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A few winters ago, a nice couple in North Baltimore spent an evening making homemade marshmallows. The delicious result led to a series of challenges: What if we added some texture? Should we make a savory marshmallow? How can we replace the usual ingredients with pure flavor, like juice concentrate instead of corn syrup, raw sugar instead of white? They made marshmallows featuring wine, beer, scotch; prickly pear, tamarind, star anise; thai chili, ginger. Their family & friends now full of marshmallows, they decided to share the goodness with the world.

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