Joined: Nov. 08
1/2 cup cornstarch (125 ml)
1/2 cup confectioners sugar (125 ml)
3 packets unflavored powdered gelatin
1/2 cup plus 1/3 cup water (125 ml plus 75 ml)
1 cup sugar (250 ml)
1/3 cup light corn syrup (75 ml)
3 large egg whites
2 tsp pure vanilla extract (10 ml) or 1 tbsp. kahlua (15 ml)
1/2 cup granulated sugar (125 ml)
1/2 cup whipping (35 %) cream (125 ml)
1 tsp vanilla extract (5ml)
2 tbsp unsalted butter (30ml)
1/2 cup whipping (35%) cream (125 ml)
3 oz dark bittersweet chocolate, finely chopped (85 grams)
1 tsp vanilla extract (5 ml)
Graham wafers (above 12 wafers 1 or 2 per smore)
12 large marshmallows
Caramel sauce, make your own or store bought
Two thin bars of good quality chocolate (each bar 100 grams) or chocolate ganache
Butter a 9-by-13-inch cake pan. Sift the cornstarch with the confectioners sugar in a bowl. Use half of this mixture to coat the pan and reserve remaining half for after the marshmallow has set.
Soften the gelatin with 1/2 cup of the water in a small bowl.
In a medium saucepan, combine the remaining 1/3 cup water, the sugar, the salt, and the corn syrup and bring to a boil. When the temperature reaches 245 degrees F. on a candy thermometer, remove pan from the heat. Add the gelatin mixture and stir to dissolve.
Beat the egg whites in a stand mixer until soft peaks form. Beat in the hot syrup on medium speed in a thin stream. Increase speed to high and beat whites until cooled, about 10 minutes. Beat in the vanilla. With a spatula spread the mixture in the prepared pan and let set for 3 hours.
Sift some of the reserved cornstarch mixture over the top. Run a paring knife around the sides and un-mold onto a cutting board (you may need to torch the bottom or dip it in a pan of hot water to un-mold the bottom). Cut the marshmallow into big chunks. Sprinkle the remaining cornstarch mixture onto a parchment-lined sheet tray. Place the chunks on the paper, roll them around in the cornstarch to cover all sides, and let set for another 3 hours. Makes about 40 marshmallows.
Heat sugar in a heavy bottom pot until caramel and golden colour. Stir in cream and continue to cook for 30 to 60 seconds. Remove from heat. Add vanilla and butter and stir until combined. Cool until just warm. Makes about ¾ cup.
Over high heat, bring ½ cup whipping cream to a boil. Remove from heat. Place chopped chocolate in medium heatproof bowl and pour hot cream over. Let stand 2 to 3 minutes. Stir until the chocolate has melted and the mixture is smooth. Stir in vanilla. Let cool at room temperature, about 1 to 2 hours. Makes about ¾ cup.
Heres 2 ways to assemble the smores:
Method #1 Preheat one side of the grill to medium low heat and the other side of the grill to medium heat.
Break off a piece of chocolate from the chocolate bar. Put on top of the graham wafer. Place on a larger square of foil and tent with foil (i.e. so the foil doesnt touch the chocolate). Warm over the grill until the chocolate starts to lightly melt.
Meanwhile skewer a marshmallow on a stick. Toast marshmallow above the grill (not on directly on the grill), frequently turning so toasts evenly without burning. Toast until golden brown, warm, and gooey. Remove one of the graham wafers with melted chocolate from heat. Unwrap foil. Place the toasted marshmallow on the chocolate. Drizzle with caramel sauce to taste. Top with second graham cracker if desired. Repeat with remaining marshmallows. Serve.
Method #2 Skewer a marshmallow on a stick. Toast marshmallow above the grill (not on directly on the grill), frequently turning so toasts evenly without burning. Toast until golden brown, warm, and gooey. Place on top of a graham cracker. Drizzle with caramel sauce and chocolate ganache. Place second graham cracker on top if desired. Repeat with remaining marshmallows. Serve.