Lessons in toasted marshmallow with Black Pantry
Posted on June 10 2017
HOW TO MAKE A MARSHMALLOW S'MORES
Inspired by the gorgeous @thegelfis family toasting marshmallows, and because there’s nothing like a winter picnic around an open fire… we asked marshmallow artisans Belinda and Jo from Black Pantry for their tips on marshmallowing for winter along with their perfect S’mores (marshmallow sandwich) recipe…
- Find an amazing stick
- Pop marshmallow on
- Make sure you have a section of fire with embers and coals, flames burn too quick.
- Place the marshmallow 8-15cm away from fire and continue turning, you want them toasted or scorched, not burnt, a light to mid brown.
- The perfect toasted marshmallow should be crunchy on the outside and soft and gooey in the middle
To make the most of your toasted mellows Jo and Belinda have shared their classic Black Pantry S’mores recipe below, along with their favourite Bonfire Marshmallow recipe to make at home. check out www.blackpantry.com.au for all their delicious flavours
PERFECT BONFIRE MARSHMELLOW S'MORES
At Blackpantry we make our S'mores with Graham crackers, but the Mcvities (digestive crackers) work well and are easily purchased in Australia Supermarkets. To begin, you will need.
2 x Graham cracker (or Mcvities digestive cookies work well)
1 x Square Black Pantry Vanilla Bean Marshmallow
1 x square of Lindt dark chocolate
Take one cracker, place chocolate on top, add toasted marshmallow and second biscuit, then squeeze gently. The warm marshmallow will melt the chocolate making the perfect sandwich. You can purchase Black Pantry Marshmallow at www.backpantry.com.au
Belinda and Jo have also shared their favourite ‘at home recipe’ which is an adaption from Shauna Server’s , make if you dare...or you can buy Black Pantry mellow here
BONFIRE VANILLA MARSHMALLOWS
Makes about 2 dozen 1 1/2-inch mallows
4 1/2 teaspoons unflavoured powdered gelatin
1/2 cup cold water
3/4 cup granulated sugar
1/2 cup light corn syrup
1/4 cup water
1/8 teaspoon salt
2 teaspoons pure vanilla extract
1/2 cup Classic Coating (see note), plus more for dusting
Lightly coat a baking pan with cooking spray.
Whisk together the gelatin and cold water in the bottom of your mixer bowl, and let
soften for 5 minutes.
Stir together the sugar, 1/4 cup of the corn syrup, water, and salt in
a medium saucepan over high heat. Boil, stirring occasionally, until the
temperature reaches 115 celsius
Pour it into the mixer bowl. Set the mixer speed to low and keep it running.
Increase the speed to medium and beat for 5 minutes. Increase to
medium-high and beat for 5 more minutes. Beat on the highest setting
for 1 to 2 minutes more and beat in the vanilla; the finished marshmallow
will be opaque white, fluffy, and tripled in volume. Pour it into the prepared
pan, using an offset spatula to smooth it into the corners. Sift coating evenly
and generously over top. Let set for at least 6 hours in a cool, dry place.
Turn out the slab onto a coating-dusted work surface and dust it with more
coating. Cut into whatever size pieces you wish (a pizza cutter works
great for squares). Dip the sticky edges of the marshmallows in more
coating, patting off the excess.
Light your fire pit, find an amazing stick to toast with and get toasting!
note: To make Classic Coating for these (and any other marshmallow, for that matter) simply combine 1 1/2 parts confectioners’ sugar and 1 part cornstarch
Photography by Renata Bueno Gelfi