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Coconut Marshmallows
Both the Toasted Coconut and Vanilla Marshmallow Meltaways from Sweet & Sara were among the best we tasted in a field of dozens of brands—and they’re vegan, not made with gelatin like almost all the other marshmallows. Bravo!
Photo by Dhanraj Emanuel | THE NIBBLE.
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ABOUT THE AUTHOR

 

STEPHANIE ZONIS is a Contributing Editor.

 

 

November 2007
Updated March 2009

Product Reviews / Main Nibbles / Candy

Marshmallow Madness

Page 4: Marshmallow Recipe

 

This is Page 4 of a six-page overview of marshmallows. Click on the black links below to visit other pages.

 

Marshmallow Recipe

Marshmallows can be made at home, but they require some specialized equipment (such as a candy thermometer and a powerful stand mixer). You must soak gelatin; boil together sugar, corn syrup, salt and water to a specific temperature; drizzle the hot liquid into the gelatin while mixing it; and whip the mixture at high speed. At a certain point, you add flavoring and whip that in before pouring the marshmallow mixture into a prepared pan. It must then stand, uncovered, for at least seven or eight hours (sometimes much longer) before being turned out onto a surface dusted with a mixture of confectioners’ sugar and cornstarch. The marshmallows are cut with a knife or kitchen shears, the blades of which must be kept oiled, then dusted with the sugar-cornstarch mix to prevent sticking.
Homemade Vanilla Marshmallows
Will your marshmallows look as good as these, from Tiny Trapeze?

Marshmallows take practice and patience, and they are messy. I also cannot get my homemade marshmallows to keep for as long as any that are commercially made, and experimenting with flavors can be time-consuming.  Just like fine chocolatiers, whatever the best artisan marshmallowtiers (if we may coin a word) charge for their wares is worth it.

 

S’mores Recipe

Enjoy s’mores indoors. No campfire is needed, just an oven.

Ingredients

  • Thin chocolate bars
  • Graham crackers
  • Marshmallows
  • Baking sheet and aluminum foil

Preparation

  1. Preheat your oven to 300°F, and line a baking sheet with aluminum foil, shiny side up.
  2. For each s’more, break a graham cracker in half (the graham crackers I use measure just under 5" long by about 2-1/4" wide). Place one half (bottom side up, if you're a purist) on the lined cookie sheet. Place one large marshmallow in the center of the graham cracker half. If your marshmallow is really large, trim it to fit the graham cracker half. Kitchen shears work well here.) Have ready the other graham cracker half and a piece of a thin chocolate bar of your choice. You’ll want a piece almost large enough to cover the graham cracker half.
  3. S'moresBake the graham cracker half with the marshmallow on it for 4 minutes, or until partially melted. IMPORTANT NOTE: artisanal marshmallows may need to heat for more or less time than is indicated here. Watch them carefully! You just want them hot enough to melt the chocolate.
    Shown here: S’more made with Tiny Trapeze chocolate marshmallows and Tiny Trapeze graham crackers. Photo by Melody Lan.
  4. Remove the cookie sheet from the oven. Immediately place the chocolate on top of the marshmallow. Top with the other graham cracker half (bottom side down); then press down slightly to push the chocolate into the warm marshmallow.
  5. Leave on the still-warm cookie sheet; allow to stand for a minute or two. Then eat immediately.
  6. A peanut butter cup can be substituted for the chocolate, using the technique described above.
  7. You can also use one or two very small candy bars, placing them on the second graham cracker half. Place that half on the cookie sheet, too, and bake along with the marshmallow (and for the same length of time). When done, carefully put the two graham cracker halves together, marshmallow and candy bar sides in, and press gently. Let stand and consume as above.

Continue To Page 5: Serving Suggestions

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