Roasting marshmallows is one of the highlights of summer. Luckily for the upcoming holiday weekend, you can make your own homemade marshmallows, which make the coolest 4th of July s’mores!
Have you ever made homemade marshmallows?
It’s kind of an addiction for me. I started making them during the holidays a few years ago, and can’t stop thinking of creative ways to arrange them. Homemade marshmallows are beautiful and gourmet, and make an adorable gift. Just cut them into fun shapes or mouthwatering cubes, seal in a cute mason jar or bag, and you’re set!
I took it one step further with this batch, and made them two-toned! The thickness of the marshmallow cream allows you to layer multiple colors, and the combination of red and blue is perfectly patriotic—the ultimate 4th of July s’mores!
All you have to do is add in white chocolate squares and you have a red, white, and blue treat for Independence Day. Make sure you squeeze it down to get that toasted marshmallow running down the sides. Eating a messy s’more is one of life’s simple pleasures. And if you remember the basic tenets of color theory from your elementary school days, the red and blue melt together to make a purple effect. Meaning, these also quickly turn into unicorn s’mores. I’m not mad about it!
Looking for other 4th of July dessert recipes?
Grab the recipe for these homemade marshmallows and 4th of July s’mores below, and enjoy!
Homemade Marshmallows for 4th of July S’mores
- 1 tablespoon butter
- 1/4 cup powdered sugar
- 1 cup cold water
- 1/3 cup gelatin 5 packets
- 3 cups granulated sugar
- 2 cups light corn syrup
- 1/2 teaspoon salt
- 1 cup water
- 8-10 drops red food dye
- 8-10 drops blue food dye
- Graham crackers
- White chocolate bar
- Grease and powder an 8×8 glass baking dish with the butter and 1-2 tablespoons of powdered sugar, making sure it is entirely coated. In the bowl of a stand mixer, combine the gelatin and cup of cold water, and set aside.
- In a large saucepan, combine granulated sugar, corn syrup, salt, and water. Stir this mixture on medium-low heat until all the sugar has dissolved, and then bring to a boil. Once boiling, turn down the heat to medium-high and don’t stir until it reaches 240°F. (If you don’t have a candy thermometer, cook until the mixture turns into a pliable, gel-like ball when placed in cold water. You will know your mixture is arriving at the proper temperature as the bubbles become viscous and slow to pop.)
- Pour the syrup gently into the gelatin and begin by mixing on low speed for about 5 minutes. Once it starts to thicken, separate in half. Add red food dye to one half. Turn the speed up to high until it has doubled in size and becomes thick. Pour into the baking dish. Mix the next half with blue food dye, and mix on high until doubled in size and thick. Pour on top of the red marshmallow layer. Allow the marshmallows to set for 8 hours or overnight.
- Once the marshmallow has set, dust a cutting board or pan with powdered sugar and gently pull out the marshmallow mold. Use a greased star cookie cutter to make star-shaped marshmallows. Use a sharp knife or pizza cutter to cut the remaining mold into small marshmallows. Dust all of the sticky sides in powdered sugar, and store in an airtight bag or container.
- To make a red, white, and blue s'more, roast your star mallow and place on a graham cracker with the white chocolate. (Feel free to cut your star marshmallow in half if desired.) Enjoy this ooey-gooey, festive treat!