DIY S'mores Wedding Favor

Since we got married in the winter I wanted a wedding favor that somehow related to it. I found some ideas on Pinterest and the one I loved the most was S'mores in a box. It was quite simple. We ordered boxes that opened like a match box only bigger. *Finding deals online was a HUGE saver for the wedding in almost all the decorating part! We bought a bag of mini marshmallows, graham crackers, some full sized Hershey bars, toothpicks, thread and matches (I will tell you how we waterproofed matches in another post.)
My mom and I popped in a movie and got to work. We found that the name brand Honey Maid was far better at breaking into the quarters where the perforation was compared to generic. Plus they taste better. We cut them with a knife, carefully, and one by one. There was still a lot of breakage. Good thing those are tasty!
Then we cut the Hershey's bar up. Each box was to receive two graham cracker sections and two chocolate sections. The chocolate bar cut easily if we also did it carefully, not going to fast or applying too much pressure. There was some breakage. Good thing those are tastier!
Then we stuck 3 marshmallows on a toothpick. There was no breakage there. It was quite easy.
Next we tied 2-3 matches together with thick thread (twine would've worked too) and stuck them in the box.
We printed off witty labels that said our names, the wedding date and things like S'more happiness or S'more fun. The labels came with a link to the company's website where you could put the design you wanted and print them right.
And ta da! S'mores in a box!

(I will post pictures tomorrow, They are not on the computer I am using!)

S'mores Delight (and giveaway winner!)

Last week, I made attempted to make a pie called s'mores delight pie--but there was nothing delightful about that experience. Once I finished the "bake fail," I analyzed what the pie was supposed to have been, from the bottom up:

• Graham cracker layer
• Marshmallow pudding layer
• Graham cracker and chocolate layer
• Whipped cream/marshmallow cream layer
• Toasted marshmallows

Some of those layers sounded a little too . . . familiar. It was a chocolate eclair cake dressed up with marshmallows!

The original pie took five+ hours of prep, then chilled for 12 hours, then another half hour of garnishing. With a classic chocolate eclair cake, the prep could be cut to half an hour at most, chill time, then a five (maybe ten) minute garnish. (And I'm a sloooow cook.)

This recipe is the soft, cool, creamy classic with a s'mores twist. The marshmallows in the center filling begin to dissolve to soft pillows, while the browned marshmallows and melted chocolate on top add a warm crunch. The combination of temperatures and textures is a new take on two classics!

So here's my original recipe: S'mores Delight!

based on Paula Deen's Chocolate Eclair Cake recipe

• 1 (1-pound) box graham crackers
• 2 (3 1/4-ounce) boxes instant French vanilla pudding
• 3 1/2 cups milk
• 1 (8-ounce) container frozen whipped topping, thawed*
• 3 cups mini marshmallows, divided
• 1/2 cup chocolate chips (milk or semi sweet), or as desired#

Butter the bottom of a 13 by 9 by 2-inch pan. Line with whole graham crackers. In bowl of an electric mixer, mix pudding with milk; beat at medium speed for 2 minutes. Fold in whipped topping. Add 2 cups marshmallows and stir until just combined. Pour the pudding mixture over graham crackers. (Paula divides the pudding in half and places another layer of graham crackers between them.) Cover with another layer of graham crackers. Refrigerate overnight.

Before serving, sprinkle remaining 1 cup mini marshmallows (or more, if you'd like!) over top of the cake. Place under the broiler until marshmallows just begin to brown. Melt chocolate chips in the microwave (you may want to add a small amount of oil or shortening to loosen the chocolate up). Drizzle melted chocolate over marshmallows and serve.

*If desired, half the whipped topping may be replaced with marshmallow creme. Mix the marshmallow creme in the milk thoroughly, then add the pudding. Once mixed, fold in the whipped topping then mini marshmallows.

# The traditional frosting can also be used instead of or in addition to the melted chocolate chips. I'd actually recommend doubling the frosting to put one layer over the bottom layer of graham crackers, before the pudding, as well as on top. Paula Deen's traditional frosting recipe:

• 1 1/2 cups confectioners' sugar
• 1/2 cup cocoa
• 3 tablespoons butter, softened
• 1/3 cup milk
• 2 teaspoons light corn syrup
• 2 teaspoons pure vanilla extract

Blend together sugar and cocoa. Add butter and milk, mixing well. Add corn syrup and vanilla. Stir until creamy. Pour on cake before refrigerating.

Believe me, even if you want to make the chocolate frosting from scratch (which, by the way, I totally recommend, though I didn't do it), the amount of effort this takes is minuscule compared to the original recipe's call to make hot fudge sauce from scratch, then a pudding from scratch, then marshmallow whipped cream from scratch--and the results are waaay more reliable!

Enjoy!

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And the winner of last week's Ivy Sweater Giveaway, chosen at random by the Random Number Generator, is . . .

Ruthhill74!

Congratulations! Please send your mailing address to waywardgirlscrafts at gmail dot com and we'll get that in the mail to you as soon as possible!

Thank you to everyone who entered--seriously--and stay tuned for more giveaways throughout the month of October (aka birthday central!).

Homemade Marshmallows (and a winner!)

We have a winner! Our craft organizer goes to:

Nora!

Please email us at waywardgirlscrafts at gmail dot com with your address so we can send your prize!

Thanks to all who commented last week. Be sure to watch for more fun giveaways!

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I've been really interested in candy-making and confectionery since I was about 12. So when I got the idea of making homemade marshmallow Peeps, I was excited to make my own marshmallows for the first time. (Well, the first time on purpose. There was the one time my divinity didn't turn out. . . .)

The thing I found most surprising was how easy it was. I had my candy thermometer out, I was separating eggs, I was ready to scrub down my beaters between beating the egg white and the marshmallows—and I didn't need any of that. (This was largely because my stand mixer can't beat only one egg white, and no way was I doing that by hand! But also because I settled on using a marshmallow recipe that didn't call for a candy thermometer.)

First, pour half a cup of water into a large bowl—I recommend using the one you plan to mix the marshmallows in. Then sprinkle three packets of unflavored gelatin over the water. Allow the gelatin to "bloom" (what it's doing at right) for at least ten minutes. (I thought it might be a problem that I let mine go longer, but it wasn't at all!)

You can use some of this time to prepare a 9x13 pan for the marshmallows by greasing it and dusting it lightly with powdered sugar. (I used cooking spray to grease it.)

Now, in a saucepan, combine two cups of granulated sugar, two-thirds of a cup of corn syrup, and one-quarter cup of water. Bring to a full boil, stirring occasionally, and boil hard for one minute. Then pour the mixture over the bloomed gelatin, add one-quarter teaspoon of salt and one tablespoon of vanilla extract (okay, I forgot the vanilla, and stuck a vanilla bean in the storage container with the cut marshmallows), and whip it. If you have a whisk attachment, great! If not—regular beaters work great, too.

At three minutes of mixing:

Six minutes:

Nine minutes:

And done!

The consistency is a bit stiffer than marshmallow creme, and retains its shape better.

Spread into the prepared pan and allow to cool (I sprayed my spatula with cooking spray and that helped reduce the sticking).

I let mine cool over night, then sprinkled more powdered sugar on a work surface, and put some more in a bowl. Using kitchen shears, I cut the marshmallows into strips, then squares, and dredged them in the bowl of powdered sugar. I know I have some pictures of the cut marshmallows, but I can't find my camera. :( The marshmallows keep for a week (at least) in an airtight container.

I was worried these wouldn't be fluffy enough without the added "loft" of a beaten egg white, but the consistency was even lighter than a store-bought marshmallow. They were especially good dipped in chocolate!

What do you think? Are you ready to try making your own marshmallows?