We’ve all enjoyed s’mores and drinks around a fire, but until now, the dessert and the beverage have stood alone.
But the day has come to welcome a new kind of marshmallow.
Nicole Greene, owner of Truffle Truffle, a Chicago-based online chocolate shop, has invented the beer marshmallow.
While she won’t be sharing the exact recipe for beer marshmallows anytime soon, Greene admits to combining Rogue Chocolate Stout beer with sugar and cooking it at a certain temperature and then combining it with a whipped egg-white meringue.
Her staff then “stands by to watch the magic happen in the mixer.”
She uses a cookie cutter to get the right shape and dips the marshmallows in milk chocolate.
She dusts them with beer and pretzel brittle bits for a salty, crunchy top.
Susan Percival, a UF food science and human nutrition professor, said she thinks there probably isn’t much alcohol in the marshmallow itself.
Alcohol evaporates quicker than water, she said, and with the intensity of the heat boiling the sugar, the process gives way to the beer flavor.
“I think people would buy the product for the flavor over the thought of an alcoholic dessert anyway,” Percival said.