For one thing, they have a bottom crust of graham cracker crumbs, which is a wee bit unusual. For another, they have a gorgeous swirl of blueberry sauce running throughout the marshmallows, giving them a vibrantly fruity flavor. But perhaps the most interesting thing about them is their texture. As far as homemade marshmallows go, they're very soft. They hold their shape and are easy to cut, but they're not dense, chewy, or sproingy like some 'mallows are. Instead, they're pillowy and almost meringue-like.
The texture plus the blueberry sauce plus the crust makes them taste almost more like a dessert than a candy, and I feel confident that if you sliced these into large squares and served them with a drizzle of more blueberry sauce on top, people wouldn't think twice about eating them with a knife and a fork. Given their dessert-ish nature, I couldn't name them anything but Blueberry Crisp Marshmallows, and given their awesome taste, I couldn't help but share them right away. Forgive me?
Get the recipe: Blueberry Crisp Marshmallows
Blueberry Crisp Marshmallows Photo c2011 Elizabeth LaBau, licensed to About.com, Inc.