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Looking for something special for Labor Day weekend? Look no further than these bacon marshmallows and your first ever bacon marshmallow s’mores!
A recipe created by Applegate, these sweet-and-smoky marshmallows are studded with chunks of candied bacon, and couldn’t be more exciting to:
Pop in your mouth.
Roast over the grill (or stove top, oven, or campfire) for s’mores.
Use all these other ways.
To transform these smoky marshmallows into s’mores, just roast them over an open fire (or broil in the oven!) and sandwich between graham crackers with a square of good chocolate.
Following the recipe, we have lots more ways to use these marshmallows.
The recipe for the bacon marshmallows follows, along with a recipe for skillet s’mores. But first:
> The history of marshmallows.
> More uses for marshmallows.
> 12 ways to use toasted marshmallows, including toasting without an open fire.
> The year’s 8 marshmallow holidays are below.
> The year’s 44 cookie holidays.
> The history of s’mores.
> More s’mores recipes.
> Below, more ways to use bacon marshmallows beyond s’mores.
> The history of graham crackers.
RECIPE #1: BACON MARSHMALLOWS
Sweet candied bacon meets cayenne spice in these very special marshmallows.
The recipe comes together in less than 60 minutes, plus 4 hours of setting time.
Storage note: Because there’s cooked meat in these marshmallows, keep them refrigerated in an airtight container and use within a week (or freeze).
Ingredients For 25 Marshmallows
4 slices Applegate Naturals® Sunday Bacon® Brand
1½ cups plus 3 tablespoons granulated sugar
½ teaspoon cinnamon
Optional: ¼ teaspoon cayenne
3 packages unflavored gelatin
1 cup cold water
1 cup light corn syrup
Pinch of kosher salt
1 teaspoon vanilla extract
¼ cup powdered sugar
¼ cup cornstarch
Preparation For The Candied Bacon
The bacon can be made up to 2 days ahead and stored in an airtight container.
1. PREHEAT the oven to 350°F. Line a rimmed baking sheet with foil and place a wire rack on the baking sheet.
2. CUT the bacon in half crosswise (this makes it easier to dredge in the sugar mixture). Whisk together 3 tablespoons granulated sugar, cinnamon, and cayenne in a shallow pie plate. Dredge each piece of bacon in the sugar mixture and arrange on the wire rack.
3. BAKE the bacon until glazed and beginning to crisp, about 35 minutes. Remove from the rack and arrange on a plate to cool; the bacon will crisp up as it cools. When completely cool…
4. CHOP the bacon and set aside.
Preparation For The Marshmallows
1. COMBINE the gelatin and 1/2 cup water in the bowl of a stand mixer with the whisk attachment. In a small saucepan, combine the remaining ½ cup water, 1½ cups granulated sugar, corn syrup and salt. Cover and cook over medium-high heat for 3 to 4 minutes.
2. UNCOVER, clip a candy thermometer onto the side of the pan, and continue to cook until the mixture reaches 240°F, 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat.
3. TURN the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, about 13 minutes. Add the vanilla and the candied bacon during the last minute of whipping.
While the mixture is whipping…
4. LIGHTLY SPRAY an 8-inch square cake pan with nonstick cooking spray. Whisk together in a small bowl the powdered sugar and cornstarch. Dust the oiled pan with the powdered sugar mixture; reserve the rest. When ready…
5. POUR the marshmallow mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Dust the top with enough of the remaining sugar mixture to lightly cover. Reserve the rest for later.
6. LET the marshmallows sit, uncovered, for at least 4 hours and up to overnight. Turn the marshmallows out onto a cutting board and cut into 25 equal squares using a pizza wheel dusted with the sugar mixture. Once cut…
7. LIGHTLY DUST all sides of each marshmallow with the remaining mixture, using additional if necessary. Store in an airtight container for up to 1 week.
RECIPE #2: SKILLET S’MORES
Don’t have a skillet? No problem: Use a pie plate (photo #6).
About the graham crackers: We find that Trader Joe’s graham crackers are superior to any supermarket brand.
About the chocolate: If you don’t taste the difference between Nestle Toll House Morsels and a good brand of chocolate bar, by all means use the Morsels.
Otherwise, pick a good chocolate bar. Green & Black’s, available at Whole Foods and many other places, is great for this, as are the Trader Joe’s chocolate bars.
(Of course, Trader Joe’s doesn’t disclose who private-labels its products, but it may be Callebaut).
You can also get top-quality chocolate chips from Callebaut, Guittard, and Valrhona, with Ghirardelli as runner-up.
Prep time is 10 minutes and cook time is 7 minutes.
Makes 20 servings, about 2 tablespoons per serving.
Ingredients
1 package (12 ounces) semi-sweet chocolate chips or chopped chocolate bar of choice
20 large marshmallows
20 graham cracker squares, broken along perforated lines
Preparation
1. CUT the marshmallows in half with scissors.
2. SPRINKLE the chocolate into bottom of small cast iron skillet or oven-proof skillet. Place the marshmallow halves on top of the chocolate.
3. BAKE at 450°F for 7 minutes or until marshmallows are toasted.
4. SERVE with graham crackers for dipping.
> More s’mores recipes, from S’mores Baked Alaska to s’mores popcorn and much more.
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