Just two years ago, Kristin Lee Godburn left a fast-paced job in investment baking to put on a kitchen apron. After attending the French Culinary Institute, she honed her baking chops while working with the cupcake folks of Robicelli's in Brooklyn, and then launched her sweets company Kitty Lee Thomas.
She makes cookies and other treats, but we're here to talk about marshmallows. She has quite the eclectic marshmallow menu, including flavors like Toasted Coconut, S'mores, Rocky Road, and Fluffernut. They're fancied-up marshmallows that serve as desserts on their own.
The Fluffernut marshmallow may remind you of tempura, with a delicate banana-chip and peanut butter shell enveloping a fluffy almond marshmallow at the center. The shell is the best part: nutty, crunchy, and nicely balanced in flavor.
The Cookies 'n' Cream version starts with a homemade vanilla bean marshmallow that's covered in chocolate cookie crumbs and dipped in dark chocolate. The cocoa content is high and the marshmallow has a satisfying, rich flavor. The cookie crumbs are finely ground so one bite sends down a prodigious shower of cookie crumbs—don't try to nibble these secretly, because the cookie-crumb trail will give you away.
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