I have been wanting to try making my own marshmallows for a while now. For a recent baby shower dessert-themed that I threw, I decided to try making them. I figured that if they turned out delicious; I would make them into S’mores pops and if they flop, well, I won’t need to tell anyone about the ehmm… kitchen failure!
As I was making them in the kitchen, my brother in law and I exchanged some texts, at which point he said something along… “Oh, those marshmallows would be good dipped in chocolate like at Melting Pot.” And when I mentioned this to Red, he came up with the idea of dipping these marshmallow cubes in chocolate and rolled them in graham cracker crumbs! Wow! These guys had pretty genius idea, right? Portable s’mores; how about that? The marshmallows were easy to make (just ignore the stickiness); and I used meringue powder to substitute for the egg whites–and they were yummy. The s’mores pops were even better. Happy Baking and eating!
For the Marshmallows (Adapted from Gourmet, December 1998, as seen on Smitten Kitchen) ~ Yield about 96 1-inch cubes
About 1 cup confectioners’ sugar
3 1/2 envelopes (2 tablespoons plus 2 1/2 teaspoons) unflavored gelatin
1 cup cold water, divided
2 cups granulated sugar (cane sugar worked just fine)
1/2 cup light corn syrup
1/4 teaspoon salt
2 large egg whites/reconstituted powdered egg whites/meringue powder (I used later)
1 tablespoon vanilla (or other choice of flavorings)
For the S’mores pops (Yield: 20 pops – double or triple recipes as needed)
20 candy sticks (from Hobby-Lobby or Michael’s)
4 oz of melting chocolate
1 cup of graham cracker crumbs
For the Marshmallows
Oil bottom and sides of a 13- by 9- by 2-inch rectangular metal baking pan. Dust bottom and sides with some confectioners’ sugar until thoroughly covered.
In a large bowl sprinkle gelatin over 1/2 cup cold cold water, and let stand to soften. I used my standing mixer bowl.
In a 3-quart heavy saucepan, cook granulated sugar, corn syrup, second 1/2 cup of cold water, and salt over low heat, stirring with a wooden spoon, until sugar is dissolved.
Increase heat to moderate and boil mixture, without stirring, until a candy or digital thermometer registers 240°F, about 12 minutes. Remove pan from heat and pour sugar mixture over gelatin mixture in the large bowl, stirring until gelatin is dissolved using a wooden spoon.
With a standing or a hand-held electric mixer beat mixture on high speed until white, thick, and nearly tripled in volume, about six minutes if using standing mixer or about 10 minutes if using hand-held mixer.
In separate medium bowl with cleaned beaters beat egg whites (or substitutes) until they just hold stiff peaks. Beat whites and vanilla (or your choice of flavoring) into sugar mixture until just combined. Pour mixture into baking pan (you will not get everything out, just work quickly to get as much as you can).
Sift 1/4 cup confectioners sugar evenly over top. Chill marshmallow, uncovered, until firm, at least three hours, and up to one day.
Run a thin knife around edges of pan and invert pan onto a large cutting board. Lifting up one corner of inverted pan, with fingers loosen marshmallow and ease onto cutting board. With a large knife or oiled pizza cutter trim edges of marshmallow and cut marshmallow into roughly one-inch cubes. Sift remaining confectioners’ sugar back into your now-empty baking pan, and roll the marshmallows through it, on all six sides, before shaking off the excess and packing them away.
For the S’mores pops
Insert a candy stick into one cube of marshmallow.
Put chocolate in a microwave/heat-safe glass bowl. Melt chocolate either in 50% power setting in microwave for approximately 3-4 minutes; or on top of a double boiler on the stove.
Dip the bottom half of marshmallow into chocolate.
Roll the bottom part on graham cracker crumbs.