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Bursting with flavor and freshness, these delicate-yet-sturdy marshmallows are bound to draw oohs and ahhs, especially when you provide a sampling of scrumptious add-ons to up the ante. Shown here, along with the standard graham crackers and chocolate, are toppings of homemade caramel, sea salt, sliced strawberries, chopped pecans, and crunchy peanut butter so each guest can create her own original s’mores.
Recipe by Susan L. Ebert; styling by Cristina Grace
Yields Four Dozen
4 packages unflavored gelatin
10 ounces ice cold water, divided
16 ounces granulated sugar
10 ounces light corn syrup
1/2 teaspoon kosher salt
1 1/2 teaspoons pure Mexican vanilla
2/3 cup confectioners’ sugar
1/4 cup cornstarch
Pour 5 ounces of water into the bowl of a stand mixer, and sprinkle the four packages of gelatin over it. Fit the stand mixer with the wire whisk attachment.
Combine the remaining 5 ounces of water, the sugar, the corn syrup, and the salt in a saucepan. Place over medium-high heat, cover, and cook for 4 minutes. Uncover, clip a candy thermometer onto the side of the pan, and continue to cook until the mixture reaches exactly 240° 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, pour the sugar syrup in a thin stream 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 15 minutes. Add the vanilla during the last minute of whipping.
While the mixture is whipping prepare a 13″ x 9″ metal baking pan as follows: Sift the confectioners’ sugar uand cornstarch in a small bowl. Lightly spray the bottom and sides 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 small bowl for later use.
Pour the mixture into the prepared pan, using a lightly oiled metal spatula or bench scraper to spread it evenly into the pan. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 6 hours and up to overnight.
Turn the marshmallows out onto a cutting board and cut into 1 1/2-inch squares using a very sharp knife dusted with the confectioners’ sugar mixture. (TIP: Place toothpicks at 1 1/2-inch intervals to achieve uniform squares; you’ll get 48 1 1/2-inch squares plus a 1″ x 9″ strip you can cut into 36 half-inch mini-marshmallows.)
Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. Store in an airtight container in a cool, dark spot for up to 3 weeks.
Discover more than 175 other organic wild game, seafood, foraged foods, and garden fare recipes in The Field to Table Cookbook by Susan L. Ebert, available in the COWGIRL store at store.cowgirlmagazine.com.