May 1, 2025 • 23 mins
Pillowy, sweet, and infused with herbal goodness – homemade cannabis marshmallows might just be the ultimate edible indulgence you never knew you needed. This episode dives into the delightful world of DIY marshmallow making with a decidedly adult twist, perfect for elevating your s'mores game or adding something special to your hot chocolate.
Using tincture for infusion proves to be the perfect method for marshmallows. The recipe works beautifully with both THC and CBD tinctures, making them versatile for all preferences. While traditional tinctures will impart some herbal flavour, freezer method tinctures provide a cleaner taste profile if you're sensitive to the herbaceous taste. Once you master the basic technique, customize away!
Ready to elevate your edibles game? Whether you're planning a special movie night, preparing for campfire season, or simply wanting to try something new with your tincture, these marshmallows deliver a unique experience. Share your creations by tagging @bitemepodcast on the socials or continue the conversation at the Bite Me Cannabis Club – we'd love to see how you're using these heavenly treats!
This recipe comes from How To Eat Weed & Have A Good Time.
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:04):
Welcome back, friends , to episode 297.
And today we are doing soft,pillowy sweet marshmallows.
Welcome to Bite Me, the showabout edibles, where I help you
take control of your high life.
I'm your host and certifiedGanger, margaret, and I love
(00:24):
helping cooks make safe andeffective edibles at home.
I'm so glad you're here.
Hello friends, I'm Margaret,your host today, and a warm
welcome to everybody who'stuning in to the podcast that
explores the intersection offood culture and cannabis, where
I help home cooks make fabulousedibles in their own home
kitchens.
(00:45):
I am so glad you're with metoday and I would love to know
where are you listening from?
What are you making lately?
Shoot me a fan mail and I'llshare it in an episode.
It would be really nice ifsomebody would send one, because
I don't want to say this everyweek and not have anybody send
one, but I would love to knowwhere you're listening from.
Not have anybody send one, butI would love to know where
(01:06):
you're listening from.
In any case, we're here to talkabout marshmallows and, of
course, these marshmallows arewith a twist.
Now, why marshmallows, you mightask.
Well, first of all, I've nevermade marshmallows.
They are something.
There was a cannabisconfectionery business out of
California a long time ago,probably thinking about it when
(01:31):
I first started this show, andtheir specialty was doing all
kinds of different types ofinfused marshmallows, because
obviously, like anything, themarshmallow itself is a
wonderful base for which you cando other things with it, and
that can include differentflavors, toppings, you know,
incorporating into other things.
I wish I can remember the nameof it, because it was from that
(01:53):
point that I wanted to trymaking marshmallows and I've
never really gotten around to it, obviously until I interviewed
Vanessa and had the chance toread how to Eat Wheat and have a
Good Time.
And that's where this recipecomes from and the reason I
chose this one, besides the factthat I've never made
marshmallows and I do happen tolove a good s'more.
But they use the tincture thatI talked about in last week's
(02:15):
episode.
So if you haven't had a chanceto catch last week's episode on
making tinctures, it's a prettyin-depth guide to the art of
tincture making and I thoughtwhy not include a recipe this
week where you can use yournewly minted tincture for
something delicious?
(02:36):
By the time this recording comesout, this episode comes out,
it'll be May 1st, so I'mthinking spring.
Maybe marshmallows aren'tnecessarily a traditional spring
thing, but it does make methink of, like, warmer weather
and campfires and theaforementioned s'mores.
So that's sort of what gave methe inspiration for this
particular episode.
Before we get into the detailsof making your own marshmallows
(02:59):
at home, I'm just going toquickly ask that you take a
second and share this episodewith somebody in your list of
contacts right now.
I'll wait, because word ofmouth is the best way to spread
awareness about the show.
While you do that, I'm going todraw a card from the Storner
(03:21):
Trivia Race to 420 Trivia cardgame a card from the Storner
Trivia Race to 420 Trivia CardGame, because we're going to
exercise our noggins a littlebit and I picked a card.
It's a movie question.
It gives me a little bit ofhope that I might be able to
answer it.
What's the name of themarijuana?
Oh, I think I've done this onebefore.
I'm going to put that back onthe deck.
Imagine that there's probablylike 420 cards in this deck and
(03:41):
I picked one that we've alreadydone before.
Let's draw again, shall we?
This is a slang question.
In the 1970s the term JeffersonAirplane was a slang for a
joint, a roach clip or a bonghit?
That's a good question that Idon't actually know the answer
(04:02):
to.
In the 1970s, the termJefferson Airplane was a slang
for a joint, a roach clip or abong hit, and if you answered
roach clip you would be correct.
That was a trickier one.
Every time I heard the thoughtof Jefferson Airplane I thought
of the band, not the roach clip.
But now you know, I know acouple of people actually who
(04:25):
like to collect vintage cannabispieces, like vintage roach
clips and things like that, andI think that's really cool.
If I ever get to spend moretime at antique shops, it'd be
fun to try and find those typesof things, cause I suspect
they're probably a little moredifficult to find, maybe depend
on where, where you live butsome of those vintage items
would be really cool to have ina collection, like vintage roach
(04:48):
clips and stuff, because Ithink that's just a fun way to
bring a little history andintention into your cannabis
consumption routine.
Let's get into marshmallowmaking and tincture talk, shall
we?
So why homemade marshmallows?
(05:09):
Well, as I already mentioned,I've never made them before and
odds are you haven't either.
They're.
They have a fluffy texture.
They have a nice, that sweetflavor that we're all familiar
with.
They're customizable and we allknow how much I enjoy something
that you can customize andtailor to your own preferences
based on what you have on hand.
They are, admittedly, a lot ofsugar, so they're sugar, water,
(05:35):
gelatin.
You're going to be using yourtincture to infuse these, if you
so choose.
These have egg whites, butthey're all pretty much recipe
or ingredients rather, thatyou're going to likely have on
hand, with the exception maybeof the turnt tincture, as
Vanessa likes to call it in herbook.
But if you haven't made thatyet, you might want to get on
(05:56):
that.
They don't require anythingfancy.
In fact, I'm looking at thelist right now powdered sugar,
water, granulated sugar, honey.
So again, three different typesof sugar right there, your
tincture, salt, powdered gelatin, egg whites and vanilla extract
.
So that's all it takes to makesoft, pillowy, airy marshmallows
(06:17):
.
And why infuse them?
Well, because they're a nicelittle snack, but they're also
on the sweet, quite the sweetside, as evidenced by the amount
of sugar that I just mentioned.
They're not friendly for peoplewho are watching sugar intake,
but when you infuse them, you'renot going to be eating too many
of them and, honestly, becauseI find marshmallows are pretty
sweet, you're not necessarilygoing to want to eat a whole lot
(06:39):
of them.
So they're a perfect bite-sizededible and they're great for
sharing, and, of course, you canuse them for hot cocoa s'mores.
I think I need to look up someother ideas of what to do with
them, but those are a couple ofideas that come to mind.
And hey, you know, spring stilldoesn't mean that it's not too
warm for a nice cup of hot cocoa.
They are good for that.
(06:59):
Now, the magic ingredient inthis particular recipe, of
course, is the tincture, whichties in perfectly with our
discussion from last week.
So if you haven't had a chanceto listen to the tinctures
episode yet and you'reinterested in trying out
tinctures, I would suggest thatyou start there.
And we dove pretty deep intomaking tinctures with a quick
recap.
(07:19):
That's alcohol orglycerin-based cannabis extract.
That's pretty easy to dose.
Now I use an alcohol-basedtincture and, as I mentioned in
that episode, I've never made aglycerin one yet, but that's
going to be on the agendaupcoming.
There are a couple ofinteresting things to note about
this.
The recipe cleverlyincorporates tincture, which is
brilliant because it allows forprecise dosing and avoids adding
(07:41):
extra fats like canna butterfor something that's already so
high sugar.
That's going to also allow youto keep the texture of the
marshmallows, which are supposedto be light and airy, and, of
course, if you're addinganything heavier than that, it's
just not going to work.
Of course, you want to knowwhat your tincture's potency is
so that you can accurately dosethese for consuming yourself and
for sharing with others,because, let's be honest, if you
(08:02):
make a whole pan full ofmarshmallows, the odds are you
may not eat them all yourself.
Now, having said that, I'vemade this recipe now twice.
They were pretty easy to make.
It was great on the first try.
Mistakes were made, as oftenhappens when you're doing these
things.
I infused one batch and Ididn't infuse the other.
I have eaten a god-awful amountof marshmallows recently, like
(08:24):
so many marshmallows.
Have I shared them?
Yes, of course, but I haveeaten quite a few.
So, yeah, they're pretty good.
I know I have a raging sweettooth as well, so now I'm going
to have to rein it in againafter all this stuff, and I'm
going to be using themarshmallows that I have left,
which are quite a number of them, but, like I said, I have eaten
quite a few.
Vanessa says in her book thatthe Egyptians whipped up the
(08:45):
first batch of marshmallowsusing the mallow plant, nuts and
honey, reserving the sweettreat for gods and royalty.
Several centuries later, theFrench stepped in, tossed the
mallow plant and replaced itwith a gelatin stabilizer and
egg whites for fluffiness.
In this recipe I introduce anew plant for puffiness.
Ha ha, I like what she didthere and that's pretty
(09:06):
interesting, because there youhave it, folks a treat for the
gods, a treat for royalties.
So treat yourself because youare queens and kings.
Now, one thing that isinteresting to note, because I
did notice this in her book howto Eat Weed and have a Good Time
, she talks about makingtincture as well, and she talks
about two different types oftinctures.
Now we do get into that alittle bit in last week's
(09:29):
episode as well.
But there's the freezertincture method, and that takes
a little bit longer than theroom temperature countertop
method, and the purpose of thefreezer tincture method is that
it's going to have less of ataste.
It might not be as potent, butit's going to have less of that
green taste that you get whenyou do a regular countertop
(09:51):
tincture.
Now I am in the process ofmaking a freezer tincture myself
to experiment with it andnotice the taste difference.
But I kind of ran out of thepure alcohol and I have to go
get more.
I have some in the freezerright now.
But I'm trying to also do someexperiments with some of the
infusions that I'm making latelyand I would really like to have
the same amount for the otherones as the other tinctures that
(10:13):
I made so I can compare myresults.
And that means I have to tryand find some ethanol somewhere
and I'm not really sure we'regoing to see how that turns out.
So I haven't actually made ityet, which means I use the
countertop tincture to make thisparticular recipe.
And I will say that you donotice some of the taste in this
particular recipe that is justsomething to note that obviously
(10:36):
a marshmallow doesn't have asuper strong flavor, even when
you add in things like vanilla,and so if you use just a regular
tincture you are going tonotice a taste.
It didn't discolor it oranything.
Even though my tincture wasobviously you know that color
that it is, it was still nice.
They were still nice and whiteand pillowy, but the taste was
there and it had that tincturealcohol green like herbal taste.
(10:58):
Now, it was mild, I will say,but for somebody who's pretty
sensitive to that, do note thatyou might be better off waiting
till you can make afreezer-based tincture that's
going to have a lot less flavor,as she recommends.
Do know that I was goingagainst the grain on this
particular one because I reallywanted to make them and I had
just made all this tincture andI wanted to try it out.
Putting this recipe together ispretty simple.
(11:19):
So first of all you're going toline a square cake pan with
cooking spray and then some ofthe powdered sugar and you're
going to set that aside.
That's what you're going topour your marshmallow mixture
into when it's all ready to go.
But after you do that, you'regoing to get a sauce pan over
medium heat and you're going toadd all the sugars, the water,
(11:41):
your tincture and salt andyou're going to give it a swirl,
but you're not necessarilygoing to stir it, and then
you're going to leave it on theheat until it reaches 245
degrees.
It says it takes about eightminutes.
That is, from my recollection,pretty approximate, pretty
accurate.
While that is going on, you'regoing to bloom your gelatin.
(12:04):
So you just get out a littlebowl and you mix in a quarter
cup of cold water with thegelatin and then in a stand
mixer with a whisk attachment,you're going to beat the egg
whites on high speed, because ittakes two egg whites until soft
peaks form and that takes aboutthree minutes.
So there's a couple of thingsgoing on.
But you can do those other twothings while you're heating your
(12:26):
sugar mixture to the 245degrees.
Once the sugar mixture reachestemperature, that's when you add
your bloomed gelatin.
And, funnily enough, the secondtime that I made this I forgot I
had poured the hot sugarmixture in with the eggs, which
does cook the eggs when you pourit in there, because again,
it's at 245 degrees and you'regoing to whip that really high
(12:52):
in your stand mixer.
But the second time that I madethat I forgot to add the
gelatin.
And the gelatin, even though itcomes out almost like it's like
a single piece, when it'sbloomed it does melt into the
mixture.
And so what I did is I kind ofpanicked and I threw it in the
stand mixer with the egg whiteand sugar mixture.
(13:16):
Now, at this point I'd alreadyblended or beat the whisk,
whatever I call it the sugarmixture with the egg whites and
I was worried that that mightaffect the texture.
It actually didn't too.
It wasn't too bad.
I did notice a couple of spotswhere some of the gelatin hadn't
mixed or incorporated or didn'tmelt completely.
There was a couple little spots, but overall most of it did
(13:38):
melt into it because it wasstill hot from being on the
stove.
So I had that one of those ohshit moments, but I mean that
was the worst of it.
They're pretty easy to make.
You can't really.
The first time it took me alittle longer, as it often does
with the recipe that you'reunfamiliar with, but the second
time it was super easy.
And, interestingly, I was at afriend's house for dinner
recently and I think the topicof marshmallows came up because
(14:01):
I mentioned I was fooling aroundmaking some marshmallows for an
upcoming episode and one personmentioned that with
commercially made marshmallows,when you get a burn with those,
like if you're cooking them overthe fire, that you have to
treat them for chemical burnsbecause of all the fake shit
they put in them.
I have to fact check all ofthat.
(14:22):
I just said stuff.
I could be spreadingmisinformation, but this person
had their first aid and workedwith children on a regular basis
.
So they were pretty familiarwith the concept of dealing with
first aid injuries.
And you know, when you haveyoung children around a fire
roasting marshmallows, thesethings tend to happen.
So I just thought that wasinteresting that if you're ever
looking to a fire roastingmarshmallows, these things tend
to happen.
So I just thought that wasinteresting that if you're ever
looking to make your ownmarshmallows because you want to
(14:44):
use them for s'mores orsomething like that, you know,
when you know exactly what's inthem, maybe they're a little bit
safer because you're not goingto get chemical burns if there
happens to be an accident.
You whip up your eggs white eggwhites and your your uh sugar
has gotten to temperature.
You just pour it in down theside of the bowl and then you
whip it up for, you know, acouple minutes on high speed.
You add some vanilla and thenyou do it for a couple more
(15:05):
minutes.
You will start to notice thatit is the texture and the color
and all these things.
Even though you add like atablespoon of vanilla extract,
it doesn't really change thecolor.
They are nice and white, justlike you would imagine
marshmallows to be.
Texture's a little bitdifferent, maybe a little bit
softer almost Now it could be,because the second time I
(15:26):
definitely didn't add thatgelatin in at the correct time.
Now, of course, you add invanilla, but you could maybe
even add something like apeppermint extract.
What would happen if you addeddifferent flavors?
I should try that next,actually, because I have a
number of Loran oil flavors thatcould lend itself well, just
something a little bit different.
So that could be a fun way toplay around with these.
(15:48):
You could roll them in toastedcoconuts, maybe add a little
cocoa powder or freeze-driedfruit powder.
I mean, I feel like there's afew different things.
I haven't tried any of those.
So do take these with a grainof salt, because you know, who
knows what the results might be.
But again, a base of a goodmarshmallow recipe can sort of
open the doors to a whole bunchof other ways to experiment.
(16:11):
Once it's done whipping and youget it to the texture that
you're looking to get it to, youpour it.
You're going to need a rubberspatula to pour it into your
prepared greased cake pan andthen you sprinkle it with some
more icing sugar and then youlet it set for about an hour.
Now I have to admit, I've madethis twice and you're supposed
to be able, because of courseyou grease the pan before you
(16:32):
get started, which I didgenerously but it never wanted
to tip out of the pan for me.
I don't know why.
Like I even ran a knife aroundthe edge of the pan and when I
flipped it over they just didn'twant to come out, and it's
supposed to.
The first time I don't think Iwaited quite long enough for the
marshmallows to set, becausethe recommendation is about an
hour.
I guess it says at least anhour at room temperature.
The second time I definitelydid probably a couple of hours,
(16:56):
and each time they didn't tipout for me.
So I'm not really sure what'sgoing on with that.
I'm not.
I don't know why they didn'ttip out for me, so I had to cut
them in the pan and that worked.
But that also meant that when Itried to lift them out of the
pan, they just didn't come outnice and perfectly square, which
they would have otherwise ifI'd been able to tip them out
and then cut them on the cuttingboard that way.
(17:18):
So maybe you'll have betterluck than I did, but that is
what happened to me.
So they're maybe a little bitmisshapen, but I don't know.
Sometimes I think that reflectsmy general attitude towards
edibles making.
They don't have to look perfect.
I mean, it's nice that they do,but sometimes that's just not
the way things work out.
You let them set, you cut themup, you put them in a container,
(17:40):
you toss them in a little moreof the powdered sugar because
that's going to keep them fromsticking together, and then you
toss them in the container.
I did toss mine in a containerthe first time I made them and
they almost looked like from theoutside because it was a clear
Tupperware container that theywere like all melding together.
But they actually maintainedtheir shape really nicely, even
though they were kind of allsquished into this container and
(18:00):
I'm sure the powdered sugarhelped to keep them from
sticking with each other.
But they didn't like come.
They didn't like meld back.
I've had things where I've donethat and I put them in a
container and they all just kindof like melded back into one
giant clump.
But these did really hold theirshape, which was really nice.
So this has been a really funrecipe to make and I highly
encourage you to try it.
(18:21):
If you want something different,I did the first batch with a
CBD infused tincture becauseit's really difficult to make
sweets around this house and notbe able to share them with my
dad and I know he's okay withCBD.
He's a little more cautiousaround THC, which is only
natural, and I have to becareful with dosing him around
that because I can't be givinghim it's so hard to make things
(18:42):
and then be like, oh no, youcan't have any, he's got THC in
it.
So I tend to make it's a.
Really it's really tough.
I definitely see where I get mysweet tooth from, because that
man has a sweet tooth very muchlike my own in fact, and I am
very conscious of my own andhave to keep bringing it back in
because it does like to get outof control from time to time.
But yeah, I definitely seewhere I get it from.
(19:05):
But again, it's really.
I do tend to use a lot of CBD ina lot of my recipes because one
I do enjoy those.
I do enjoy a lot of CBDthroughout the day and tend to
focus more on the THC, theheavier THC, in the evenings.
Of course you can do these withTHC a ratio.
You can do them withoutwhatever you want.
If you haven't picked up thisbook yet.
(19:25):
I really have been enjoyingthis particular book.
If you haven't checked out therecipe, if you haven't checked
out the interview with Vanessathat I did yet, I do encourage
you to check out that one aswell, because it was packed with
a lot of really interestingtips around making edibles at
home, and I think you will learnsomething from it.
I certainly did, and, assomebody who's been making
edibles for quite some time,it's always wonderful to learn
(19:46):
something new and to havesomething new that you can try
out in your own home kitchen.
So that's why I do recommendthat episode, and I am going to
be doing one more recipe fromher book Actually, maybe that
one or a different one.
I'm going to be doing anothertincture-based recipe for next
week, so tune in for that one.
So if you have been attemptingto make some tinctures at home,
(20:08):
this will give you someinspiration of things you can do
with it.
You know you're on this journeywith me, so if you do make this
particular recipe, tag me, postit online and tag me Bite Me
podcast, or consider joining theBite Me Cannabis Club.
Head over to joinbitemecom tolearn more about that, and
people are often sharing thehomemade creations that they're
(20:28):
making in the club as well.
So there's a couple ofdifferent ways that you can show
off your culinary skills, and Iwould also love to hear how you
would use your marshmallows,because you know you make this
batch of marshmallows.
You got to do something withthem.
Yes, you can just eat them andI have done lots of that but
sometimes it's nice to use themfor another project as well, to
(20:50):
incorporate them into something.
So let me know how you're usingyour marshmallows.
So that's it for this week, myfriends.
I hope you enjoyed this episode.
Check out the full show notesat bitemepodcastcom.
Consider joining the Bite MeCannabis Club.
I'm your host, margaret, anduntil next week, stay high.
Welcome back, friends , to episode 297.
And today we are doing soft,pillowy sweet marshmallows.
Welcome to Bite Me, the showabout edibles, where I help you
take control of your high life.
I'm your host and certifiedGanger, margaret, and I love
(00:24):
helping cooks make safe andeffective edibles at home.
I'm so glad you're here.
Hello friends, I'm Margaret,your host today, and a warm
welcome to everybody who'stuning in to the podcast that
explores the intersection offood culture and cannabis, where
I help home cooks make fabulousedibles in their own home
kitchens.
(00:45):
I am so glad you're with metoday and I would love to know
where are you listening from?
What are you making lately?
Shoot me a fan mail and I'llshare it in an episode.
It would be really nice ifsomebody would send one, because
I don't want to say this everyweek and not have anybody send
one, but I would love to knowwhere you're listening from.
Not have anybody send one, butI would love to know where
(01:06):
you're listening from.
In any case, we're here to talkabout marshmallows and, of
course, these marshmallows arewith a twist.
Now, why marshmallows, you mightask.
Well, first of all, I've nevermade marshmallows.
They are something.
There was a cannabisconfectionery business out of
California a long time ago,probably thinking about it when
(01:31):
I first started this show, andtheir specialty was doing all
kinds of different types ofinfused marshmallows, because
obviously, like anything, themarshmallow itself is a
wonderful base for which you cando other things with it, and
that can include differentflavors, toppings, you know,
incorporating into other things.
I wish I can remember the nameof it, because it was from that
(01:53):
point that I wanted to trymaking marshmallows and I've
never really gotten around to it, obviously until I interviewed
Vanessa and had the chance toread how to Eat Wheat and have a
Good Time.
And that's where this recipecomes from and the reason I
chose this one, besides the factthat I've never made
marshmallows and I do happen tolove a good s'more.
But they use the tincture thatI talked about in last week's
(02:15):
episode.
So if you haven't had a chanceto catch last week's episode on
making tinctures, it's a prettyin-depth guide to the art of
tincture making and I thoughtwhy not include a recipe this
week where you can use yournewly minted tincture for
something delicious?
(02:36):
By the time this recording comesout, this episode comes out,
it'll be May 1st, so I'mthinking spring.
Maybe marshmallows aren'tnecessarily a traditional spring
thing, but it does make methink of, like, warmer weather
and campfires and theaforementioned s'mores.
So that's sort of what gave methe inspiration for this
particular episode.
Before we get into the detailsof making your own marshmallows
(02:59):
at home, I'm just going toquickly ask that you take a
second and share this episodewith somebody in your list of
contacts right now.
I'll wait, because word ofmouth is the best way to spread
awareness about the show.
While you do that, I'm going todraw a card from the Storner
(03:21):
Trivia Race to 420 Trivia cardgame a card from the Storner
Trivia Race to 420 Trivia CardGame, because we're going to
exercise our noggins a littlebit and I picked a card.
It's a movie question.
It gives me a little bit ofhope that I might be able to
answer it.
What's the name of themarijuana?
Oh, I think I've done this onebefore.
I'm going to put that back onthe deck.
Imagine that there's probablylike 420 cards in this deck and
(03:41):
I picked one that we've alreadydone before.
Let's draw again, shall we?
This is a slang question.
In the 1970s the term JeffersonAirplane was a slang for a
joint, a roach clip or a bonghit?
That's a good question that Idon't actually know the answer
(04:02):
to.
In the 1970s, the termJefferson Airplane was a slang
for a joint, a roach clip or abong hit, and if you answered
roach clip you would be correct.
That was a trickier one.
Every time I heard the thoughtof Jefferson Airplane I thought
of the band, not the roach clip.
But now you know, I know acouple of people actually who
(04:25):
like to collect vintage cannabispieces, like vintage roach
clips and things like that, andI think that's really cool.
If I ever get to spend moretime at antique shops, it'd be
fun to try and find those typesof things, cause I suspect
they're probably a little moredifficult to find, maybe depend
on where, where you live butsome of those vintage items
would be really cool to have ina collection, like vintage roach
(04:48):
clips and stuff, because Ithink that's just a fun way to
bring a little history andintention into your cannabis
consumption routine.
Let's get into marshmallowmaking and tincture talk, shall
we?
So why homemade marshmallows?
(05:09):
Well, as I already mentioned,I've never made them before and
odds are you haven't either.
They're.
They have a fluffy texture.
They have a nice, that sweetflavor that we're all familiar
with.
They're customizable and we allknow how much I enjoy something
that you can customize andtailor to your own preferences
based on what you have on hand.
They are, admittedly, a lot ofsugar, so they're sugar, water,
(05:35):
gelatin.
You're going to be using yourtincture to infuse these, if you
so choose.
These have egg whites, butthey're all pretty much recipe
or ingredients rather, thatyou're going to likely have on
hand, with the exception maybeof the turnt tincture, as
Vanessa likes to call it in herbook.
But if you haven't made thatyet, you might want to get on
(05:56):
that.
They don't require anythingfancy.
In fact, I'm looking at thelist right now powdered sugar,
water, granulated sugar, honey.
So again, three different typesof sugar right there, your
tincture, salt, powdered gelatin, egg whites and vanilla extract
.
So that's all it takes to makesoft, pillowy, airy marshmallows
(06:17):
.
And why infuse them?
Well, because they're a nicelittle snack, but they're also
on the sweet, quite the sweetside, as evidenced by the amount
of sugar that I just mentioned.
They're not friendly for peoplewho are watching sugar intake,
but when you infuse them, you'renot going to be eating too many
of them and, honestly, becauseI find marshmallows are pretty
sweet, you're not necessarilygoing to want to eat a whole lot
(06:39):
of them.
So they're a perfect bite-sizededible and they're great for
sharing, and, of course, you canuse them for hot cocoa s'mores.
I think I need to look up someother ideas of what to do with
them, but those are a couple ofideas that come to mind.
And hey, you know, spring stilldoesn't mean that it's not too
warm for a nice cup of hot cocoa.
They are good for that.
(06:59):
Now, the magic ingredient inthis particular recipe, of
course, is the tincture, whichties in perfectly with our
discussion from last week.
So if you haven't had a chanceto listen to the tinctures
episode yet and you'reinterested in trying out
tinctures, I would suggest thatyou start there.
And we dove pretty deep intomaking tinctures with a quick
recap.
(07:19):
That's alcohol orglycerin-based cannabis extract.
That's pretty easy to dose.
Now I use an alcohol-basedtincture and, as I mentioned in
that episode, I've never made aglycerin one yet, but that's
going to be on the agendaupcoming.
There are a couple ofinteresting things to note about
this.
The recipe cleverlyincorporates tincture, which is
brilliant because it allows forprecise dosing and avoids adding
(07:41):
extra fats like canna butterfor something that's already so
high sugar.
That's going to also allow youto keep the texture of the
marshmallows, which are supposedto be light and airy, and, of
course, if you're addinganything heavier than that, it's
just not going to work.
Of course, you want to knowwhat your tincture's potency is
so that you can accurately dosethese for consuming yourself and
for sharing with others,because, let's be honest, if you
(08:02):
make a whole pan full ofmarshmallows, the odds are you
may not eat them all yourself.
Now, having said that, I'vemade this recipe now twice.
They were pretty easy to make.
It was great on the first try.
Mistakes were made, as oftenhappens when you're doing these
things.
I infused one batch and Ididn't infuse the other.
I have eaten a god-awful amountof marshmallows recently, like
(08:24):
so many marshmallows.
Have I shared them?
Yes, of course, but I haveeaten quite a few.
So, yeah, they're pretty good.
I know I have a raging sweettooth as well, so now I'm going
to have to rein it in againafter all this stuff, and I'm
going to be using themarshmallows that I have left,
which are quite a number of them, but, like I said, I have eaten
quite a few.
Vanessa says in her book thatthe Egyptians whipped up the
(08:45):
first batch of marshmallowsusing the mallow plant, nuts and
honey, reserving the sweettreat for gods and royalty.
Several centuries later, theFrench stepped in, tossed the
mallow plant and replaced itwith a gelatin stabilizer and
egg whites for fluffiness.
In this recipe I introduce anew plant for puffiness.
Ha ha, I like what she didthere and that's pretty
(09:06):
interesting, because there youhave it, folks a treat for the
gods, a treat for royalties.
So treat yourself because youare queens and kings.
Now, one thing that isinteresting to note, because I
did notice this in her book howto Eat Weed and have a Good Time
, she talks about makingtincture as well, and she talks
about two different types oftinctures.
Now we do get into that alittle bit in last week's
(09:29):
episode as well.
But there's the freezertincture method, and that takes
a little bit longer than theroom temperature countertop
method, and the purpose of thefreezer tincture method is that
it's going to have less of ataste.
It might not be as potent, butit's going to have less of that
green taste that you get whenyou do a regular countertop
(09:51):
tincture.
Now I am in the process ofmaking a freezer tincture myself
to experiment with it andnotice the taste difference.
But I kind of ran out of thepure alcohol and I have to go
get more.
I have some in the freezerright now.
But I'm trying to also do someexperiments with some of the
infusions that I'm making latelyand I would really like to have
the same amount for the otherones as the other tinctures that
(10:13):
I made so I can compare myresults.
And that means I have to tryand find some ethanol somewhere
and I'm not really sure we'regoing to see how that turns out.
So I haven't actually made ityet, which means I use the
countertop tincture to make thisparticular recipe.
And I will say that you donotice some of the taste in this
particular recipe that is justsomething to note that obviously
(10:36):
a marshmallow doesn't have asuper strong flavor, even when
you add in things like vanilla,and so if you use just a regular
tincture you are going tonotice a taste.
It didn't discolor it oranything.
Even though my tincture wasobviously you know that color
that it is, it was still nice.
They were still nice and whiteand pillowy, but the taste was
there and it had that tincturealcohol green like herbal taste.
(10:58):
Now, it was mild, I will say,but for somebody who's pretty
sensitive to that, do note thatyou might be better off waiting
till you can make afreezer-based tincture that's
going to have a lot less flavor,as she recommends.
Do know that I was goingagainst the grain on this
particular one because I reallywanted to make them and I had
just made all this tincture andI wanted to try it out.
Putting this recipe together ispretty simple.
(11:19):
So first of all you're going toline a square cake pan with
cooking spray and then some ofthe powdered sugar and you're
going to set that aside.
That's what you're going topour your marshmallow mixture
into when it's all ready to go.
But after you do that, you'regoing to get a sauce pan over
medium heat and you're going toadd all the sugars, the water,
(11:41):
your tincture and salt andyou're going to give it a swirl,
but you're not necessarilygoing to stir it, and then
you're going to leave it on theheat until it reaches 245
degrees.
It says it takes about eightminutes.
That is, from my recollection,pretty approximate, pretty
accurate.
While that is going on, you'regoing to bloom your gelatin.
(12:04):
So you just get out a littlebowl and you mix in a quarter
cup of cold water with thegelatin and then in a stand
mixer with a whisk attachment,you're going to beat the egg
whites on high speed, because ittakes two egg whites until soft
peaks form and that takes aboutthree minutes.
So there's a couple of thingsgoing on.
But you can do those other twothings while you're heating your
(12:26):
sugar mixture to the 245degrees.
Once the sugar mixture reachestemperature, that's when you add
your bloomed gelatin.
And, funnily enough, the secondtime that I made this I forgot I
had poured the hot sugarmixture in with the eggs, which
does cook the eggs when you pourit in there, because again,
it's at 245 degrees and you'regoing to whip that really high
(12:52):
in your stand mixer.
But the second time that I madethat I forgot to add the
gelatin.
And the gelatin, even though itcomes out almost like it's like
a single piece, when it'sbloomed it does melt into the
mixture.
And so what I did is I kind ofpanicked and I threw it in the
stand mixer with the egg whiteand sugar mixture.
(13:16):
Now, at this point I'd alreadyblended or beat the whisk,
whatever I call it the sugarmixture with the egg whites and
I was worried that that mightaffect the texture.
It actually didn't too.
It wasn't too bad.
I did notice a couple of spotswhere some of the gelatin hadn't
mixed or incorporated or didn'tmelt completely.
There was a couple little spots, but overall most of it did
(13:38):
melt into it because it wasstill hot from being on the
stove.
So I had that one of those ohshit moments, but I mean that
was the worst of it.
They're pretty easy to make.
You can't really.
The first time it took me alittle longer, as it often does
with the recipe that you'reunfamiliar with, but the second
time it was super easy.
And, interestingly, I was at afriend's house for dinner
recently and I think the topicof marshmallows came up because
(14:01):
I mentioned I was fooling aroundmaking some marshmallows for an
upcoming episode and one personmentioned that with
commercially made marshmallows,when you get a burn with those,
like if you're cooking them overthe fire, that you have to
treat them for chemical burnsbecause of all the fake shit
they put in them.
I have to fact check all ofthat.
(14:22):
I just said stuff.
I could be spreadingmisinformation, but this person
had their first aid and workedwith children on a regular basis
.
So they were pretty familiarwith the concept of dealing with
first aid injuries.
And you know, when you haveyoung children around a fire
roasting marshmallows, thesethings tend to happen.
So I just thought that wasinteresting that if you're ever
looking to a fire roastingmarshmallows, these things tend
to happen.
So I just thought that wasinteresting that if you're ever
looking to make your ownmarshmallows because you want to
(14:44):
use them for s'mores orsomething like that, you know,
when you know exactly what's inthem, maybe they're a little bit
safer because you're not goingto get chemical burns if there
happens to be an accident.
You whip up your eggs white eggwhites and your your uh sugar
has gotten to temperature.
You just pour it in down theside of the bowl and then you
whip it up for, you know, acouple minutes on high speed.
You add some vanilla and thenyou do it for a couple more
(15:05):
minutes.
You will start to notice thatit is the texture and the color
and all these things.
Even though you add like atablespoon of vanilla extract,
it doesn't really change thecolor.
They are nice and white, justlike you would imagine
marshmallows to be.
Texture's a little bitdifferent, maybe a little bit
softer almost Now it could be,because the second time I
(15:26):
definitely didn't add thatgelatin in at the correct time.
Now, of course, you add invanilla, but you could maybe
even add something like apeppermint extract.
What would happen if you addeddifferent flavors?
I should try that next,actually, because I have a
number of Loran oil flavors thatcould lend itself well, just
something a little bit different.
So that could be a fun way toplay around with these.
(15:48):
You could roll them in toastedcoconuts, maybe add a little
cocoa powder or freeze-driedfruit powder.
I mean, I feel like there's afew different things.
I haven't tried any of those.
So do take these with a grainof salt, because you know, who
knows what the results might be.
But again, a base of a goodmarshmallow recipe can sort of
open the doors to a whole bunchof other ways to experiment.
(16:11):
Once it's done whipping and youget it to the texture that
you're looking to get it to, youpour it.
You're going to need a rubberspatula to pour it into your
prepared greased cake pan andthen you sprinkle it with some
more icing sugar and then youlet it set for about an hour.
Now I have to admit, I've madethis twice and you're supposed
to be able, because of courseyou grease the pan before you
(16:32):
get started, which I didgenerously but it never wanted
to tip out of the pan for me.
I don't know why.
Like I even ran a knife aroundthe edge of the pan and when I
flipped it over they just didn'twant to come out, and it's
supposed to.
The first time I don't think Iwaited quite long enough for the
marshmallows to set, becausethe recommendation is about an
hour.
I guess it says at least anhour at room temperature.
The second time I definitelydid probably a couple of hours,
(16:56):
and each time they didn't tipout for me.
So I'm not really sure what'sgoing on with that.
I'm not.
I don't know why they didn'ttip out for me, so I had to cut
them in the pan and that worked.
But that also meant that when Itried to lift them out of the
pan, they just didn't come outnice and perfectly square, which
they would have otherwise ifI'd been able to tip them out
and then cut them on the cuttingboard that way.
(17:18):
So maybe you'll have betterluck than I did, but that is
what happened to me.
So they're maybe a little bitmisshapen, but I don't know.
Sometimes I think that reflectsmy general attitude towards
edibles making.
They don't have to look perfect.
I mean, it's nice that they do,but sometimes that's just not
the way things work out.
You let them set, you cut themup, you put them in a container,
(17:40):
you toss them in a little moreof the powdered sugar because
that's going to keep them fromsticking together, and then you
toss them in the container.
I did toss mine in a containerthe first time I made them and
they almost looked like from theoutside because it was a clear
Tupperware container that theywere like all melding together.
But they actually maintainedtheir shape really nicely, even
though they were kind of allsquished into this container and
(18:00):
I'm sure the powdered sugarhelped to keep them from
sticking with each other.
But they didn't like come.
They didn't like meld back.
I've had things where I've donethat and I put them in a
container and they all just kindof like melded back into one
giant clump.
But these did really hold theirshape, which was really nice.
So this has been a really funrecipe to make and I highly
encourage you to try it.
(18:21):
If you want something different,I did the first batch with a
CBD infused tincture becauseit's really difficult to make
sweets around this house and notbe able to share them with my
dad and I know he's okay withCBD.
He's a little more cautiousaround THC, which is only
natural, and I have to becareful with dosing him around
that because I can't be givinghim it's so hard to make things
(18:42):
and then be like, oh no, youcan't have any, he's got THC in
it.
So I tend to make it's a.
Really it's really tough.
I definitely see where I get mysweet tooth from, because that
man has a sweet tooth very muchlike my own in fact, and I am
very conscious of my own andhave to keep bringing it back in
because it does like to get outof control from time to time.
But yeah, I definitely seewhere I get it from.
(19:05):
But again, it's really.
I do tend to use a lot of CBD ina lot of my recipes because one
I do enjoy those.
I do enjoy a lot of CBDthroughout the day and tend to
focus more on the THC, theheavier THC, in the evenings.
Of course you can do these withTHC a ratio.
You can do them withoutwhatever you want.
If you haven't picked up thisbook yet.
(19:25):
I really have been enjoyingthis particular book.
If you haven't checked out therecipe, if you haven't checked
out the interview with Vanessathat I did yet, I do encourage
you to check out that one aswell, because it was packed with
a lot of really interestingtips around making edibles at
home, and I think you will learnsomething from it.
I certainly did, and, assomebody who's been making
edibles for quite some time,it's always wonderful to learn
(19:46):
something new and to havesomething new that you can try
out in your own home kitchen.
So that's why I do recommendthat episode, and I am going to
be doing one more recipe fromher book Actually, maybe that
one or a different one.
I'm going to be doing anothertincture-based recipe for next
week, so tune in for that one.
So if you have been attemptingto make some tinctures at home,
(20:08):
this will give you someinspiration of things you can do
with it.
You know you're on this journeywith me, so if you do make this
particular recipe, tag me, postit online and tag me Bite Me
podcast, or consider joining theBite Me Cannabis Club.
Head over to joinbitemecom tolearn more about that, and
people are often sharing thehomemade creations that they're
(20:28):
making in the club as well.
So there's a couple ofdifferent ways that you can show
off your culinary skills, and Iwould also love to hear how you
would use your marshmallows,because you know you make this
batch of marshmallows.
You got to do something withthem.
Yes, you can just eat them andI have done lots of that but
sometimes it's nice to use themfor another project as well, to
(20:50):
incorporate them into something.
So let me know how you're usingyour marshmallows.
So that's it for this week, myfriends.
I hope you enjoyed this episode.
Check out the full show notesat bitemepodcastcom.
Consider joining the Bite MeCannabis Club.
I'm your host, margaret, anduntil next week, stay high.
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