Yield: 9 bars, plus extra marshmallows
Ingredients:
Marshmallows:
- 2 x ¼ -ounce (7 g each) packets gelatin powder
- ¾ cup (180 ml) cold water, divided
- ½ tablespoon (7.5 ml) vanilla extract
- 1 cup (240 ml) sugar
- ½ cup (120 ml) corn syrup
- 1/8 teaspoon (.75 ml) salt
- Icing sugar, for dusting
S’mores:
- ½ cup (120 ml) unsalted butter, room temperature
- ¾ cup (180 ml) brown sugar
- 1 egg
- 2 teaspoons (10 ml) vanilla extract
- 1 cup (240 ml) flour
- ¼ teaspoon (1.25 ml) salt
- 2 cups (470 ml) crushed graham crackers
- 2 cups (470 ml) chocolate chips
- 3 cups (710 ml) small marshmallows (see recipe)
Method:
Let’s get baking!
For the marshmallows: add gelatin to a large mixing bowl.
Pour ½ cup (120 ml) water into bowl, stir to dissolve.
Add vanilla.
Beat with a handheld or standing mixer until mixture forms stiff peaks.
In a saucepan, add remaining water, sugar, corn syrup, and salt.
Bring to a boil, and cover for a few minutes.
Test temperature with a candy thermometer to ensure it reaches 250 F (120 C).
Take saucepan off the heat.
Slowly add sugar mixture to mixing bowl with whipped gelatin.
Beat until mixture turns white and thick.
Scrape into a greased tin.
Let set.
Dust knife and cutting board with icing sugar to prevent sticking and cut into small cubes.
Dust marshmallows with icing sugar.
For the S’mores, preheat oven to 350 F (175 C).
Beat butter and sugar together in a bowl. Add egg and vanilla and continue beating.
Add flour and salt and combine.
Add crushed graham crackers and mix through.
Press graham cracker mixture into a 9- x 9-inch (23 cm) greased baking pan, reserving ¼ cup (60 ml).
Add chocolate chips in an even layer.
Scatter marshmallows on top, reserving any excess for another recipe.
Sprinkle remaining crust over top, about ½-inch (1.25 cm) up.
Bake in the oven for 20 minutes or until firm and marshmallows melted.
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