• S'mores Dipped Marshmallows

S’mores Dipped Vanilla Bean Marshmallows

S’mores Dipped Vanilla Bean Marshmallows are a special treat to enjoy with the whole family, so break out the candy thermometer and vanilla beans, this one is worth making. I have always associated S’mores with summer, but it’s a flavor that can be enjoyed all year long. Ever since I started making homemade vanilla bean marshmallows last year, it’s hard to go back to the prepackaged option.

This recipe makes a small batch of large marshmallows (using a loaf pan) or a few dozen using a shallower pan (I have used a quarter baking sheet or 8×8 pan). The versatility of the recipe allows you to be creative while enjoying a delicious sweet treat. I have mentioned this in my original marshmallow post, have all the ingredients and equipment prepared before you start, this recipe moves quickly and once the sugar hits the right temperature you need to act fast.

Kitchen helpers can help with pouring ingredients but most kitchen helpers will love sprinkling powdered sugar on the work surface and cutting out the desired shape. Cookie cutters work great, especially the shallow pan version, just dip the cutters in powdered sugar each time you plan to use it.

homemade marshmallow

S'mores Dipped Vanilla Bean Marshmallows
S'mores Dipped Vanilla Bean Marshmallows

Products Used:

CDN Candy/Fry Thermometer

Red Silicone Spatula

Glass Bowl

Handmixer 

Stainless Steel Bowl

Measuring Cups

Measuring Spoons

Sauce Pot

Loaf Pan

9×9 square Pan

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S'mores Dipped Vanilla Bean Marshmallows

Prep Time: 15 mins
Cook Time: 2 hrs
Yields: 30+ (8 large)

Ingredients

  • TOPPINGS:
  • 4 Ounces Dark or Semi Sweet Chocolate (melts or baking chocolate bars)
  • 5-10 Honey Graham Crackers (1 sleeve will contain 10 crackers)
  • VANILLA BEAN MARSHMALLOWS:
  • 3/4 Cup - Granulated Sugar
  • 1/3 Cup - Light Corn Syrup (clear)
  • Pinch of Salt
  • 6 Tablespoons - Cool Water
  • 1 Packet - Unflavored Gelatin Powder (2.5 Teaspoons)
  • 1/2 Vanilla Bean (slice in half and remove seeds)
  • 3/4 Cup - Powdered Sugar

Method

  1. Prepare the pan and organize all your ingredients. This recipe moves fast once you start so it's best to have every part ready to use. The original recipe used a loaf pan, I wanted mini size so I used an 8x8 pan to create thinner marshmallows
  2. Choose the pan based on the size marshmallow you want. Spray with cooking spray, line with parchment, spray over parchment and dust with powdered sugar
  3. In a medium sauce pan, stir together the granulated sugar, corn syrup, salt and 3 tablespoons of water
  4. Turn the heat to high and bring to a boil WITHOUT stirring
  5. Clip a candy thermometer to the edge of the pan and boil until it reaches 238 degrees F. (or use a traditional thermometer and test frequently)
  6. Meanwhile, in a medium bowl add 3 tablespoons of water and sprinkle the gelatin on top. Let it sit for a few minutes WITHOUT stirring
  7. Once the sugar mixture hits 238 degrees F remove from heat and have your hand mixer ready. Once you start slowly pouring the sugar mixture into the gelatin, start beating. Take your time and slowly add the sugar. Beat for a total of 10 minutes
  8. After 10 minutes, stir in the vanilla bean seeds and mix until combined
  9. Spread mixture into the pan and let mixture set UNCOVERED for at least 3 hours (2 hours if you use the 8x8 pan or quarter sheet pan)
  10. After the marshmallow has set, sprinkle powdered sugar on a work surface. Turn your marshmallows out onto the surface and sprinkle with powdered sugar. Slice or use cookie cutters to make your mini or regular size marshmallows. TIP: dip knife and/or cutters into the powdered sugar at each use. Roll all the edges into the powdered sugar
  11. Once the marshmallows are cut, prepare your toppings. Melt the chocolate in a microwave safe dish for 30 second intervals. Place the graham crackers in a ziploc bag or food processor and crumble into small bits
  12. Dip as much of the marshmallow as you wish into the chocolate, then dip into the graham crackers. Place on a sheet of parchment until the chocolate sets up. Enjoy immediately!
  13. Store marshmallows in air-tight container at room temperature. They will keep for 2-3 days

Additional Info

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