13 July 2012


Hello and Happy Friday! I hope my entries this week helped you re-live your experience in camp. If you didn't go to camp, maybe they'll inspire you to go out and explore nature more.

Today, I was attracted to this photo of s'mores in the Camp Design Sponge newspaper. S'mores are snacks composed of a chocolate bar and a marshmallow sandwiched in between two graham crackers. When eaten around the campfire, the marshmallows are toasted before the sandwich is built, making it gooey soft, melting the chocolate in the process. These treats are so yummy, you'll be saying, "Some more!" -- and that's how it got the name "s'more".

I was craving for a s'more and I just had to up the difficulty factor by making my own marshmallows. 

I followed a recipe from this book by Alana Chernila that I serendipitously found at the library. Here's what we'll need:

Canola oil for the pan and the knife
2/3 cup water
3 envelopes (3/4 ounce) unflavored gelatin
1/2 cup water
1/2 cup granulated sugar
3/4 cup Lyle's Golden Syrup (this replaces light corn syrup in traditional recipes)
1/4 teaspoon salt
1 teaspoon vanilla extract

Lightly grease a square pan. 

Pour 2/3 cups water in the bowl of a stand mixer, then sprinkle the gelatin over the water. Let stand until the gelatin has turned from powder to gel, about 5 minutes.

In a medium saucepan, combine 1/2 cup water, the sugar, syrup, and salt. Clip a candy thermometer onto the side of the saucepan and cook over medium-high heat without stirring until the mixture reaches 250 degrees F. 

With a wire whip attachment, start the mixer on low speed. Slowly and carefully add the hot syrup to the gelatin. Add the vanilla. 

Increase the speed on the mixer, beat for 10 to 15 minutes, or until the mixture becomes thick, bright white, and shiny.

TADA! Thick and glossy white! 

Transfer the mixture into the prepared pan, and smooth the top with a spatula. You have to work quickly because it sets pretty fast.

Let the marshmallows sit, uncovered at room temperature, for at least 12 hours. 

Turn the marshmallows out onto a counter. Cut into squares or rectangles (yield is twenty 2-inch marshmallows). You can dust them with powdered sugar before eating. Store them in a covered container at room temperature for 3 weeks or in a freezer-safe container/bag for 3 months.

I like how imperfect they look. They're not sugary sweet, and when you chew it, there's no resistance... it slowly melts in your mouth.  Eat them alone or turn them into s'mores:

Graham crackers (did you know they have it in chocolate?!) + chocolate bar or Nutella + marshmallow = superb s'mores

They're good as is, but even better when the marshmallows are toasted! 

Here's another version where one side of the sandwich is dipped in chocolate. Yummmmm. 

And a deconstructed version: marshmallows on a stick, dipped in chocolate, and rolled in crushed graham crackers.

This makes a delightful party favor, too.

May you have a weekend that will keep you saying, "Some more!" See you Monday!


  1. Thanks for sharing the recipe and the abundance of ideas for smores, indoor or otherwise! I'm excited to try making marshmallows, especially because this way I can make sure they don't contain gelatin from animals.
    Thank you!

    oh, and please check out my simple giveaway of ad space + personal feature: http://arainparade.blogspot.com/2012/07/giveaway-feature.html... all you have to do is follow my blog. :)

  2. Welcome to my blog Monica! Thanks for coming over :)


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