Homemade Marshmallows S’mores Twist
These S’mores are my boyfriend! Seriously, I am in love. I have been for as long as I can remember. And yes, I am aware that everyone else loves my boyfriend too. We grew up together and we are always together whenever a good time is to be had. We’ve spent quite a few moonlit nights together, enjoying a romantic fire. And, like so many long time relationships, ours has grown and evolved over time. These days, we’re a lot more committed to our future together, we like to change it up a bit and try new things. I think you might like to rekindle your love affair with s’mores too. I really don’t mind sharing. XOXO!
The very best S’mores are made with homemade marshmallows. Now, I’m going to admit that I intended to start making homemade marshmallows for years and I never did. But, once I finally made them and tasted them, I couldn’t imagine why anyone would want to keep eating the store bought kind. (Although, a slightly toasted, melted store bought marshmallow sandwiched between chocolate and graham crackers is no slouch either!). Now that I’ve started making them myself, I will never go back. Let me tell you the truth – they are easy and really fun to make too. If you make a mess, it cleans up very easily as well. You only need a few ingredients (you probably already have them) and a candy thermometer.
Here’s a fun twist on a S’mores!
S’mores-Mellows
For the marshmallows:
Instructions:
Then butter a 8 X 11 inch non metal baking dish generously. Then “dust” generously with powdered (confectioners) sugar. Put it next to the mixer. Also butter a spatula and an off set knife, if you have one, otherwise, a regular butter knife or even the back side of a spoon will work.
Combine the gelatin and 1/2 cup of cold water in the bowl of an electric mixer, fitted with the whisk attachment. Allow to sit while you make the syrup
In a medium heavy saucepan add the sugar, corn syrup, salt and 1/2 cup water. Cook over medium head until the sugar dissolves. Attach the candy thermometor to the side of your sauce pan. Raise the heat to high and cook until the syrup reaches 240°.
Do not stir the mixture, just watch the temperature. Once the temperature starts to hit around 175°, the process will go by quickly. Once the temperature reaches 240°, turn off the heat. Using hot pads, carefully, pour the syrup very slowly into the gelatin. Once the mixture is in, whip at low speed for about 15 seconds. Then increase the speed to high. Allow the mixer to work for 15 minutes. This stuff will look like a beautiful cloud…
After 15 minutes, stop the mixer, add 1 tablespoon vanilla, then mix again for about 1 minute longer.
Pour the mixture into your prepared pan. Use the butter spatula to get as much out of the bowl and the whisk. Using the buttered off-set knife, or butter knife, smooth the mixture as best you can. Once smooth, dust the top of the mixture with more powdered (confectioners) sugar.
Set the pan aside in a cool, dry spot and allow to set for at least 6 hours or longer.
When you can’t stand it anymore, cut the marshmallows into the size you’d like. Toss with some more sugar to be sure all sides are coated, then shake off the excess. You can enjoy them just like this, or you can make “S’more-Mellows
For the Chocolate:
Melt 1 1/2 cups semi sweet chocolate chips in the microwave with 1 teaspoon vegetable oil. Heat for 45 seconds, stir then continue in 15 second intervals until completely smooth.
For the Graham Crackers:
Add about 4-5 graham crackers to a zip lock bag, then give a couple of hits with a rolling pin or other such tool. Leave some bigger pieces too.
Assemble by taking the cut marshmallows and dipping one side into the chocolate, set on top of a rack or put on a cookie sheet. Then sprinkle with the graham crackers. (ps – there is no rule here that says you only need to dip one side into the chocolate, I mean….have at it!.) Look at these gorgeous S’mores!!
S'more Mellows
Ingredients
For the marshmallows:
- 3 packages of unflavored gelatin mixed with 1/2 cup cold water (to "bloom")
- 1 1/2 cups granulated sugar
- 1/4 cup corn syrup
- 1/4 teaspoon kosher salt
- 1 tablespoon pure vanilla extract
- confectioners sugar (for dusting)
For the Chocolate Sauce:
- 1 1/2 cups semi sweet chocolate chips
- 1 teaspoon vegetable oil
4-5 Graham Crackers, broken into tiny bits
Instructions
For the Marshmallows:
- (tip: grease your materials, such as an off-set knife with butter before using on the marshmallows to keep from sticking)
- Grease an 8 X 11 inch glass baking pan with butter, set aside
- Combine the gelatin and 1/2 cup of cold water in the bowl of an electric mixer, fitted with the whisk attachment. Allow to sit while you make the syrup
- In a medium heavy saucepan add the sugar, corn syrup, salt and 1/2 cup water. Cook over medium head until the sugar dissolves. Attach the candy thermometer.
- Raise the heat to high and cook until the syrup reaches 240 degrees on a candy thermometer.
- Do not stir the mixture, just watch the temperature.
- Once the temperature starts to hit around 175°, the process will go by quickly.
- Once the temperature reaches 240°, turn off the heat.
- Using hot pads, carefully, pour the syrup very slowly into the gelatin.
- Once the mixture is in, whip at low speed for about 15 seconds. Then increase the speed to high. Allow the mixer to work for 15 minutes. This stuff will look like a beautiful cloud…
- After 15 minutes, stop the mixer, add 1 tablespoon vanilla, then mix again for about 1 minute longer.
- Pour the mixture into your prepared pan.
- Use the butter spatula to get as much out of the bowl and the whisk. Using the buttered off-set knife, or butter knife, smooth the mixture as best you can.
- Once smooth, dust the top of the mixture with more powdered (confectioners) sugar.
- Set the pan aside in a cool, dry spot and allow to set for at least 6 hours or longer.
For the chocolate sauce
- put chocolate chips and oil into microwave proof bowl
- heat for 45 seconds, stir then continue to heat in 15 second intervals until melted
Graham Crackers
- Put 4 or 5 crackers into a zip lock bag, then hit a few times with a rolling pin. Keep some in small pieces, not completely pulverized.
Instructions for assembly
- fill a plate with about 1/4 cup powdered/confectioners sugar. Cut the marshmallows into the size you want to use. They will be sticky on the sides not coated, so put the cut marshmallows into the sugar and toss to coat, carefully shake of any excess. Gently dip the top in the melted chocolate. Put the graham crackers into a bowl and sprinkle tops of the chocolate with the graham crackers.
- Let the toppings harden, then store in an airtight container for up to two weeks. Enjoy!
