Marshmallow Wafers
Ingredients
Directions
Melt the butter in a chafing dish.
Add the marshmallows and brown them on both sides.
Place the fried marshmallows between two crackers and serve while hot.
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
What each ingredient does
- Butter
- Provides fat for frying, which conducts heat evenly and helps the marshmallow surfaces brown.
- Marshmallows
- Their sugar caramelizes when fried, creating a browned, sweet outer layer over a soft, gooey center.
The step that matters
Brown the marshmallows on both sides. Sugar browns and caramelizes in hot fat. If the butter is too hot, the outside scorches before the marshmallow softens, so keep the heat moderate and turn them once.
“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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