Campfire Kisses


Yes, folks. That would indeed be a marshmallow kiss. I’m cheating a bit this week and giving you something that’s been stored in my archives. I nearly forgot that it was time for my Tuesday update, what with the craziness that is life descending upon me from all directions. I’ll be away having a whirlwind adventure at Disney World this weekend, so be prepared for pictures of turkey legs, churros, and Mickey ice cream bars (and me unceremoniously eating them) next week!

So homemade marshmallows are today’s theme. This actually relates a bit to my lemon bars post. My usual lemon curd recipe calls for egg yolks only, so when it came time to separate the eggs, what was I supposed to do with the egg whites?! The Asian in me didn’t want to waste them by throwing them away, so I went a-searchin’ for recipes that I could incorporate them into instead. Angel food cake – too fussy. Omelet – where’s the challenge? Finally I came upon a homemade marshmallow recipe. I had all the ingredients on hand and it didn’t require too much effort, so I was sold. There are certain marshmallow recipes out there that don’t require the use of egg whites, but from what I’ve read, you get a better texture with them included.


Marshmallows are tasty, yes, but even more so with chocolate and graham crackers. This is a great recipe for “s’mores” without the fuss of skewers and fire (although they do have an appropriate time and place). Instead of pressing the marshmallow fluff into a pan and then cutting it into squares, I decided to pipe kiss-like shapes onto parchment paper sheets so that I wouldn’t have to wait for them to set before covering them with chocolately ganache goodness.


And crushed graham cracker goodness.


Let the marshmallows sit overnight to set, and then they’ll pop right off the parchment, ready for your scarfing pleasure.


Homemade Marshmallow Recipe |

.75-oz unflavored gelatin (3 envelopes of Knox gelatin)
1/2 cup cold water
2 cups granulated sugar
2/3 cups light corn syrup
1/4 cup water
1/4 teaspoon salt
1 tablespoon vanilla extract

Line 9 x 9-inch pan with plastic wrap and lightly oil it. Set aside.

In the bowl of an electric mixer, sprinkle gelatin over 1/2 cup cold water. Soak for about 10 minutes.

Meanwhile, combine sugar, corn syrup and 1/4 cup water in a small saucepan. Bring the mixture to a rapid boil and boil hard for 1 minute.

Pour the boiling syrup into soaked gelatin and turn on the mixer, using the whisk attachment, to high speed. Add the salt and beat for 12 minutes. After 12 minutes, add in the vanilla extract beat to incorporate.

Scrape marshmallow into the prepared pan and spread evenly (Lightly greasing your hands and the spatula helps a lot here). Take another piece of lightly oiled plastic wrap and press lightly on top of the marshmallow, creating a seal. Let mixture sit for a few hours, or overnight, until cooled and firmly set.

In a shallow dish, combine equal parts cornstarch and confectioners’ sugar. Remove marshmallow from pan and cut into equal pieces with scissors (the best tool for the job) or a chef’s knife. Dredge each piece of marshmallow in confectioners’ sugar mixture.

Store in an airtight container.


3 Responses

  1. seriously, i was gonna say, “hey, i’ve seen these pictures before….” s’all good, i’m sure we all know how busy you are. (cheater.)

  2. Whatever! You’ve never seen the digitally touched up pictures anyway. 😛 It’s not cheating, it’s being resourceful. Haha.

  3. I WANT!

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