Why, yes, I AM one of those irritating moms who makes her own marshmallows and who doesn't allow high fructose corn syrup to ooze over her threshold.
If you had told me 20 years ago that I would be contemplating how I would make homemade Marshies for Easter and still make my deadline for my current WIP (that's work-in-progress), I would have howled with laughter.
First, I wouldn't have believed I could EVER write a book in just three months. And second? Well, what IS so bad about HFCS, anyway?
Ahhhh, but then a couple of decades changes things. Enter my food-allergic daughter who still, despite a corn allergy, really, really likes sweets for the holidays. And enter a food industry addicted to sweet, cheap corn.
I still remember the first time I went to the grocery store after that diagnosis. I expected to never traverse the candy aisle again.
But I had no clue how hard it would be to find corn-free bread or corn-free frozen French fries. (Companies use dextrose as a browning agent in frozen fries.)
I panicked. Was there NOTHING my kid could eat anymore?
After, lo, these many months, I have discovered that there's plenty she can eat. I just have to, whimper, cook it from scratch.
And sometimes, when you have a book deadline looming, you really, really just wanna call for pizza. As for homemade Marshies for Easter? The writer in me is saying, "Are you INSANE?"
But then the mom in me takes over. All marshmallows are is gelatin mixed with a super hot sugar syrup, whipped to a froth with vanilla. And that nets you to-die-for marshmallow creme, which in turn does its thing overnight all by itself and with no supervision required. You cut and toss the marshies in safe powdered sugar the next morning.
I got this. It's doable. Deadline AND Marshies aren't mutually exclusive.