Somewhere along the way marshmallows became mass produced shadows of their former selves. Where are the different flavors and ingredients we can still pronounce?
Starting in select restaurants, spreading to gourmet food stores and now online, Plush Puffs have been quietly taking the dessert world by storm. They even have a blog devoted to inventive recipes showcasing their many flavors.
It all started when founder Ann Hickey-Williams’s son had a hankering for pumpkin marshmallows during Halloween. Little did she know that her quest for finding a way to make them would lead her to ditch her healthcare career for the uncharted territories of culinary school and entrepreneurship.
After many painstaking hours in the test kitchen and many “almost batches”, artisan Plush Puffs are hand-cut in the pan rather than pumped out of a machine onto a conveyor belt.
These resulting square confections have absolutely 0% high-fructose corn syrup and many are gluten-free. Their Maple Bacon and Mochachino flavors were my favorites…real maple syrup and roasted coffee pillowed in rich gooey marshmallow carry through from the aroma to the palate. Miles away from typical supermarket marshmallows. Since Plush Puffs melt extremely fast, I don’t recommend holding them over an open flame. ‘Cause within 15 seconds, your marshmallow will be oozing and falling off the stick. Your better bet is to flash roast them in the toaster oven or zap them no longer than 9 seconds in the microwave.
Photo courtesy of Steve Mirsky