KayDaisy

That is GENIUS. I'm so hungry for brownies now...

It sounds like you did everything right, but it sounds like the marshmallow didn't fluff up quite like you want. I have tried to make them on a humid day with no AC too with similar results. Maybe it was just a fluke? Sounds like the humidity affected it. When this happened to me, I did eat the sticky goo too cause it tasted good!

I forgot to mention my "bad" batch... Kay, I also had a small batch of vanilla marshmallows that turned grainy after a few days. For those, I definitely know that I had some problems with my sugar being too hot and some of it had caramelized at the beginning because I wasn't paying attention and not stirring. My thermometer starts beeping at 234 for soft ball stage but I normally take it off at around 236. I kept a few of the minis from last week and they are still fine. N. ← I'm glad it's not just me now, LOL. I did try taking it off earlier and they seemed to stay better longer. Your mallows are lovely by the way. I too swirl my Peppermints!

Wow! Really?! Hm...I was wondering about that. A lot of recipes have BIG variations in temperature for the sugar. I will try again with the sugar on a lower temp. Thanks for your suggestion!!! I'll let you know how they last!

I made two batches since Christmas- both in rainy conditions (humidity note) and both witha stand mixer, and neither has gotten stale or crispy! I suspect your sugar solution temperature may not be coming to the correct temperature? Maybe something to do with your mixing? Doing this with a hand mixer sounds tedious I've even been doing staleness tests, as I like stale marshmallows... and can't get mine to harden! Even when stored out in the open, not covered. They do develop more of a subtle 'skin' but that's about it. It seems that they age very nicely. My partner, when taste testing a 3 week old honey vanillia one said they had taken on a texture more similar to store bought ones. ← Maybe I AM doing something wrong The hand mixer IS tedious, but it's the only option I have right now spacewise. How hot do you get your sugar? I usually take it off somewhere between 240-244. The recipes vary how hot you're supposed to get it and I'm not sure what difference it makes. I have a nice digital candy thermometer though

I think it would be nice if they lasted at least a couple of weeks. I used Peppermint Extract from Trader Joe's. They take on a weird texture after a week though like the sugar has gone back to its granulated texture. Very weird.

Welcome to eGullet! My marshmallows never lasted a week, so I can't comment on the crunchiness problem. They did get a little drier and firmer after a few days. What color are your marshmallows; they look pink. Thanks for the tip about the handmixer; who woulda thunk this would work. Bet it's good for developing arm muscles (better than a trip to the gym.) ← Thanks so much for the welcome. That's a bummer about the short shelf-life of our marshmallows. I feel like they should last longer! The marshmallows I made are pink and white swirl. I put a few drops of red food coloring in the mix right before I pour it and I swirl it around with a knife. They come out all pink and white marbly and VERY PRETTY. Actually, my whole reason for making marshmallows came from buying those fancypants ones from Whole Foods. They were selling the tiny trapeze brand, peppermint swirl and I was addicted to them. When I went to go back to get a second bag, they were out of them and tiny trapeze never responded to my emails, so I made my own instead and I must say, I prefer them! Ya, the hand mixer works great, even though it's just a pain to hold it. That seems to be the only difference. I had never owned a handmixer, but I bought one to SPECIFICALLY make marshmallows and now I'm a bit out of control. My roommate is vegetarian and I tried to make them from agar agar but it failed miserablely. I had the same experience JustKay did with it not fluffing up. I did end up making him a very nice jar of marshmallow fluff instead. He was thrilled and made fluffernutter sandwiches.

Yay! After weeks of reading this thread and making batches and batches of marshmallows, I'm finally able to post messages! I just have a few concerns about the mallows I've been making using nightscotman's recipe. They come out GREAT, but I've found that they have been getting "crunchy" after about a week and a half. They kind of re-crystalize after a while of keeping. I've been keeping them in a sealed plastic bag...is that bad? I want them to say soft and puffy longer! These are a picture of my Peppermint Marshmallows...yum! By the way...I live in an apartment and have no room for a stand mixer, so I've been using a kitchen aid artisan 7-speed handmixer and it works great. Rough on the arm though while I turn the bowl >_< Edited: Because...somehow, I cannot figure out how to post photos.