I’ve been wanting to try homemade marshmallows for a long time now and yesterday I finally did.
I may have overbeat them. They were nearly impossible to get out of the bowl they were so sticky.
I expected the texture to be more dry— almost like the marshmallows in cereal. I think I might have preferred that. These were still good of course, although they were a little sticky. But if you like soft and gooey on the inside then you would really like these. And who knows- maybe I did the recipe wrong. Maybe they were supposed to be drier. Rarely does a recipe containing mostly sugar ever taste bad though.
To really make these exceptional, I would recommend making your own graham crackers too. I didn’t, because of all the other baking I have going on but I definitely will in the future. I’ve made them before for Daring Bakers when we did Nanaimo Bars and the difference between homemade and store bought doesn’t even compare.
Here’s Martha Stewart’s recipe for the “smore sandwiches”:
Marshmallow Cookie Sandwiches
- Vegetable oil cooking spray, for pan
- 2 envelopes unflavored gelatin (about 2 tablespoons)
- 2/3 cup cold water
- 1 1/2 cups granulated sugar
- 2/3 cup light corn syrup
- Coarse salt
- 1 teaspoon pure vanilla extract
- Confectioners’ sugar, for cutting
- 9 store-bought graham crackers, split in half, or 18 homemade graham cookies.
- 8 ounces semisweet chocolate, melted
- 1 cup salted, roasted peanuts, chopped
- Coat a 9-inch square baking pan with cooking spray; line with parchment. Sprinkle gelatin over 1/3 cup water in the bowl of a mixer; let stand for 5 minutes.
- Heat granulated sugar, corn syrup, remaining 1/3 cup water, and 1/8 teaspoon salt in a saucepan over medium-high heat, stirring occasionally, until syrup reaches 238 degrees on a candy thermometer, about 5 minutes.
- Whisk gelatin in mixer on low speed, adding syrup in a slow, steady stream down side of bowl. Whisk, gradually increasing speed to high, until almost tripled in volume, about 8 minutes. Whisk in vanilla. Transfer to baking pan. Smooth top. Let stand until set, at least 3 hours.
- Cut out nine 2 1/2-inch square marshmallows using a cookie cutter or a knife dipped in confectioners’ sugar. Dip surface of crackers into chocolate to coat, and transfer to parchment-lined baking sheets. Refrigerate until set, about 10 minutes. Sandwich marshmallows between crackers, chocolate sides in.
- Dip half of each sandwich into chocolate, on the diagonal; sprinkle with peanuts, and transfer to a parchment-lined baking sheet. Refrigerate until set, about 10 minutes.