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Inspired by the recipes and links that I've seen floating around, I made a batch of marshmallows last weekend. I used the plain vanilla version available in the .pdf here -- it gives instructions for a half batch, which certainly made more than enough marshmallows for two people, and also contains nicely detailed instructions, such as well-placed reminders not to stir the bubbling mixture on your stove while every cooking instinct that you might have is telling you otherwise. They're also fun to make -- the mixed-up marshmallow is one of the most perniciously sticky substances known to man, and I've had run-ins with some demoniacally sticky bread dough in my past. Unlike bread dough, however, it's water soluble and easy to clean up.

They were pretty damn good. The only reason why I wouldn't qualify them with a higher superlative -- awesome, mind-blowing, etc. -- is because I dusted them too liberally with powdered sugar to stop them from sticking together, and I've found in the past that large amounts of store-brand powdered sugar can leave a funny aftertaste. Where these marshmallows really excel, though, is toasting over an open flame -- free of the preservatives of their store-bought brethren, the homemade marshmallows quickly acquire a bubbly, shiny, almost creme-brulé-style caramelized crust while the inside turns remarkably smooth and liquidy. So, a note of my plans for future marshmallows:

1. Strawberry or raspberry, dipped in chocolate (what else?)
2. Toasted and made into s'mores
3. After reading this review: caramel-coated!

Maybe next time I'll make a full batch, too, just so we don't eat them all before I think to take photos.