Homemade Marshmallow S’Mores
Make these fluffy marshmallows ahead of time and store, layered between sheets of parchment paper in an airtight container. Pack them for your trip along with graham crackers and chocolate!
- 1 hrs.
- Spray an 8×8×2-inch baking pan with nonstick cooking spray. Lightly dust with powdered sugar; set aside.
- Pour ice cold water into a bowl of a stand mixer fitted with the whisk attachment. Add the gelatin and allow to soften, about 3 minutes.
- In a 2-quart heavy saucepan, combine ⅔ cup water, granulated sugar, corn syrup and salt.
Heat over medium-high heat, stirring until sugar is dissolved. Cover and simmer for 2 minutes. Uncover saucepan. Attach a candy thermometer to the side of the pan. Cook, without stirring, over medium-high heat until thermometer registers 235°F. (Adjust the temperature as needed so mixture cooks at a moderate, steady rate.)
- Remove saucepan from heat. Slowly pour hot mixture over gelatin mixture in mixing bowl and stir well to combine. Mix on low speed. Gradually increase speed to high and beat until mixture is opaque and thick, about 8 minutes. Add extract and continue beating mixture on high until thoroughly combined and mixture appears thick, yet has spreadable consistency. Transfer mixture to prepared pan; spread evenly. Let stand for 6 to 10 hours. cut marshmallows into 1½- to 2-inch pieces. (If the knife sticks, sprinkle it with powdered sugar.)
Prepare recipe as directed. Swirl 1½ cups seedless raspberry preserves into marshmallow mixture after spreading in pan.
Nutrition facts per Homemade marshmallow: 249 calories, 0 g fat, 0 g saturated fat, 0 g trans fat, 0 mg cholesterol, 126 mg sodium, 63 g carbohydrates, 0 g fiber, 63 g sugar, 0 g protein. Daily Values: 0% vitamin A, 0% vitamin C, 0% calcium, 0% iron.
S’Mores Note: Skewer a marshmallow on a roasting stick and toast over an open fire. Sandwich marshmallow and chocolate between two graham crackers and enjoy!