Ever since I posted those strawberry cupcakes, I’ve had strawberry marshmallow s’mores on the brain. The freeze-dried strawberries are one of the only ways (that I know of, at least) to get tons of flavor into the marshmallows without seriously changing their structural integrity. Why it took me so long is beyond me. We’ve discussed it before, but there’s just no question that homemade marshmallows are something special. Sure, you can buy flavored marshmallows at the store, but a s’more with dark chocolate and a light, springy, homemade strawberry marshmallow just can’t be beat.
The texture is incredible, but the flavor is what really shines in this recipe. The freeze-dried strawberries are just that…real strawberries. So the flavor can’t be matched by the imitation store-bought stuff. The color is a little lacking, but that’s easily fixed with a few drops of food coloring, if bright pink mallows are what you’re after. I left them au naturel, because I like those little flecks of pink.
S’mores scream summer, and I’m hard pressed to find a summer in my recent memory that didn’t contain more than my fair share. Sticky fingers, a crackling fire, and good friends make for the perfect summer evening. Gourmet s’mores should be a thing…I used 85% dark chocolate to pair with a ooey gooey toasted strawberry marshmallow, but feel free to mix it up and use whatever chocolate you love. Milk chocolate is obviously classic, but I bet just about any candy bar would be delicious sandwiched between those crackers. I included a recipe below, but do you really need one to make s’mores? We’ve all seen the Sandlot (or at least I hope we have). First you take the graham…just multiply the chocolate and graham crackers to your heart’s content and scarf!
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Adapted from my chocolate-dipped bourbon marshmallows
- 1 cup powdered sugar, divided
- 1 cup cold water, divided
- 3 1/2 envelopes (2 tablespoons plus 2 1/2 teaspoons) unflavored gelatin
- 2 cups granulated sugar
- 1/2 cup light corn syrup
- 1/4 teaspoon salt
- 2 large egg whites
- 1/4-1/2 cup pulverized freeze-dried strawberries
- 1 tablespoon vanilla
- Graham crackers
- Spray a 9x13 inch pan with no-stick spray and dust with 1/4 cup powdered sugar. Shake off the excess and set aside. In the bowl of a stand mixer fitted with the whisk attachment, add 1/2 cup cold water and the unflavored gelatin. Stir the mixture and let it sit while you prepare the sugar syrup.
- In a heavy bottomed saucepan, heat the remaining 1/2 cup water, sugar, corn syrup, and salt over medium heat. When the sugar is melted and the mixture is at a boil, raise the heat to medium-high and insert a candy thermometer. Boil for 8-10 minutes or until the mixture reaches 240 degrees.
- Turn the mixer on low and slowly stream in the sugar mixture. When all the syrup is added, turn the speed to high and beat for 6-7 minutes or until light and fluffy.
- While the marshmallows are beating, add the egg whites to a bowl and beat by hand or with a hand mixer until stiff peaks form. Add the beaten egg whites, freeze-dried strawberries, and vanilla to the stand mixer and beat for another minute to combine. Pour the marshmallows into the prepared pan (it will be very sticky and you won't get it all out). Smooth the top as well as you can and dust with an additional 1/4 cup powdered sugar. Let stand for 3-4 hours or until firm.
- Dust a work surface with powdered sugar and run a knife around the edges of the pan.Turn the marshmallows out onto the prepared surface and cut into desired shapes with an oiled knife or pizza cutter. Sift the remaining powdered sugar into the now empty pan and coat the cut marshmallows on all sides to prevent sticking.
- Toast the marshmallow over a campfire, gas stove, or blow torch. Add a piece of chocolate to two graham crackers and sandwich with the toasted marshmallow. Enjoy and repeat.