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61°North

S'mores

Food Styling by Nina WladkowskiPhotography by Joshua Genuino and Rejoy Armamento

 

Sticky, gooey, melty—words synonymous with summer campfire treats. It's time for marshmallows browned on pointed sticks, sandwiched between graham crackers and chocolate and smeared across mouths and faces of eager, hungry kids of all ages. As you, family and friends take in the sights of Alaska, feast on the flavors of the Last Frontier with twists on the classic campfire treat. Whip up a batch, or two, of fresh marshmallow and grab supplies from local bakeries or chocolatiers—these goodies will have everyone wanting s'more.

S'more Variations

STANDARD MARSHMALLOW RECIPE

Time: 30 minutes active prep

Serves: 4-6

INGREDIENTS
2 envelopes (each 1 Tablespoon) unflavored gelatin
1 ½ cups granulated sugar
⅔ cup light corn syrup
⅛ teaspoon salt
1 teaspoon vanilla extract
Cooking Spray
Special Equipment: Candy Thermometer

Coat a baking pan or rimmed baking sheet with cooking spray—the larger the pan the flatter the marshmallows, so chose your pan according to the size of marshmallow you'd like. For these marshmallows, we chose loaf pans and 8-inch cake pans. For thinner marshmallow, use a rimmed baking sheet. The cooking spray will allow the marshmallows to easily release from the pan, but lining the coated span with parchment paper or powdered sugar also helps.

Pour ⅓ cup cold water into bowl of a stand mixer. Add gelatin and lightly mix; let mixture soften, about 5 minutes.

Place sugar, light corn syrup, salt and ⅓ cup water in medium saucepan. Cover and bring to a boil. Once boiling, remove lid and cook, swirling pan occasionally, until mixture reached 238 degrees on a candy thermometer (soft-ball stage), about 5 minutes.

Being careful, turn the stand mixer on low speed and gradually, slowly pour the hot syrup mixture into the bowl, letting it steadily stream down the side of the bowl to avoid splattering. Raise speed to medium and beat for 6 minutes. Raise speed to high and beat for 6 more minutes, or until mixture is thick, white and has almost tripled in volume. Add the vanilla extract and beat for 30 seconds more, or until extract is incorporated. *If you want more colors, add desired food colorings along with extract. (Our fireweed marshmallows had a small amount of yellow food coloring).

Pour the mixture onto the prepared pan or baking sheet and smooth with a spatula. Let stand at room temperature, uncovered, until firm.

To cut marshmallows, lightly coat a knife or pizza cutter with canola oil or cooking spray to prevent it from sticking and cut out marshmallows to desired size and amount, coating the knife or pizza cutter with more canola oil or spray as needed.

Marshmallows will store in an airtight container at room temperature for up to 1 week, but are really best fresh.

Recipe adapted from Martha Stewart: Marshmallow Snowflakes

BERRY AND RHUBARB MARSHMALLOWS

To fully incorporate berry flavor, replace ⅓ cup light corn syrup with ⅓ cup berry or rhubarb puree. To create a marbled look, add 3 Tablespoons berry or rhubarb puree to marshmallow mixture along with vanilla extract and beat to just incorporated (be careful—too much puree when the marshmallows are whipped will undo the marshmallow's structure).

 

FIREWEED AND BIRCH MARSHMALLOWS

Replace ⅓ cup light corn syrup with ⅓ cup fireweed jelly or birch syrup and omit vanilla extract.

CHOCOLATE COVERED

Fill a small pot with an inch or two of water and place on medium heat. Place milk or dark chocolate into a medium heatproof bowl and place over the pot, making sure the water does not touch the bottom of the bowl. Stir until the chocolate is completely melted. Dip marshmallows into melted chocolate, or spoon chocolate over top. Let set completely before using.

Sources

Modern Dwellers Chocolate Lounge
Salt Caramel Chocolate
White Citrus Chocolate
Dark Salt Chocolate
Smoked Salmon Chocolate

Alaska Wildberry Products
Peanut Butter Cup
Fireweed Jelly
Alaska Pure Birch Syrup

Fire Island Bakery
Chocolate Chip Cookies
Peanut Butter Creme Cookies
Vegan Lemon Poppyseed Shortbread Cookies

Chugach Chocolates
Dark Chocolate Covered Toffee Bar

Alaska Wilderness and Farmer's Markets
Blueberries
Raspberries
Rhubarb

This article was originally published in The Youth Issue of 61°North Magazine. Contact the editor, Jamie Gonzales, at jgonzales@alaskadispatch.com with questions or comments.

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