Homemade Marshmallows

For the past few days, I’ve been having this strange obsession with the idea of making homemade marshmallows, and I don’t know why. Usually I’m not even a fan of the powdery-store-bought version unless they are toasted, surrounded by graham cracker and melty chocolate, while I sit in front of a bonfire in the summertime. So I did some research and it sounds like homemade marshmallows are heavenly, and something every baker must attempt.

With officially 23 days left of school, I’ve been dreaming about summertime while I begin to assemble my collection of summery dresses and strappy heels that I’ve been waiting to wear for my senior week activities. Except to my dismay, Newburyport got three inches of wet snow today, April fools! Not funny.

 I’ve been debating for hours whether to make a surprising rendition of marshmallows with raspberries, or to dip them in chocolate, or both. But since there is a birthday party this weekend that I can bake a treat for, I’ve thought of the perfect way to present my delicious creation while reveling in the summertime glory that I’ve been yearning for. I’ve decided to create a Homemade Smore’s Candy Bar, containing all the goodness of the summertime, minus the greenheads.

Everyone at the party absolutely loved these little treats, and after sitting out in the sun for a few hours, they started melting which was mistakenly delicious. With this recipe, I even had three tupperware containers filled with leftovers, so I threw a few marshmallows in with my typical hot chocolate, and it was fantastic. The flecks of vanilla bean livened up the powdery mix and created this creamy cup of chocolaty goodness.

Homemade Marshmallow Ingredients:

• Nonstick cooking spray
• 3 (1/4-ounce) packages unflavored gelatin
• 1/2 cup cold water
• 2 cups granulated sugar
• 2/3 cup light corn syrup
• 1/4 teaspoon coarse salt
• 1 teaspoon pure vanilla extract, plus 1 vanilla bean, scraped
• Confectioners' sugar, sifted, for coating

Homemade Marshmallow Directions:

1.      Lightly spray a 9-by-9-inch baking pan with cooking spray. Line pan with plastic wrap, leaving a 2-inch overhang on all sides; set aside.

2.      In the bowl of an electric mixer fitted with the whisk attachment, sprinkle gelatin over 1/2 cup cold water; let stand for 10 minutes. In a medium saucepan, combine sugar, corn syrup, and 1/4 cup water. Place saucepan over medium-high heat and bring to a boil; boil rapidly for 1 minute. Remove from heat, and, with the mixer on high, slowly pour the boiling syrup down the side of the mixer bowl into gelatin mixture. Add salt and continue mixing for 12 minutes.

3.      Add vanilla extract and vanilla bean seeds; mix until well combined. Spray a rubber spatula or your hands with cooking spray. Spread gelatin mixture evenly into pan using prepared spatula or your hands. Spray a sheet of plastic wrap with cooking spray and place, spray side down, on top of marshmallows. Let stand for 2 hours.

4.      Carefully remove marshmallows from pan. Remove all plastic wrap and discard. Cut marshmallows into 2-inch squares using a sprayed sharp knife. Place confectioners' sugar in a large bowl. Working in batches, add marshmallows to bowl and toss to coat. Marshmallows can be stored in an airtight container up to 3 days.

Smore’s Candy Bars Ingredients:

• 10 whole graham crackers
• Homemade Marshmallow Recipe
• 6 oz melted dark chocolate

Smore’s Candy Bars Directions:

1. Break graham crackers in half and then in half again, making four pieces.
2. Spread one piece with about a teaspoon of Marshmallow and top with another graham cracker, pressing gently together. Repeat with remaining graham crackers and Marshmallow.
3. In a medium sized double boiler, melt chocolate coating.
4. Dip each graham cracker sandwich in chocolate using a large fork. Gently shake or tap off excess chocolate and place on wax paper to cool. Serve or store in an airtight container for up to 3 days, (if they last that long!)