S’Mores And Then Some
Here’s a brilliant idea for your summer get-togethers
A major candy run to your nearest market will bring you such a variety of chocolates for your S’Mores Platter. There is no limit to what you can put together to create these delicious treats the whole family will love.
The greatest thing is homemade marshmallows! I like that you can slice them up so they’ll fit right into your graham crackers.
Here’s a recipe for Vanilla Marshmallows
This recipe makes 36 small squares
- 2 tablespoons powdered unflavored gelatine
- 1/2 cup cold water
- 2-1/4 cups sugar
- 1/2 cup corn syrup or glucose
- 3/4 cup water
- 1-1/2 teaspoons vanilla extract
- 1 cup powdered sugar for dusting
- Put the first 1/2 cup of cold water in the bowl of a standing mixer. Sprinkle the gelatin on top and let it hydrate.
- Line a baking pan with 2 inch sides with parchment paper and spray the entire surface with vegetable spray.
- In a medium saucepan, put sugar, glucose or corn syrup and the remaining water. Cook over medium heat until dissolved. Be sure to brush the sides of the pan, above the mixture, with a wet brush so crystals won’t form.
- Increase the heat to high, put the candy thermometer on the pan, boil until the temperature reaches 248°F.
- Using the wire whisk on your mixer, whisk the gelatin in the bowl. Slowly pour the sugar mixture into the gelatin while beating at high speed. Be careful not to pour it directly over the whisk, but between the side of the bowl and the whisk. That gets the majority of the syrup into the gelatin and not stuck in the beaters or sides of the bowl.
- Keep beating until the consistency is fluffy, like a thick meringue. All vanilla and mix.
- You’re ready to transfer the fluffy marshmallow mixture to the prepared pan. Smooth the top with an oiled or sprayed spatula.
- Allow to dry at room temperature for an hour and sprinkle with powdered sugar.
- Let dry for a few hours until it’s no longer sticky and can be taken out of the pan.
- Lift the parchment paper to unmold your marshmallows
- Use an oiled or sprayed kitchen knife to cut your marshmallows.
- Dust each square thoroughly with powdered sugar.
- Store in an airtight container for up to 2 weeks.
Give it a try.
They’ll truly be a great hit!