Strawberries in bruleed marshmallow creme

Author Notes

When you pair strawberries and marshmallow crème (and we’re not talking the jarred marshmallow stuff), you’re getting two kinds of sweet. From the strawberry, there’s the light, floral sweetness the fruit tends to yield when fully ripe. The marshmallow crème offers more of an unnatural sweetness, like the potent candy you used to be addicted to when you were a kid. It’s a fantastic combination (especially for those of us trying hard to keep our childlike qualities with every facial wrinkle we earn). These little nuggets of heaven satisfy both our inner kids and the grown-ups we’ve become. Note: you can also use ripe summer peaches in place of strawberries for a take on peaches and cream. Also try these rolled in crushed Oreo cookies, and drizzled with caramel or chocolate. - Furey and the Feast —Furey and the Feast

Test Kitchen Notes

This recipe is fun to make, delicious, and mildly dangerous -– what could be better? The marshmallow crème whips up in all of 4 or 5 minutes. It’s a snap to make (and cool that you are making marshmallow from scratch), and then the real fun starts. Get a washed and dried strawberry, wallow it through the crème, make sure you get a fun little whoop-dee-do thing on top, then hold it up by the stem and be VERY STILL while someone you trust toasts it with an intense blue flame that is about an eighth of an inch away from your flesh. Allow to cool for a moment, then gobble -– the sweet toasty marshmallow is perfectly balanced by a tart bite of strawberry. You will keep making and eating them until you are out of strawberries, and immediately begin planning the next time you’ll make this. You could spear the strawberry on a skewer for the wallowing and toasting and remove the element of danger, but what’s the fun in that? - aargersi
—The Editors