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Marionberry Marshmallow Smores

Submitted by on September 10, 2014 – 9:54 am

Marionberry Marshmalows-5We know that a good jam is great to use for so much more than just your average PB&J. We are always looking for new and exciting ways to use jams, and experimenting with desserts is one of our favorites. S’mores are a summertime essential, and adding a twist of fruit flavor seemed like the perfection combination.

In the Pacific Northwest, marionberries are a thriving business. Oregon Growers 100% natural Marionberry Jam is a great source of this local favorite. With simple ingredients and simple preparation, we let the berry take center stage, which makes it the perfect addition to this recipe.

Marionberry Marshmalows-7 Marionberry Marshmalows-15

To update this classic campfire staple, we started by melting our Marionberry Jam into the marshmallows. After we had our marionberry marshmallows completed, we paired it with dark chocolate and graham crackers, and topped it off with a layer of marionberry jam for an extra burst of flavor.

Marionberry Marshmalows-21

Marionberry Marshmallow Smores

Marionberry Marshmallows
1 cup cold water
3 envelopes plain gelatin powder
1 1/2 cups granulated sugar
1 cup light corn syrup
1/4 teaspoon salt
2 tablespoons Oregon Growers Marionberry Jam
1/3 cup powdered sugar

Add 1/2 cup of water to the bowl of your standing mixer, sprinkle the gelatin over the water and set aside.

Combine the remaining 1/2 cup of water, granulated sugar, corn syrup and salt in a medium saucepan over medium heat. Stir until the sugar has dissolved.

Increase heat to a moderate boil and let it boil for 12 minutes (or your digital thermometer registers at 240 degrees) without stirring.

Turn on your standing mixer to low. Remove pan from the heat and carefully pour sugar mixture over gelatin mixture and add Marionberry Jam. Increase the speed to high and beat for 6 minutes.

Lightly oil a 8×8 square metal pan. Sprinkle powdered sugar generously into the pan. Pour the marshmallow cream over top. Sprinkle some more powdered sugar over top and place in your refrigerator for at least 5 hours up to overnight.

Sprinkle the cutting board with powdered sugar. Run a knife around the edges of the pan and invert pan onto a cutting board. Once you have a corner up, use your knife and fingers to gently loosen the marshmallows from the pan. Using a large, sharp knife, cut the marshmallows into 1-inch strips. Roll the strips in the powdered sugar and cut the strips into 1-inch pieces. This is going to be sticky. The powdered sugar helps, if you find the strips becoming too sticky, add more powdered sugar.

Marionberry Marshmallow Smores
makes 1
1 graham cracker, split in half
1 Marionberry Marshmallow
1 teaspoon Marionberry Jam
2 oz dark chocolate

Spread jam over one half of the graham cracker. Place dark chocolate over the other half of the graham cracker. Set aside.

Place Marionberry Marshmallow on a wooden skewer. Using a kitchen hand torch (or on a stick using outside fire pit), roast the marshmallow until golden brown. Slide the roasted marshmallow onto the chocolate graham cracker and top with the jam graham
cracker. Eat immediately.

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