vanilla bean marshmallows

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You might not know this about me, but I’m something of a local celebrity in these parts.

I wish it was because I made the best apple pie in town or because I could skip really fast or something cool like that. Instead, my fame extends only to the sweet Korean and Vietnamese women I live near and their astounding interest in my translucent skin.

I started noticing my star power when I would go to the local dry cleaners to have my pants hemmed (short ladies REPRESENT!). The sweet woman who would measure the hem would always say things like, “You are so fair!” and “Your skin is like milk!” while gazing admiringly at my bone-white legs. I knew right away that she meant these to be compliments, but in a society where tanner is better, it’s a little disheartening to have other people LOUDLY exclaim that your skin reminds them of “the snow.”

Obviously, I had to ask a Vietnamese friend about my new-found popularity.  She promptly pointed me to Shiseido’s skin bleaching line and told me that I’d be “big in Vietnam.” With information like that, it’s hard not to let this fame go to my pasty white head.

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But until I can save up for a one-way ticket, it only makes sense for me to keep on keepin’ on here in the Condo’s kitchen. This week, I decided to stick with the alabaster theme and bring you fat, fluffy, and perfectly white vanilla bean marshmallows.

Taken directly from Jessica of How Sweet It Is, this recipe is awesome because a) it’s really easy, and b) no candy thermometer is necessary! WOOT. I’m a HUGE marshmallow fan (I could eat a whole bag of the things, the s’mores-sized kind being my favorite), and these do not disappoint. And hey, speaking of s’mores, can you imagine one of these beauties in between two graham crackers with a couple of rectangles of a Hershey’s bar melted in the center? Because I can. *Drool*

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