Having been in South East Asia for a month, we returned bleary-eyed to our loft in DUMBO pretty disorientated, me with a stinking cold that I picked up in Tokyo, somewhere between the train station and airport. I guess I am lucky that it hit me on the plane and not on the trip. But it made for a pretty miserable long-haul flight.
So the moment I am well enough to get into my kitchen (which now seems to me the absolute height of luxury having stayed with families with only a firepit and wok to work with) I made...marshmallows.
Why? Oh, I don't know, because I've never made them before. Because it was Susanne's birthday and we were having fondue. And what better to dip in the chocolate and red wine fondue than toasted coconut marshmallow squares? Nothing!
Michael was completely baffled by my desire to make them, but good-humoredly watched the temperature of the sugar syrup creep up to 240°F and then beat the scorching liquid with an electric hand mixer for 15 minutes. This is something you really should do with a standing mixer, I realized as I saw Michael's wrist quiver and smelled the burning from the hand mixer. As I pushed the pillowy goodness into the pan, Michael tasted the mixture out of the bowl. "It tastes like marshmallow!" he exclaimed. Result.
And they really did. Everyone at the party guessed that egg whites were an ingredient, but these guys are just sugar, corn syrup and gelatin. Yup, heart healthy. Well, ok, no they're not, but who cares.