Smoked Marshmallows

Preparation info

  • Difficulty

    Easy

  • Makes

    12

    large

Appears in

The Bacon Bible

The Bacon Bible

By Peter Sherman and Stephanie Banyas

Published 2019

  • About

Making homemade marshmallows is so incredibly easy and delicious that you will never go back to the store-bought kind again. You could totally cold-smoke these marshmallows, but with all the great-quality liquid smoke on the market today, there is no need to. These are delicious served on top of hot chocolate, in between graham crackers for s’mores, or just eating on their own.

Ingredients

  • 3 (7-g) envelopes unflavored gelatin
  • Cold water
  • 1 teaspoon applewood liquid smoke
  • 1½ cups (300 g) granulated sugar
  • 1 cup (240 ml) light corn syrup
  • Âź teaspoon kosher salt
  • 1 tablespoon pure vanilla extract
  • 1 cup (125 g) confectioners’ sugar

Method

Spray the bottom and sides of a 9 by 13-inch (23 by 33-cm) glass baking dish with nonstick spray and line with parchment, allowing a 2-inch (5-cm) overhang on the long sides. Spray the parchment with nonstick spray and set aside.

Put the gelatin in the bowl of an electric mixer fitted with the whisk attachment. In a medium bowl, stir together ½ cup (120 ml) cold water and ½ teaspoon of the liquid smoke and add it to the gelatin. Let the mixture sit until the gelatin softens, about 5 minutes.

While the gelatin softens, combine the granulated sugar, corn syrup, salt, ½ cup (120 ml) cold water, and the remaining ½ teaspoon liquid smoke in a medium saucepan and cook over high heat until the sugar dissolves. Attach a candy thermometer to the side of the pan, making sure that the bottom of the thermometer does not touch the bottom of the pan, and cook the mixture, without stirring, until it reaches the soft ball stage, 240°F (116°C) on the thermometer.

Slowly and carefully pour the hot syrup into the bowl with the gelatin and, using a hand-held mixer, mix on low speed for 30 seconds. Slowly increase the speed to high and continue whipping until the mixture is thick and glossy and holds stiff peaks, about 10 minutes. Add the vanilla, mix for 30 seconds longer, then scrape the mixture into the prepared pan and smooth the top with an offset spatula. Let sit at room temperature until firm, about 3 hours.

Dust the top of the marshmallows liberally with half of the confectioners’ sugar. Turn the marshmallows out of the pan, confectioners’ sugar down, and peel away the parchment from the bottom. Sift the remaining confectioners’ sugar over the bottom. Cut into 12 or 16 equal squares.

Store them in an airtight container at room temperature, sprinkled with a bit more confectioners’ sugar, for up to 3 weeks.