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THE RECIPE
Serving: 4 peoples
Ingredients
4 tablespoons water
4 tablespoons light corn syrup
12 tablespoons sugar
2 egg whites
1 tablespoon gelatin
2 tablespoons cold water
1/4 teaspoon pure vanilla extract
Method
Marshmallows: Combine the water, the corn syrup, and
the sugar in a saucepan fitted with a candy thermometer.
Bring to a boil and boil to "soft-ball" stage,
or about 235 degrees F.
Meanwhile, whip the egg whites until soft peaks form.
Sprinkle the gelatin over the 2 tablespoons cold water and
let dissolve. When the syrup reaches 235 degrees F, remove
it from the heat, add the gelatin, and mix. Pour the syrup
into the whipped egg whites. Add the vanilla and continue
whipping until stiff and mostly cooled. Transfer to a
pastry bag with a large plain tip.
If you're not making the s'mores right away, just pipe
the marshmallow directly onto powdered sugar covered
cookie sheets and let set until ready to use, at least 1
hour or overnight. If you're serving them right away, lay
half of the graham crackers on a cookie sheet. Top with
chocolate pieces to cover, then pipe "kisses" of
marshmallow to cover the chocolate. (If using store-bought
marshmallows, place 3 marshmallows on top of the chocolate
layer. Leftover homemade marshmallows should be stored in
airtight containers.) Heat the oven to 400 degrees F. Bake
until the marshmallow is puffed and golden brown, about 3
to 5 minutes. Remove from the oven and top with the
remaining graham crackers, pressing down slightly to make
a sandwich. Serve immediately, while still warm.
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