Crafting the Perfect S'more
Graham cracker. Chocolate. Marshmallow. Each is delicious on its own, but together they make the perfect snack: the s’more. While there’s no one way to craft this campfire favorite, the resident Marshmologist at The Ritz-Carlton, Lake Tahoe shares tips each night at the hotel’s Art of the S’more experience.
Held year-round on a heated outdoor terrace, Art of the S’more offers history on the handheld snack and tips from the resident Marshmologist on how to roast the perfect marshmallow. It helps when they’re homemade, like the hotel’s. Follow his tips below for a perfect, and surprising, s'more.
Tip #1: My favorite s’more is a double marshmallow and double chocolate combination. This way as the hot marshmallow is melting, it melts the chocolate and the result is you get a completely full bite of chocolate and marshmallow mixed together.
Tip# 2: When roasting your marshmallow, constantly rotate your s’mores stick to get an even golden brown coating all the way around. This technique also helps to avoid burning your marshmallow.
Tip # 3: For a surprising s’more experience, stick a small square of chocolate into the center of your marshmallow before roasting and let is melt as you roast over the fire which will result in a nice blend of melted chocolate and marshmallow.
Homemade Marshmallow Recipe
Vanilla Marshmallows Ingredients
1 cup cold water, divided
3 (1/4-ounce) envelopes of unflavored gelatin
2 cups sugar
2/3 cup light corn syrup
¼ tsp salt
2 tsp vanilla extract
½ cup cornstarch
½ cup powdered sugar
Step 1: Line a 9x9 pan with parchment paper and spray with nonstick cooking spray. Sprinkle some powdered sugar on the bottom and sides in an even layer, and set the pan aside.
Step 2: Pour a ½ cup of cold water into the bowl of heavy-duty mixer that’s fitted with a whisk attachment. Sprinkle gelatin over water. Let stand until the gelatin softens and absorbs the water, at least 15 minutes.
Step 3: Combine the sugar, corn syrup, salt and remaining cold water in a saucepan. Stir over medium-low heat until the sugar dissolves. Attach a candy thermometer to side of the pan. Increase the heat and bring the syrup to a boil without stirring until it reaches 240°F, about 8 minutes.
Step 4: With the mixer running at low speed, slowly pour the hot syrup into the gelatin mixture. Gradually increase the speed to high and whip until the mixture is very stiff and shiny, about 10 minutes. Add vanilla and blend about 30 seconds longer. Pour the marshmallow mixture into the prepared pan and smooth the top with a wet spatula. Let stand uncovered at room temperature until firm, about 4 to 8 hours.
Step 5: Stir the cornstarch and powdered sugar in a small bowl to blend. Cover your workstation with parchment paper to protect it, and liberally sprinkle the surface with the powdered sugar/starch mixture, forming a square slightly larger than your pan. Sprinkle the top of the marshmallow mixture with the sugar/starch coating and flip it face down onto the prepared surface.
Step 6: Carefully peel back the parchment paper from the marshmallow and sprinkle the top with the coating powder. Spray a large, smooth-bladed knife with nonstick cooking spray and coat both sides with the coating powder. Coat a large, sharp knife with nonstick spray and cut into squares. Toss each square in the remaining starch-sugar mixture to coat so that all sides are smooth and not sticky.
Store marshmallows in an airtight container in a temperate, dry location.