http://www.sixpipes.com 小巴車身廣告港幣7999/6個月But let's take it back a few steps here to that weird phrase "the healthy marshmallow." Why are we dissecting everyone's beloved chubby bunny and sacred camping ritual staple ingredient? Well first of all, it turns out that marshmallows are actually enjoyed pretty exclusively. The classic marshmallow today relies on its key-binding ingredient of gelatin, which leaves out all our vegan and vegetarian friends. Our hypothesis: No gelatin? No problem. If the Egyptians could do their recipe horse-hoof free, so could we. We took it back to ancient origins, using the original marshmallow root and later the Asian's secret answer to gelatin: agar-agar. The results: however superb these substitutions might be health-wise, the taste was dishearteningly pungent and only vaguely resembled any modern conception of the marshmallow.
Those attempts were tragedies. However, the more we pondered the puff, we realized the ultimate enemy was not, in fact, gelatin (which many say is good for you - your hair and skin especially). Instead, it was that bottle of lethal corn syrup, the second defining ingredient of classic contemporary marshmallows. So with high hopes, we gave honey and agave syrup a go. Our conclusions were super sweet with nice subtle hints of sweet honey zing afterwards, but these puffs fell flat with a rubbery texture that collapsed in the final fiery roasting test.
Rather we found the holy gooey grail not in the method of substitution, but the authentic artisanal route. That's right, we made our own "hipster-licious" sugar cane syrup, a beautiful ingredient free of high fructose-glucose-and whatever other "oses" you'll find on a scary nutrition label. And as a bonus, this potion can easily be jarred and stored for later baking creations.
Soft with just enough sticky chew, enhanced "gooey-ness," and proving themselves robust roasting squares with the perfect burnt sugary crunch casing, DIY cane syrup will eclipse all your classic marshmallow expectations. The homemade syrup adds a new layer of textural complexity that actually allows the marshmallow to melt and dissolve effortlessly into its cocoa companion, complimenting it perfectly by adding a layer of creamy depth. It was revolutionary marshmallow magic as strings of melted white goop graced each sweet rich creamy chocolate sip I took. And don't get me wrong; these cane sugar wonders are delicious in their pure form as they roll perfectly in light confectionary sugar and retain a refreshing overtone of vanilla lingering for almost a week to come now. No s'mores necessary, marshmallows just got real people. Since when did substitution get so delicious?
So with t-minus eight days left and Bourbon and Salted Carmel Hot chocolate still to go, we're challenging you to dive into the new wave the of cane sugar marshmallow revolution. Ready set roast!