Recipe and Styling by Libbie Summers
Photography by Chia Chong
Homemade lavender marshmallows and dark chocolate melted between two crispy graham crackers. Nope, this ‘aint your grandmother’s campfire snack.
1/2 cup corn starch
1/2 cup powdered sugar
1 cup cold water, divided
3 (1/4-ounce) packets unflavored gelatin
2 cups sugar
2/3 cup light corn syrup
1/4 teaspoon salt
1 1/2 teaspoons lavender extract
lavender food coloring
Lightly coat an 8×8 baking pan with non-stick cooking spray and set aside.
In a small bowl, sift together the corn starch and powdered sugar. Use half of the mixture to coat the sprayed baking pan. Set aside.
Pour 1/2 cup cold water into bowl of standing mixer fitted with whisk attachment. Sprinkle the gelatin over the water and let stand until gelatin softens and absorbs water (about 15 minutes).
In a heavy saucepan over medium-low heat, add the remaining 1/2 cup cold water, sugar, corn syrup and salt. Stir mixture until the sugar dissolves, you may need to brush the inside of the pan with a wet pastry brush if sugar crystals begin to form. Clip a candy thermometer to the side of the pan and increase the heat to medium-high. Boil the mixture, without stirring, until the temperature reaches 240 degrees F (about 8-10 minutes).
Turn on the standing mixer to a low speed and gradually add the hot syrup to the gelatin mixture (pour it down the sides of the bowl and not on the whisk). Gradually increase the speed to high and beat until the mixture becomes super thick (about 15 minutes). Add lavender extract and just the smallest bit of lavender food coloring to tint the mixture. Beat for another 30 seconds or until it’s all incorporated.
Scrape the mixture into the prepared pan. Use a wet offset spatula to smooth the top. Do not cover and let stand at room temperature overnight.
Dust the top of the marshmallows with some of the remaining cornstarch and powdered sugar mixture and use the rest of the mixture to generously dust a work surface with. Turn the marshmallow slab out of the pan and onto the dusted work surface. Using a sharp chef’s knife, cut the square into 4 strips. Then cut the 4 strips into 4 separate squares so you have 16 big thick marshmallows. Don’t worry if you have to squish the marshmallows a bit while you cut them, they spring right back. Toss the marshmallows in any remaining cornstarch powdered sugar mixture you have left. Place on a plate and allow to continue to dry at room temperature. When the marshmallows are completely dry, place in an airtight container. Keep reading for our Adult S’mores Recipe
Makes: 16 Extra-Large Marshmallows
(lavender marshmallows and dark chocolate)
6 Lavender Marshmallows (recipe above)
1 high quality bar of dark chocolate, broken into 6 squares
6 graham crackers, broken into two squares each (12 squares)
Push one marshmallow onto each stick and heat until toasty and browned over an open fire (campfire, grill or gas burner). Place one square of chocolate on 6 of the graham cracker square. Top each with a hot marshmallows and another graham cracker. Squish and eat.
Try our Lavender Marshmallows in a big bowl of mexican hot chocolate. To die for.
Libbie’s Food Styling Props: Image 1: Shot on old barn wood with the turtleneck of an old lavender cashmere sweater wrapped around another layer of old wood. Lavender tissue paper and a piece of fresh lavender on top. Image 2: Ingredients shot on chalk board with a small wooden bowl, small tin bowl and piece of cashmere sweater. Image 3: Shot on black board with marshmallows on a Juliska serving plate. Old purple medicine bottle with lavender bud from Habersham Antiques Market.