S’mores is a summer snack that I enjoy very much! I haven’t camped in a very long time, but I still find time to eat s’mores every summer. If it’s over a fire pit, a grill, the stove, or even just using a microwave, I eat s’mores! Trust me… I find my way to indulge in these yummy sweets.
Summer is starting and my body has started to crave s’mores. Just as I was about to go to the store and pick up some marshmallows and graham crackers, I thought… lets make these from scratch! What will bring a s’more to an even greater level? … Fresh, homemade marshmallows and graham crackers!
I have made marshmallows before on multiple occasions. However, both of the outcomes were less than par. They weren’t fluffy and did not store well at all. I was very unhappy with these two performances, so ever since then I have been determined to make a good batch of marshmallows. And this was the perfect time to try again!
This batch was definitely a winner! These marshmallows were perfect! They were incredibly fluffy and had the perfect texture. And when you tossed them into the bowl, they sprung off of each other. When I saw how light and springy they were I knew these were it – these were the marshmallows I have been wanting to make. These were the marshmallows I have been waiting for!
These marshmallows will be the perfect starting point to the indulgent s’mores that I have been craving! Next… homemade graham crackers!
For Printable Recipe, Click here!
Makes: About 50 1-inch Marshmallows
3 ½ Envelopes Unflavored Gelatin
1 cup Cold Water
2 cups Sugar
½ cup Light Corn Syrup
¼ tsp. Salt
2 Egg Whites
1 tbsp. Vanilla
Confectioners sugar for dusting the pan and marshmallows
Oil the bottom and sides of a 9” square baking pan. Dust the bottom and sides of the pan with confectioners sugar. Set aside.
In the bowl of a stand mixer, combine the gelatin and ½ cup of the water. Let it sit until the gelatin completely dissolves in the water.
In a heavy-duty saucepan, combine the sugar, corn syrup, other ½ of water, and salt. Stir the mixture over low heat until the sugar dissolves. Increase the heat to medium and heat the mixture until it reads 240 degrees F on a candy thermometer. This took about 20 minutes on my stove. But it may take shorter or longer depending on your stove.
Once the mixture reaches 240 degrees F, pour it over the gelatin mixture and stir until the gelatin dissolves. Beat the mixture on medium-high until it at least doubles in volume. The mixture will become thick and white and look like melted marshmallows. It takes about 8-10 minutes.
While the mixture is whipping up, whip the egg whites (in another bowl) until stiff peaks form. Use a hand-held mixer to whip the egg whites. However, if you don’t have a hand-held mixer, you can use your hands and normal whisk – this will take a lot of elbow grease. You can also whip up the egg whites in your stand mixer before starting the whole marshmallow process.
Add the beaten egg whites and vanilla into the sugar mixture, and mix until combined. Carefully pour the mixture into the baking pan. You won’t be able to pour the whole mixture into the pan (some of it will be stuck on the sides of the bowl). Spread the mixture as evenly as possible. Sift confectioners sugar on top of the marshmallow. Chill in the refrigerator for at least 5 hours.
Run a butter knife around the sides of the pan and invert the pan onto a clean cutting board. The marshmallow will not fall out; you will have to use your fingers to lift the sides of the marshmallow to get it out of the pan. Using a sharp, large knife, cut the marshmallows into 1-inch squares. Roll the marshmallows in confectioners sugar. Store in an airtight container for up to a week. Enjoy 🙂!