I had a hard time falling asleep a couple of nights ago after a long day of cooking and watching the kids. My thoughts eventually drifted to marshmallows and how I’ve not been very happy with my first test batches. The texture turned a bit chewy after a few days and the flavors seemed to fade. Then, out of nowhere, I had an idea that might address these problems and I was actually tempted to get out of bed and try a batch (but no, the sound of the mixer at midnight would surely wake the kids!). I did make a batch first thing when I got up that morning and I am pretty thrilled with the results so far - light and fluffy in texture and subtle, smooth flavors, even after being stored for a week (and counting). I’m not going to divulge my new technique as some things need to be kept secrets, but I will say that I used typical marshmallow ingredients and combined them in a different way to produce the improved product. This particular batch is caramel, which is something special in itself - think of an untoasted marshmallow infused with a toasted marshmallow flavor.