Today I am trying maple mallows, substituting maple syrup for the usual corn syrup. I'm on my second batch, the first not being maple-y enough for the tasters. I'm also thinking of how to make them appear maple-y, because they are pure white even though the syrup is caramel color. Later I'll work on some stripes for the label. Maple Marcia Mallows, or Marcia Maple Mallows?
I'll also make a batch of chocolate chip mallows. They are fun looking little things, but I'm still partial to the red swirls of the peppermint flavor mallows. I want to work on a citrus flavor to put into tea, but I'm not quite ready to try them yet. Maybe honey mallows would be just the trick, or chai. The possibilities are quite broad. And fat free!
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