3 Delicious S’mores Recipes You Need Right NowFood The List
Camping weather is here and the official snack of the campfire is s’mores! Fluff It Marshmallows boasts 30 flavors and 15 s’more varieties roasted right in front of you. Owner Tricia Arce is sharing three delicious recipes with Kristina Guerrero and secrets.
Check out the above video for step-by-step instructions and we have more recipes below.
1. Pretty Unicorn S’More
2. Salted Caramel S’More
3. Banana Split S’more
Vanilla Bean Marshmallow Recipe
½ cup cold water
1 ¼ ounce of kosher gelatin
2 large egg whites
½ cup room temperature water
½ cup simple syrup or light corn syrup
¼ teaspoon salt
2 cups of sugar
1 teaspoon vanilla bean paste
1 cup Powdered sugar
½ cup Tapioca flour
Place the gelatin into the bowl of a stand mixer along with 1/2 cup of cold water, mix lightly to incorporate the water and gelatin. Have the whisk attachment standing by.
In a small metal or ceramic bowl, preferably not plastic, mix two egg whites till they are stiff peaks and set aside.
In a small saucepan combine 1/2 cup water room temp, granulated sugar, simple syrup or light corn syrup and salt. Place over medium high heat, clip a candy thermometer (best to use a digital thermometer if you have one) onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat.
Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all the syrup, increase the speed to medium and mix until gelatin is dissolved. Once dissolved turn off mixer and add in egg whites, turn mixer to high.
Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes. Add the vanilla bean paste during the last minute of whipping. While the mixture is whipping prepare the pan as follows.
Combine the confectioners’ sugar and tapioca flour in a small bowl. Lightly spray a 9×9 metal baking pan with nonstick cooking spray. Add the sugar and tapioca mixture and move around to completely coat the bottom and sides of the pan.
When ready, pour the marshmallow mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Dust the top with enough of the confectioners’ sugar and tapioca flour. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 6 hours and up to overnight.
Turn the marshmallows out onto a cutting board and cut into 1.5-inch squares using a pizza wheel sprayed with cooking spray. Once cut, lightly dust all sides of each marshmallow with the remaining mixture of confectioners’ sugar and tapioca flour, using additional if necessary. Store your marshmallows in an airtight container for up to 3 weeks.
These 1.5 inch marshmallows can also be cut smaller to be placed in your hot cocoa and coffee.
Homemade Graham Crackers Recipe
3 cups all-purpose flour
2 cups wheat flour1 cup brown sugar
1 teaspoon salt
2 teaspoon cinnamon
2 teaspoon baking soda
1 cup cubed cold butter
½ cup water
½ cup honey
2 tablespoon molasses
Preheat oven to 350 degrees
Place all dry ingredients into the bowl of a stand mixer and mix until well blended. Add in the butter and allow the mix to blend thoroughly until the dough resembles bread crumbs.
Turn mixer off and add in all the wet ingredients water, honey and molasses. Mix these ingredients until the dough becomes a little sticky and pliable.
Once dough is complete place it on a floured surface and roll out to ¼ inch, make sure to flour your rolling pin so it does not stick to the dough or a trick is to roll it between two parchment paper.
Once rolled out you can use your favorite cookie cutter to cut out shapes that you will enjoy for your homemade s’mores.
Bake these for 10 min or until the edges brown. ENJOY!
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