At what age do you grow tired of roasting marshmallows and throwing them in between graham crackers and chocolate? Because now, at 31, I am no where near that stage. I couldn't love smores more! It is my favorite dessert treat to make on summer nights with the kids around our fire pit. And the best part is, we don't stop making these come fall. Because smores, they can be made and devoured any time during the year. Too cold for a fire? Do them in your kitchen using a hand torch or over a gas stove. Instant dessert, instant fun!

Making homemade marshmallows is so simple, and 100 times better then the kind you buy at the store. These are thick and fluffy and infused with Oregon grown marionberry jam. Other flavor favorites, rhubarb, peppermint (great fun Christmas gifts) and lavendar. Have fun, get creative and make yourself a smore!

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 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.