Marshmallow Madness: Honeyed Grapefruit Marshmallow

Of course the Marshmallow Madness cookbook came to me when I was training for a boxing tournament and had to maintain weight. The cookbook itself was inviting, with its foam cover, cute fonts, and girly colors. I devoured the colorful photos and drooled over the creative recipes. I don’t know what is more unbelievable, the fact that a girl like me boxes or the fact that I didn’t gain five pounds from all the marshmallow experimenting.

Quirk Books, publishers of Marshmallow Madness by Shauna Server, came up with the sweet idea to launch a Marsh Madness campaign. For those of us who don’t care for basketball’s March Madness, this is the fluffier alternative where everybody wins! (Sort of—at least everyone gets great recipes, but there is technically one “winner.”) The competition began with 16 bloggers set up in regional brackets. We were asked to create our own spin on Shauna Server’s Classic Vanilla Marshmallow recipe and go head to head each week with fellow food bloggers. Each week, Serious Eats will recap the mallow recipes and Server herself will choose the winning marshmallow at the end of the tournament.

Marshmallows are surprisingly easy to make. Really the stand mixer does all the work. The only thing I had to do was follow directions exactly and be quick, otherwise I’d end up with a sticky mess. And speaking of the mess, that was a lot easier to clean up than I anticipated. True, I had a couple bowls of fluff and a pot of boiling sugar, but all I did was fill them with water and let them sit in the sink overnight. When I went to wash them in the morning, the sugar had dissolved and all I had to do was a quick wash. Marshmallow Madness is a fool-proof guide to impressing anyone. Just tell someone you made marshmallows and they’ll think you’re magic. I got a lot  of surprised reactions along the lines of, “Wait, you can make marshmallows?”

I guess you could say my inspiration came from my training diet. I could have gone all out and loaded my recipe with chocolate and nuts and caramel, but just thinking about it made me feel heavy. Marshmallows should be billowy and light with a hint of flavor just like Server’s original Classic Vanilla Marshmallow recipe. So I added a little grapefruit juice and honey (the breakfast of dieting champions) and and shaped the marshmallows in a small bowl. After the mallowing process, I cut the marshmallows into wedges and coated the “rinds” in raw cane sugar and zest. The result was a delicate and sweet grapefruit marshmallow with a crunchy edge reminiscent of Easter peeps. Check out the recipe (and Marsh Madness bracket!) below.

Comment below for a chance to win a copy of The Marshmallow Madness Cookbook! To enter, you must:

  • Leave a comment below and tell us about your favorite marshmallow flavor (real or imagined).
  • Be a subscriber to the SKC newsletter. (we’ll check!!)
  • Become a fan of our Facebook Page
  • (Extra Entry) Tweet about this contest @BGSKCollege
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  • Alexia Detweiler loves to travel and is an advocate for eating and shopping locally. She hopes to one day open her own breakfast cafe in Lancaster, PA.


    Honeyed Grapefruit Marshmallows
    Makes about 16
    Adapted from Shauna Server’s Classic Vanilla Marshmallows

    The bloom:
    4 1/2 teaspoons unflavored powdered gelatin
    1/4 cup fresh squeezed grapefruit juice
    1/4 cup cold water

    The syrup:
    1/4 cup corn syrup
    1/4 cup honey
    3/4 cup sugar
    1/3 cup fresh squeezed grapefruit juice
    1/8 teaspoon fine sea salt

    The mallowing:
    1 teaspoon pure vanilla extract
    red food coloring

    The coating:
    1 1/2 cups confectioners’ sugar
    1 cup corn starch
    1/2 cup raw cane sugar
    zest of one grapefruit

    Lightly coat four four-inch bowls with cooking spray.

    Mix together corn starch and confectioners’ sugar in a small bowl to make the coating.

    Whisk together the gelatin, grapefruit juice and cold water in a small bowl and let soften for 5 minutes.

    Stir together the corn syrup and honey in a small bowl. Pour about half the mixture in an electric stand mixer and the other half in a medium saucepan. Stir in the sugar, 1/3 cup of grapefruit juice, and salt in a medium saucepan over high heat. Boil, stirring occasionally, until the temperature reaches 240°F.

    Microwave gelatin mixture on high until completely melted, about 30 seconds. Pour it into the mixer bowl. Set the mixer speed to low and keep it running.

    When the syrup reaches 240°F, slowly pour it into the mixer bowl. Increase the speed to medium and beat for 5 minutes. Increase to medium-high and beat for 3 more minutes. Beat on the highest setting for 3 to 4 minutes more and beat in the vanilla and red food coloring; the finished marshmallow will be opaque, fluffy, and tripled in volume.

    Pour it into the prepared bowls, using an offset spatula to smooth it into the corners. Sift coating evenly and generously over the top. Let set for at least 6 hours in a cool, dry place.

    Use a knife to loosen the marshmallow from the edges of the bowls. Invert the slab onto a coating-dusted work surface. Make the “rind” coating by mixing together cane sugar and zest. Roll the rounded side in the “rind” coating.

    Cut into quarters like grapefruit wedges. Dip the sticky edges of the marshmallows in more coating, patting off the excess.

    To follow along with Marsh Madness, check out the bracket of participating bloggers!

    West Coast Bracket
    2/20: Serious Eats
    2/21: Kitchen Konfidence
    2/22: Love Veggies & Yoga
    2/23: TeenieCakes
    2/24: Kitchen Parade

    Southwest Bracket
    2/28: BakedBree
    2/29: Homemade Quirk
    3/1: Barbara Bakes
    3/2: Foodie Bride

    East Coast Bracket
    3/5: Special Podcast Recap
    3/6: Cinnamon Spice & Everything Nice
    3/7: Small Kitchen College
    3/8: Culinary Cory
    3/9: The Queen’s Notebook

    Southeast Bracket
    3/13: Ice Cream Before Dinner
    3/14: The Kitchenarian
    3/15: Nibble Me This
    3/16: Love & Olive Oil

    Originally posted on Wednesday, March 7th, 2012

    17 Responses to “Marshmallow Madness: Honeyed Grapefruit Marshmallow”

    1. Amanda

      March 7th, 2012

      I’d love to see a raspberry marshmallow… it would be the best in the world with a pot of chocolate fondue or dropped into hot chocolate.

    2. Jones

      March 7th, 2012

      I love cinnamon marshmallows. They are just as versatile as vanilla and oh so delicious.

    3. pat woodell

      March 7th, 2012

      I love just plain ol marshmellows but on a chocolate cupcake with coconut all around! Yummm!

    4. Allison

      March 7th, 2012

      I would love a tangerine marshmallow. Covered in chocolate.

    5. Francine

      March 7th, 2012

      As a kid I remember chocolate flavored marshmallows – I haven’t seen them in ages!

    6. Francine

      March 7th, 2012

      tweeted for an extra entry

    7. Savannagal

      March 8th, 2012

      I’ve only had vanilla and chocolate marshmallows out of the bag. Not very tasty. I’m looking forward to trying some of the recipes from the Marsh Madness campaign. They all look so tasty. I think if I could pick my own favorite flavor, I’d pick toasted coconut. Maybe I ought to give it a try!

    8. Sabrina

      March 8th, 2012

      I would LOVE to indulge in a blood-orange marshmallow–maybe do a makeshift “smore” with puff pastry, yogurt, and the marshmallow??

    9. Nicolette

      March 8th, 2012

      A Boston cream pie marshmallow would be amazing

    10. Bethany

      March 11th, 2012

      A s’mores marshmallow; basically a vanilla marshmallow covered in chocolate, then dipped in graham cracker crumbs. Yummy!

    11. Bebe

      March 11th, 2012

      My favorite flavor is vanilla, with toasted coconut a close second.

    12. Tpot

      March 11th, 2012

      I’d love a latte marshmallow!

    13. Anu

      March 11th, 2012

      A chai marshmallow would be awesome :)

    14. Kat

      March 11th, 2012

      Egg nog/nutmeg

    15. Sheila

      March 12th, 2012

      I’m in the “Wow! You can make marshmallows?!” group. I’m impressed!

    16. Lia Simpson

      March 13th, 2012

      Mocha marshmallows!

    17. “Cinnamon Toast” Marshmallows And a Sweet Giveaway! — The Kitchenarian

      March 14th, 2012

      [...] – Special Podcast Recap 3/6: Cinnamon Spice & Everything Nice 3/7: Small Kitchen College 3/8: Culinary Cory 3/9: The Queen’s [...]

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