Sundays with Sparky: Neapolitan Marshmallows

Sundays with Sparky: Neapolitan Marshmallows

So, if you recall, last week I posted our now-famous recipe for homemade marshmallows, which is totally worth doing. Seriously – do it; you won’t believe how much better they are homemade.


One major benefit to homemade marshmallows is that you can tinker with the recipe – which, this year, we decided to do.  So, we got ourselves some freeze-dried fruit (I didn’t have plain berries, so I had Sparky and Mr. Fox pick out all the red berries from the mix, pictured,) and put it in the blender until we had ground about 1/3 cup of berry dust.

We made a double-batch of marshmallows, and poured 1/3 of it into a well-oiled bread loaf pan.

006We scooped out half of the remaining mixture into a bowl, and added the berry dust to the mixer and mixed on low speed until it was thoroughly combined.  We scooped this out into another oiled bread loaf pan.

007The mixing bowl and whisk were washed and dried before returning the last batch to the mixer along with 1/3 cup of cocoa powder (we like Ghiradelli.)

008Once it was thoroughly mixed, we poured it into the last oiled bread loaf pan and put them all in the refrigerator to set up.

When the marshmallows were cooled, we cut them up and dusted them with powdered sugar – aren’t they delicious looking?


012We then had all kinds of opportunities to make hitherto unheard-of ‘smores:  here, you see Zuko making a Mimicao cocoa-mallow ‘smore.


We paired the berry mallows with lemon cookies and a bit of jam for a berry-cream-pie ‘smore.  Sparky especially appreciated the combination of berry mallow/dark chocolate and Bordeaux cookie. Once you’ve got these three, the possibilities are endless – just keep in mind when you’re toasting them, if you aren’t using a brulee torch indoors, that they tend to slide off your toasting fork or stick much more easily than store-bought marshmallows (for this reason, don’t cut them too small!  Bigger is better!)


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