We can cure polio, but we can't make a flavored marshmallow?

Factual Questions
1

What gives?

You can get all sorts of different flavors when it comes to those hard little pseudo-marshmallows in cereals. But why no chocolate- or other-flavored big fluffy ‘regular’ marshmallows? Wouldn’t chocolate or caramel marshmallows be perfect for s’mores?

Never seen any flavored marshmallows in any grocery store. I live in a pretty rural area, but I don’t think I’m that removed from the mainstream.

(Hope I didn’t just blow millions of dollars by taking this unprotected idea public.)

2

i’ve had chocolate marshmallows.

kraft ones.

so there.

3

The coloured marshmallows have a fruity taste that make Rice Krispie treats even more of a treat.

4

I think marshmallow IS a flavor.

5

Here in the Czech Republic they have flavored marshmallow candy bars- about 6 inches long and stripped with different flavours and colors. Yummie.

6

Seen & eaten flavored marshmallows. you’re not missing much. :smiley:

7

Marshmallows aren’t all that hard to make…used this recipe this past Easter for the family get together.

2 envelopes powdered gelatin
1/2 cup + 1/3 cup cold water
1 cup sugar
1/3 cup light corn syrup
4 egg whites
pinch of salt
2 teaspoons vanilla extract
about 1/2 cup powdered sugar and 1/2 cup cornstarch, sifted together

  1. In a small bowl, sprinkle the gelatin over the 1/2 cup of cold water to dissolve and soften.
  2. In a saucepan fitted with a candy thermometer, mix the sugar and corn syrup with 1/3 cup of water. Place over medium-to-high heat.
  3. In the bowl of an electric mixer, pour in the egg whites and beat on low speed until frothy. Add the pinch of salt.
  4. When the syrup reaches between 210 and 220 degrees, increase the speed of the mixer and beat the whites until they are thick and fluffy (do not overbeat).
  5. When the syrup reaches 245 degrees, while the mixer is whipping, pour the syrup into the whites. Pour so that the syrup does not fall on the whip, otherwise much of the syrup will splatter onto the sides of the bowl, not into the egg whites.
  6. Scrape the gelatin and water into the pan that you used for the syrup and swirl it to dissolve (it should be hot enough from the syrup to dissolve it). Pour the liquified gelatin into the whites as they are whipping. Add the vanilla and continue to whip for 5 minutes.
  7. Dust with a sifter a 11x 17 (approximately) baking sheet evenly and completely with cornstarch mixture. Use a spatula to spread the marshmallows in a layer on the pan. Allow to dry for at least 4 hours or overnight, uncovered.
  8. Use a sharp knife or scissors to cut the marshmallows into pieces and toss in the powdered sugar and cornstarch mixture. Put the marshmallows in a colander or strainer and shake off the excess cornstarch mixture.

I don’t see why someone couldn’t substitute a bit of “extract of something” for a bit of water.

Hmmmmmmmmm. Peppermint…

8

Hmmm. I guess I do live in the sticks. I vaguely recall the previously referenced Kraft chocolate marshmallows, but they sure didn’t stick around long where I live.

Perhaps the better question would be, “Why can’t they make any good flavored marshmallows?” or, “Why haven’t they caught on more?”

9

My WAG would be that there’s no market for them. Look at how much (or little) shelf space marshmallows get at the grocery store, compared to other stuff. They’re just a staple, like baking powder or confectioner’s sugar, pretty standard, so Kroger just carries their house brand and the one national brand and that’s it.

Not that many people eat marshmallows, not compared to how many people, for example, eat chocolate chips out of the bag. Kroger just keeps marshmallows around because people occasionally need them for Jello or cookouts, there’s no adequate substitute, and they don’t want to take the chance of you going down the street to the Wal-Mart Super Center. They know if you come into the store to buy a bag of marshmallows, you’re not getting out of there without dropping at least 50 bucks on other stuff.

That’s why they hide them, too. I know one grocery store that keeps them by the spaghetti sauce, way down by the floor. Force you to walk all over the store, looking. And no point asking a stock boy, cause HE won’t know.

10

This is a bit off-topic, but it reminded me of a classic GQ thread from about 6 months ago.

http://boards.straightdope.com/sdmb/showthread.php?threadid=9655

I’t fairly short and well worth the reading. It shows that it doesn’t pay to be too skeptical.

11

Marshmallow is a tree & thats where they get the flavor.

12

Maybe once upon a time, handy, but the stuff I made at Easter tasted just like the stuff that comes out of the plastic bags. Only difference was mine weren’t round.

And I think Duck Duck Goose is right…while the idea of peppermint marshmallows on top of hot chocolate is really tripping my trigger right now I don’t see much of a market for them.

And come to think of it, the only time my family buys marshmallows anyhow is for holiday events - the minis in the whipped cream-and-jello-salad, toasted on top of mashed yams/sweet potatos, etc.

13

But we didn’t cure polio, we just prevent people from getting it in the first place.

14

When last I was at the grocery store, I saw a package of marshmallows covered with toasted coconut. Does that count?

15

Says Tomcat

Probably the most appropriate post/sig line I’ve seen in a year!

16

And if we can put a man into space, but only after the Russians, who are now broke, why didn’t that money go into supplying the world with “super” bug-resistant coffee beans?
Or marshmallows. Your choice.

17

After re-reading that I do have to laugh. Hmmm…could it of been a bit of a freudian sig? OOhh…bad pun…