Marshmallow Puffs
April 11, 2012
Marshmallows are perfect for a mug of hot chocolate. Roasting them over an open fire is not too shabby, either. Marshmallows just spell fun.
Let me give you some interesting tidbits about this well-loved treat. Egyptians had their version of this treat through combining grains and honey with the sap of the mallow root. Such mixture was baked into a cake, which was only served to royalty and gods.
The French were held responsible for the marshmallows that we are enjoying today. Candy manufacturers mixed the sap of the mallow with corn syrup and egg whites. Such mixture was individually molded by hand.
Later on, the process was modified. They stopped making use of the mallow plant and made marshmallow molds composing of modified cornstarch instead. Gelatin was then thrown into the recipe to make the forming process easier.
Fun facts over here, Ligonier, Indiana is deemed the marshmallow capital of the world. The "Ligonier Marshmallow Festival" is held annually in celebration of one of the main products of the county. Also, if you happen to fear marshmallow, then you are likely suffering from Althaiophobia. Strange it is! Anyway, here's a recipe of our favorite marshmallow drenched in yet another favorite, chocolate!
| Marshmallow Puffs • 36 large marshmallows • 1 1/2 cups semi-sweet chocolate chips • 1/2 cup chunky peanut butter • 2 tablespoons butter or margarine Line a 9-inch square pan with foil and butter the foil. Arrange marshmallows in pan. In a double boiler or microwave-safe bowl, melt together the chocolate chips, peanut butter, and butter. Pour over the marshmallows. Chill completely. Cut between marshmallows. |
Enjoy!
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