- Chocolate chip caramel
So I thought artisanal donuts were the next cupcakes. Turns out, they’re marshmallows.
I mean, have you seen the new 240Sweet marshmallows at Hubbard and Cravens? They’re these big, fat, locally made marshmallows in crazy flavors. I’d been eyeing the brown chai tea-flavored fluffs since I saw them, but was dissuaded by a baristo who recommended the chocolate chip and caramel as a crowd-pleaser.
Tomorrow the local coffee chain is hosting a free coffee/marshmallow tasting at the Broad Ripple and Meridian Kessler (49th and Penn) locations. Maker-Of-The-Marshmallows Alexa Lemley will also be on hand to “toast” a variety of flavors for her guests, and several H&C coffee beverages will be sampled, too. Tasting is from 11 a.m. to 1 p.m. at Meridian Kessler, and 2 p.m. to 4 p.m. at the Broad Ripple location.
My first impressions on these delicacies is that you can taste the sugar in them more than the store-bought kind. Not that they’re necessarily sweeter, just more grainy. Apparently Chef Lemley makes as much of the product as she can — toasting her own coconut and making her own caramel, for example, instead of running to the store. She then whips up the ’mallows herself with a combo of glucose, beet sugar, gelatin, powdered sugar, cornstarch, and our favorite catchall, “natural flavorings.”
It’s worth checking out. Just don’t try to dunk the ‘mallows in your coffee or tea, ‘cause they disintegrate.
- Turn to the left
- Now turn to the right.