Remember awhile back when I made marshmallows from scratch? And then I pleaded to Co Co. Sala for help? Well, they answered my plea. And they even let me come in and learn how to make marshmallows from scratch. Their way. The right way.
I was in awe. I asked so many questions. I squealed in delight. I fell just short putting my face in the pan of marshmallow fluff and licking it all up.
The good news: it’s not rocket science and their recipe is incredibly similar to the one I was using. The bad news: they’re a restaurant…with ingredients and equipment my budget and tiny kitchen can’t accommodate. It’s okay though! They’re not going to stop making marshmallows anytime soon, so whenever I need a fix I can pop over to Co Co. Sala and indulge myself. It’s probably better that way. Their marshmallows are so addictive they should be a controlled substance.
Nisha at Co Co. Sala (shout out!) invited me over and hooked me up with Katie, their chocolatier, for a marshmallow lesson. Here’s the step by step in photos and ingredients/measurements! I seriously can’t say thank you enough – and that Nisha and Katie were just so damn nice made it even better. Say hello to them if you’re ever there!
Ready?! Ok! First the mise en place…
You’ll notice that Katie uses sheet gelatin. I’d never heard of or seen the stuff before! Katie did a little research and found a box on Amazon for more than I would pay for it, but it turns out King Arthur sells 20 sheets for $8! You soak it in ice water for a few minutes, strain and squeeeeeeze excess water out, then heat it in the microwave to melt it. I’ll just say, this gelatin looked nothing like the stuff I used :(
Recipe and the whole process after the jump…