If you know me, you know “S’more” may as well be my middle name. I don’t care if it’s summertime or wintertime, rain or shine (have you ever tried microwave S’mores with Nutella? A revelation!) — nothing keeps me away.
But when it comes down to it, it’s really the melty, blackened marshmallow that I’m in it for. Yep, cooked low and slow and then charred at the last minute for a little toasty finish. Mmmmm… burnt marshmallows. Now I’m getting hungry.
Then I discovered these little morsels of heaven. There’s no turning back now, people, it was love at first bite. Who knew that homemade marshmallows were so easy? and tasty. and easy! Don’t fear the long instructions, though. Just read and then re-read (and then maybe again for good measure). You’ll be good to go.
And you know what they say? Practice makes perfect! Looks like I have plenty of marshmallows to roast in my future.
Source: The Kitchn
3 tablespoons (usually 3 packets) unflavored gelatin powder
1/2 cup + 2 tablespoons cold water
1 1/2 tablespoons vanilla extract
3/4 cup water
1 1/4 cup corn syrup
1 1/2 cups granulated sugar
Spray your baking pan with cooking spray. Use a paper towel to wipe the pan and make sure there’s a thin film on every surface, corner, and side. Make sure the rest of your equipment is ready to go.
To bloom the gelatin, measure the gelatin powder into your mixer bowl. Combine the water and vanilla in a measuring cup and pour this over the gelatin while whisking gently with a fork. Continue stirring until the gelatin reaches the consistency of apple sauce and there are no more large lumps. Set the bowl back in your standing mixer.
Combine the water, corn syrup, salt, and sugar in a 4-quart sauce pan. Place this over medium-high heat and bring it to a boil. As it’s coming to a boil, occasionally dip your pastry brush in water and brush down the sides of the pot. This prevents sugar crystals from falling into the liquid, which can cause the syrup to crystallize. If you don’t have a pastry brush, cover the pan for 2 minutes once the mixture is at a boil so the steam can wash the sides.
Do not stir the sugar once it has come to a boil or it may crystalize.
Clip a candy thermometer to the side of the sauce pan and continue boiling until the sugar mixture reaches 250°F. Take the pan off the heat and remove the thermometer.
With the mixer on medium speed, gently and carefully pour the hot sugar syrup down the side of the bowl into the gelatin. The mixture may foam up – just go slowly and carefully. When all the syrup has been added, cover the bowl with a cloth and increase the speed to high (the cloth protects from splatters). Whip for 10-12 minutes, until it looks like glossy meringue.
When you’re finished mixing, lower the speed to medium and lift the whisk partway out of the bowl so it spins off as much marshmallow mix as possible. Using your stiff spatula, scrape the marshmallow mixture into the pan. This stuff is very thick and sticky, so don’t worry about getting every last bit out of the bowl. Just get as much as you can.
Wet your fingers and smooth the top so it’s even. Let the mixture sit out uncovered for 12-15 hours to set and cure.
1 1/2 cups powdered sugar
1/2 cup cornstarch
Combine the powdered sugar and cornstarch in a bowl. Sprinkle the top of the cured marshmallows with powdered sugar mix and turn them out onto your work surface. Use a spatula to pry them out of the pan if necessary. Sprinkle more powdered sugar mixture over the top.
Using a sharp knife or pizza wheel, cut the marshmallows into squares. It helps to dip your knife in water every few cuts. Toss each square in the powdered sugar mix so all the sides are evenly coated.
Marshmallows will keep in an airtight container at room temperature for several weeks. Leftover marshmallow coating can be stored in a sealed container indefinitely.