If you want to make an impression on Valentine’s Day, give your sweetheart gourmet marshmallows. Unlike anything you’d find in a bag from the supermarket, these made-from-scratch confections are de-throning cupcakes as the new “it” treat.

“Homemade marshmallows are one of those wonderful things where the from-scratch version is so much better than store-bought; you’ll suddenly think that perhaps you’ve never really had a marshmallow before,” says Shauna Sever, author of Marshmallow Madness! (Quirk Books, February 2012). “They have a freshness about them that’s unbeatable, even plain vanilla homemade marshmallows have a much cleaner flavor because they don’t contain any funky preservatives or stabilizers. The texture is also out of this world—so pillowy, bouncy, and melt-in-your-mouth delicious.”

The trend for homemade marshmallows, Sever says, is part of the wave of discerning food consumers. “We’ve reached a really interesting point in the food world where people are thinking about where their food comes from, and in particular becoming more interested in making things from scratch that would typically only be store-bought.”

While these treats will definitely take your hot chocolate to a haute level, homemade marshmallows can do more than infuse a crispy rice treat or star in your next s’more. Sever’s book is full of innovative recipes good enough for marshmallows to stand on their own (apple-cinnamon, key lime pie, honeyed apricot, and concord grape, pictured above, to name a few). She also includes recipes for marshmallow desserts such as birthday cake marshmallows, whoopie pies, and popcorn balls. “There’s a bunch of ways you can adapt a basic marshmallow recipe with a tweak in preparation or by adding a few ingredients that can transform it into a filling, topping, or cake frosting.” What’s more, Sever says, the treat is suitable for people with food allergies because they’re egg-, dairy-, and gluten-free.

“The great thing about homemade marshmallows is that you can make them to be like little confections that are meant to be eaten out of the hand,” Sever says. “I love giving them as edible gifts or party favors, packed sweetly in a cellophane bag with a cute ribbon. They’re really the ultimate happy candy.”

A burst of sugar that fits in the palm of your hand? Sounds like something runners looking for quick energy might want during a long run. If marshmallows are the new cupcake, why not the new energy gel? Sever, a runner, thinks this is a great idea. Why not? “They’re basically just sugar, corn syrup, gelatin, and water,” she says. 

Try out the following recipe for the Classic Vanilla Marshmallow in Sever’s book, or, during “Marsh Madness,” follow 16 food bloggers (each in their traditional March Madness bracket) as they create their own concoction from the Classic Vanilla Marshmallow and compete for the most original title. Serious Eats will recap each week and announce Shauna’s pick. You can also follow on Twitter after Feb. 20 at #MarshMadness.

If you prefer someone else do the work, bakeries specializing in gourmet marshmallows are popping up around the country. A few to try: Marvelous Marshmallows, Mia’s Marshmallows, or Sweet Lydia’s.

Classic Vanilla Marshmallows

Lightly coat an 8x8-inch baking pan with cooking spray.

Whisk together in a small bowl and let soften for 5 minutes:
4 1/2 teaspoons unflavored powdered gelatin
1/2 cup cold water

 Stir in a medium saucepan over high heat until the temperature reaches 240˚F:
3/4 cup sugar
1/4 cup corn syrup
1/8 teaspoon salt
1/4 cup water

 Microwave the gelatin on high until completely melted, about 30 seconds.

 Into an electric mixing bowl with a whisk attachment set on low:
1/4 cup corn syrup
add the melted gelatin

After the syrup has reached 240˚F, slowly pour it into the mixing bowl. Increase the speed to medium and beat for 5 minutes. Increase to medium-high and beat for 5 more minutes. Beat on the highest setting for 1 to 2 minutes more and beat in 2 teaspoons pure vanilla extract. The finished marshmallows will be opaque white, fluffy, and tripled in volume. Pour it into the prepared pan, using an offset spatula to smooth it into the corners. 

Sift coating together in a large bowl:
1 1/2 cups confectioners’ sugar
1 cup cornstarch or potato starch

Sift coating evenly and generously over top. Let set for at least 6 hours in a cool, dry place.

Use a knife to loosen the marshmallow from the edges of the pan. Invert the slab onto a coating-dusted work surface and dust it with more coating. Cut into whatever size pieces you wish (a pizza cutter works great for squares). Dip the sticky edges of the marshmallows in more coating, patting off the excess.

Makes about 2 dozen 1 1/2-inch mallows.

—Kara Thom, Runner’s World Reporter

Photos: Courtesy of Quirk Publishing