Marshmallow Nachos


Growing up in England didn’t expose me to the many culinary delights offered here in the U.S.; at least that’s what I had thought. Watching television sitcoms and dramas I would hear references to foods and drinks that would always stimulate my curiosity. What was I being denied in England that people in the U.S. were eating freely?

When I finally moved here over six years ago I sought out a sweet dish what you guys call S’mores, and I have to say I was slightly disappointed. I’d had them before. My mother used to make a variation of these for me as a kid: marshmallow and chocolate chips sandwiched between two digestive biscuits and microwaved for 30 seconds. Ever since then my curiosity feigned. Apparently all the delights I thought I was missing were clearly a matter of translation.

A couple of weeks back I was sent some marshmallows in the mail by the gourmet marshmallow maker Plush Puffs to celebrate none other than National Toasted Marshmallow Day.

Yes, there is such a day and it happens to be this Sunday, August 30. I will admit I was slightly bemused by this as I don’t recall eating marshmallows since that fateful night back in 2003. Yes, it had that much of an impact on my life, but still, I was willing to give it a go and see what I could do with these sugary treats. I managed to create two dishes: my take on one from the Plush Puff recipe page and the other was inspired by something I stumbled upon last week. Check them out after the jump.

Sweet & Fruity Nachos


In a saucepan gently heat 3T balsamic vinegar stirring in 2T fine sugar, heat for 2 minutes without letting the mixture boil. Remove from the stove and let cool.

Break apart about 6-8 ice cream sugar coated wafers and place unorganized in a bowl or large plate, add 2 cups of  caramel and chocolate marshmallows, 1/3 cup of semi-sweet chocolate chips and a 1/4 cup of toasted almonds, sliced. Microwave for 20-30 seconds. Using a *blow torch* scorch the marshmallows until caramelized and chocolate is melted.

Mix 1 cup of quartered strawberries with the balsamic vinegar mixture and pour over the nachos, sprinkle with 4T of chopped mint. Serve.

Still got Straw-Bs to use up? Check out 100 Ways to Use Strawberries

Bacon Marshmallow Sandwiches


I don’t really think there is anything I need to describe here, just admire the beauty and go with the knowledge that they tasted delightful.

More Bacon: Recipes, raves and other bacon bits in Endless Bacon.

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