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This is not the type of marshmallow you would roast over a campfire.
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In Paris I would make four different types of marshmallow a week.
Carefully place browned marshmallow onto prepared graham cracker/chocolate combo and place other half of graham cracker on top of marshmallow.
The filling is generally of one of two types: a thick, sweet frosting made from Crisco shortening combined with confectioners' sugar, or, more conveniently, a dollop of Marshmallow Fluff.
Like, a brand of marshmallow?
The science of marshmallow roasting.
A half pound of marshmallow paste.
They are made of marshmallow Peeps and rainbows.
But it was even better when set atop seared marshmallows and a sauce of marshmallow and creme anglaise.
Image courtesy of Marshmallow Laser Feast.
A giant terrorist made of marshmallow?
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