If you all haven't noticed, I have quite an obsession with this magically hot season called summer. From days at the beach to nights BBQing, I can't think of one thing that I don't just love about it. Another summer favorite? S'mores! What's the most important part of it? Getting the perfectly burnt marshmallow, so it will melt the chocolate just right, and end up being super gooey and get all over everything!
Here comes the part where your mind will be blown—you are going to make your own marshmallows this summer! With endless options of flavors, shapes, and sizes, how could you not be oh so excited?
I don't know about you, but when I was growing up, s'mores were always about striking that precise balance between mallow and chocolate.
As you all know, chocolate is basically my life. Yes, that is how much I adore it..
Anyways, I would always put chocolate on either side of my marshmallow, making it extra delicious in my book. So, why not make the marshmallow chocolate?! WHAT? Yes—you should be freaking out right now! That's like triple chocolate, isn't it!? Whatever flavor route you decide to go, these homemade, fabulously fluffy marshmallows beat the store bought ones by a mile. This is sure to make your bonfire nights just about 100x better and I promise you these mallows will totally be a hit! If you want to kick it up even more, why not make your own cookies to use for the s'mores?!
Granulated Gelatin—0.65 oz, or 2 TBL
Water (cold)—8 oz, or 1 C (separated)
Sugar—12 oz, or 1 C
Corn Syrup—6 oz, or ½ C + 1 TBL
Honey—2 oz, or 1/3 C + 1TBL
Agave Syrup—4 oz, 0r 4 TBL
Cocoa Powder—2.8 oz, or 1 C (sifted)
Brewed Espresso—3.5 oz, or ¼ C
In a small bowl, hydrate the gelatin by mixing it with 4 oz of the cold water.
Combine the sugar, corn syrup, honey, agave and remaining 4 oz of water in a medium saucepot.
Put the pot on medium-high heat, and using a thermometer, cook to 252˚ F.
Once it has reached the correct temperature, pour this cooked sugar into the bowl of your stand mixer and let cool to 212˚ F.
Take the gelatin that you hydrated in the water and put it over a water bath to melt the gelatin.
Once melted, and once your cooked sugar has cooled to 212˚ F, add the gelatin to the bowl of your mixer.
Using the whisk attachment, whip at medium-high until the meringue has formed medium peaks.
*Note: this means that when you take the whisk off of the machine and dip it into the meringue, the meringue won’t stand up straight, but have a slight curve, like a candy cane!*
When you are almost at medium peak, which you may test a couple of times and should take about 8-10 minutes of whipping, add in your vanilla and/or any spices/flavors that you desire!
Put a piece of parchment on a sheet pan, spray the top of it with nonstick spray.
When the marshmallow is ready, put on the oiled parchment.
Place another oiled piece of parchment (oiled side down) onto the top of your mallow.
Using a rolling pin, roll over the parchment to make your soon-to-be marshmallows even and flat.
Note: You can also put your marshmallow into a piping bag with a star tip or round tip to pipe into long strands. Once it has set, you can cut into pieces this way for a different looking final product!*
Allow to set overnight at room temperature.
When you are ready to cut your marshmallows, sprinkle heavily with sifted confectioner’s sugar to prevent any sticking.
You can use scissors to cut your marshmallows into cubes, cookie cutters to make into fun shapes, or just tear them, whatever you prefer.
Place your finished product on a piece of parchment that has been sprinkled with sifted confectioner’s sugar, so no sticking occurs, and enjoy!