easy + Delish = my jam
So if you're here, you probably already know that I'm obsessed with s'mores. And if that's news- now you know- I am totally obsessed with s'mores. So naturally, in my quest for making the perfect s'mores bar, I ran across a whole lot of homemade marshmallow + marshmallow fluff recipes and realized that they are EASY PEASY. And SO much more exciting/delicious/flavorful/awesome than the store bought kind. And FUN. So next time you're going to toast some 'mallows by the fire - give these a whirl. And then the second time you make them, let your creativity (or your kiddo's creativity) kick in and make them your own! Ry and I are on a mission to post an awesome Part 2 to this recipe.. ;)
- 3 packages unflavored gelatin
- 1 cup ice cold water, divided
- 1 1/2 cups granulated sugar
- 1 cup light corn syrup
- 1/4 teaspoon kosher salt
- 1 teaspoon vanilla extract
- 1/4 cup confectioners' sugar
- 1/4 cup cornstarch
- Nonstick spray
1. Place the gelatin and 1/2 cup of the water into the bowl of a stand mixer fitted with the whisk attachment. Allow it to sit while you make the syrup.
2. Meanwhile, combine the sugar, corn syrup, salt, and 1/2 cup water in a small saucepan and cook over medium heat until the sugar dissolves. Raise the heat to high and cook until the syrup reaches 240 degrees on a candy thermometer. Remove from the heat.
3. With the mixer on low speed, slowly pour the sugar syrup into the dissolved gelatin. Put the mixer on high speed and whip until the mixture is very thick, about 15 minutes. Add the vanilla and mix thoroughly.
4. With a sieve, generously dust an 8 by 12-inch nonmetal baking dish with confectioners' sugar. Pour the marshmallow mixture into the pan, smooth the top, and dust with more confectioners' sugar. Allow to stand uncovered overnight until it dries out.
Next Day: Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza wheel dusted with the confectioners' sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. Store in an airtight container for up to 3 weeks.
Here are a few ideas that Riley and I liked that take these to the next level. As soon as we have the time, we'll make some of these and let you know how they turn out.. Ya'll do the same!! ;)