Summer Equals S’mores


Not much summering is going on for me. Making s’mores changes that a little bit.  I am suddenly motivated to find that beach party bonfire.  Ina Garten’s marshmallows a necessary component for my s’mores.  Super easy to make.  The recipe below.  Add some Valrhonas take the whole s’mores experience to the next level.  I should have dusted off the chocolate discs and made them photo ready but assembling and and eating at an almost simultaneous rate, the thought slips my mind.  On a side note, as the sampling and photo shooting continues, Ina’s reproduced recipe before me,  I will go out on a limb here and mention, I don’t think they used Ina Garten’s marshmallows for the Walter Miscel “marshmallow experiment”.   lf they did, I would have failed miserably.  These are too good not to eat immediately; therefore, next level s’mores.  Don’t forget Valrhona though.  I’ll leave the graham cracker choosing to you.







The pictured below is the start of Ina’s.  Mine look similar.  I am proud and now looking for the nearest camp fire/beach bash.  A Sur La Table butane torch will do while I make some calls.

Total: 8 hr 30 min
Prep: 20 min
Inactive: 8 hr
Cook: 10 min
Yield:  20 to 40 marshmallows
Level:  Easy

Watch how to make this recipe.

Combine the gelatin and 1/2 cup of cold water in the bowl of an electric mixer fitted with the whisk attachment and allow to sit while you make the syrup.

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.

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.

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.

Turn the marshmallows onto a board and cut them in squares. Dust them with more confectioners’ sugar.