Adapted from thekitchn.com
pound strawberries, about 16 to 24 berries, washed and dried
cup marshmallow creme, or homemade marshmallow or meringue
Kitchen torch or gas stove burner
Warm the marshmallow creme: Put the marshmallow cream in a small bowl and warm in the microwave in increments of 5 seconds. The marshmallow creme should be easily spreadable but not runny. Dip the strawberries in the marshmallow creme: Hold each strawberry by its top and dip deeply into the marshmallow. Swirl and flip the berry at the end to catch any drips. Torch the marshmallow creme: Still holding the strawberry by its top, carefully toast the marshmallow with a kitchen torch until browned and toasty. Alternative: You can also do this over a gas stove burner (remove the grate over the burner), although we found it more difficult to control the amount of heat each marshmallow strawberry received; they got darker more quickly and often lit on fire. If you don't mind a real campfire taste, then this works fine. Eat immediately! Lay the finished strawberries on a platter and eat immediately. These are best eaten within half an hour, as the strawberry's moisture will slowly cause the marshmallow to soften and slip off if left too long. Recipe Notes It's important that the strawberries be completely dry, otherwise the marshmallow creme will slip off.