Any of you guys make marshmallows before?
How much does extra liquid affect it? I want to try making a tiramisu marshmallow with coffee and marsala but Im worried it wont fluff up properly

>>21397683 (OP)
yeah but I don't' remember how it was affected because i followed a recipe. They also don't' taste that good and the store bought ones are just better. Home made are too dense and rich.

>>21397686
Thats a shame if it doesn't taste that good. I still would like to try to make it though just to know.
Do you think it was too dense because it wasn't whipped enough or is it something to do with homemade marshmallows themself?

Also would it be best to make a syrup out of marsala and coffee then add it that way. Ive never cooked with marsala so Im worried itll lose its flavour

>>21397723
What recipe are you using? Marshmallows are on my to do list but I haven’t made them before, if they recipe calls for some cold water with gelatin separate from the sugar syrup couldn’t you sub Marsala for the cold water? Then with the sugar syrup you could use coffee (assuming soft ball stage temp won’t make it taste bad) or instant coffee - or alternatively do some gelatin with cold coffee too and then you could do a Marsala layer and a coffee layer

>>21397683 (OP)
My wife makes peppermint ones every-other Christmas. They have to be consumed within a day or two or they get rock hard really fast unless you roll them around in corn starch to keep them from dehydrating.