Tag Archives: marshmallow

S’mores? Yes please!

It all started with an invitation to a July 6th BBQ. Never one to show up empty handed, I immediately set out to find something fun to bring. One of the hosts threw down a challenge when asked “cookies or cupcakes?” His response, “Cookie Cupcakes of course.” Say what? Lots of cupcakes with cookie dough filling or sandwich cookie decorations were easily found but I go to thinking about BBQ and summer and childhood favorites when I stumbled on a series of smores inspired recipes.

20130705-170631.jpgMini S’mores “Cookies”

1 cup flour
1/2 teaspoon baking soda
1/2 teaspoon salt
Whisk together in a small bowl, set aside.

1/2 cup room temperature butter
3/4 cup brown sugar
Cream together. I prefer to do this by hand.
Add
1 egg
1 teaspoon vanilla
3/4 cup graham cracker crumbs
1 cup chocolate chips

Combine well and then slowly add the flour mixture.

Use a greased mini muffin/brownie pan. Fill each space with about an inch ball of dough, flatten with your fingers.

Set your oven up so you have one rack close to the broiler and the other toward the middle of the oven.

Bake on middle rack at 350 degrees for 10 minutes.

Take out and immediately top each cookie with 1/2 large marshmallow. Turn oven to broil and place cookies on top rack. Watch closely as they will broil quickly. If you have a gas oven woth a boiler drawer it might be a little harder to keep an eye on. If you have a gas oven with a gas broiler in the oven be careful not to place the cookies too close.

Once the marshmallows have a delish carmel color to them remove from the oven and top each cookie with one piece of chocolate (I used regular hershey bars).

Let them cool completely in the muffin tin and remove with the help of an offset spatula.

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Acme Baking Company Vanilla Marshmallows

The Acme Baking Company Christmas box for 2012 contained traditional
treats like ginger thins, fudge, chocolate chip cookies and some more
unique offerings. But, every year new things have to be tried and
included and this year was the year of the marshmallow. Boozy and
traditional graced boxes prepared for families with short people (ie
kids).

Boozy marshmallows are a little challenging to make but I promise to
post a recipe and how to instructions eventually. For now, here is my
favorite, simple vanilla marshmallow recipe. Whip some up, toss them
into hot chocolate, on the end of a stick to toasting or just eat them
straight out of the container.

Vanilla Marshmallows

As with all candy making you want to prepare your pan beforehand. We
used an 8×10 pan, you can use something smaller you will just have
slightly thicker marshmallows. Spray the pan with non-stick spray and
wipe most of it out with a paper towel. Sprinkle with powdered sugar;
make sure to coat the pan well.

1/2 cup very cold water
3 packets of gelatin (found in your grocery store near the Jello)

Place the cold water in the bowl of your stand mixer and sprinkle the
gelatin over it before you start making the sugar syrup on the stove.
Let stand.

2/3 cup light corn syrup
2 cups sugar
1/4 teaspoon salt
1/4 cup water

Combine in a 6qt heavy sauce pan. Heat on medium heat and stir until
the sugar dissolves. Stop stirring once the sugar is dissolved and let
the mixture come to a boil – no need to increase the heat. Once the
mixture comes to a boil, let it go for 1 minute and then remove from
the heat.

2 teaspoons vanilla (or other extract)
Attach the whisk attachment to your mixer and with your mixer on low,
slowly pour the hot syrup into the bowl in a steady stream. Once
combined increase the speed of your mixer to medium high – after a few
minutes add the vanilla and continue to whip for about 12 minutes
total.

Once the mixture if fully whipped it will be fluffy and incredibly
sticky. Coat a rubber spatula or large offset knife with non-stick
spray and scrape out your bowl into your prepared pan. Be patient but
continue to work the mixture until it is spread in evenly in the pan.
Top with a generous coat of powdered sugar and let stand on your
counter for 3 hours or overnight.

There really is not anything you can do to expedite this process, it
just takes this long to firm up. Once firm, lift your marshmallows out
of the pan and place on a cutting board. I used a greased pizza cutter
to cut squares, but you could use shaped cookie cutters for fun
shapes. Toss cut marshmallows into a bowl of powdered sugar to
eliminate sticky edges.

Package in airtight containers. These marshmallows will last about 1 month.

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