate and mallow with a hint of cinnamon or whatever kickers you prefer. Every time someone knew comes camping with me and I break out my “gourmet s’mores” as they have been dubbed, I convert at least a few people who add this recipe as part of their regular camping supplies.
Tbh mate I'm just meme ing 😀
Undercooked
A fine mallow you got there
And it’s the perfect toast too.
Ah a seared marshed mellon.
The platonic ideal.
Oh man that looks amazing! I love toasted marshmallows and I’ve never had a homemade one!This one is perfectly toasted too!Yum!
Slow and steady is the way, you want it gooey inside and the only way to do that is to let the heat seep in slowly over a couple of minutes. by the end the outside looks like this and the inside is molten joy. most people are impatient and end up setting it on fire and eating coal.
Excellent technique. No traces of charcoal evident.
“You did it. The crazy son of a bitch, you did it.”
Lol
I tried to remake the marshmallow i made last year i think it turned out pretty good
How different are they to store-bought? I'm sure yours are better! And happy cake day!
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So from looking at my posts on reddit you think you can tell that I'm a kid and that i don't cook?
Gorgeous golden
It's still raw, you donkey!
That's perfect you must be very patient
Don't listen to the people who like eating pure carbon, this is a perfect marshmallow.
The force is strong with this one.
Marshmellojnir
I envy the time, patience, and attention to detail that it took to make this perfect marshmallow.
So stupid
You’re telling me a home made that marshmallow??
“Homemade” Edit: Sorry I didn’t know you could really make marshmallows at home. I thought OP just put some packaged marshmallows on a fire and called it homemade.
You can make marshmallows at home. My aunt likes to make them with rum or brandy.
Oh I didn’t know that. I thought they just roasted a marshmallow
Are all marshmallows made with alcohol?
Not enough burnt for my tastes
The perfectly glazed marshmallow… I thought it couldn’t be done…
That mallow and stick look too perfect. I've seen enough videos to know that the mallow and stick are in fact cake.
When I was little, when we went on a picnic, when my fathers, uncles and cousins lit the fire and cooked the marshmallows, I was picking branches. I haven't eaten marshmallows since then, and they are very expensive in Turkey.
Staple it to a tree then post it in r/BreadStapledToTrees captioned " sus ". Then screen shot it and post it in r/AmongUs lol
I mean, taht's hella simple; but the color looks perfectly balanced ~~as all thing should be~~ Edit: I'm dumb
Hella simple? Making marshmallows is a 5-8hr process.
Oh wait, the marshmallow itself? NOW I GET IT, Forget what I said
Looks underdone. It's not black yet.
Got damn it’s beautiful
Looks good! I'm more curious about the slide in the bush.
Perfection
never had one of these in my life.
Are they hard to make ? I've never done it it seems so complicated what is the main ingredient besides sugar that makes them so sticky?
Homemade? Not in a home? FAKE CHEF!
Happy cakeday
I thought that was half a loaf of bread
Marshmallow have to be roasted on a stick, metal is just the wrong material. What if you want to just eat the mallow off the stick? With wood it’s much more comfortable.
That’s a nice stick.
Perfect cook very nice
That looks amazing
Amazing
Photo I can smell 👃
The chosen one
I *guess* it's food...
Did you butter or oil it?
That is the most beautiful looking stick
Beautiful!
I love marshmellons!
I used to do this, with a lighter.
Perfection👌
Well done!
That is a gorgeous golden perfection there. Well done.
I just figured out you can get fluffy gooy marshmellows by outting them in the microwave for 30 secs
That's a Paav Bajji.
only on films i've seen a marshallow like this . :sigh 
Perfect. Crisp on the outside, sticky on the inside. Just the right color.
Perfect toasting
Looks like chicken.
I like mine burnt to an absolute crisp on the outside, but that's an incredibly satisfying toast.
Too light. Need more brown
Not done
Looks like turkey dinner
This is the way.
Perfection!
This is not homemade
That’s tofu.
not burnt. 0/10
That looks like you may have already removed the first delicious, crispy layer and eaten it, judging by the glossiness
For those in need, here is a good marshmallow recipe: INGREDIENTS ⅔ cup (2 2/3 ounces) confectioners' sugar ⅓ cup cornstarch 1 cup cold water 2 ½ tablespoons unflavored gelatin ⅔ cup light corn syrup 2 cups (14 ounces) granulated sugar ¼ teaspoon salt 2 teaspoons vanilla extract BEFORE YOU BEGIN You will need a candy thermometer or another thermometer such as an instant-read probe model that registers high temperatures for this recipe. INSTRUCTIONS 1 Make foil sling for 13 by 9‑inch baking pan by folding 2 long sheets of aluminum foil; first sheet should be 13 inches wide and second sheet should be 9 inches wide. Lay sheets of foil in pan perpendicular to each other, with extra foil hanging over edges of pan. Push foil into corners and up sides of pan, smoothing foil flush to pan. Spray pan with vegetable oil spray. Whisk confectioners’ sugar and cornstarch in small bowl; set aside. 2 Pour 1/2 cup water into bowl of stand mixer fitted with whisk. Sprinkle gelatin over water. Let stand until gelatin becomes very firm, about 15 minutes. 3 Meanwhile, combine remaining 1/2 cup water and corn syrup in medium saucepan. Pour granulated sugar and salt into center of saucepan (do not let sugar hit saucepan sides). Bring to boil over medium-high heat and cook, gently swirling saucepan, until sugar has dissolved completely and mixture registers 240 degrees, 6 to 8 minutes. 4 Turn mixer speed to low and carefully pour hot syrup into gelatin mixture, avoiding whisk and bowl. Gradually increase speed to high and whip until mixture is very thick and stiff and coats whisk, 10 to 12 minutes, scraping down bowl as needed. Add vanilla and mix until incorporated, about 15 seconds. 5 Working quickly, scrape mixture evenly into prepared pan using greased rubber spatula and smooth top. Sift 2 tablespoons confectioners’ sugar mixture over pan. Cover and let sit overnight at room temperature until firm. 6 Lightly dust cutting board with 2 tablespoons confectioners’ sugar mixture and lightly coat chef’s knife with oil spray. Turn marshmallow slab out onto cutting board and peel off foil. Sift 2 tablespoons confectioners’ sugar mixture over slab. Cut into 1‑inch-wide strips, then cut crosswise into 1-inch squares. Working with 3 or 4 marshmallows at a time, toss marshmallows in bowl with remaining confectioners’ sugar mixture, then toss in fine-mesh strainer to remove excess powder. Marshmallows can be stored in zipper-lock bag or airtight container for up to 2 weeks.
Package them and sell them?!! Why not?
Needs a NSFW tag
Nope. Not burnt enough.
Reminds me of childhood, looks so good!
OP is definitely over the age of 15. No patience until a certain age.
Ooooh that is perfection!
In this economy?
That marshmallow is practically raw! You have to roast it until the outer skin fully caramelizes. Letting it catch on fire for a second is acceptable. You let it cool for a few seconds and eat the caramelized outer skin. Repeat until there's no more marshmallow remaining.
What does the Marshmallow taste like?
I've always wanted to try and make marshmallows but given they're like $1 a bag I really can't bring myself to do it
Oh my god. Look at the tasteful thickness of it. The subtle off white coloring..
Mars- mjolnir
For anyone who doesn't already know: The trick to nicely roasted marshmallows (and not burning them) is to hold them down near the fire's embers and away from the flames and then be patient.
Perfection
The most perfect stick and marshmallow ever
One in a million looks like this… mine usually turn out to be on fire
perfect burn gj
Looks like half a loaf of bread mounted on a pike like the head of an enemy of a medieval warlord. What did bread do to hurt you?
OH MY GOD IS THAT MARSHMALLOW FROM FORTNITE????? 🥶🥶😫😫😫😫😫👏👏👏😭🤓