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Handcrafted Marshmallows made in Cormorant, Minnesota

19/05/2026

Labels for the marshmallow flavors we've got planned for the Perham Farmers Market this Friday are all ready to print!

Tomorrow will be a full day of marshmallow making and Thursday will be cutting, dusting and packaging - and torching the S'mores!

15/05/2026

If your kids ever watched Bluey, you might know Fairy bread is an Australian tradition — white bread, butter, and hundreds and thousands (what Australians call sprinkles) pressed on top.

The Sugar Workshop version is a buttery vanilla marshmallow finished with authentic Australian hundreds and thousands. We're still perfecting the recipe and the labeling, but we wanted to share where things are headed.

Testing out Fairy Bread in a local Pre-K today!

05/05/2026

Cinnamon bun marshmallow with cinnamon swirled on top. Too pretty not to take a picture before dusting and cutting!

The "in-house tester" (my 11 year-old) has sampled everything coming out of this kitchen. This one just became his new favorite, which is saying something given the competition.

02/05/2026

Brought a batch of these to an event last weekend — salted caramel marshmallows dipped and finished with Maldon sea salt flakes.

They were the first thing gone. By a significant margin.

These will be part of our premium line this summer. More details on where to find us coming soon.

29/04/2026

Honest update from the kitchen today.

Tried to get four flavors into two layers in one marshmallow. Maybe too ambitious for a single batch and one mixer — the marshmallow collapsed.

The silver lining is that it tasted exactly as good as hoped. The structure just didn't cooperate.

We already know what needs to change. Version two is coming and we'll share how it turns out!

27/04/2026

We've been working on a s'mores marshmallow worth the name — and it's completely gluten free.

Instead of a traditional graham cracker base we use Amoretti Artisan graham cracker flavor, which means all of that familiar toasted, honey-sweet flavor with no gluten at all. The middle is a ganache made with Callebaut Belgian dark chocolate — a 54.5% couverture used by professional chocolatiers. The marshmallow on top is toasted, then folded back into itself and toasted again. Four times. So the toasted flavor isn't just a finish — it's worked all the way through.

No campfire needed. Though it doesn't hurt.

These will be available at the markets this summer. More details on locations and dates coming soon.

24/03/2026

New flavors are out with a small group of trusted taste testers today.

I'd rather have honest feedback now than find out at the market. These are people who will tell me the truth — which is exactly what I need at this stage.

More to share soon.

03/03/2026

The first step requires a deeper pan for a batch made with local maple syrup and brown sugar - way more bubbles!

01/03/2026

First time using our new marshmallow cutter — and we may have stood here longer than necessary just admiring it.

7 clean cuts each way makes 36 perfect squares and some nice sample sizes on the edges. Things are getting more official around here.

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