A few years ago, a dear friend agreed to bring her expertise to my classroom. Her plans were meticulous and she entered with different recipes to create. One kitchen was presented with this amazing recipe. Homemade marshmallows?!! What?!! Who knew you could make them? Or, WHY would you go to the trouble?!! I’ll let you answer that question after you have tried them. My classes were impressed. I was impressed. And this recipe has rocked my world.

Do you make homemade marshmallows?

It moved past the realm of simply entertaining and serving with hot chocolate and s’mores to gift kits for both. And some gift recipients are addicted.

These simply melt in your mouth. It’s a great thing to make with kids; but, just be sure an adult supervises the syrup step.

This recipe always appears at Christmas where the hot chocolate bar is set. It’s always a favorite gift to be made for Christmas. BUT, with cooler spring temperatures and campfires enjoyed around a fire pit or even a grill, it is the perfect time to make them for s’mores.

For s’mores, I cut them a little larger because we love the jumbo marshmallows that roast divinely and fit onto that graham cracker, chocolate bar sandwich perfectly. They are very gooey when melting; so, often, I will use a kitchen torch to roast and prevent losing one of these precious marshmallows to the campfire.

Measure all ingredients before you begin.

Start by combining the 3 pkgs. of unflavored gelatin in 1/2 C. cold water in your mixer bowl with the whisk attachment. Let it sit while you make the syrup.

Into a small saucepan, combine the sugar, corn syrup, salt and 1/2 C. water in a small saucepan. Cook over medium heat until the sugar dissolves. Raise the heat to high and cook the syrup until it reaches 240 degrees on a candy thermometer. Then remove from the heat. TIP: If it makes it easier to handle, transfer the syrup to a container with a pouring spout, such as, a liquid glass or silicone measuring cup.

Turn the mixer on low and slowly begin pouring the syrup into the dissolved gelatin. Then turn the mixer to high and whip until the mixture is very thick and glossy, about 15 minutes. Add the vanilla and mix in thoroughly.

Generously dust an 8 x 12″ glass baking dish with the confectioner’s sugar. (NOTE: I often use a larger pan to gain more marshmallows.The smaller one, however, will yield thicker ones, so choose your preference.)

TIP: For dusting the confectioner’s sugar, I have a Pampered Chef powdered sugar shaker that I love.

Pour out the marshmallow mixture into the pan using a silicone or rubber scraper. Smooth the top and dust with more powdered sugar. Allow to stand overnight uncovered until it dries out.

There are many versions of homemade marshmallows I have found. Mine is an adapted version of one of Ina Garten’s recipes and I have made changes to work best for me and students in the classroom. Many recipes turn out the marshmallows onto a cutting board to cut; but, I prefer leaving in the pan, cutting them into squares, removing one at a time and dusting each side of the squares with confectioner’s sugar.

Again, I like smaller ones for hot chocolate and larger ones for s’mores; but choose which size is perfect for you. Store in an airtight container.

I’m taking these to the picnic table by the fire pit for s’mores. And for insurance, and if the sliding of a precious marshmallow gets precariously too close, I may pull out the butane kitchen torch to get that divine carmelization of sugar! Can’t wait! Enjoy!!