Marshmallows
Prep time:10 minutes
Set time: 4 hours
Ingredients:
2 packages of gelatin
1/2c water
1 1/2 c. granulated sugar
1c light corn syrup
1/4 tsp. salt
1 tbsp. vanilla extract
Candy thermometer
Lots of icing sugar
Directions:
You will want to have a 9 inch by 9-inch pan, that has been brushed with a good amount of oil and then lots of sifted icing sugar over top. So the marshmallow doesn't stick to the pan, when it's time to come out. So have lots of icing sugar on standby.
In your mixer add the water pour the gelatin over top, then allow it to sit.
In your medium saucepan on medium heat, you will need to add 1 1/2c. of granulated sugar and 1 c. of light corn syrup.
Stir the 2 ingredients together quickly then allow the sugar to do its thing. Also make sure you have the candy thermometer in the sugar just at the inside of the saucepan. You will need 240 degrees f. at soft ball stage.
When the sugar has reached the softball stage at 240 degrees f. It is time to take the sugar mixture off of the stove.
Start your mixer with the gelatin, slowly add the hot mixture. (caution: keep small hands away from the stove candy is extremely hot!)
While you are whipping the mellow mixture add the salt.
Whip the marshmallow mixture until thick and shiny just before finishing the marshmallow, add the extract.
When you pull up the whisk you should have a nice big whisk of whipped white marshmallow fluff.
Pour it into your prepared square pan, make sure you top the marshmallow with another dusting of icing sugar and make sure it is levelled out, then pop it in the fridge for 4 hours.
When the marshmallows are set, take the marshmallow out of your pan carefully and slowly, you may have to help it along with a spatchula.
Make sure you have your surface well sugared so the marshmallow doesn't stick to the surface.
Cut the marshmallows into 3 by 2in. squares.
make sure you add icing sugar to your knife it will help.
You can store them in a plastic container in the fridge with layers of parchment between each layer.
Graham Crackers
Prep Time: 15 min.
Bake Time: 20-25 minutes at 350 degrees F.
Ingredients:
3/4c. whole wheat flour
1/2c. A.P. flour
1/3c. brown sugar
1/2tsp. cinnamon
1/2tsp. vanilla
1/2tsp.honey
1/4tsp.baking soda
1/4c. baking powder
1/4tsp. salt
7 tbsp. cold butter (cut into small squares)
2 tbsp. cold milk
Directions:
Add the sifted dry ingredients to a bowl,
Add the cold butter and start blending the pastry with your hands or a food processer, adding the milk and honey to the mixture.
The pastry should start to come together. Pour it onto a floured piece of parchment, flattening the pastry with the palms of your hand then covering with another piece of parchment.
Roll out the dough it does get sticky so this is a great way to do it with the parchment.
Roll out fairly thin like 1/2 of a 1/4 of an inch. Then refrigerate for 20 minutes. Then the dough will be easier to cut into little square cookies. You can make them any square or rectangular size you want, at least to fit your marshmallow for the s’more.
Pop them in the oven at 350 for 20-25 minutes until they are browned. Then allow them to cool.
Step 2 done! Get ready for the s’more!!
You will need:
1/2c. of your favorite melted chocolate, Hershey’s’ is always good.
Lay your mallows on the crackers and pop in the oven until the tops are just caramelized then take them out. (if you have a butane torch that’s even better).
When the s’more are nice and toasty you can drizzle the melted chocolate over top and sprinkle with some graham cracker crumbs.
It really does make for an elegant dessert. Your guests will go home talking about that dessert they had at your house!!
Of course this is The Tarnished Apple way of doing things, put it together however you like your smore.
By all means you can just add a nice chunk of chocolate to the grahamcracker then the marshmallow and melt it in the oven that way. It’s however you would like it.
Comments