Homemade marshmallows + melted chocolate + graham crackers
An oldie, but a goodie
S’mores are so fun to make, but even more fun to eat. They never fail to bring back memories of being a kid.
So it all started with C… he stopped by at Trader Joe’s last week with all of his friends and picked up two containers of bite-sized chocolate covered s’mores. Deadly, but soo good… I could eat a whole box. So after trying those, I decided that I wanted to try to make them.
I didn’t have enough chocolate on hand to dunk the whole thing in chocolate, but, they still tasted pretty good. So starting off with the marshmallows…
Homemade Marshmallows (Recipe courtesy of Martha Stewart)
Scaled the recipe down to half, just to try it out. It made a good amount of marshmallow… maybe enough for about 2 dozen bite-sized cookies
- Vegetable oil cooking spray, for pan
- 1 envelope unflavored gelatin (about 1 tbsp)
- 1/3 cup cold water
- 3/4 cup granulated sugar
- 1/3 cup light corn syrup
- 1/2 teaspoon pure vanilla extract
- Confectioners’ sugar, for cutting
- 18 Cinnamon and Sugar store-bought Graham Crackers
- 8 ounces semisweet chocolate, melted
- Coat an 8-inch square baking pan with cooking spray and dust with confectioners’ sugar. Sprinkle gelatin over half of the water in the bowl of a mixer; let stand for 5 minutes.
- Heat granulated sugar, corn syrup, remaining water, in a saucepan over medium-high heat, stirring occasionally, until syrup reaches 238 degrees on a candy thermometer, about 5 minutes.
- Whisk gelatin in mixer on low-speed, adding syrup in a slow, steady stream down side of bowl. Whisk, gradually increasing speed to high, until almost tripled in volume, about 8 minutes. Whisk in vanilla. Transfer to baking pan. Smooth top. Let stand until set, at least 3 hours.
- Cut out 24 square marshmallows using a cookie cutter or a knife dipped in confectioners’ sugar, then roll the marshmallows in more confectioners’ sugar to prevent them from sticking together (*Tip – I found it easier to cut the squares when I coated the knife with cooking spray + confectioners’ sugar)
- Spoon a dollop of melted chocolate onto the graham cracker and top with marshmallow. Freeze for 10 minutes or until set.
Marshmallows in the making
If you are a marshmallow, s’mores, or sugar lover, I encourage you to consider making your own marshmallows because they aren’t only neat to make, but they also taste a lot better than store-bought mallows. The marshmallows turned out pillowy-soft with a hint of vanilla and weren’t as sweet as the store-bought ones. Plus, besides controlling the sweetness, you can also flavor your mallows with different extracts.
Might try to make s’mores bark next time or even just add these marshmallows to hot chocolate.