In this week of intense glamping, we thought we'd try our hand at a traditional campout dish, the s'more, and add a Lars detail...heart mallows. Of course, any talk on this subject and we all know the authority from the smore masters themselves. You know what I'm talking about.
photography by Trisha Zempheart marshmallow making by ME Hammond
See full recipe below
recipe adapted from Alton Brown
Homemade Heart Shaped Mallows
3 packages gelatin1/2 c. ice cold water1/2 c. water1 1/2 c. sugar1/4 t. salt1 t. vanilla extract1/4 c. powdered sugar1/4 c. cornstarch
Instructions:
1. Mix together powdered sugar and cornstarch. Prepare a 9" by 13" pan by spraying with non stick spray and lightly dusting with powdered sugar and cornstarch mixture. (Don't use all of it though because you will need more at the end)2. Place gelatin and ice cold water in stand mixer with whisk attachment. Light mix and let sit. 3. In a sauce pan mix the remaining 1/2 c. of water, sugar, and salt. Stir the mixture lightly until the sugar is dissolved. Using candy thermometer, cook sugar to about 230 degrees Fahrenheit. 4. Once the sugar mixture has reached 230 degrees pour over the gelatin mixture in the stand mixer. Turn on the mixer immediately to a medium high speed. The mixture will start to thicken, and begin to look white and glossy--like marshmallow fluff! Imagine that. Let it go for about 8-9 minutes. It should be thick enough to have a strong pull when you touch it but be careful not to get it too thick or the marshmallows will start to set before you can finish them!5. Spread the marshmallows as evenly as you can into the prepared pan. Mallow mixture is very sticky so be warned. You may want to spray your spatula with some non stick spray as well.6. Spread what is left of the cornstarch and powdered sugar mixture over the mallows, this will help some not be so sticky.7. Let the mallows rest over night.8. Use heart shaped cookie cutter to cut out desired shapes. 9. Go glamping with your fabulous heart shaped mallows.
