Tahini is certainly having “a moment.” This ancient condiment is just about everywhere these days — including in sweet treats and desserts. This savory ground sesame seed paste taste lends an unexpected flavor and texture to so many different kinds of desserts, without overpowering. Even better, it can provide some and dimension to otherwise “one note” sweets. Like marshmallows.
At the end of the day, a marshmallow is nothing more than a pillow of sweet, spongy sugar. So I knew it would be the perfect foil for a generous swirl of tahini.
1 cup cold water, divided
3 envelopes unflavored kosher gelatin
2 cups sugar
3/4 cup light corn syrup
pinch of salt
1/2 cup plus 2 tablespoons tahini
white and dark chocolate squares
graham crackers, cut in half to form squares
Cut 2 squares of parchment or wax paper, to fit the bottom of a 9-by-9-inch baking pan. Coat the pan with non-stick cooking spray, place one of the paper squares in the bottom and spray the paper. Place 1/2 cup of the cold water into your mixer — sprinkle with the kosher gelatin and let set. Place the remaining 1/2 cup cold water into a medium saucepan, along with the sugar, corn syrup and salt. Bring to a boil, stirring until the sugar is dissolved. When the mixture boils, cover the pot and cook for 5 minutes. Remove the cover, attach a thermometer and continue to cook, without stirring, till the temperature reaches 240 F.
Remove from heat, turn the mixer on low and slowly add the sugar mixture. When the mixture starts to thicken, gradually increase the speed, eventually bringing it up to high. Beat for 5 minutes.
Add 1/2 cup tahini to the mixture and quickly but gently fold in, using a greased rubber spatula (do not overmix, so that you can still see the swirls of tahini throughout). Transfer to your baking pan and drizzle over the remaining 2 tablespoons tahini. Use a thin knife to swirl the drizzle. Spray the reserved piece of parchment paper with nonstick cooking spray and place, sprayed-side down, over the marshmallow. Press gently to level and even out the top. Wrap with plastic wrap and let sit overnight.
Sprinkle a work surface with confectioner’s sugar; place more in a medium bowl. Remove the top sheet of parchment from the marshmallow and invert onto the work surface. Peel off the bottom sheet of paper and sprinkle with confectioner’s sugar. Use a greased knife to cut squares, then roll the cut edges of each square in the bowl of sugar.
Make your s’mores by roasting the marshmallows and sandwiching them with a piece of chocolate between 2 graham cracker squares. Marshmallows may be stored in an airtight container at room temperature.