Marshmallows are a key component of S’mores and nothing but homemade ones would do for the S’mores Brownies.
And as I mentioned in my post about seven minute frosting, don’t accept a substitute for marshallows in hot chocolate. These marshmallows were absolutely fabulous in hot chocolate. I didn’t have a charcoal grill immediately available but I bet they would be fabulous toasted over some coals.
These came together fairly easily, but were very sticky. I used scissors to cut these into pieces, which helped. Mine were not quite professional looking with some divots from where they stuck while I was cutting them, but they were very tasty. And sticky.
adapted from Demolition Desserts: Recipes from Citizen Cake by Elizabeth Falkner, gelatin version
Cornstarch for dustin the pan and covering the marshmallows
1 tbl plus 1 tsp powdered gelatin
1/4 c plus 2 tbl water
pinch of cream of tartar
9 oz (1 1/4 c. plus 1 tbl) granulated sugar
9 oz (3/4 c.) light corn syrup
1 vanilla bean
3 egg whites
Line a rimmed baking sheet with parchment paper and sprinkle generously with cornstarch. In a small bowl, combine gelatin and 2 tbl water and set aside. In a 2 qt or larger saucepan, combine 1/4 c. water, cream of tartar, sugar, corn syrup and vanilla bean. Bring to a boil. Lower the heat to medium and cook until 248 F. Start whipping the egg whites when the temperature is about ~175 F, using a stand mixer, whip the egg whites until frothy. After the syrup has reached 248 F, add the gelatin mixture and whisk for 30 seconds. Discard the vanilla bean. With the mixer on low speed, very slowly drizzle the syrup into the egg whites aiming for a spot between the mixer blades and the side of the bowl. After the syrup in incorporated, turn the mixer to hight and beat for 2 to 3 minutes until the meringue pulls away from the sides of the bowl. Spray a silicone spray with cooking oil and use it to scrape the mixture on the the prepared pan and spread it out. Don’t worry if it is not spread evenly. Top with a generous amount of cornstarch, cover with plastic wrap and refrigerate for at least 4 hours.
Using scissors, cut the sheet of marshmallows into pieces 2 inches long by 1 inch wide, dipping the scissors into cornstarch before each cut.