1. Food

S'mores Marshmallows

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S'mores Marshmallows photo
(c) 2012 Elizabeth LaBau, licensed to About.com, Inc.
S'mores Marshmallows don't need graham crackers or chocolate to have fun! These beautiful tri-layered marshmallows have all the flavors of s'mores in one package! The bottom layer has hints of brown sugar and honey, so it tastes remarkably like graham crackers. The middle layer is vanilla, and it's topped with chocolate marshmallows. You can enjoy these plain, or get really crazy and use them to make actual s'mores!

This recipe requires each layer to be made separately, but they are each made in the same manner, so although it is fairly time-consuming it is not very complicated. As with all marshmallow recipes, avoid making this candy on very humid or stormy days. If you are new to marshmallow making, I have a photo tutorial showing how to make marshmallows to get you started.

Yield: 9x13 pan

Ingredients:

  • For the graham marshmallow layer:
  • 10 sheets graham crackers (to yield 1 1/4 cups crumbs)
  • 1/2 cup water
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 1/4 cup honey
  • 1/8 tsp salt
  • 1 tbsp unflavored powdered gelatin
  • 1 large egg white, at room temperature
  • Ivory or brown food coloring (optional)
  • * * *
  • For the vanilla marshmallow layer:
  • 1/2 cup water
  • 1 cup granulated sugar
  • 1/4 cup light corn syrup
  • 1/8 tsp salt
  • 1 tbsp unflavored powdered gelatin
  • 1 large egg white, at room temperature
  • 1 tbsp vanilla extract
  • * * *
  • For the chocolate marshmallow layer:
  • 1/2 cup water
  • 1 cup granulated sugar
  • 1/4 cup light corn syrup
  • 1/8 tsp salt
  • 1 tbsp unflavored powdered gelatin
  • 1 large egg white, at room temperature
  • 2 tbsp unsweetened cocoa powder

Preparation:

1. Spray a 9 x 13 pan with cooking spray, and press a layer of cling wrap into the bottom and up the sides, making sure that it extends beyond the sides of the pan. Spray the cling wrap inside the pan with more cooking spray. Crush the graham crackers in a plastic bag until they're fine crumbs, or use a food processor to chop them into fine crumbs. Set aside for now.

2. Begin by making the bottom graham cracker-flavored marshmallow layer. Place 1/4 cup of water in a small bowl and sprinkle 1 tbsp of gelatin on top. Whisk briefly to disperse the gelatin, then let it sit and absorb the water.

3. In a small saucepan, combine the remaining 1/4 cup of water, the granulated sugar, the brown sugar, the honey, and the salt over medium heat. Stir until the sugar melts, then insert a candy thermometer.

4. Continue to cook, without stirring, until the thermometer reaches 260 degrees F (126 C).

5. While you wait for the sugar syrup to heat up, place the room temperature egg white in the bowl of a large stand mixer fitted with a whisk attachment. When the syrup gets near 260 F, start beating the egg white on medium-high speed, until it holds firm peaks. Also during this time, microwave the bowl with gelatin in it for 15 seconds, until it liquefies.

6. Once the sugar syrup is at 260 F, remove the pan from the heat and whisk in the liquid gelatin mixture. Be sure to stir until the gelatin completely dissolves. Slowly and carefully stream the hot sugar syrup into the egg white as the mixer is running. Once all of the syrup is in, turn the mixer to high speed and beat it until the marshmallow is opaque and glossy and thick, about 5-10 minutes. When you lift the beater from the mixer, it should slowly drip back into the bowl in a thick ribbon.

7. Add 1/4 cup of the graham cracker crumbs and stir them in. If you want your graham cracker layer to be a beige color, add a few drops of ivory or brown food coloring. Scrape the marshmallow into the prepared pan and smooth it into an even layer.

8. Wash your mixing bowl, saucepan, and tools, and make this recipe a second time. This time, instead of using two types of sugar and honey, you will use just granulated sugar and corn syrup. When the marshmallow is done mixing, add the vanilla extract instead of the graham cracker crumbs and food coloring. Scrape the finished vanilla marshmallow directly on top of the graham cracker layer and smooth it out evenly.

9. Make this recipe a third time, following the procedure for the vanilla layer. This time, when you reach the end, instead of adding vanilla extract, sift in the cocoa powder and stir it in. Pour the chocolate marshmallow onto the vanilla and smooth it into an even layer. Top the marshmallow with an even coating of the graham cracker crumbs. Leave the marshmallows to set for at least 6 hours or overnight.

10. Once the marshmallows are completely firm, remove them from the pan using the cling wrap as handles. Flip them upside-down and coat the top (formerly the bottom!) with more graham cracker crumbs. Cut them into small squares using a large chef's knife. It's easiest if you wash the knife frequently with hot water and spray it with nonstick spray.

11. Roll the cut sides of the marshmallows in the remaining graham cracker crumbs. Store S'mores Marshmallows in an airtight container for 3-4 days. They will keep longer than this, but they start to taste stale within a few days, depending on the humidity levels of your house.

Click Here to View All S'mores Candy Recipes!

Click Here to View All Marshmallow Recipes!

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