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Dessert

Marshmallow Kisses

A sweet treat made by melting cream fondant and marshmallows, spooned into small kisses and topped with cherries or pineapple fritters.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Cream and pineapple are a kitchen classic. They rank in the top 25% of all ingredient pairs, and cooks put them together in 1,574 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Marshmallow Kisses

Ingredients

Directions

Make the mixture

  1. In a double boiler or pan over boiling water, melt the cream fondant and marshmallows until smooth and well mixed.

  2. Remove from heat and let it thicken slightly.

Shape and top

  1. Spoon out small kisses onto a tray.

  2. Top each kiss with half a French cherry or a piece of pineapple fritter.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Cream + pineappletop 25% of all pairs
    Smell alikelow
    Cooked together1,574 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Cream fondant
Provides a smooth, sweet body that holds the kisses together as they set.
Marshmallows
Melt into a soft, elastic base that gives the kisses their chewy, airy texture.

The step that matters

Melting over boiling water. Marshmallows scorch and turn grainy if overheated, so gentle indirect heat from a double boiler keeps the mixture smooth and well mixed.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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