Ingredients
Units
- 1 cup cold water, divided
- 3 envelopes unflavored gelatin (kosher gelatin is available at natural food stores, some kosher markets and on Amazon)
- 2 cups sugar
- ¾ cup light corn syrup
- pinch of salt
- ½ cup + 2 tbsp tahini
- confectioner’s sugar
- white and dark chocolate squares
- graham crackers, cut in half to form squares
Instructions
- Cut two squares of parchment or wax paper, to fit the bottom of a 9” x 9” baking pan. Coat the pan with non-stick cooking spray, place one of the paper squares in the bottom and spray the paper.
- Place ½ cup of the cold water into your mixer – sprinkle with the gelatin and let set.
- Place the remaining ½ cup cold water into a medium saucepan, along with the sugar, corn syrup and salt. Bring to a boil, stirring till the sugar is dissolved. When the mixture boils, cover the pot and cook for 5 minutes. Remove the cover, attach a thermometer and continue to cook – without stirring – till the temperature reaches 240°F.
- Remove from heat, turn the mixer on low and slowly add the sugar mixture. When the mixture starts to thicken, gradually increase the speed – eventually bringing it up to high. Beat for 5 minutes.
- Add ½ cup tahini to the mixture and quickly but gently fold in, using a greased rubber spatula – do not over mix so that you can still see the swirls of tahini throughout. Transfer to your baking pan and drizzle the remaining 2 Tbsp tahini over. Use a thin knife to swirl the drizzle. Spray the reserved piece of parchment paper with non-stick cooking spray and place, sprayed-side down, over the marshmallow. Press gently to level and even out the top. Wrap with plastic wrap and let sit overnight.
- Sprinkle a work surface with confectioner’s sugar; place some more in a medium bowl. Remove the top sheet of parchment from the marshmallow and invert onto the work surface. Peel off the bottom sheet of paper and sprinkle with confectioner’s sugar. Use a greased knife to cut squares, then roll the cut edges of each square in the bowl of sugar.
- Make your s’mores by roasting the marshmallows and sandwiching them with a piece of chocolate between 2 graham cracker squares. Marshmallows may be stored in an airtight container at room temperature.
- Prep Time: 30 minutes + 8 hour chill time
- Category: Dessert
- Method: One-pot
- Cuisine: Holiday