Wednesday, September 12, 2007
Homemade Marshmallow S’mores
My sister was in town, who has a sweet tooth the size of Tennessee. During the 6 days she was in town, we made almond cupcakes, peanut butter pie, and oddly enough, marshmallows.
We weren’t going to settle for any jiffy-puff marshmallows in our s’mores, no siree!
Unfortunately, while our marshmallows tasted good, we had no way of ‘toasting’ them. Tried broiling them in the oven… result: white goopy mess. Tried nuking them for 15 seconds… result: white goopy mess. Obviously homemade marshmallows have their limitations.
Nonetheless, if you’d like to try these for yourself, the marshmallow recipe is here. Add some graham crackers and ghirardelli dark chocolate, and you’ve got yourself some very delicious (albeit goopy) homemade s’more.
8 Responses to “Homemade Marshmallow S’mores”
Well, you are flying in the face of s’more tradition, using dark chocolate instead of Hershey milk chocolate bars, and using homemade (and, I’m sure, better-tasting) marshmallows. Even so, those do look awfully good….
Sep 12, 2007 | ReplyThose look delish!! I love dark chocolate and haven’t met a graham cracker I didn’t like. Then put homemade marshmellows in the middle of all that…oh my! All I’d need is a steaming cup of coffee and then I’d be in heaven! Again, when are you going to start delivering these goodies?? ;-)
Sep 13, 2007 | ReplyOooh homemade marshmallows are awesome. I used the recipe from Cooking for Engineers (similar to epicurious) and browned them slightly with my little brulee torch. It worked, but not to the extent that cooking one over a wood fire would. Nothing beats that with a stick, I’ll tell ya!
Sep 13, 2007 | ReplyA brulee torch! That’s exactly what I need!
Sep 13, 2007 | ReplyI’ve never made my own marshmallows but I might just give it a go. I love your site by the way. Hope you can take some time to check out my blog at: http://www.only-cookware.com/blog/
Sep 19, 2007 | ReplyI think a little extra cooking time on your marshmallows would have made them more firm and able to brown when toasted. They still look great.
Dec 23, 2007 | Reply