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Are marshmallows the new cupcakes?

I came across an interesting article recently. Daily Mail online forecasts a new sweet trend on the horizon: New York artisan bakers have taken on the marshmallow to dress them up and make them more appealing for us grown-ups. I suppose nearly every child likes marshmallow and doesn't mind so much the bought dry stuff as long as they are pink (well, that at least applies to my daughter:-).

I had my first yummy marshmallow a couple of years ago when I was at the Yellow Cafe in Potts Point, Sydney. Homemade and fresh they are beautifully soft and sweet. The Yellow Cafe had a few different flavours but I was cautious and only tried the coconut marshmallow with toasted fresh coconut flakes. They were superb! I then made passion fruit marshmallows and since then I am hooked - but they really have to be fresh. Honestly, forget the packaged ones.

I now make them from time to time as they are not so hard to make and also very versatile (not very healthy though), you can mix almost any flavour in you can think of. What you do need is a sugar thermometer because you have to make a sugar syrup and get this to the right temperature.

I can understand why bakeries in New York have chosen the humble marshmallow to be the next big thing on the sweet sky. It's versatile and the creations I have seen look very far away from the dry and rubbery marshmallow you'll find at supermarkets.

Here is a collection of Marshmallow aficionados and their creations:

Marshmallow mug toppers by Plush Puffs.

Beautifully wrapped marshmallows by Fusion Sweets.


Watermelon marshmallows by Mia Mallows.

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