In the beginning, there was fluff. It was so hard to handle that I didn’t take pictures.
But after the fluff was mixed with the red food color, there was this:
Put in the 8 x 8 pan, like so:
After waiting a night, I had this!
and then they were all cut up:
They were pretty tasty! I added just a bit more peppermint extract than Martha Stewart’s recipe said to.
Making marshmallows is crazy! There are three mixtures that you put together: gelatin and water and peppermint extract, sugar and water and Karo syrup, and egg whites whisked till they’re forming peaks. You make all those at the same time, and when the sugar mixture has heated till about the hard ball stage, you mix them all together in the stand mixer and leave it going on high for 10-12 minutes. At first it just looks watery and weird and you think there’s no way you did it right because if you did, it wouldn’t look like this. But after a minute or two it turns white, and after a few more minutes it gets thicker, and after more minutes it’s super fluffy and opaque white and looks exactly like the Marshmallow Fluff that comes in that jar! Cooking science is so cool!