Skip to main content
Epicurious

Charred Marshmallows

I light a forest fire on my sheet pan of mini marshmallows and let it burn out on its own. The surface of all the marshmallows should be black/burnt, while the bottoms remain perfectly white.

Recipe information

  • Yield

    Makes about 150 g (2 3/4 cups)

Ingredients

150 g mini marshmallows (2 3/4 cups)

Preparation

  1. Step 1

    Spread the marshmallows out evenly on an unlined sheet pan and char them to hell and back with a blowtorch. Transfer the pan to the fridge or freezer for 10 minutes to firm up the marshmallows and make them easier to handle. Use immediately or store in an airtight container at room temperature for up to 1 week.

  2. notes

    Step 2

    The only thing we really use our blowtorch for is to char these marshmallows. If you or your significant other happens to be a handy person, then perhaps you already have one. If not, you should get one, because they are superfun to play with and you can teach yourself to weld. That said, it’s not necessary to go out and buy one: you can char the marshmallows under the broiler of your oven or any other type of open flame—like a wand lighter.

Reprinted with permission from Momofuku Milk Bar by Christina Tosi with Courtney McBroom. Copyright © 2011 by MomoMilk, LLC. Published by Clarkson Potter, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher. Christina Tosi is the chef and owner of Momofuku Milk Bar, called "one of the most exciting bakeries in the country" by Bon Appètit. As founder of the desserts programs at Momofuku, including Noodle Bar, Ssäat;m Bar, Ko and Má Pêche, Christina was most recently shortlisted for a James Beard Foundation Rising Star Chef Award. Christina and her confections have appeared on The Martha Stewart Show and Live! with Regis and Kelly, among others. She lives in Brooklyn, New York, with her three dogs and eats an unconscionable amount of raw cookie dough every day.
TagsDessertMarshmallowNut FreeMake AheadBroilCookbooks
Read More
Mango Sticky Rice
Khao niaow ma muang, or steamed coconut sticky rice with ripe mango, is a classic in Thai cuisine—and you can make it at home.
Easy Egg Custard
With just a handful of ingredients, this old-fashioned egg custard is the little black dress of dinner party desserts—simple and effortlessly chic.
Simple Hot Cocoa for One
With rich chocolate flavor and easy customization, this hot cocoa recipe is just the one you want to get you through winter.
Béchamel Sauce
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Kale and Brussels Sprouts Salad
Crunchy and crowd-pleasing, this salad can be prepared in advance and customized to your heart’s content.
Chicken Meatballs With Sesame Green Beans
Baking meatballs and green beans on two sides of the same sheet pan streamlines the cooking process for this saucy, savory dinner.
Dulce de Leche
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Sun Gold Tomato Pasta With Pistachio Gremolata
A garlicky pistachio topping takes this sunny summer pasta from good to great.