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Anatomy of a Marshmallow with Tracy Dempsey of Tracy Dempsey Originals
by Mabel Suen | Wednesday, August 8, 2012
"Plop it out -- and yes, that's a technical term," says pastry chef Tracy Dempsey with a laugh, explaining that a pan of former marshmallow goo patted down with powdered sugar sets up to look something like a cat-sized Tempur-Pedic mattress (although way tastier when toasted).
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