Homemade S'mores

Hi all!  We're back from our lovely vacation visiting family and friends in BC.  It was so great to see so many people that we haven't seen for a couple years.  I'm actually feeling a little homesick still, even after being gone since 2005.

But let's get back to business.  I made these s'mores before we left, using my homemade marshmallows and graham crackers.  First let me tell you that when made over a fire (we made ours over a fire bowl in our backyard) these don't look anything like they're pictured below.  But they're oh so good.  Rather than roasting the marshmallow and then building your s'mores sandwich you compile the entire thing, wrap it in foil and roast.  So you end up with an ooey gooey delectable treat. 

If you don't want to bother with making the marshmallows and crackers (but you'll be glad if you do) these would still be delightful with store bought ingredients.  If you are going camping you can make these packets up beforehand and have s'mores any old time you feel like it. 

Ultimate S'mores
from Sunset Magazine


Vegetable oil
Homemade Graham Crackers
4 bars (3.5 oz. each) dark chocolate with almonds (such as Lindt), each broken into 3 pieces
Homemade Marshmallows
Fold 12 sheets of foil, each 12 by 20 in., in half crosswise; then oil tops. Center 1 graham cracker on each oiled doubled sheet, then top with a chocolate piece, marshmallow, and another cracker. Gently fold foil over s'mores and crimp to seal.

 Heat packets on a cooking grate over glowing coals in a campfire or on a grill over medium heat (about 350°), turning often just until chocolate softens, 2 to 3 minutes. Or, using tongs, grasp packets on sides and heat over a low fire.

Vanilla Marshmallows

Sorry for the lack of posts lately, I'm in Canada visiting family and friends right now.  I'm actually doing loads of baking while on vacation (you know you love to bake when...) so expect some fun delicious posts in the upcoming weeks! :)

I have wanted to make marshmallows for a while.  I love the "artisan" marshmallows that you can buy at specialty stores, they're so much more flavorful than grocery store marshmallows without that funny chemical taste.  But they're not exactly cheap, I think Williams Somoma had a small box for $15 last time I checked.  Seriously?

So these were super easy to make and delicious.  I was a little hesitant to feed it to the kids because I don't know how heated the egg whites get from the hot candy mixture.  Anyone know?  For myself I could care less and these tasted fantastic in s'mores.  I envision making marshmallow chocolate caramels in the very near future!

Homemade Marshmallows
from Sunset Magazine

Cooking-oil spray
1/4 cup cornstarch
1/4 cup powdered sugar
3 large egg whites
2 envelopes unflavored gelatin
1 cup granulated sugar
2 tablespoons light corn syrup
1/2 teaspoon vanilla extract

Coat a 9- by 13-in. pan with cooking-oil spray. Stir cornstarch and powdered sugar together in a large bowl, then dust pan with half of mixture, tipping to coat. Set remaining cornstarch mixture aside.
2. Put egg whites in the large bowl of a mixer. Stir 1/4 cup cool water and the gelatin in a glass measuring cup; let stand to soften while you make syrup.
3. Stir granulated sugar, corn syrup, and 2/3 cup water in a small saucepan. Insert a candy thermometer. Boil over high heat, tipping pan occasionally to cover thermometer bulb, until 240°, 6 to 10 minutes. Immediately microwave gelatin mixture until it dissolves, about 30 seconds, and also beat egg whites on high speed into soft peaks. Stir steaming gelatin into hot syrup.
4. Pour about 3 tbsp. syrup at a time into egg whites (stop mixer if needed to keep syrup from flying up onto inside of bowl), beating on high speed 20 to 30 seconds after each addition. Continue to beat until meringue holds soft peaks and underside of bowl is completely cool, 5 to 7 minutes. Beat in vanilla.
5. Spread marshmallow mixture in coated pan, using an oiled metal spatula. Let stand until firm enough to cut, 2 hours. Sprinkle with 2 tbsp. reserved cornstarch mixture, then cut with a pizza cutter or scissors into 12 rectangles to fit graham crackers; you may have leftover marshmallows.
6. Toss marshmallows in bowl with remaining cornstarch mixture to coat.
Make ahead: Up to 4 days, chilled airtight with plastic wrap between layers; coat with more cornstarch mixture if they get sticky.