thequeenoftreats

Thank you for all the advice I made plain vanilla marshmallows for the first time a couple of weeks ago. I used this recipe: Bloom: 10 TB water 1.5 Tb Vanilla Extract 3 Tb unflavored gelatin Base: 3/4 Cup water pinch salt 1.5 cups sugar 1 1/4 cups syrup (made from 2 cups water, 5 1/3 cup sugar, 1 t. cream of tarter, pinch of salt) I beat them for about 15 minutes and they were rubbery. Then last night I made the strawberry marshmallows linked on the first page of this thread. I subbed passion fruit puree for the strawberry. OMG, they are sublime!! BUT they are so soft, like eating clouds. And they are sticky, sticky, sticky. Very hard to cut. So my question is can you overbeat marshmallow? And how do you know when it's done? Thanks for any advice.