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| Valentine’s Day S’mores with Homemade Marshmallow Hearts |
S’mores… is there anything better? Well, yes, s’mores made with homemade marshmallows are better! Usually, I’m not one to make simple things harder than they need to be, but… this recipe for homemade marshmallows is so easy. And being able to make them in any flavor and shape? Well, that is well worth the extra effort of making them from scratch. I was inspired by my favorite bakery/pastry shop/dreamland, Natasha’s Mulberry & Mott. Natasha makes multiple flavors of homemade marshmallows in dreamy pastels and they’re packaged in sweet glassine bags, tied with a ribbon. So, if you’re not up for the homemaking yourself, stop by Natasha’s Mulberry & Mott, http://www.natashasmulberryandmott.com. Buy a couple of chocolate bars and graham crackers and you’ve got a great gift. For my S’mores recipe, click here!
Homemade Marshmallows 1 cup of powdered sugar 3 1/2 – envelopes of unflavored gelatin 2 3/4 – cups of granulated sugar 1 1/4 – cup of water, divided 1/4 teaspoon of salt 2 egg whites 1 tablespoon of vanilla (or any other flavoring… orange, peppermint?) 1) Prepare the Pan. Spray a large (9×13) baking pan with non-stick spray and sprinkle it with 1/2 cup of powdered sugar. Set aside. 2) In a mixing bowl, pour 1 cup of water. Pour in unflavored gelatin to soften. Set aside. 3) In a heavy bottomed saucepan, pour in granulated sugar and 1/4 cup of water. Cook over low heat, stirring, until the sugar has melted, about 2 minutes. Raise heat to medium and cook, without stirring, for 8-10 minutes until it is hot and bubbly. Make sure it does not start to turn brown! If you have a candy thermometer, let the sugar mixture heat to 240 degrees. If you do not, you can put a drop a small amount of the sugar mixture from the spoon into a small bowl of cold water. If the sugar stays in a ‘soft ball’ and flattens out in the water, then it is done. Remove it from the heat. 4) Pour the hot sugar mixture into the mixing bowl with the gelatin. With the whisk attachment, beat on high for 6-8 minutes until the mixture has tripled in volume and is white and glossy. Add vanilla (or other extract flavor) and combine. 5) In a seperate bowl, beat the egg whites until they form soft peaks. Fold them into the sugar mixture, mixing just until combined. 6) Pour the mixture into the prepared pan. Don’t worry about getting it all out of the bowl – it is impossible! Spread out evenly, then sprinkle the remaining powdered sugar on top. Refrigerate for 1-3 hours (up to 1 day), until it is firm. 7) To cut into shapes, dip your cookie cutter (or knife for squares) into powdered sugar and press down on the marshmallows. For my S’mores recipe, click here!