Wednesday, December 7, 2011


I wanted to make a second thing for A to bring to his work function, thinking I would try out a new cookie recipe. But I was working at the hockey game yesterday and the pastry girl had made marshmallows, and I decided that's what I wanted to do. I told her my plan and she suggested that I made smores instead. Brilliant. So I made a basic graham cracker crust, covered it with ganache, and then placed the marshmallows on top. If I had a torch, I would probably try brulee-ing the tops of the marshmallow to give it that toasted taste. Delicious.

Adapted from this recipe on
Yield: 1 9x13 pan or 36 1.5x2.25 inch bars
Print recipe

icing sugar, for dusting
3 tbsp gelatin
1/2 cup water
2 cups sugar
2/3 cup light corn syrup
1/4 cup water
1/4 tsp salt
1 tsp vanilla extract
  1. Prepare a 9x13 glass dish by greasing it with butter and sifting icing sugar over the bottom and sides of pan.

  2. In the bowl of a food processor, combine gelatin and 1/2 cup water. Let bloom for 10 minutes.

  3. In the meantime, in a pot, combine sugar, corn syrup, and 1/4 cup water.

  4. Over medium-high heat, bring to a boil. Allow to boil until temperature passes 250F.

  5. Turn mixer on at low speed, and drizzle in hot sugar.

  6. Once all syrup is mixed in, turn mixer to medium-high speed, and add salt.

  7. Continue mixing for 8 to 10 minutes. Once volume of marshmallow has stopped increasing, add vanilla or other flavouring (I also added almond extract).

  8. Pour marshmallow into prepared pan. Use a buttered rubber spatula to spread mixture.

  9. Let marshmallow cool and set for 4 hours or overnight.

  10. Turn out onto a cutting board dusted with icing sugar. Using a pizza wheel, section the marshmallows into desired shapes. Dredge each piece in icing sugar.

  11. Store in airtight container.

1 comment:

  1. This reminds me of A's marshmallow video of you.