I light a forest fire on my sheet pan of mini marshmallows and let it burn out on its own. The surface of all the marshmallows should be black/burnt, while the bottoms remain perfectly white.

　　

Ingredients

Makes about 150 g (2 3/4 cups)

　　150 g mini marshmallows (2 3/4 cups)

　　

Step 1

Spread the marshmallows out evenly on an unlined sheet pan and char them to hell and back with a blowtorch. Transfer the pan to the fridge or freezer for 10 minutes to firm up the marshmallows and make them easier to handle. Use immediately or store in an airtight container at room temperature for up to 1 week.

　　

notes

Step 2

The only thing we really use our blowtorch for is to char these marshmallows. If you or your significant other happens to be a handy person, then perhaps you already have one. If not, you should get one, because they are superfun to play with and you can teach yourself to weld. That said, it’s not necessary to go out and buy one: you can char the marshmallows under the broiler of your oven or any other type of open flame—like a wand lighter.

　　Reprinted with permission from Momofuku Milk Bar by Christina Tosi with Courtney McBroom. Copyright © 2011 by MomoMilk, LLC. Published by Clarkson Potter, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.Christina Tosi is the chef and owner of Momofuku Milk Bar, called "one of the most exciting bakeries in the country" by Bon Appètit. As founder of the desserts programs at Momofuku, including Noodle Bar, Ssäat;m Bar, Ko and Má Pêche, Christina was most recently shortlisted for a James Beard Foundation Rising Star Chef Award. Christina and her confections have appeared on The Martha Stewart Show and Live! with Regis and Kelly, among others. She lives in Brooklyn, New York, with her three dogs and eats an unconscionable amount of raw cookie dough every day.