Homemade marshmallows with a S'mores twist, perfect for adding a sweet and gooey layer to your S'mores Wedding Cake. These marshmallows are soft, fluffy, and packed with graham crackers, chocolate chips, and mini marshmallows.
Ingredients: 3 cups granulated sugar. 1 cup water. 3 envelopes unflavored gelatin about 3 tablespoons. 1 teaspoon vanilla extract. 1/2 teaspoon salt. 1 cup crushed graham crackers. 1 cup mini chocolate chips. 1 cup mini marshmallows. Cooking spray for greasing. Powdered sugar for dusting.
Instructions: Dust a 9 x 13-inch baking pan with powdered sugar after greasing it with cooking spray. Put aside. Mix the gelatin and half of the water in a big mixing bowl. While you make the sugar syrup, let it sit. Add the granulated sugar and the remaining 1/2 cup of water to a saucepan. Stirring constantly, cook over medium-high heat until the sugar dissolves. After it dissolves, put a stop to stirring and let it boil. Using a candy thermometer, cook the syrup until it reaches 240 degrees Fahrenheit 115 degrees Celsius. While mixing on low speed with an electric mixer, carefully pour the hot sugar syrup into the gelatin mixture. Increase the speed to high gradually and beat until the mixture gets glossy and thick, 10 to 12 minutes. After adding the salt and vanilla extract, beat for an additional minute. Add the mini chocolate chips, mini marshmallows, and crushed graham crackers and mix them in. Transfer the marshmallow mixture into the baking pan that has been preheated and level it out. To keep it from sticking, sprinkle powdered sugar over the top. Let the marshmallow cure for at least four hours, or over night, at room temperature. After the marshmallow sets, cut it into squares or other desired shapes with a knife dipped in hot water. Serve as marshmallow treats or as a component of your S'mores Wedding Cake. Any marshmallows that are left over should be kept at room temperature in an airtight container.
Prep Time: 30 minutes
Cook Time: 15 minutes
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