Delicate, creamy, and full of more fluff than my college literature professor, these marshmallows are the treat you never knew you wanted.

My boyfriend’s sister was kind enough to relent that the famous marshmallow recipe she had been using for years actually came from The Unofficial Harry Potter Cookbook, by Dinah Bucholz. With this basic marshmallow recipe being tested and true, Eric and I decided to give it the Gabric touch, thus experimenting with new and quirky flavor combinations that would make the unsuspecting consumer croon with melt-in-your-mouth joy.

It’s strange to think that marshmallows have been around for centuries. Of course, most of us are familiar with their early medicinal use to treat ailments such as a sore throat, but the history of these bad boys goes way back- the ancient Egyptians used parts of the marsh mallow plant to create delectable treats for their pharaohs and royalty, many times combining them with honey.

Eric and I decided to try them with rum. And much to our satisfaction, it worked.

Honestly, the process is both simple and beautiful. There is something so gratifying about watching a boiling liquid transform into the puffy, white squares we know and love! There is a true difference in texture between these soft, melty marshmallows and the ones you buy in the store.

Besides just eating these like popcorn, these marshmallows are incredible melted in a fresh cup of hot chocolate! Read on for the recipe, and find out yourself…