I’m a firm believer that your life has a soundtrack, and that certain foods will forever be associated with certain people or experiences in your mind.
Traditional Thanksgiving foods seem to carry strong emotional ties for most Americans (and don’t get me wrong, I can certainly put a dent in a bowl of stuffing), but one of my favorite autumn/winter food memories involves a party that ended in me driving home sans pants.
I’ve been blessed with friends whose minds and hearts exist in a different stratosphere than my own, and their creative talents and accomplishments constantly amaze me. In fact, they often rope me into doing certain things on the excuse of doing fun creative things (sneak into a closed railway yard to get photos with graffitied trains? Okay. Attend a knitting conference in another state to learn how to craft jackets in the style of Chanel? Of course). But when I was invited to a bonfire party so that my friend Christy could try out a new homemade marshmallow recipe, I never anticipated that my skivvies would be showing by the end of the night (thank goodness I follow my mother’s admonishment to always wear clean underwear).
I wish I had photos from the party, because, as with everything Christy does, it was pure eye candy, but alas, I was so enamored of the other guests and the varieties of marshmallows presented that I didn’t capture a single one.
What I did manage to do was get the recipe for these divine delectables from Christy, as well as seat myself squarely on someone else’s perfectly toasted S’more, resulting in an eventual drive home with no shorts on (I’ve never been so cognizant of speed limits in all my life).
If you want to create a memorable bonfire party this fall/winter with the fluffiest roasted marshmallows that elevate S’mores to a ridiculous level of “yum,” I highly recommend swapping those heavy grocery store mallows for these mouthwatering morsels; then just monitor your guests to ensure they can all go home with their pants on.
After testing and tweaking many recipes, Christy created one that doesn’t rely on corn syrup and that roasts up magnificently.
Christy’s Otherworldly Homemade Marshmallows
2/3 Cup of water
3 .25-oz packets unflavored gelatin
1 c. granulated sugar
1 c. Lyle’s Golden Syrup
Powdered sugar for coating the marshmallows
Prepare an 8×8 square pan by lining with a piece of parchment paper large enough to go up the sides of the pan. Lightly grease the paper and dust with confectioners’ sugar. Pour 1/2 the water into the bowl of a stand mixer, sprinkle the gelatin over the top and allow to soften while you make the syrup. In a pan, on the stovetop, combine the rest of the water with the sugar & syrup. Cook over medium high heat without stirring until mixture reaches 240 degrees. Turn mixer on to “low” and gradually pour the hot syrup into the gelatin mixture. At this point, you may add 1 t. vanilla or any alternative flavorings and extracts that you like. Gradually increase the mixer speed to medium and beat until mixture is stiff and very sticky (usually in the neighborhood of 10 minutes, sometimes more). Spread marshmallow fluff into prepared pan. You can smooth the top out with slightly wet fingertips if desired. Set aside to cool for at least an hour, but I have more success with letting it sit overnight. Once cool, dust the top with confectioners’ sugar and remove the marshmallow square from the pan, lifting it by the corners of the parchment paper. Use kitchen scissors or a pizza cutter dipped in water to cut into marshmallow into squares. Roll each marshmallow in additional confectioners’ sugar and store in a sealed container.