A resounding “Bravo!” went out to the marshmallows from Gateau et Ganache of Palo Alto, California. Above, their Blackberry marshmallow. Photo by Dhanraj Emanuel | THE NIBBLE.
STEPHANIE ZONIS is a Contributing Editor.
Updated March 2009
Marshmallow Madness ~ Part II
Page 12: How To Store Marshmallows
This is Page 12 of a 12-page review of gourmet marshmallows. Click on the black links below to visit other pages.
While these delicious marshmallows may disappear quickly, if you find yourself with quite a cache, as we did, you can do a few things to extend the shelf life; otherwise they will become hard and stale. In addition, with gourmet marshmallows, depending on the recipe and special flavorings, the sugar can start to recrystallize. As with bloom in chocolate, if this happens, the marshmallows are still perfectly edible; their texture just will not be as delicate and smooth.
Keep marshmallows in a sealed, airtight container or bag with most of the air pressed out. Don’t refrigerate! They will keep for weeks, even longer. If your marshmallows harden, here are some options:
- Try reviving them in the microwave for 3 to 5 seconds (no more, or they’ll melt).
- Use them in a batter—they’re delicious your favorite brownie recipe.
- Add them to hot chocolate, where they will melt into the moistness.
- Make Rice Krispies Treats. (If you have chocolate or cinnamon marshmallows, try them with Cocoa Krispies.)
But more important, share them with friends and family before they have a chance to go stale. Introduce others to the joy of a great artisan marshmallow.
Sources and Acknowledgements
- The Fudge Shop, Flemington, NJ, for allowing me to join them in piping marshmallows and not laughing when so many of mine emerged misshapen
- Kraft Foods, Nicole
- Sweets: A History of Candy, by Tim Richardson (New York: Bloomsbury, 2002)
- USA Today, “Fancy Marshmallows Toast Upscale Sweet Tooths,” September 7, 2007
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