For christmas Mike got me a bunch of different fruit powders from Chef Rubber so that I could experiment with natural flavors and colors in my baking. 🙂 They accidentally sent an extra large container of the banana, so that’s the first I chose to play with haha.
I’ve been wanting to make marshmallows again for awhile since they’re so satisfyingly plump and relatively simple to make, so that’s how we ended up with a batch of banana marshmallows haha.
Last time I made marshmallows I used this recipe by A Sweet Pea Chef, since I was specifically looking for a recipe that didn’t use corn syrup. But this time I was lazy, already had corn syrup in the pantry, and also wanted to find a recipe that used fruit powder so I’d have a reference for the amount of powder to use so I followed this recipe by Hungry Rabbit. Side note: I also learned that corn syrup is not “bad” in the same way that high fructose corn syrup is – I found this article’s explanation the most useful.
I ended up dipping the finished mallows in semi-sweet chocolate and sprinkling a bit of sugar to make them pretty, and sent some to both my dad and my grandpa. Mike and I used the leftover cuttings to make s’mores. 🙂
I used this as a chance to practice my food photography some more, and as an opportunity to show off my growing collection of ceramics made by friends @fish_and_eye_studios (star dish) and @waldostudio (round dish). ♡