Marshmallows

Store in an airtight container at room temperature to prevent hardening. Once opened, use within 4 months for best texture. Refrigeration can make them sticky.

Primarily sugar with minimal nutritional value; very low in protein and fat

Dust scissors or knife with powdered sugar when cutting marshmallows to prevent sticking

Toast marshmallows over medium heat, rotating slowly, for even golden browning without burning

Add to hot chocolate just before serving so they don't completely dissolve

Use stale marshmallows for rice crispy treats—they melt more smoothly than fresh ones

Mini marshmallows melt faster and distribute more evenly in baked goods

Hot chocolate or coffee for sweetness and texture contrast

Graham crackers and chocolate for classic s'mores

Sweet potatoes in casseroles for caramelized topping

Rice cereal for crispy treats

Chocolate fondue for dipping

Fruit kabobs for added sweetness

Storing in humid conditions causes marshmallows to become sticky and lose their shape

Leaving bag open allows them to dry out and harden quickly

Using high heat when melting causes them to burn on the outside while remaining unmelted inside

Adding marshmallows too early to hot drinks results in complete dissolution