Lauren Conrad’s Marshmallow Recipe Is Seriously Decadent

Growing up by the ocean has always meant having bonfires on warm summer nights. Some of my favorite memories were spent at the beach with my friends, roasting marshmallows and telling stories. There’s nothing quite like the combination of gooey marshmallows, melted chocolate, and crispy graham crackers. This summer, I was seriously craving s’mores and I realized I had yet to try my hand at homemade marshmallows. I couldn’t believe how easy they were to make! Since they're a bit more decadent than store-bought ones, I figured that these s’mores had to include some special ingredients. I used The Little Market fair trade chocolate bars that come in an array flavors and waffle cookies for a little twist! Homemade Marshmallows & S’mores
Adapted from Martha Stewart’s recipe, here.

Vegetable oil, for brushing
4 packets of unflavored gelatin (3 tbsp plus 1 1/2 tsp)
3 cups granulated sugar
1 1/4 cups light corn syrup
1/4 tsp salt
2 tsp pure vanilla extract
1 1/2 cups confectioners’ sugar
Parchment paper
1 bar of The Little Market chocolate (my favorite flavor was milk chocolate with toffee and sea salt!)
Waffle cookies
1. Brush a 9x13-inch glass baking dish with vegetable oil. Line with parchment paper, allowing a two-inch overhang on the long sides. Brush parchment paper with vegetable oil as well. 2. Put granulated sugar, corn syrup, salt, and 3/4 cup water into a medium saucepan. Bring it to a boil over high heat, stirring to dissolve sugar. Cook, without stirring, until mixture registers 238 degrees on a candy thermometer (approximately 9 minutes). 3. Put 3/4 cup cold water into the large bowl of an electric mixer and sprinkle with gelatin. Let soften for 5 minutes.
4. Attach the bowl with the gelatin to the mixer fitted with the whisk attachment. With the mixer on a low speed, beat the syrup into the gelatin. Gradually raise the mixer speed to high and beat until the mixture is very stiff (approximately 12 minutes). Add vanilla. 5. Pour the mixture into prepared dish and smooth with a spatula. Set aside, uncovered, until firm (approximately 3 hours). 6. Sift 1 cup confectioners’ sugar onto a work surface. Carefully flip the marshmallow onto the confectioners’ sugar and remove the parchment paper. Lightly brush a sharp knife with vegetable oil and cut the marshmallow into 2-inch squares. 7. Sift the remaining 1/2 cup confectioners’ sugar into a small bowl and roll each marshmallow in the sugar. The marshmallows can be stored in an airtight container for up to 3 days. 8. Roast your marshmallows over an open fire and squish between chocolate and cookies. Enjoy! Will you be making these homemade s’mores? XO Lauren

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