We don’t use marshmallows as much as we should. They’re often reserved for cereal bars, like in delicious cookies-and-cream Rice Krispies treats or for cups of hot chocolate. But I’m here to say that we need more marshmallows! I’ve shared my recipe for Texas sheet cake on TheKitchn.com previously; I make it all the time, because it’s both easy to…

My family has always loved marshmallows — especially the bags of soft, fluffy pink and white ones that are regularly sold back home in England. However, we soon became very much into the American way of living, and I’ll never forget having that first delicious bite of my first-ever s’more. I’d only ever had a roasted…

This recipe for homemade marshmallows ditches the corn syrup in favor of a combination of honey and sugar. Honey, combined with vanilla, gives the marshmallows a subtle floral flavor. If you prefer a different flavor, you can easily swap the vanilla for another extract, such as lemon or almond, or even a spoonful of rum…

You’re undoubtedly familiar with marshmallows—the puffy, sweet confections that you might toast over a campfire in the summertime or drop into a mug of hot chocolate in winter. They’re sweet, above all else, with little nutritional value save for a few grams of protein that come from gelatin and egg white. It’s these two components…