Get your bracket ready, it’s March Madness! Or more appropriately, Marshmallow Madness. Instead of muffins every Monday, I’ll be doing pairs of marshmallows every week. To pick the lucky recipes, I wrote down all the ones from the book on slips of paper and drew names out of a hat.

Here’s what the fates decided. All in all, it’s a pretty great variety.

Key lime pie vs. buttered rum
Kool-Aid vs. caramel swirl
Pineapple rosemary vs. strawberry
Cookies & cream vs. margarita

So without further ado, round 1!

Marshmallow madness round 1

Buttered rum vs. key lime pie

Key Lime Pie Marshmallows

From Marshmallow Madness

The Bloom

  • 4 1/2 tsp unflavored powdered gelatin
  • 1/4 cup freshly squeezed lime juice
  • 1/4 cup cold water

The Syrup

  • 1 cup sugar
  • 1/2 cup light corn syrup, divided
  • 1/4 cup water
  • 1/8 tsp salt

The Mallowing

  • 1 tsp vanilla
  • Green food coloring
  • Graham cracker crumbs for rolling
  1. Lightly coat an 8×8 inch square baking pan with cooking spray and set aside.
  2. Whisk together gelatin, lime juice, and cold water in a small bowl. Let it soften for 5 minutes.
  3. Stir together the sugar, 1/4 cup of the corn syrup, water, and salt in a medium saucepan over high heat. Boil, stirring occasionally, until the temperature reaches 240F.
  4. Meanwhile, microwave  the gelatin on high until completely melted or heat over a water bath. Pour the remaining 1/4 cup of the corn syrup into the bowl and whisk together on low.
  5. When the syrup reaches 240F, slowly pour it into the mixing bowl. Increase the speed to medium and beat for 5 minutes. Increase the speed to medium-high and beat for another 5 minutes. Add the vanilla and food coloring and increase the speed to high and beat for 1 minute. The marshmallow has been whipped enough when it droops slightly off the whisk but still holds its shape.
  6. Pour marshmallow into prepared pan and smooth corners with an offset spatula. Let set in a cool, dry place for 6 hours.
  7. Loosen the marshmallow from the pan with a knife and cut into pieces. Dip the sticky edges in the graham cracker crumbs when ready to serve.
Key lime pie marshmallows

Key lime pie marshmallows

I was afraid the lime wouldn’t be strong enough in these, but I needn’t have worried. It’s the perfect amount of that bright, fresh flavor and with the addition of the graham cracker crumbs, it really does taste like a key lime pie.

But is it good enough to defeat the buttered rum goodness of its opponent? Let’s find out.

Buttered Rum Marshmallows

From Marshmallow Madness

The Bloom

  • 4 1/2 tsp unflavored powdered gelatin
  • 1/3 cup cold water
  • 1 tbsp dark rum (80 proof)

The Syrup

  • 1/2 cup dark brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cup light corn syrup, divided
  • 1/4 cup water
  • 3 tbsp dark room
  • 1/2 tsp salt

The Mallowing

  • 1 tsp vanilla
  • 2 tbsp unsalted butter, soft and well-stirred
  1. Lightly coat an 8×8 inch square baking pan with cooking spray and set aside.
  2. Whisk together gelatin, cold water, and rum in a small bowl. Let it soften for 5 minutes.
  3. Stir together the sugar, 1/4 cup of the corn syrup, water, rum and salt in a medium saucepan over high heat. Boil, stirring occasionally, until the temperature reaches 242 to 245F. Be prepared to monitor the heat; the syrup will bubble up suddenly around 190F as the alcohol starts to boil.
  4. Meanwhile, microwave  the gelatin on high until completely melted or heat over a water bath. Pour the remaining 1/4 cup of the corn syrup into the bowl and whisk together on low.
  5. When the syrup reaches 242 to 245F, slowly pour it into the mixing bowl. Increase the speed to medium and beat for 5 minutes. Increase the speed to medium-high and beat for another 5 minutes. Add the vanilla and and increase the speed to high and beat for 1 minute. The marshmallow has been whipped enough when it droops slightly off the whisk but still holds its shape.
  6. Quickly scoop about a quarter of the batter into a bowl with the softened butter and whisk to blend. Scrape the buttered batter back into the rest of the batter and fold to blend well.
  7. Pour marshmallow into prepared pan and smooth corners with an offset spatula. Let set in a cool, dry place for 6 hours.
  8. Loosen the marshmallow from the pan with a knife and cut into pieces.
Buttered rum marshmallows

Buttered rum marshmallows

Ironically, I expected these mallows to have a much bolder flavor than they did. But the subtleness of the flavors is no less delicious. You get really nice warm undertones from the rum, but not so much that you feel buzzed. And the butter adds more rich creaminess that goes perfectly with the rum and brown sugar.

So who wins? Personally, I preferred the key lime pie since I love the flavor of limes so much. At the office, though, the majority favored the buttered rum. Guess you’ll just have to make these for yourself and see which one you prefer!

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