Some of my favorite candies are marshmallows. Actually, I should backtrack a bit and say at the very top of my all-time favorite things to eat are marshmallows. I love their pillowy softness and their tender sweetness with undertones of vanilla. If it sounds like I’m getting a little Proustian for them, you’re right. I recently made several batches for some projects, which not only…
Bakers who tackle French recipes get stumped by the sugars, which don’t necessarily correspond to the sugars available elsewhere. All supermarkets in France carry white granulated sugar and there’s often unrefined sugars, such as cassonade, which grocers stock and are widely-available. In America and elsewhere, bakers often have to do a bit of hunting around to find the corresponding sugar. French brown sugars are quite…
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