Well friends, Christmas is over. I, for one, was more into Christmas this year way more than I had been in a long time. Mostly, because of this blog. Thinking up new and exciting treats to feature certainly put me in the mood. Not to mention all the family time I got (insert super happy smiley face).
I don’t know about you, but I’ve been dreaming of some summertime smore’s desserts lately, so here’s a recipe that’s a little reminiscent of the summer; Graham Cracker Marshmallows. Put one of these bad babies into a cup of steaming hot cocoa and you’ve got yourself a warm cup of smore’s love.
I was so excited when I learned how to make marshmallows. Not only are they one of the most versatile dessert accoutrements, they’re so easy to make! All you need is a handy mixer (stand mixer or hand mixer) and a simple candy thermometer. The absolute BEST thermometers out there are NOT those fancy digital ones, but rather the super simple, good ‘ol fashion mercury thermometers. Trust me, I’ve gone through tons of thermometers in my kitchen at work, and I’ve come to realize after years of trying to buy the fanciest and latest thermometer- they’re just not as trustworthy. The best part about these, is that if they ever break, which RARELY happens.. they’re just like ten buck! No big deal!
Graham Cracker Marshmallow
Yield 20 marshmallows (2”x2”)
Cold water ¾ cup, divided
Powdered Gelatin 7 ½ tsp (3 packages)
Sugar 1 ½ cups
Corn syrup 1 cup
Salt ½ tsp
Graham Crumbs 1/2 cup
Powdered sugar/ corn starch mixture:
Powdered sugar ¼ cup
Corn starch 2 T
Directions:
To get setup, first you’ll need to sift the powdered sugar and cornstarch mixture together. Spray a 9×13 casserole dish, and dust with the powdered sugar/corn starch mixture. Shake it around so the entire surface is coated. Set aside.
To make the marshmallows, add ½ cup cold water to the bottom of the bowl of a standing mixer. Sprinkle over the gelatin and set aside to let it bloom, about 5 minutes. Attach the bowl to the mixer and fit with a whisk attachment.
Next, make the sugar syrup. Combine sugar, salt, corn syrup, and ¼ cup water in a medium sauce pot and attach a candy thermometer. Cook on medium high heat until mixture reaches 240 degrees F (115 C).
Now, turn the mixer on low speed, and slowly incorporate hot sugar syrup into the gelatin mixture. Once all incorporated, turn speed on high and beat for about 5-8 minutes or until mixture has doubled in size and is nice and glossy.
Add the graham crumbs at this point and beat on high for another minute.
Spray a spatula with some cooking spray (this part is gonna be really sticky) and scoop the marshmallow mixture into your prepared baking dish. Spread as evenly as possible and lightly cover with some plastic wrap (don’t let the plastic touch the marshmallow). Marshmallows will take 3-4 hours to set up.
Once marshmallows are set, run a knife around the edge and invert onto a cutting board. Cut 2×2 inch pieces or whatever size you’d like! Put marshmallows in hot cocoa, in between some chocolate bars, or just eat by themselves! Enjoy!
Graham Cracker Marshmallow
Homemade marshmallow with graham cracker crumbs
Author: Saura Madani
Ingredients
- 3/4 cup cold water, divided
- 3 pkgs powdered gelatin (7 1/2 tsp)
- 1 1/2 cups sugar
- 1 cup corn syrup
- 1/2 tsp salt
- 1/2 cup graham crumbs
Powdered sugar/corn starch mixture
- 1/4 cup powdered sugar
- 2 Tbsp corn starch
Instructions
- To get setup, first you’ll need to sift the powdered sugar and cornstarch mixture together. Spray a 9×13 casserole dish, and dust with the powdered sugar/corn starch mixture. Shake it around so the entire surface is coated. Set aside.
- To make the marshmallows, add ½ cup cold water to the bottom of the bowl of a standing mixer. Sprinkle over the gelatin and set aside to let it bloom, about 5 minutes. Attach the bowl to the mixer and fit with a whisk attachment.
- Next, make the sugar syrup. Combine sugar, salt, corn syrup, and ¼ cup water in a medium sauce pot and attach a candy thermometer. Cook on medium high heat until mixture reaches 240 degrees F (115 C).
- Now, turn the mixer on low speed, and slowly incorporate hot sugar syrup into the gelatin mixture. Once all incorporated, turn speed on high and beat for about 5-8 minutes or until mixture has doubled in size and is nice and glossy.
- Add the graham crumbs at this point and beat on high for another minute.
- Spray a spatula with some cooking spray (this part is gonna be really sticky) and scoop the marshmallow mixture into your prepared baking dish. Spread as evenly as possible and lightly cover with some plastic wrap (don’t let the plastic touch the marshmallow). Marshmallows will take 3-4 hours to set up.
- Once marshmallows are set, run a knife around the edge and invert onto a cutting board. Cut 2×2 inch pieces or whatever size you’d like! Put marshmallows in hot cocoa, in between some chocolate bars, or just eat by themselves! Enjoy!
