Here comes Part 2 of my Gourmet S’Mores Adventure. It’s Father’s Day tomorrow, and my husband who is a pretty amazing dad happens to love s’mores! So I thought I’d kick this simple dessert up a notch and make everything from scratch. Well except the chocolate. We bought the chocolate.
I’ve made marshmallows before, and they are a little bit tedious, but also pretty fun. My favorite part is the giant slab of mallow before you cut it into pieces. It’s gorgeous and thick and the kind of thing you only imagine seeing at a Willy Wonka’s Chocolate Factory.
Chances are you have to go out and buy a few of these ingredients because they aren’t all pantry staples, but they are worth it for the flavor and the conversation. Friends and family will seriously be impressed that you made your own marshmallows and will want to know how you did it. Imagine cute little care packages with homemade graham crackers, marshmallows, and a couple of chocolate bars! This recipe makes A LOT of marshmallows, way more than my husband and I can eat, so we brought some along with the homemade graham crackers and a chocolate bar over to my parents tonight, and they loved it!
So to get started, prepare your baking dish. I always like to get this out of the way first. Mix 1/4 cup of powdered sugar and 1/4 cup of corn starch in a small bowl. Grease a 9×13 pan with oil and lightly coat with with the powdered sugar and corn starch, the same way you would grease a baking pan for a cake. Save the rest of the sugar/starch mixture for later.
Next step to prepare for the mallow making, put your unflavored gelatin along with a 1/2 cup of ice cold water into the bowl of your standing mixture.
Okay, now that the prep is done, it’s time to cook. Put the other 1/2 cup of ice cold water into a saucepan on the stove over medium high heat. Add the sugar, corn syrup, and salt. Stir and cover. Bring the mixture to a boil, checking and stirring occasionally. Once the mixture comes to a boil and the sugar has dissolved, keep it on the stove for another minute or two and then remove. (If you have a candy thermometer you can be more exact and remove when the mixture hits 240 degrees.)
Turn the standing mixer on low, and slowly pour the sugar mixture into the bowl with the gelatin. Then turn the mixer to high, and leave it on high for 10-15 minutes. It will be loud and a little annoying, but the marshmallow will begin to get thick and rise into its beautiful, heavenly self.
Once the marshmallow mixture is thick and slightly warm add the vanilla and continue mixing until combined just for another minute or so. Now, it’s ready to go into your prepared pan. Pour it in using a rubber spatula, and use a sift to gently coat the top of the marshmallow with the powdered sugar/corn starch.
Put the pan in the refrigerator for as long as you can handle (at least 4 hours).
When ready to cut your mallows, remove the pan from the refrigerator and run a knife along the edges of the pan to loosen the mallow. Lay a piece of parchment paper down and coat with more of your sugar/starch mix. Lay the pan upside down on the parchment and pat (with a little force) until the giant, beautiful slab of mallow comes out. Coat the top with the sugar/starch mix using a sift.
Use a pizza cutter to cut the mallows to your desired size (approximately 1inch squares is what I normally go for).
Then, coat each of the sticky edges in the last of the sugar starch mix.
Eat plain, put on a s’more, do whatever the heck you want with these bad boys. But make sure you brag about making your own marshmallows to anyone who will listen.
And don’t forget to check out my recipe for how to make your own homemade graham crackers!
Marshmallows from Scratch
1/4 cup powdered sugar
1/4 cup corn starch
3 packets unflavored gelatin
1 cup ice cold water (divided into two 1/2 cups)
1-1/2 cups granulated sugar
1 cup corn syrup
1/4 teaspoon salt
1 tsp vanilla
- Mix powdered sugar and corn starch in small bowl.
- Lightly spray 9×13 pan with oil or baking spray, then lightly coat in sugar/starch mixture. Save the rest of the mixture for later steps.
- Prep gelatin packets and 1/2 cup of water in bowl of standing mixer.
- On stove, add 1/2 cup water, granulated sugar, corn syrup, and salt to saucepan over medium high heat. Stir and cover. Dissolve sugar and bring to a boil. Allow to reach 240 degrees (or cook a minute or two after boiling), then remove from heat.
- Turn mixer on low and slowly and gently pour contents of saucepan into bowl of standing mixer.
- Turn mixer on high and allow to beat for 10-15 minutes until mixture is thick, shiny, and slightly warm.
- Add vanilla and continue to beat until combined.
- Pour marshmallow mixture into prepared pan.
- Refrigerate for 4+ hours.
- Cut around edges of pan with knife to loose, and turn pan over onto parchment paper. Coat with sugar/starch mixture.
- Cut marshmallows of desired size with pizza cutter. Coat all “sticky” edges in sugar/starch mixture.
- Store in airtight container.