Happy Saturday Friends! Back again for another summer classic, this time being of the sweet kind…SMORE’S! These are super basic, nothing fancy here. Just the simple combo of grahams, chocolate, and marshmallows. What makes them special, though, are the homemade mallows flavored with honey and vanilla bean.
If you have never made marshmallows from scratch, I strongly suggest you try it at least one time in your life so that you can taste the difference between them, and what can be bought at the store. The difference in flavor and texture is beyond just a notice. It’s honestly like night and day. There isn’t any of that sucrose laden aftertaste, the vanilla flavor comes through strongly, yet delicately, and the texture is almost pillow like. They are a true treat and so easy to make, that every time I do it I wonder why I don’t do it more often. Because listen folks, I’m not up here on a soap box telling you to always make your marshmallows from scratch and that the store bought ones are the devil. Let’s be real, I buy them from the store all the time for krispie treats and what not. I’m just saying, homemade taste better, and I love making these ones because using honey instead of corn syrup makes me happy.
When I first made marshmallows at home, I was super scared that I was going to inevitably screw them up. Every recipe I found was all ‘make sure the sugar mixture is at such and such degrees’ or ‘make sure you add it slowly to the gelatin’, leaving me frantically thinking ‘omg where is my candy thermometer???’, and ‘what if I don’t add it slowly enough???’…
You guys, it’s like everything else. It’s really not that big of a deal. I’ve never used a candy thermometer, I just watch the bubbles. When the sugar is dissolved and the liquid starts to bubble slowly, it’s time to take it off. Forget about numbers and temperatures, just watch the bubbles. You don’t want a rolling boil, just slow bubbles popping at the surface. Then start the mixer and pour it in slowly (or just not fast), and whisk it til it gets thick. Pour it in the pan and leave it be overnight, and you have marshmallows! Ridiculously easy, and once you conquer it once, you’ll want to do it again. I promise…
So what are your weekend plans?? Any BBQs in store for Father’s Day? I’m taking my Dad to the shooting range tomorrow and can’t wait. We haven’t gone together in a really long time so it will be nice to get some target practice in! After that, probably just a nice and easy afternoon with the kiddos. Either way, I’m thinking some smore’s need to be involved…
Vanilla Bean and Honey Marshmallow Classic Smore's
- 3 packages unflavored gelatin
- 1 cup room temperature water, divided
- 1 1/2 cups granulated sugar
- 3/4 cup honey
- 1/4 teaspoon kosher salt
- 1 tablespoon vanilla
- seeds from one vanilla bean
- powdered sugar for dusting
- graham crackers and chocolate squares if making scores
- Lightly grease an 8 by 8 square pan with butter and dust the pan with powdered sugar. Set aside.
- In the bowl of a stand mixer, combine 1/2 cup of the water with the gelatin using the whisk attachment.
- In a small saucepan, heat the sugar, honey, salt, and remaining 1/2 cup water over medium heat until the sugar dissolves. Increase the heat to medium high until slow bubbles begin to form. Immediately remove from heat and slowly pour into the gelatin mixture with the stand mixer on low speed.
- Once combined, increase the speed to medium high and whisk for 15-20 minutes until thick like whipped cream. Pour in the vanilla and vanilla seeds and whisk to combine.
- Use a spatula to scrape the marshmallow batter into the prepared pan and smooth the top as much as possible. Allow to sit, uncovered, overnight. Cut into squares, toss with a little bit of powdered sugar, and ENJOY!