S’mores with Homemade Vanilla Marshmallows Taste Test
Happy Foodie Friday! This recipe comes courtesy of Penny and Eleazar Martinez.
Each of our Taste Test Reviews comes with the original recipe and the tester's notes/changes listed with the ingredient list in blue. We hope you enjoy!
Wow! These marshmallows are absolutely a treat. They turned out as the fluffiest dessert I've ever consumed. The vanilla flavor is strong, which I love, and gives the s'mores a dimension that isn't usually present with the store-bought variety. A tried and true summer and campout classic, this s'more tasted more like something you'd find at a starred restaurant.
A few years back a friend introduced me to using Whole Foods Milk Chocolate instead of the usual Hersheys, and this is one thing I HIGHLY recommend. The chocolate is much more flavorful and enhances the whole experience.
If you make the homemade marshmallows (which are insanely delicious) just be careful when heating, they dissolved and melted much faster than store-bought marshmallows, and I was left with a bit of a sticky mess. I visited three different stores and they were all out of corn syrup so I substituted agave syrup. This could have caused the extra stickiness. If you're able to find corn syrup, definitely opt for that. Overall, these tasted amazing and you're in for a real treat!
Makes 16 servings
Preparation Time: 4 hours 15 minutes (With 3 hours rest)
Cooking Time: 10 Minutes
Cost: $17 (If you make the homemade marshmallows)
Ingredients for S'mores:
*1 box graham crackers
*8 milk chocolate bars (Recommend Whole Foods Milk Chocolate)
*Homemade marshmallows (Ok, we are getting fancy here. You can always just use
store bought marshmallows, but these homemade ones are awesome!)
Ingredients for Homemade Marshmallows:
*Vegetable oil, for brushing
*4 envelopes unflavored powder gelatin (3 tablespoons plus 1 1/2 teaspoons)
*3 cups granulated sugar
*1 1/4 cups light corn syrup
*1/4 teaspoon salt
*2 teaspoons pure vanilla extract
*1 1/2 cups confectioner's sugar
*Brush a 9 x 13 inch glass baking dish with oil.
*Line with parchment, allowing a 2 inch overhang on the long sides. Brush parchment with oil, set aside.
*Put granulated sugar, corn syrup, salt and 3/4 cup water into a medium saucepan.
*Bring to a boil over high heat, stirring to dissolve sugar.
*Cook, without stirring, until mixture registers 238F on a candy thermometer, about 9 minutes.
*Meanwhile, put 3/4 cup cold water into the bowl of an electric mixer, sprinkle with gelatin.
*Let soften 5 minutes.
*Attach bowl with gelatin to a mixer fitted with the whisk attachment.
*With mixer on low speed, beat hot syrup into gelatin mixture. Gradually raise speed to high. Beat until mixture is very stiff, about 12 minutes.
*Beat in vanilla.
*Pour into prepared dish, and smooth with a spatula.
*Set aside, uncovered, until firm, about 3 hours.
*Sift 1 cup confectioner’s sugar onto a work surface.
*Unmold marshmallow onto confectioner’s sugar, remove parchment.
*Lightly brush a sharp knife with oil, then cut marshmallow into 2-inch squares. (Oiled knife keeps from sticking to marshmallows.)
*Sift remaining 1/2 cup confectioner’s sugar into a small bowl and roll each marshmallow in sugar to coat.
For S' mores:
*Break graham crackers and chocolate into squares.
*Roast marshmallow on a stick until light brown.
*Sandwich chocolate and marshmallow between two graham crackers.
Recipe and Taste Tester - Alina Gersib