27 August 2012
The perfect roasted marshmallow, as described by Jeanne Birdsall in The Penderwicks at Point Mouette (p 142):
Roasting marshmallows over an open fire is an art. The marshmallow should be evenly toasted all around until it’s a golden brown. A slight puckering of the skin is all right, and some people like that the best. The inside should be hot all the way through and softened, but not melted into messy gooeyness. Not one of the marshmallows roasted that night came even close. Many were burned black at least on one side, and the ones that weren’t were barely roasted. No one cared.
I would have cared. The only marshmallows worth eating are the ones toasted to a golden brown, hot and softened.