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by Rosemary Hallmark
My fiancé and I have an ongoing debate. He believes s’mores are best consumed over a campfire in the fall. I believe s’mores are best consumed every day of the year. But if you’re going to MAKE me choose a particular time of year to eat s’mores, are they not the quintessential summer treat?
When he said it was too hot outside to make s’mores, the only solution was for me to make a big batch of homemade marshmallows so I could say, “Well, we have all these marshmallows and graham crackers and chocolate bars. WHAT ON EARTH will we do with all of them?!”
So if you need an excuse to eat s’mores, make homemade marshmallows. They are simple and easy to whip up and everyone will be impressed with your mallowy prowess.
Recipe yields about 24 1-inch marshmallows
powdered sugar for dusting
2 envelopes unflavored gelatin
1/2 cup cold water, divided
1 cup granulated sugar
1/4 cup light corn syrup
1/4 teaspoon salt
1 egg white
1/2 Tbsp vanilla
Stand or hand mixer (or both)
Use cooking spray to coat the bottom and sides of a 9×9 inch baking pan, then dust with powdered sugar until coated.
In the bowl of a standing mixer, pour 1/4 cup very cold water, then sprinkle the gelatin evenly over the water. Let it sit for five minutes or until the gelatin softens.
Meanwhile, add sugar, corn syrup, 1/4 cup cold water and salt to a saucepan and cook over low heat, stirring with a wooden spoon until the sugar has dissolved. Turn the heat up to medium and let the mixture come to a boil. Don’t stir it while it boils, and let it boil until a candy thermometer reads 240*F. Remove from heat and pour over the gelatin in your stand mixer.
Using the whisk attachment, mix on high speed until the sugar/gelatin mixture has turned white, fluffy and has tripled in volume. It took me about five minutes, but it might take longer if you’re using a hand mixer.
While your sugar/gelatin mixture is mixing, separate an egg white into another bowl and beat until stiff peaks form. Add egg whites and vanilla into the sugar mixture and beat until just combined.
Scrape the mixture into your prepared pan and try your hardest to smooth it out on top (this is my greatest marshmallow-making shortcoming). Sprinkle with more powdered sugar and chill in the fridge, uncovered, until the marshmallows have set – at least three hours, but overnight is best.
When the marshmallows are ready, remove them from the pan (they come out easily!) onto a cutting board. Spray a big, sharp knife with cooking spray and cut into cubes. Then toss in a bowl of powdered sugar to coat. Store in an airtight container for up to one week!
Rosemary Hallmark is a freelance writer, graphic designer and new media consultant. She loves holidays (all kinds) and food (all kinds) and she can be found blogging about home, design, life and a little bit of dog at her blog Rosemary on the TV.