Labor Day BBQ’s and Marshmallow Questions

Here we are at Summer’s End — the last of the BBQ hurrahs. So naturally, I have questions. Important questions. Marshmallow‑based questions.

S’mores Fans vs. Marshmallow Purists

Are you all die‑hard S’mores fans, or do some of you prefer a simple, toasty marshmallow now and then?

Don’t get me wrong — I enjoy a S’mores occasionally. But they’re really sweet. I have a sweet tooth, but more than one S’mores and my stomach stages a full revolt even while my taste buds are chanting more, more, more. Marshmallows on their own, though? Those I can handle just fine.

Golden Brown or Burned to a Crisp?

If you are a marshmallow purist, what’s your style?

• Patient golden brown
• Burn it to a crisp and grab it before it falls off the stick

I admit I like both, but the burned, hot, bubbly ones probably win for me. ( I lack patience for that golden , brown deliciousness)

A Word About Peeps

Question three: Do you like Peeps?

You know — those pink and yellow marshmallow bunnies and chicks that only appear at Easter. I love them. I don’t stick them in the fire (I’m not a monster), but I can nosh down a whole box of those little treats.

They’re also great fun for decorating cakes. The chicks make a cute sunflower cake, and the bunnies look adorable on a pastel Easter cake.

Homemade Marshmallows: Are You Brave Enough?

Last question: Do any of you make your own marshmallows?

I’m told it’s not hard. I even saw kids make them on Kids Baking Championship — and those kids are amazing. I’ve got a recipe for homemade marshmallows, but I’ve never tried it.

Here it is if you’re feeling adventurous.

Homemade Marshmallows

Ingredients

• Nonstick cooking spray
• 1 cup powdered sugar
• 3 (1/4‑oz.) packages unflavored powdered gelatin
• 1 cup cold water
• 1 1/2 cups granulated sugar
• 1 cup light corn syrup
• 1/2 tsp kosher salt
• 2 tsp vanilla bean paste or extract
• 2 (3.5‑oz.) dark chocolate bars, roughly chopped (optional)
• Chocolate jimmies, for garnish (optional)

Directions

1. Line a 9‑inch square baking pan with plastic wrap. Lightly grease with cooking spray and dust generously with powdered sugar.
2. In a stand mixer bowl, sprinkle gelatin over 1/2 cup cold water. Whisk to combine and let bloom for 10 minutes.
3. In a saucepan, combine sugar, corn syrup, salt, and remaining 1/2 cup water. Cook over medium‑high until dissolved, about 3 minutes. Continue cooking until the syrup reaches 240°F, about 10 minutes.
4. Turn mixer to medium‑low and carefully drizzle in the hot syrup. Increase speed to high and beat until thick and fluffy, 10–12 minutes. Stir in vanilla.
5. Pour mixture into prepared pan, smooth the top, and dust with powdered sugar. Let stand uncovered overnight.
6. Lift marshmallow slab onto a cutting board. Cut into squares, dusting the knife with powdered sugar as needed. Toss pieces in powdered sugar to coat. Store up to 1 week.
7. Optional: Melt chocolate in the microwave in 30‑second intervals.
8. Dip marshmallows halfway into chocolate, sprinkle with jimmies, and chill until set.

Tip: If you’re dipping them in chocolate, skip dusting the side that gets dipped — the chocolate sticks better.

Recipe by Sloane Layton.