Take this campfire classic to the next level with homemade marshmallows
While s’mores are an all-year-round treat, roasting marshmallows over a fire feels like the perfect segue from summer to fall. I promise that making homemade marshmallows is not as intimidating as it sounds. They only take a little bit of precision, about 30 minutes of your time, and are such an upgrade from the grocery store ’mallows. You will definitely want a candy thermometer if you don’t already have one.
This recipe uses honey, which caramelizes in the sugar syrup, giving complexity to the overall sweetness. I love using simple ingredients in a method that elevates without overcomplicating the final product. If you don’t have honey on hand, maple syrup would be a great substitute.
To make these even more special, play around with the other s’mores ingredients. Milk chocolate can be replaced with dark (as I do here, to prevent too much sweetness), or white chocolate for a lighter, more vanilla-forward flavor. Or consider using your favorite candy bar. Chocolate-covered wafer bars (Kit Kats) or any crunchy chocolate candy bar adds great texture.
In this recipe, I add a honey drizzle to accentuate the caramelized honey in the marshmallow, but other toppings are welcome, too. A smear of peanut butter would be a perfect addition, but almond or pistachio butter would be great, too. The traditional graham cracker can be replaced with your favorite crunchy store-bought cookie, like chocolate chip, shortbread, fudge-striped cookies, or chocolate sandwich cookies. If you want to go big, try using day-old croissants. Slice in half, top with the chocolate of your choice, the torched marshmallow, any nut butters or spreads, and sandwich together. It gets messy and is very much worth it.
Homemade Marshmallows Recipe
Caramelized Honey Marshmallows
Yields: 1 9×13-inch pan (approximately, 15 1-inch squares)
Ingredients:
- 3 packages (2 ½ Tbsp) gelatin
- 1 cup water, divided
- 1 cup granulated sugar
- ¾ cup light corn syrup
- ¾ cup honey
- ½ tsp kosher salt
- 1 Tbsp vanilla
- ½ tsp almond extract
For dusting:
- ½ cup cornstarch
- ½ cup powdered sugar
For serving:
- Dark chocolate squares
- Graham crackers
- Honey, for drizzling (optional)
- Combine the cornstarch and powdered sugar in a small bowl. Using a sieve, dust a 9×13-inch pan with the mixture, making sure to reach the sides of the pan. Use about half of this and save the rest for sprinkling at the end. This will ensure the mixture doesn’t stick to the pan.
- In the bowl of a stand mixer, add the gelatin to ½ cup of water. Mix and set aside on the base of the mixer with the whisk attachment locked in.
- In a high-sided saucepan with a candy thermometer attached, combine the remaining ½ cup of water, granulated sugar, corn syrup, honey, and salt. Mix together with a whisk. Heat this mixture on medium, until it has reached 240°F on the thermometer, about 10–15 minutes. Do not stir. The mixture will bubble up the sides of the pot about halfway through the cooking time and then will go back down, so make sure you use a pot with high sides.
- Once the syrup has reached 240°F, turn the mixer on low speed. Carefully pour the sugar syrup into the bowl of bloomed gelatin in a slow and steady stream. Keep the mixer on low until there is no more sloshing (don’t get splashed with hot sugar!), and then increase speed to medium-high. The mixture will triple in size, turn a beautiful shiny white, and the base of the bowl should start to feel lukewarm. Once it starts to resemble meringue, add in your vanilla and almond extracts. Keep whisking until it is thick and glossy, about 15 minutes. Using a spatula sprayed with cooking spray, scrape the mixture into the prepared pan. Finish off with a dusting of cornstarch and powdered sugar. Cover with plastic wrap or beeswax wrap and wait at least 2 hours, or overnight, for the mixture to set. Once cooled, use a knife dusted with the starch-sugar mixture to cut your marshmallows into your desired shape. When cut, roll the sides in the sugar-starch mixture to prevent them from sticking together. When stored in an airtight container, these will last about a week (if they make it that long). If you want to save these, they freeze beautifully. Place in a reusable bag in the freezer for up to six months. Simply take some out the night before you want to eat them and let them thaw overnight.
To assemble s’mores:
While roasting these marshmallows over a fire is idyllic, you don’t have to make a fire to enjoy these s’mores. Simply turn your oven to broil, place the marshmallows on an aluminum-foil-lined baking sheet (parchment will burn), and broil for 1–3 minutes, depending on how toasted you like yours. Place your chocolate square on your graham cracker, top with your marshmallow, drizzle with honey if desired, and sandwich them together with the other cracker. If you’re not by the fire, these will make you feel toasty and warm anyway.
