1 cup water, divided
½ ounce powdered gelatin
1½ cups sugar
⅔ cup light corn syrup
¼ teaspoon kosher salt
1 vanilla bean, scraped
2 teaspoons vanilla extract
2 cups powdered sugar
1 stick plus 1 tablespoon butter, at room temperature
¾ cup sugar
¾ cup all-purpose flour, plus more for rolling
1⅓ cups whole-wheat flour
4 teaspoons baking powder
½ teaspoon salt
¼ cup buttermilk
3 tablespoons raw sugar, (optional)
1 pound quality bittersweet chocolate
1 pound white chocolate chips
2 tablespoons large-grain sea salt (preferably mALDON)
Choice of mix-ins: dried fruit, toasted nuts, seeds, candies, sprinkles
- Place ⅔ cup of water in the bowl of a standing mixer fitted with a whisk attachment and sprinkle gelatin on top. Allow to sit for 5–6 minutes to soften.
- Place remaining ⅓ cup water, sugar, corn syrup, and salt in a pot and cook to 240 degrees using a candy thermometer.
- When sugar reaches 230 degrees, turn gelatin mixture to medium heat. When sugar reaches 240 degrees slowly drizzle into the mixer, turning to the highest speed, until all is incorporated.
- Add all vanilla (or other flavor if using)* and turn to medium-high speed. Whip for 9–11 minutes. While whipping, grease a brownie pan.
- Once marshmallows begin to cool, stop and scrape into prepared pan. Spray a spatula (or your hands) with nonstick spray and press marshmallow mixture into place. Allow to sit uncovered at room temperature overnight, 8–24 hours.
- Heavily dust a surface with powdered sugar and flip marshmallows onto surface. Dust top with powdered sugar. Use a knife or cookie cutter to cut into desired shapes. Toss each piece in powdered sugar, coating all sides. Store in an airtight container at room temperature for up to 8 days.
*Alternative flavors. Omit vanilla bean and extract and try these mix-ins instead:
PEPPERMINT / ¼ teaspoon peppermint extract, added right after the sugar syrup.
EGG NOG / 1 teaspoon each freshly grated nutmeg and brandy, both added at end of whipping.
CARDAMOM / 1 teaspoon each ground cardamom and orange zest, both added at the end of whipping.
- Combine butter and sugar in the bowl of a standing mixer. Beat on medium speed until the color lightens slightly.
- In a separate bowl, sift together flours, baking powder, and salt.
- Alternate adding dry ingredients with buttermilk in 3 additions while mixer is running low, beginning and ending with dry ingredients,.
- Once evenly mixed, divide dough in half. Flatten each half into a square, and wrap with plastic wrap. Refrigerate for 1 hour (or up to 1 week).
- Preheat oven to 325 degrees. Line 2 baking sheets with parchment.
- Lightly flour a flat work surface. Remove 1 portion of dough at a time and lightly flour the top. Roll into a rectangle until about ¼-inch thick. (Note: work quickly as dough tends to soften.) Cut into desired shape and transfer to cookie tray. Repeat with remaining dough then sprinkle all pieces with raw sugar.
- Bake for 13–17 minutes or until golden brown and baked through. They should be crispy so leave them in 1–2 minutes longer than you think you should. Let cool before serving. Store in an airtight container at room temperature for up to 1 week.
- Place ¾ of the bittersweet chocolate in a double boiler and melt until quite warm but not hot. (Alternatively, place in a microwave-safe bowl and heat in 25-second increments, stirring after each one until melted.)
- Add remaining bittersweet chocolate and stir until melted.
- Line 2 baking trays with wax paper and pour chocolate onto each, spreading until desired thickness is achieved (thin is ideal as chocolate will melt more quickly in the s’mores). Place in the refrigerator for 15 minutes to set.
- Repeat with white chocolate and spread on top of dark chocolate.
- Immediately sprinkle lightly with sea salt and heavily with your choice of toppings.
- Return to refrigerator to set. Break into shards, then store in a cool place until serving.
I think you have this one down!
- from Tiffany MacIsaac of Buttercream Bakeshop, Washington, DC