It’s hard to imagine that marshmallows could have been a delicacy for Pharaohs in ancient Egyptian times, or as a medicinal treat in 19th-century France.
Nowadays, store-bought varieties are aplenty, though nothing really beats one that’s fresh and handcrafted.
The sweet science to marshmallow-making is to heat sugar to the soft ball stage. The end result – a soft and pillowy treat, the closest you’ll get to nibbling on a cloud.
Marshmallows: A sweet science