For a Cold Winter's Day
I have been making my own marshmallows now for eight years, and once you have eaten a homemade marshmallow, you will never be able to return to the bagged, grocery store variety. I started out by using a sheet pan to spread the mixture which resulted in a mini marshmallow, but after a visit to City Bakery in New York City (3 W. 18th St.) that all changed. I went for one of Maury Rubin's renowned 4" tarts, but I also found the hot chocolate (which was kept in constant motion by a ferris-wheel-like contraption) and City Bakery's gigantic marshmallows irresistible. It was a vision of what hot chocolate should be... extremely rich and bittersweet, and topped with a floating cloud of confection.
I give these a lot as gifts and no one has ever been bashful about asking for more!
MY MARSHMALLOW RECIPE
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