S’mores (homemade everything!)

homemade marshmallow, toasted then covered with chocolate ganache, sandwiched between honey cinnamon cookies.
Homemade Marshmallow – makes 24
adapted from Miss Candi Quik
3 envelopes unflavored gelatin
1 cup COLD water (divided in half)
1 ½ cups granulated sugar
1 cup light corn syrup
¼ teaspoon salt
1 teaspoon vanilla
¼ cup corn starch
¼ cup powdered sugar
1. Line a 11×15 jelly roll pan with parchment paper, and lightly grease
2. In a small bowl combine corn starch & powdered sugar, sprinkle a small amount in the bottom of the prepped pan
3. In the bowl of a stand mixer combine ½ cup cold water and gelatin
4. In a small/medium sauce pan combine ½ cup water, granulated sugar, corn syrup, and salt
5. Place over medium-high heat, cover and cook for 3 minutes (until sugar is dissolved). DO NOT STIR. Uncover, then attach a candy thermometer to side of the pan, cook for 5 more minutes, or until temperature reaches 240 degrees F, immediately remove from heat
6. With the whisk attached to the stand mixer, on low-speed, slowly add the corn syrup/ sugar mixture to the gelatin
7. Once all the corn syrup/ sugar is added increase the mixer speed to high and whip until the marshmallow is white and super fluffy (approx. 10-15minutes), add vanilla during the last minute of whipping
8. Pour mixture into the prepared pan, and use a lightly oiled spatula to spread evenly
9. Dust the top with corn starch/ powdered sugar mixture
10. Allow marshmallow to sit for at least 4 hours, uncovered
11. Turn out onto a cutting board and peal the parchment paper off
12. Using a large biscuit cutter, cut out the marshmallows, dust the edges with the corn starch/ powdered sugar mixture
Honey Cinnamon Cookies– makes approx. 44
Adapted from Add A Pinch
4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon salt
2 sticks unsalted butter, softened
1 cup packed light brown sugar
½ cup honey
1. Preheat oven to 350 degrees F, line baking sheets with parchment paper
2. Whisk flour, baking soda, cinnamon and salt together
3. Cream butter, light brown sugar, and honey together until light and fluffy, approx. 2-3minutes
4. Gradually stir in flour mixture, until well combined, will be dry and crumbly
5. Knead dough together until it’s smooth & no longer crumbly
6. In small portions, roll dough to 1/8- ¼ inch thickness on a lightly floured surface, and cut into circles using a large biscuit cutter
7. Bake for 10-12 minutes, or until edges are golden brown and middles are still soft
8. Cool in the pan for a few minutes, then move to wire racks
Chocolate Ganache
2 ¼ cups milk chocolate chips
¾ cup heavy cream
1. In a microwave safe bowl combine chocolate chips & cream, melt in microwave for 1 minute, stir
2. Continue melting in 15-30 second intervals until chocolate chips are melted & smooth
To Finish:
1. Line 2 baking sheets with parchment paper, place 24 cookies bottoms up on the baking sheet, top with 24 marshmallow cut outs
2. Broil on high for 1-2 minutes, or until the marshmallow tops are toasted, WATCH CAREFULLY, remove from the oven
3. Cool the marshmallow completely, then pour chocolate ganache over each one
4. Top with remaining cookies
5. There will be some with only ONE cookie. Read the post… I’ll try and explain what happened!
posted 5/28/13
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