Twila e-Magazine & Homemade S'mores

S'mores. You've heard of them...duh.

But have you heard of Twila? No? Let me tell you! It's a quarterly e-magazine geared towards young women that covers topics topics like fashion, photography, food, health, reviews and more! It's fresh, fun, educational, relatable...oh, and gorgeous! Twila was dreamt up by one of my sorority sisters, Johnna. She has such a great eye for design and recently started her own business, Design Artketing (She does everything from branding to invitations. Look her up!).

Anyways, the summer issue of Twila just hit the virtual newsstands, and it's chocked full of summertime inspiration!

I was excited to contribute two articles in this particular issue! Even if you're a somewhat new Pursuit of Sweetness reader, you've likely picked up on my passion for Richmond, VA (my current home). In my article "A Weekend in Richmond" I give you my recommendations on how to best enjoy the city for a short and summery getaway---including a trip to the farmers market, the James River, and some of my favorite restaurants!

And, naturally, it wouldn't be summer without a tribute to the ultimate outside dessert: s'mores. I've posted a homemade version of this sweet treat on Pursuit of Sweetness before (and puh-lease don't go look at those poor old images...). In Twila, I give you new-and-improved marshmallow* recipe plus my beloved graham cracker recipe! Don't you just love homemade?

Obviously, this issue isn't just me :-P There's TONS of other fellow bloggers, writers, and photographers that have contributed to this magazine that I hope you'll check out! Also: Twila is always looking for new advertisers and writers! If you are interested in contributing in any way (you don't have to be a blogger or professional-anything!), contact Johnna@designartketing.com.

*Recipe also included below

Homemade Marshmallows

Servings: 

3 packets unflavored gelatin (¼ ounce each)

1 cup cold water, divided into two ½ cups
1½ cup granulated sugar
1 cup corn syrup
1 tablespoon vanilla (or flavoring of choice!)

1/4 cup powdered sugar
1/4 cup cornstarch

• Oil the bottom and sides of a 9x13 pan and dust with confectioners sugar. In the bowl of a standing mixer (or large mixing bowl), sprinkle gelatin over ½ cup cold water and let it sit to soften.
• In a saucepan over low heat, combine the remaining ½ cup cold water, sugar, and corn syrup. Stir with a wooden spoon. Once sugar is dissolved, turn the heat up to medium and allow the mixture to come to a rolling boil. Do not stir mixture once it starts boiling. Using a candy thermometer, let mixture heat to 240 degrees. Remove from heat and carefully pour the sugar mixture over the softened gelatin. 
• Immediately, begin to beat together on high speed until mixture has doubled in size and has turned white and fluffy. This will take about 7-8 minutes in a standing mixer. Be patient, the transformation doesn’t begin happening until about 5 minutes into the beating. While mixture is beating, combine remaining powdered sugar and cornstarch in a small bowl for later use.
• Add in vanilla into marshmallow mixture towards the end of mixing; allow it to blend in for about 1 minute. Pour marshmallow mixture into the prepared 9x13 pan, using a rubber spatula to smooth and spread it. Sift ¼ cup cornstarch/powdered sugar over the top of the mixture, ensuring the entire surface is covered. Allow to cool and stiffen, uncovered, on a counter for at least 3 hours, and up to one day.
• Once cooled, run a knife along the edges of the pan and turn pan upside-down over a large cutting board. Gently loosen and pull marshmallow away from the pan. Use a knife, cookie or pizza cutter to slice marshmallow into desired sizes. Sift remaining cornstarch/powdered sugar into the empty 9x13 pan and toss a few cut marshmallows at a time in it, ensuring all sides are covered in sugar. Use immediately, or allow to dry on a drying rack for about 4-5 hours until outside has slightly firmed up. Store in an airtight container at room temperature for up to 1 week.

Notes: Recipe from King Arthur Flour. Half recipe and use 9x13 pan for thinner “s’more” marshmallows, versus cubes.