It's not snowing yet, but already I'm all excited for winter-y desserts: warm fruit cobblers, mulled cider, and of course, endless mugs of hot chocolate. And to accompany those mugs of hot chocolate? Marshmallows, of course. Jet-puffed will do in a pinch, but for the utmost indulgence, I head for Vosges Haut-Chocolat for a set of caramel marshmallows. Here's the breakdown. A half-inch tall puffy marshmallow is flecked with bourbon vanilla beans. Then, a layer of gooey sweet caramel with a hint of grey sea salt. And to finish, crushed caramel toffee and a silky dark chocolate shell. Warm up your mugs, do a quick dip. The chocolate melts just a touch, and the caramel goes all soft and tender—absolutely perfect.
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