So I've become somewhat obsessed with making marshmallows. This thread made me really happy to find, but I'm curious - has anyone figured out good uses for failed mallows? I tried some bourbon marshmallows but they messed with the gelatin so they never whipped up.
I'd hate to toss the batch out, but does anyone have tips on reusing the failed marshmallows? And on that note, does anyone have a good alcoholic marshmmallow technique/recipe?
At the risk of sounding obvious, how would your failed marshmallows be as a topping for, say, a very dark, dense chocolate/spiced cake or similar dessert, such as bread pudding? The bourbon sounds like it might just make it perfect for the job, and you could tweak it, if you feel it isn't quite dimensional enough as is.