You should, it will change your life. It’s chocolate ice cream with chunks of chocolate fudge, pieces of graham crackers and toasted marshmallow’s—did you get that—TOASTED marshmallow’s. It really is amazing. I buy a pint and then I give myself one scoop per night. I savor it. Jason, on the other hand, when he is out of his generic-fake-no-cream-included-ice-cream, will take my precious Ben & Jerry’s and just eat it out of it’s carton. Until it’s gone. All gone.
It’s smore time of year, isn’t it?! Hooray! Whenever I am invited to a bonfire or cook out this time of year…I always bring a package of Hershey bars, graham crackers and my homemade marshmallows. (Jason interjecting here-we've never been invited to a bonfire.) (Back to me-yes we were, once, he just doesn't remember but I'm sure everyone remembered my marshmallows. No they probably didn't, but still-I'm sure they were enjoyed.)
This recipe is not difficult, I promise. You’ll look at the pre-packaged store bought marshmallows with distain now. You will turn up your nose at them when you walk past them in the grocery aisle.
I use these marshmallows when making smores, I put one in the bottom of my cup of hot cocoa (omigosh mmmmm), I’ve made rice krispie treats with them and sometimes I just eat them plain.
Ingredients
Makes 24
Vegetable oil, for brushing
4 envelopes unflavored gelatin (3 tablespoons plus 1 1/2 teaspoons)
3 cups granulated sugar
1 1/4 cups light corn syrup
1/4 teaspoon salt
2 teaspoons pure vanilla extract
1 1/2 cups confectioners' sugar
Directions
Spray a 9 x 13 inch pan with non-stick oil (Pam). I use a 9 x 13 inch tupperware container.
Put granulated sugar, corn syrup, salt, and 3/4 cup water into a medium saucepan. Bring to a boil over high heat, stirring to dissolve sugar. Cook, without stirring, until mixture registers 238 degrees.on a candy thermometer, about 9 minutes.
Meanwhile, put 3/4 cup cold water into the bowl of an electric mixer; sprinkle with gelatin. Let soften 5 minutes.
Attach bowl with gelatin to mixer fitted with the whisk attachment. With mixer on low speed, beat hot syrup into gelatin mixture. Gradually raise speed to high; beat until mixture is very stiff, about 12 minutes. Beat in vanilla. Pour into prepared pan, and smooth with an offset spatula. Set aside, uncovered, until firm, about 3 hours.
Sift 1 cup confectioners' sugar onto a work surface. Unmold marshmallow onto confectioners' sugar. Lightly brush a sharp knife with oil, then cut marshmallow into 2-inch squares. Sift remaining 1/2 cup confectioners' sugar into a small bowl, and roll each marshmallow in the sugar to coat. Marshmallows can be stored in an airtight container up to 3 days.
This is a pic of the sugar and corn syrup-just let it boil on the stove, no need to stir.
This is what it looks like after it has been whipped for 12 minutes.
This is the marshmallow's turned out on the counter-notice the powdered sugar everywhere.
Cut them any size that you like, I like to cut them BIG.
This is a horrible picture of a smore, but you get the idea.
and this is an unflattering picture of Jason, enjoying his smore. Paybacks are rough.
