Tie-Dye Marshmallow S'Mores
 
Prep time
Cook time
Total time
 
Author:
Serves: 12
Ingredients
  • 2 1/12 teaspoons gelatin
  • 6 tablespoons cool water, divided
  • ¾ cup granulated sugar
  • ⅓ cup light corn syrup (clear)
  • pinch of salt
  • ½ teaspoon vanilla extract
  • ¾ cup powdered sugar
  • 3-4 different colored gel food dyes (pink, purple, green, blue)
  • 24 graham cracker squares
  • 24 squares of milk chocolate
  • Required: electric hand mixer & toothpick or knife
Instructions
  1. Prep your marshmallow pan and color mixing bowls first because you'll need them ready as you need to move quickly for coloring and layering the marshmallow: Line a 9x5" loaf pan with parchment paper and grease the parchment paper with cooking spray, butter, or oil. Set aside 4 small mixing bowls and 4 spoons along with your chosen food colors. Grease each spoon with a little bit of cooking spray, butter, or oil (you will use these to mix the marshmallow colors). Also, pull out your hand mixer and have it ready to use near the stove.
  2. Next, begin making the marshmallows: In a small bowl, add 3 tablespoons of cool water and sprinkle the gelatin on top. Let is sit undisturbed for a few minutes while you make the marshmallow base.
  3. In a medium saucepan, stir together the granulated sugar, corn syrup, salt, and the remaining 3 tablespoons of cool water. Turn the heat to high and bring the mixture to boil without stirring until it reaches 238-240 degrees Fahrenheit.
  4. Once the sugar reaches his temperature, slowly add in the gelatin mixture while beating with a hand mixer. Be careful not to splash the syrup on the edges of the saucepan or it will harden immediately. Move slowly, take your time here. Continue to beat the mixture with the added gelatin on high for a full 10-minutes. You'll notice the mixture becomes glossy, white, and like marshmallow fluff. When it reaches this point, beat in the vanilla extract.
  5. Immediate divide the marshmallow mixture between your 4 prepared bowls. Add 1-3 drops of food coloring per bowl and quickly stir it together until fully combined.
  6. Moving quickly, layer the colors into the prepared loaf pan, swirling as you go. Use a toothpick to further swirl the marshmallow colors together.
  7. Let the mixture set uncovered for at least 4 hours or overnight.
  8. When ready to cut, use the parchment to remove the marshmallows from the pan. Sprinkle the top of the marshmallows with a light dusting of powdered sugar and using a knife that's been dipped in powdered sugar, gently cut the marshmallows into rectangles. Continue to dust the knife with powdered sugar in between each cut. You should have about 12 large marshmallows.
  9. Store the marshmallows in an air-tight container at room temperature for up to 2 days.
  10. To make the s'mores: Roast the marshmallow over a fire, place 2 square of milk chocolate on a graham cracker square, lay the toasted marshmallow on top, and sandwich with another graham cracker square. Enjoy
Recipe by Her Modern Kitchen at https://www.hermodernkitchen.com/tie-dye-marshmallow-smores/