Chambord is a beautiful reddish-purple raspberry liqueur, so at the thought of using it, visions of deep pink marshmallows danced in my head. Imagine my surprise when the color was beaten into submission. I watched as the whisk gradually worked in the molten sugar and erased all but a faint trace of color I'd imagined.
If you've never made homemade marshmallows before, I recommend that you remedy that soon. They may seem daunting, but if you have two all-important tools - a candy/deep-frying thermometer and a stand mixer with whisk attachment - they couldn't be simpler. I bet that once you've made them for the first time (or maybe I should say tasted the glory that is a homemade marshmallow for the first time), you'll never look back.
It also bears mention that homemade marshmallows make THE best s'mores on the face of this earth. Since they are coated with a good layer of powdered sugar, they quickly form a gorgeous caramelized crust on the outside when held over a flame, while the inside melts into a marvelous goo.
Also try giving them as handmade holiday gifts. They are the perfect complement to a glass of rich hot chocolate (boozy or tame). Try adding a different liqueur or going with all water. Scrape in some vanilla beans. Add some flowery orange blossom water or rosewater. Cut them large or small, or even use well-dipped cutters to make fun shapes. You may find that you have yourself a new addiction.
s'mores with these marshmallows? Just add homemade graham crackers and chocolate studded with raspberries to bring out the raspberry twist even more!
See my original Chambord Marshmallows post at Food Fanatic.
See the Chambord Marshmallows recipe at Food Fanatic.