- Yield: 8
For the vanilla bean marshmallows recipe
- Three ¼-oz [7-g] packages unflavored gelatin (about 3 Tbsp)
- 1½ cups [300 g] granulated sugar
- 1 cup [320 g] light corn syrup
- ¼ tsp salt
- 2 tsp vanilla bean paste (or the seeds of 2 vanilla beans)
- Confectioners’ sugar, for dusting
- 8 Tbsp [140 g] chocolate hazelnut spread, such as Nutella
- 16 graham crackers
Special Equipment for the Marshmallows
- Candy or deep fry thermometer
How to Make It
- To make the marshmallows, combine the gelatin with ½ cup [120 ml] of cold water in the bowl of a stand mixer fitted with the whisk attachment (or you can do this in a large bowl with a handheld mixer). Set aside to bloom.
- Combine the granulated sugar, corn syrup, salt, and another ½ cup [120 ml] of water in a small pan. Cook over medium heat until the sugar has totally dissolved. Increase the heat to medium-high and cook until the mixture registers 240°F [115°C] on a candy thermometer. Remove the pan from the heat. Pour the mixture into the large bowl with the gelatin and add the vanilla bean paste. On high speed, whip the mixture until it is very thick and fluffy, about 8 minutes.
- Using a fine-mesh strainer, dust a 9 by 13 in [23 by 33 cm] ovenproof glass or ceramic baking dish with confectioners’ sugar. Pour the marshmallow mixture into the dish in a smooth layer, and dust with another thin layer of confectioners’ sugar. Let this sit for at least 8 hours, uncovered, at room temperature, to allow the mixture to dry out.
- Using a sharp knife, slice the mixture into individual marshmallows; I like 2 by 2 in [5 by 5 cm] squares. You can do this right in the dish. They are ready to eat at this point.
- To toast the marshmallows indoors, transfer the marshmallows to a baking sheet and place it in the freezer until the marshmallows are firm to the touch, at least 2 hours. Preheat the broiler on high, and broil the frozen marshmallows directly under the heat until they’re golden brown on top and gooey in the centers, about 30 seconds. Or, you can use a kitchen torch, if you’ve got one. I like to torch my marshmallows right on the baking sheet, lightly browning the tops and sides and allowing the interiors to soften. If you use this method, or you toast the marshmallows over a campfire (see below), you do not need to freeze them first because you have more control over the cooking process.
- To toast the marshmallows over a campfire, pierce each marshmallow with the sharp tip of a long stick or skewer, and toast them near the flames until they’re browned and bubbly, about 10 seconds.
- To assemble the s’mores, smear 1 Tbsp of chocolate hazelnut spread on one side of each of 8 graham crackers. Top with a toasted marshmallow and then another graham cracker and enjoy right away.