As Aussies rush to book out every campsite in Australia, we think it’s time to elevate your ‘marshmallow by the campfire’ game to make your stay under the stars sweeter with making S’mores. This delicious American campfire treat is so popular that The Ritz-Carlton, Lake Tahoe has its own dedicated Marshmologist to make up flavoursome combinations between biscuits.
This sweet-ass job requires Marshmologists to make marshmallows in house, and each day, a new flavour is featured using herbs grown on the hotel’s property. So naturally, we asked one of the North Lakes Tahoe Marshmologists to provide us with their tips to make your campfire dessert that extra bit gourmet.
Marshmologist Tips to make gourmet s’mores
- Creative with your choice of chocolate to create exciting variations of the staple s’more
- Try different flavour marshmallows to mix it up
- Don’t hold your marshmallow too close to the fire or it will burn
- Play around with how long you roast your marshmallow to see if you prefer it less or more goey
- Choose the right biscuit! For an Aussie style s’more, we recommend using a McVitie Digestives as it seems to be the closest to a graham cracker or use a Arnotts Marie biscuit.
Vanilla Marshmallows Ingredients
1 cup cold water, divided
3 (1/4-ounce) envelopes of unflavored gelatin
2 cups sugar
2/3 cup light corn syrup
¼ tsp salt
2 tsp vanilla extract
½ cup cornstarch
½ cup powdered sugar
Line a 9×9 pan with parchment paper and spray with nonstick cooking spray. Sprinkle some powdered sugar on the bottom and sides in an even layer, and set the pan aside.
Pour a ½ cup of cold water into the bowl of heavy-duty mixer that’s fitted with a whisk attachment. Sprinkle gelatin over water. Let stand until the gelatin softens and absorbs the water, at least 15 minutes.
Combine the sugar, corn syrup, salt and remaining cold water in a saucepan. Stir over medium-low heat until the sugar dissolves. Attach a candy thermometer to side of the pan. Increase the heat and bring the syrup to a boil without stirring until it reaches 240°F, about 8 minutes.
With the mixer running at low speed, slowly pour the hot syrup into the gelatin mixture. Gradually increase the speed to high and whip until the mixture is very stiff and shiny, about 10 minutes. Add vanilla and blend about 30 seconds longer. Pour the marshmallow mixture into the prepared pan and smooth the top with a wet spatula. Let stand uncovered at room temperature until firm, about 4 to 8 hours.
Stir the cornstarch and powdered sugar in a small bowl to blend. Cover your workstation with parchment paper to protect it, and liberally sprinkle the surface with the powdered sugar/starch mixture, forming a square slightly larger than your pan. Sprinkle the top of the marshmallow mixture with the sugar/starch coating and flip it face down onto the prepared surface.
Carefully peel back the parchment paper from the marshmallow and sprinkle the top with the coating powder. Spray a large, smooth-bladed knife with nonstick cooking spray and coat both sides with the coating powder. Coat a large, sharp knife with nonstick spray and cut into squares. Toss each square in the remaining starch-sugar mixture to coat so that all sides are smooth and not sticky. Store marshmallows in an airtight container in a temperate, dry location.
Gourmet S’mores Instructions
Place chocolate bar on your choice of cracker or biscuit.
Carefully roast marshmallows over grill or campfire.
Place toasted marshmallow on the chocolate bar and gently press second cracker over top.
Devour immediately and enjoy your gooey, sweet, gourmet s’mores with a twist.
Feature image: Lake Tahoe Ritz Carlton
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