Soft and Chewy Marshmallows
These delicious marshmallows from pastry chef Dominique Ansel are made by whipping a hot sugar syrup with gelatin; they're just dense enough to be perfect for toasting over a fire. They're delicious plain, or with any of the following flavorings: cinnamon, hazelnut or coconut-lime. Slideshow: Marshmallow Recipes
Cinnamon marshmallows: Add 1/2 teaspoon ground Vietnamese cinnamon during the last minute of beating the marshmallow; lightly dust the cut marshmallows with a sifted mixture of 2/3 cup cornstarch, 1/3 cup confectioners' sugar and 1 teaspoon ground cinnamon. Hazelnut marshmallows: Add 1/4 cup hazelnut praline paste during the last minute of beating the marshmallow; coat the cut marshmallows in coarsely ground roasted hazelnuts. Coconut-lime marshmallows: Add 1 teaspoon pure coconut extract and 2 teaspoons finely grated lime zest during the last minute of beating the marshmallow; coat the cut marshmallows with toasted unsweetened shredded coconut.