If you haven’t heard…today is National S’mores Day.
I know, it seems as though there is a day for just about everything.
S’mores day may be the best one yet.
Until I went back through my posts, I had no idea how many s’more related recipes I have done.
There are quite a few.
It all began with …
then we moved on to…
s’more muffins and s’more ice cream sandwiches
Of course you need a GREAT graham cracker for your s’more, and chocolate, but the most important ingredient, I feel, is the marshmallow.
I’m always suspicious that the bags of marshmallows have been sitting in the store for years, but the thought of making them at home seemed scary.
Sticky, gooey, marshmallow all over my kitchen…no thanks.
Well today I faced my fear, and now there is n o going back.
These are the BEST marshmallows, and really easy to make.
Yes they are sticky, and you will not get all the fluff into the pan
~but it tastes great in the bowl
Totally worth the sticky clean up I promise.
While it is s’more day – these little beauties do not need anything extra to be delicious.
~recipe from smitten kitchen
In the bowl of a mixer add 1/2 cup of cold water
sprinkle 3 1/2 packages of gelatin (plain) over the water and let rest
in a saucepan over med-heat combine 2 cups of sugar, 1/2 cup of light corn syrup, and a dash of salt
bring to a boil and cook until 240F (this will take about 10 minutes)
pour the syrup over the gelatin and stir until dissolved
whisk until white and fluffy (about 5 or 6 minutes)
with a clean bowl and whisk whip 2 eggs whites until stiff peaks
add the whites and 1 tsp vanilla into the whipped sugar
pour into an oiled 13 x 9 pan and sift 1/4 cup of powdered sugar over the top
chill for at least 3 hours (uncovered)
gently run a knife along the edges to remove from the pan
cut into squares
roll the cut edges into sifted powdered sugar (to keep them from sticking together)