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Lessons in toasted marshmallow with Black Pantry

Posted on June 10 2017


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… 

  1. Find an amazing stick
  2. Pop marshmallow on
  3. Make sure you have a section of fire with embers and coals, flames burn too quick.
  4. Place the marshmallow 8-15cm away from fire and continue turning, you want them toasted or scorched, not burnt, a light to mid brown.
  5. 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 for all their delicious flavours


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

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


Makes about 2 dozen 1 1/2-inch mallows


The Bloom:

4 1/2 teaspoons unflavoured powdered gelatin

1/2 cup cold water


The Syrup:

3/4 cup granulated sugar

1/2 cup light corn syrup

1/4 cup water

1/8 teaspoon salt

2 teaspoons pure vanilla extract


The Mallowing:

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

The Gelfi girls wear printebebe overalls and astrid skirt layered over our  Liberty of London Odette Blouse (sneak peaking) coats winter accessories all their own. Tights available here

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