I couldn’t think of a better way to begin this new chapter in my life, than heading out to Santa Monica to take a S’mores class from my favorite place on the planet: The Gourmandise School of Sweets and Savories!

OK, so the class was scheduled well before I knew it would officially be my first day off, but still.. here’s to SWEET beginnings!

While we made chocolate ganache and homemade graham crackers in class, the highlight for me was the marshmallows! I’d heard they are easy to make. Heck, I even have the French Laundry recipe for their famous Marshmallows. I’ve just never taken time to make them myself. Well, it’s true, they ARE super easy! You will need a heavy bottom sauce pan, a stand mixer and a candy thermometer, but it’s worth it! Here is the recipe:

Honey Marshmallows
recipe courtesy of The Gourmandise School of Sweets and Savories

3/4 cup cold water
3 TBLS gelatin (about 3 packets)

2 cups sugar
1/2 cup water
1/4 cup honey

2 egg whites
1 TBLS sugar
Pinch of salt

2/3 cup powdered sugar, split, for dusting.
1/2 cup powdered sugar for rolling marshmallows after they are set and cut.

(We used powdered sugar because we were making marshmallows for S’mores. Regular sugar would burn when we toasted the marshmallows but if you giving them as gifts, you can use regular sugar!)

Directions:
1) Line a half sheet or quarter sheet pan with parchment paper and dust with 1/3 cup powdered sugar.
2) Place 3/4 cup cold water in a medium bowl. Sprinkle gelatin over water and set aside.
3) Place the honey, 1/2 cup water and 2 cups sugar in a medium sauce pot and cop up to 240 degrees (soft ball stage for you candy makers out there)
4) While the sugar is cooking, start beating your egg whites, 1 TBLS sugar and pinch of salt in a stand mixer until you reach soft peaks.
5) Once your sugar syrup reaches 240 degrees, slowly drizzle it, with the whisk attachment running on medium speed, into your egg whites.
6) Keep beating the mixture for about 2 minutes. Add in your gelatin and beat another 10 minutes.
7) Pour into prepared pan, sprinkle with remaining 1/3 cup powdered sugar and chill to set. You can also leave them at room temperature for about 24 hours.

These are my marshmallows freshly dusted and ready for the fridge!

8) Once the marshmallows are set, turn them over onto a cutting surface. Use a sharp knife and cut them into squares or use cookie cutters to create whatever shapes you’d like! If you use a cookie cutter, be sure to spray it with non-stick cooking spray so it will go through the marshmallow easier!
9) Gently roll cut marshmallows in a pan with 1/2 cup powdered sugar and you’re ready to eat!

There are about a million things you can do to marshmallows. You can add freeze-dried fruits, add vanilla bean (which we did!), stir in flavored extracts like peppermint, coconut or almond, swirl in anything from chocolate ganache (which we did!), peanut butter, caramel, nutella, lemon curd or whatever strikes your fancy! You can roll them in different things too – like shredded coconut or crushed candy canes. They are super versatile. Use your imagination and have fun!

Next up for me? Salted Caramel Cream Swirled Marshmallows! Probably as Christmas gifts. See, I told you life was sweet! 🙂