Caramel Marshamallow

[Sebastian]

Thanks tammy - appreciate you getting some and sharing your t houghts! one thing that's caught my attention is the top of the chocolate appears to be almost something that's 'affixed' to the top of the candy, vs an entire piece that's been dipped/enrobed. I can't quite see your pics in that level of detail - have you noticed them in person if there's anything atypical about the top? i've got a catalog here with 3 shots of extreme closeups, and they're all leading me to believe it's not simply a dipped product - the top (cutaway pictures) appear almost to have a convex surface to them, with crack lines along the edges - not sure if i'm explaining clearly or not..

either way, at the end of the day, as with so many things, i'm simply going to have to use this as an excuse to make a few batches and try it 8-) great thing is that even the disasters will likely taste great. i love candy making 8-)

[tammylc]

I didn't notice anything unusual about the top. But I expect all her pieces are enrobed rather than dipped, so that might be what you're seeing?

I just signed up for a "An Evening with Katrina Markoff of Vosges Haut-Chocolat" later this month. I'll try to ask. Anyone else have any burning questions?