Main Image Photo Credit: Google
Its S’More time I Say!!
So maybe you won’t pack your tent this weekend, you can still enjoy a smore and wait for it – WITH YOUR OWN HANDMADE MARSHMALLOWS!! Be warned, once you eat home made, you will never be able to eat another puffed ball of store bought mallowness again.
Here’s a recipe from Alton Brown that is perfect.
- 3 packages unflavored gelatin
- 1 cup ice cold water, divided
- 12 ounces granulated sugar, approximately 1 1/2 cups
- 1 cup light corn syrup
- 1/4 teaspoon kosher salt
- 1 teaspoon vanilla extract
- 1/4 cup confectioners' sugar
- 1/4 cup cornstarch
- Nonstick spray
Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water. Have the whisk attachment standing by.
In a small saucepan combine the remaining 1/2 cup water, granulated sugar, corn syrup and salt. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat.
Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes. Add the vanilla during the last minute of whipping. While the mixture is whipping prepare the pans as follows.
For regular marshmallows:
Combine the confectioners' sugar and cornstarch in a small bowl. Lightly spray a 13 by 9-inch metal baking pan with nonstick cooking spray. Add the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use.
When ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover and refrigerate.
And devour. And squish them onto chocolate and eat to your hearts content. I love marshamallows, although I don’t advise slipping them on your feet, although it could moisturize them but the sticky feet could be a problem.
About Caron: Caron is one of the blooms of Two Blooms Design Studio Est. 2002. She is the dreamer, production manager and the social media wannabe. Caron is married to the word adventure and she will never stop dreaming.