Dense Marshmallows
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  1. #1
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    Default Dense Marshmallows

    Hello, this is my first post. I hope it's received well. I am new to marshmallow making, and my primary purpose for making the marshmallows is to make gourmet s'mores. I'm using Alton Brown's recipe from a Google search and the marshmallows are delicious but they're very dense. They also burn easily (blacken, not catch fire) and when I tried to heat them in the microwave they just melted rather than puffing up the way a commercial marshmallow does.

    I read in another post that some recipe's call for egg whites. My only concern with this is that I would like to be able to store the leftovers for as long as possible and I'm not sure how long the egg whites will stay good.

    Any suggestions for creating a lighter, softer, and puffier marshmallow?

    thanks in advance!

    -tanman

  2. #2
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    I've not use the recipe, but the marshmallows I've made from these two recipes have been very light. I don't make smores, so do not know how these would melt. I do know that you just have to beat the heck out of them, you might try clicking up the mixer one setting.

    Homemade Marshmallows Recipe - Food.com - 109435

    Homemade Chocolate Marshmallows Recipe - Food.com - 249441

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