Petite Sweets is known for bite-size cupcakes, creamy custards, beautiful macarons and other delightful treats. But, you probably didn't know this West Alabama dessert shop sells a variety of marshmallows.
Arrayed in glass jars on the counter, there was a green one decorated in crushed pistachios, a few white ones with caramel drizzle, almond slivers and coconut shavings, and one I could easily identify as cookies & cream. "Petite Sweets makes marshmallows?"
And then it struck me: "These would make incredible s'mores." Each rectangular-shaped treat costs 75 cents, so I got two of each and brought them to my parents' house to make s'mores on Father's Day.
Before we lit the fire outside, I sampled a few to see what the texture and flavor was like before we smashed them between two graham crackers and chocolate.
The coconut, almond and pistachio marshmallows were each heavily coated on the outside with their distinctive ingredient which added a nice crunch to the chewy fluff. The caramel flavor was decorated with a caramel drizzle on top and inside, while the chocolate toffee featured the same design but with chocolate drizzle and bits of toffee throughout. Cookies & cream was like an Oreo made of marshmallows.
You're going to need two sticks to support the weight of Petite Sweets' marshmallows because each is twice the size of the standard ones. I suggest cutting them in half, to make a regular-sized s'more, or just stuff each treat between two full graham cracker sheets.
Once you start roasting, the marshmallows will begin to melt; the ones with extra ingredients on the outside will burn (especially the pistachios) so keep an eye on those.
The best ones are certainly the salty caramel, chocolate toffee, and cookies & cream (the winner in my book). While pistachio was an interesting choice, as it added more crunch and nuttiness to the s'more, it didn't shine as much as the others did.
Purchase a bunch of these marshmallows for a summer party, kid's birthday or just to enjoy for a weekend dessert. The varying flavors are a fun twist on a campfire classic.
Keep the Houston Press Free... Since we started the Houston Press, it has been defined as the free, independent voice of Houston, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Houston with no paywalls.