Can I have S'more?

This recipe started with my desire to try to make homemade marshmallows (recipe for this is at the bottom of the post) Once you've had a homemade marshmallow, you don't really want the bagged ones - the homemade are softer, still marshmallowy but just so much better. I have to say, they're really easy to make - hardest part - waiting for the mixture to hit the right temperature! So... from this I decided that a S'more with a homemade marshmallow had to be even better. S'mores have been a thing forever. Creamy milk chocolate, ooey gooey marshmallow and the crunch of a graham wafer - I mean - come on! But sometimes you don't have a fire, or you want to make more than 1 at a time. Here's a recipe I found for a S'more bar - really delish - as much work as you want (by this I mean using home made marshmallow vs store bought) and a really good result.


S'more Bar

1st layer
Stir together
3 c. graham wafer crumbs
1/2 c. b. sugar
1/4 tsp. salt
14 tbsp. unsalted butter - melted
Press into a parchment line 8x8 pan
Bake at 350 until lightly browned about 10-12 minutes.
Let cool

2nd layer
Melt together, until mixture is smooth (I did mine in a saucepan, but you could microwave - just be sure you don't burn it)
1 can sweetened condensed milk
2 c. milk chocolate chips
Pour over the 1st layer
Add a layer of marshmallows
- you can use mini or regular or *homemade whatever you like.

Place under broiler and lightly toast the tops - the marshmallows will puff up and get nice and golden.

Let cool. I found that putting these into the freezer, and using a bit of cooking spray or vegetable oil on my knife made these a lot easier to slice.


*Homemade Marshmallows (can be made ahead)

Generously grease a 9" pan with vegetable oil and dust with icing sugar

In the bowl of your stand mixer add in and mix together
1/2 c. water
2 packets of gelatin or 1/2 oz of gelatin

In a medium saucepan over medium-high heat add
1 1/2 c. sugar
1 c. light corn syrup
1/4 tsp. salt
1/2 c. water
Bring to a boil over medium heat and stir until the sugar is dissolved.
When the temperature is at 240F - you'll need a candy thermometer (don't stir when you take the temp) remove from heat.

On slow speed, slowly and carefully, pour this into the gelatin mixture.
Increase the mixer to high and beat until the marshmallow has a thick consistency.
Add in 2 tsp. Vanilla when it's at the desired consistency and beat in.
It will form a thick ribbon when you remove the beater.

Pour the mixture into your prepared pan. - It will be sticky. You can use a spatula or wet you fingers to spread the marshmallow.

Let sit for at least 4 hours.

Dust your cutting board with icing sugar (icing sugar is your friend when your cutting these - it keeps them from sticking)
Gently pull the marshmallow from the pan and place on cutting board.
Dust the top with icing sugar
Cut into desired sizes.
Dust the sides in icing sugar.
Store between layers of parchment paper in an airtight container.

Happy Baking:)