S'mores Marshmallows

Hello! Welcome to the second-to-last installment in the S’mores Saturday series for this summer. I am actually quite sad to see it coming to an end! I have loved having motivation to try new recipes and experiment and play with my one of my favorite flavor combinations. I feel like it has made me a more adventerous chef, and it has motivated me to try to create more recipes and mess around with current recipes to truly “make them my own.” It has been a tasty, tasty journey. Today I will share with you something fun and new in my life: S’mores Marshmallows!

What ARE S’mores Marshmallows, you ask? Simple. They are homemade chocolate marshmallows dusted in graham cracker powder. Pretty straightforward, but pretty darn yummy as well. I had never made homemade marshmallows before, but my friend Natalie gave me her family’s tried and true recipe and held my hand through the process (via text messaging), and I am thrilled with the outcome. I look forward to experimenting with making other kinds of homemade marshmallows more in the future!

Before I share the recipe with you let me give you a rundown of the best detailed little via text tips that I got from Natalie to help make this potentially very sticky and messy process go a lot smoother.

* Follow the instructions carefully. Read them a couple of times prior to starting. If you follow the directions you will find the process to be simple and straightforward.
* Use a large saucepan. The mixture expands some as it heats.
* Watch the candy thermometer like a HAWK and the second it hits 240 degrees (F) pull the pan off of the heat.
* Be patient during the mixer portion of the process. It takes some time for the marshmallows to expand enough, but it is worth the wait.
* When you are cutting your marshmallows up at the end everything is very sticky. Try dusting your surface with the graham cracker crumbs and using a pizza cutter that has ALSO been dusted with graham cracker crumbs to make the cutting process simpler. I had to re-dust the pizza cutter in between each cut.
* After you have cut your marshmallows you need to cover all of the sides of the marshmallow with graham cracker crumbs. You can either do that by hand or put a whole bunch of crumbs into a ziploc bag, put in several marshmallows at a time, seal it shut, and shake like crazy. They will get evenly coated quickly that way.

Ok, on to the recipe! Enjoy! I know I did….

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S’mores Marshmallows

Ingredients

3 envelopes unflavored gelatin
1 ½ cups water
2 cups sugar
1 cup light corn syrup
1 tablespoon vanilla extract
¼ - ¾ cups chocolate chips
½ -1 teaspoon Vegetable oil, for coating the pan
finely ground graham cracker crumbs for coating (I ground mine in a blender.)

Instructions

Oil a 9x13 pan and set aside.
In a Kitchen Aid (mixer) bowl, sprinkle gelatin over ¾ cup of water. Cover the bowl and set aside to let the gelatin soften.
Combine sugar, ¾ cup of corn syrup, and the remaining ¾ cup of water in a heavy saucepan over medium heat. Stir until sugar dissolves completely and mixture boils.
Once the mixture begins to boil stop stirring. Using a candy thermometer on the inside of the pan, cook syrup until 240 degrees. Watch carefully! Immediately remove from heat and add remaining ¼ cup corn syrup.
With your mixer on high, beat the hot syrup into the gelatin in a slow, steady stream.
Add the chocolate chips at this point while the mixture is still hot and they will melt in. I added several handfuls of dark chocolate chips, approximately a heaping ½ cup. You can add them one handful at a time and test the taste before deciding how much more to add.
Beat the mixture for 10 minutes until the mixture triples in volume and becomes stiff.
Beat in the vanilla.
Spread the mixture into the oiled pan, and smooth the top as much as possible.
Sprinkel graham cracker crumbs over the top of the pan.
Set aside uncovered for 8-10 hours at room temperature, until the marshmallows are cool and firm.
Dust a large are of counter with graham cracker crumbs.
Loosen the marshmallows from the pan and place them on the dusted counter space.
Sprinkle graham cracker crumbs over the top of the marshmallows.
Cut marshmallows into cubes and coat all sides of the marshmallows with graham cracker crumbs. (See the tips in the post above.)
Store in an airtight container for up to 3 weeks.

For more s’mores recipe inspiration see the S’mores Saturdays Series on my blog or my S’mores Recipes board on Pinterest! I have problems. 😉

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Sarah Westover McKenna

Sarah is the scattered creative mind behind Bombshell Bling. A former elementary school teacher and a current stay-at-home mom, she loves developing her creativity through her blog and her jewelry design business, Bombshell Bling Jewelry. Sarah is a lover of all things vintage, colorful, and BLING. She is also a sweets addict with a major obsession with s'mores.