I recently embarked on a two week car camping trip all around New England, USA. For me, s’mores are THE HIGHLIGHT of camping. However I was determined to bring and prep only meals and foods with clean ingredients. So I started researching. I virtually browsed store inventories all over New York City and couldn’t find what I was looking for. My determining factors were: No corn syrup, no modified food starch (or any GMOs), no food coloring, or words I reasonably couldn’t pronounce.
Guess what? (Un)surprisingly almost all had corn syrup or preservatives! I found one brand online that looked pretty good (has anyone found or tried SmashMallows? Please let me know) but I couldn’t actually find them in stock. So it was decision time. I hesitantly chose to make my own. I had my doubts until the moment I tried them and let me tell you, I was more satisfied than I thought I could be!
The base of these marshmallows is beef gelatin which I bought in single use packets made by Vital Proteins.
When you spread your marshmallow fluff into the pan, you can chose to use a small pan (a loaf pan would be perfect) for thick marshmallows, or a medium size pan (8×8) for thinner marshmallows. After spreading in the pan, sprinkle arrowroot powder all over and spread with your fingers. Let the ‘mallows cool overnight (you want them dry!). The next day as you cut them, roll the cut sides in more arrowroot powder to keep them dry. I promise this won’t affect the flavor.
These buddies melt quite fast on the outside which means its hard to accurately toast them until the center is also as warm as traditional marshmallows. So I suggest cutting them small and roasting two to stack between your crackers. I paired my marshmallows with gluten free graham crackers (made by Pamela’s) and vegan/refined sugar free almond milk chocolate (made by Taza Chocolate).
Once you start on these it will be hard to stop. Especially knowing you aren’t filling your body with chemicals while consuming them. My husband was so excited he ate a s’more WITHOUT chocolate. That’s a criminal offense in my book but I had to forgive him since he’s not an American.
Equipment you will need:
- loaf pan or 8×8 inch pan or a 9 inch cast iron
- hand or stand mixer
- mixing bowl
- candy thermometer (recommended)
- 1 cup filtered water
- 3 tbsp beef gelatin powder
- 2/3rds to 1 cup honey/desired sweetener (I’ll bet coconut sugar would be excellent!)
- 1 tsp vanilla extract
- 1/4 sea salt
- 1/4 cup arrowroot powder (you can also use powdered sugar if you want)
Let’s start whipping:
In a mixing bowl, add 1/2 cup of filtered water to your gelatin and let it rest.
Line your pan with parchment paper and sprinkle the bottom of the pan with arrowroot powder.
In a sauce pan add the remaining half cup of filtered water to your honey (or other sweetener), vanilla, and sea salt.
On medium high heat bring your sauce pan to a boil, stirring occasionally. When the pan begins to boil, monitor the temperature using your candy thermometer. When the liquid reaches the “soft ball” stage or 240 degrees, remove from heat. This will take about 7-10 minutes.
With your mixer ready to go, add the honey mixture to your gelatin and increase speed to high. Continue beating the mixture until it becomes thick and resembles marshmallow creme. This will take a while (10-14 minutes) but I promise it will happen like magic!
When your fluff is fluffy, remove/unplug mixer and spoon the marshmallow creme into your prepared pan. Smooth evenly to ensure uniform sized pieces. With your hands or a pastry sifter, top the creme with remaining arrowroot powder.
Let your marshmallow brick sit out overnight or for several hours. Cover loosely with a towel if needed- you want the marshmallow to dry out! When your marshmallows are ready to be cut, dip the newly cut sides in additional arrowroot powder. Store in an air tight container. This recipe makes 12-24 marshmallows, depending on the size you cut!
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