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magazine 2008 07 homemade marshmallows
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It’s time to bring back the joy of your childhood crispy rice treats—and spice them up while you’re at it.
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This ambitious Mallomars-inspired recipe is a project: Make the (wheat-free!) cookie base and top with marshmallow on day one; enrobe in chocolate on day two.
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These old-fashioned marshmallows look beautiful in apothecary jars. Find one at a flea market, Williams-Sonoma, or on etsy.com/>.
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The addition of gelatin is what makes the meringue-like topping stay billowy but firm, without weeping, even at room temperature.
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A decadent, holiday-worthy, make-ahead breakfast that’ll feed a crowd? Look no further than this kringle-inspired hazelnut breakfast tart.
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There's cake under there, we swear!
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Feel free to try whatever toppings you’d like; if it goes well with chocolate, it will go well with these.
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Whether melted down for a thick sauce or built up into a billowy frosting atop a sublime pie, we can't get enough of these 12 marshmallow recipes. And, yes, there will be s'mores.
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Do you know what marshmallows are made of? Well, yeah, sugar. But how do they get to be how they are? All your answers await.
Alex Delany
test-kitchen
Here's how to make marshmallows at home. It's easy. (We swear!) Maybe even a little too easy...
Kay Chun
techniques
What's better than firing up the classic snack at a campfire? Doing so with booze-flavored marshmallows you made from scratch
Sam Dean
Culture
Melissa Minton
techniques
Molly Wizenberg
Lifestyle
The ultimate pot of gold at the end of a rainbow.
Rachel Jacoby Zoldan
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If you love toasted marshmallows, try it on top of a smooth pumpkin purée!
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Food Editor Shilpa Uskokovic loved peanut butter cups so much while growing up that she’s created a grown up take on her childhood favorite. This hazelnut butter cup tart looks exactly like a giant Reese’s peanut butter cup and will rival anything you’d find in the candy aisle.
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Tomoko Yagi, owner of Cha-An Tea House in New York City, demonstrates all of the ingredients, tools, and techniques required to create 8 different pieces of wagashi - an artfully constructed Japanese confection with roots dating back thousands of years.
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Kids try an assortment of popular candies from the 1920s until today, including Jujyfruits, salted nut rolls, Pop Rocks, Big League Chew, Gushers, and More.
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Join Melissa Miranda as she makes Lumpiang Sariwa, Filipino spring rolls packed full of fresh vegetables and tofu. While this dish isn't always vegetarian, this medley of veggies bring a beautiful color and snap to the spring rolls. And instead of using store-bought wrappers, Melissa makes her own that consist of just five ingredients, but are packed with flavor.
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Bon Appétit joins Chef Miro Uskokovic, owner of NYC’s Hani’s Bakery to make their best-selling malted cinnamon bun. Hani’s is a modern American-style bakery that has become very popular with locals, often with queues down the block. Light, fluffy, and airy with a gooey cream cheese glaze, it’s no surprise these cinnamon buns sell out fast daily.