Description
Try these Graham Cracker Marshmallows in a hot cup of cocoa!
Ingredients
- FOR THE COATING:
- ¼ cups Powdered Sugar
- 2 Tablespoons Cornstarch
- FOR THE MARSHMALLOWS:
- ¾ cups Cold Water, Divided
- 7-½ teaspoons Powdered Gelatin
- 1-½ cup Sugar
- ½ teaspoons Salt
- 1 cup Corn Syrup
- ½ cups Graham Crumbs
Preparation
To get set up, first you’ll need to sift the powdered sugar and cornstarch mixture for the coating. Spray a 9×13 casserole dish, and dust with the coating mixture. Shake it around so the entire surface is coated. Set aside.
To make the marshmallows, add ½ cup cold water to the bottom of the bowl of a standing mixer. Sprinkle over the gelatin and set aside to let it bloom, about 5 minutes. Attach the bowl to the mixer and fit with a whisk attachment.
Next, make the sugar syrup. Combine sugar, salt, corn syrup, and remaining ¼ cup water in a medium sauce pot and attach a candy thermometer. Cook on medium high heat until mixture reaches 240ºF (115ºC).
Turn the mixer on low speed and slowly incorporate hot sugar syrup into the gelatin mixture. Once all incorporated, turn speed on high and beat for about 5–8 minutes or until mixture has doubled in size and is nice and glossy.
Add the graham crumbs at this point and beat on high for another minute.
Spray a spatula with some cooking spray (this part is gonna be really sticky) and scoop the marshmallow mixture into the prepared baking dish. Spread as evenly as possible and lightly cover with some plastic wrap (don’t let the plastic touch the marshmallow). Marshmallows will take 3–4 hours to set up.
Once marshmallows are set, run a knife around the edge and invert onto a cutting board. Cut 2×2 inch pieces or whatever size you’d like! Put marshmallows in hot cocoa, in between some chocolate bars, or just eat by themselves! Enjoy!
