Skinny Cooks Can't Be Trusted By Dave Kessler

 

Late summer and early fall is the season to get in your last campouts or picnics in the park before cold weather sets in. But as far as that goes, anytime the weather is nice on your patio or deck you’ll be doing some outdoorsy stuff – and one of the best is toasting marshmallows over a campfire or grill.

You’re accustomed to buying regular-size or miniature marshmallows in your local markets. But how about having some giant-size marshmallows to toast – maybe some large enough you’ll have to use two forks to hold them over the fire?

You can have marshmallows of any size or shape you wish by making your own. You can adjust the thickness of your marshmallows so they’ll be just right for making some S’mores, or thick as a hamburger bun just for the fun of it.

You can also add internal colors to your homemade marshmallows, or you can coat them with more than just powdered sugar. Sprinkles, syrups and peanuts can be added to your marshmallows for some extra color, flavor or crunch.

Homemade Marshmallows

2 teaspoons butter

3 envelopes unflavored gelatin

1 cup cold water, divided

2 cups sugar

1 cup light corn syrup

1/8 teaspoon salt

1 teaspoon clear vanilla extract

Optional: Stir in some liquid food coloring to make marshmallows the color you like best

If you would like some big, square marshmallows, use a 9-by-13-inch baking dish and line it with foil. Grease the heck out of the foil using the butter.

Use a mixing bowl in which you’ll place the first 1/2 cup of water and sprinkle in the unflavored gelatin. Give it a stir and set aside.

Use a saucepan in which to combine the sugar, corn syrup, salt and the last 1/2 cup water. Bring this to a boil and stir it a couple of times. When it’s boiling, quit stirring and use your candy thermometer to be sure it gets to 240 degrees.

Remove from the heat and slowly stir this into the gelatin in the mixing bowl. Beat the combined mixture with an electric mixer so that it thickens and doubles in volume/size. This will take 15-20 minutes beaten at high speed. Then, beat in the vanilla and any food coloring you might want to use.

Turn this out onto the greased foil in your baking dish. Spread it out to the desired thickness. Cover this with plastic wrap and let sit at room temperature at least 6 hours – or even better, overnight.

You can remove the whole big marshmallow from the baking dish by lifting the foil. You can cut it to the size and shape you want using a knife you’ve sprayed with cooking spray.

Sprinkle with the powdered sugar or any of the toppings mentioned above. Then get out there and have some fun toasting marshmallows. And, always remember to sit with the wind at your back so the smoke from the fire won’t blow into your face.

Readers with questions or comments for Dave Kessler may write to him in care of this publication.