A few weeks ago I hosted a housewarming party for one of my good friends. As a special favor for all of the guests, I gave out strawberry pints filled with the goodies that it takes to make s’mores (thank you, Pinterest) along with a small pack of sparklers. The gift tag read, “Take home S’more summer fun”.
As in go home and eat some dessert…
…but despite my plans, very few of the baskets were left unopened, the grill quickly became our makeshift fire pit, and the party kept going well into the evening. It wasn’t until someone said “this basket is like my 8 year old dream” that it dawned on me…..I had created a moment of nostalgia for the guests; and as they enjoyed their gooey, chocolatey treats in one hand, sizzling sparklers in the other, I couldn’t help but relish in the moment of watching these grown men and women sit back, relax and enjoy their summer night. There’s just something special, nostalgic you might say, about summertime s’mores shared with family and friends. That is why if you google search “s’mores recipes”, you won’t just find your typical graham-chocolate-marshmallow combo. No, cooks everywhere are coming up with creative ways they too can re-create the “8 year old dream” in the form of bars, cookies, cakes, trifles and more.
So this month I thought I would share a homemade marshmallow recipe that is my “go to” whenever I get the urge to kick up the average s’more, or give my own special spin to the recipe. Not only are they versatile, they go perfectly with your favorite Endangered Species Chocolate bar and Annie’s Organic Honey Grahams. There are also great natural marshmallows out there for when you don’t have the time to make their own, but I promise after you try these you won’t want to go back to the store bought kind!
(Adapted from thekitchn.com)
- 3 tablespoons unflavored gelatin OR vegan substitute
- ½ cup cold water
- 1 ½ Fair Trade vanilla
- 1 full recipe of gelatin (above)
- ¾ cup water
- 1 ½ organic cane sugar
- 1 cup Agave
- 1 tsp sea salt
- 1 cup powdered sugar
- ¼ cup organic cornstarch
1. Coat a 9X13 baking sheet with coconut oil baking spray. Set aside.
2. Place gelatin ingredients in the bowl of a mixer (or large bowl if using a hand mixer) and whisk together vigorously until the mixture begins to thicken. Set aside.
3. In a 3-4 quart saucepan, combine water, sugar, agave and salt in that order. Do not stir. Over medium high heat bring the mixture to a boil, brushing down the sides of the pot with water using a pastry brush if sugar crystals begin to collect. Insert a candy thermometer into the pan and continue to boil until the mix reads 247-250 F (do not over boil! This will result in too hard of a sugar and the marshmallows will be chewy instead of fluffy).
4. Remove from heat immediately. With the whisk attachment in medium low speed, pour the syrup down the side of the bowl into the gelatin. Going slowly, add the entire mix.
5. Once all of the syrup is added, increase the speed and cover the top of the bowl with a towel to prevent splashing. Once the mixture begins turning white you can remove the towel.
6. From addition of the syrup to the bowl to the end of the mixing stage, you will mix for about 8-10 minutes. The marshmallows are ready when the mixture is pure white and shiny, and the whisk is creating a pulling motion of the mix away from the bowl (see below)
7. Put the whisk in low speed and drop the bowl, pulling the marshmallow mix down from the whisk. Using an oil-coated spatula, scrape the mix into your prepared pan. Move quickly! This stuff gets sticky.
8. Pan down the marshmallow to fill the pan, coating your hands with the coconut oil spray and smoothing it out if need be.
9. Now we wait! These are best if they sit out uncovered overnight, but they can be ready in about 4 hours if you need them that soon.
10. When the marshmallows have set, coat the front and back with the powdered sugar mix. They are ready to be cut into squares sized to your liking!
Have some fun with these! You can add in a variety of extracts, maybe almond or mint, or you can event add in fruit puree in place of the water to create a popable treat. After making this particular batch, half of the marshmallows made it to become s’mores while the other half…
They became part of a decadent, delightful, evil, rich concoction I’m naming the 5 layer s’more bar. Just the aroma of this beauty was enough to make the whole office flock to the Endangered Species kitchen.
Happy (Indulgent) Summer!