Episode 82: Marshmallows

Gather round the campfire, children, because we have ghost stories from darkest Florida that’ll scare you boneless! Meanwhile, Molly’s marshmallow catches fire seventeen times. That’s not a euphemism. Then we make s’mores. (Also not a euphemism.) And fluffernutters. (Possibly a euphemism.) www.spilledmilkpodcast.com

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18 thoughts on “Episode 82: Marshmallows

  1. Marin

    Hello Mathew and Molly! your marshmallow episode was great. I personally think that extra large marshmallows taste gross, they take away some delicious part of the jet puffed flavor we all love. Plus by the time you get the whole thing browned the inside deflates and becomes all hollow. When I make smores I make a hole in the marshmallow and put a piece or two of chocolate on the inside. Then you stab your roasting stick through the other way to keep it iin place. Roast and enjoy a beautiful golden marshmallow with melted chocolate on the inside!

    1. mamster Post author

      Jennifer, a fluffernutter is a peanut butter and Marshmallow Fluf sandwich. Dawn, Peeps are cute and fun to pose or torture in the microwave, but I’d rather not have to eat them.

  2. Michele

    I can vouch for the Smitten Kitchen salted browned butter krispy treats – I’ll never make them the old way again! The salt and browned butter go so well with the marshmallows, and the treats are a lot less sweet as a result which makes it possible to eat a lot of them in one sitting. :)

    Love your podcast!

  3. Jenny

    Thanks for another fun episode :) I haven’t tried a fluffernutter before, but I’m tempted!
    I just wanted to say that I was lucky enough to attend a Smitten Kitchen Cookbook book signing this past December at the Brooklyn Kitchen, and Deb demo’d and gave samples of her mom’s apple cake and the salted brown butter rice krispie treats. I hadn’t had a rice krispy treat in years, so I’m not sure if I liked it so much simply because it filled a very deep nook of nostalgia, but they were amazing. Definitely worth making and trying for yourselves! Be well :)

  4. Marin

    You have done episodes on beans, meat sticks, and tomatoes, but putting those together you get chili which is a whole different food. I have been eating a lot of chili lately because it is winter, however which canned chili is the best or is homemade better? I think chili should be your next episode :)

  5. Kristin

    Catching up on the last three podcasts was one of the only good things about being sick in bed this week. So, thank you! Anyhow, before you even said “salted brown butter krispie treats”, I could feel it coming. They are A-MAZE-ING. They only take a few short minutes more than standard and taste a billion times better. I feel like their virtues need to be shouted from rooftops, so that all the world can have a better krispie treat! Too much? Maybe that’s just my meds talking. ;)

  6. Danielle

    I have never had a fluffernutter but I have spread peanut butter on my graham crackers when I make s’mores that is very good!

  7. Jennifer

    I remember fluffernutters somewhat fondly, though they are better with natural peanut butter rather than regular (which tends to get too sweet). I also haven’t eaten one in at least 30 years. I wonder if they are more like Spaghettios.. better in memory than in real life as an adult.

  8. Kristen

    Hi Molly & Matthew. Love your podcast! I found it interesting that you had never tried a fluffernutter sandwich. Living in Boston, near where Fluff originated, it is as common as PB&J in a child’s lunchbox. In fact, fluffernutters were the source of some debate a few years ago…


    Anyway, that got me thinking that you should do an episode on regional foods. I’m sure there are some delicious everyday foods in all areas of the country that others of us find foreign or uncommon…

    1. mamster Post author

      OMG, now it’s stuck in my head, too! Quick, start singing “Ripped Pants” and we’ll be cured.

  9. jami

    Growing up, a special lunch treat after Sunday school was grilled peanut butter and marshmallow sandwiches. I guess they’re a cousin of the Fluffernutter, but better: a warm, gooey sandwich with melty marshmallows and peanut butter and the golden crunch of the buttered/toasted bread. Yum! You prep it like a grilled cheese sandwich and either use mini marshmallows or cut regular-sized ones into quarters. For some reason, though, my kids do not care for them. A tragedy!

  10. riye

    I had fluffernutter sandwiches for the first time when I went to school in Massachusetts. I ate them for a whole week! They were so good. Haven’t had any lately but I did have matcha rice krispie treats the other day. Mmmm!

  11. Michele

    Echoing the comments on Smitten Kitchen’s salted browned butter rice krispie treats – they are fantastic, and I’ll never make them the old-fashioned way again. Love the Spilled Milk podcast, keep them coming!

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