Smore’s Marshmallows. Inside out.
I'm surely not the first person who thought of this idea, but I haven't been able to find the idea on google, so I'm saying this one is a personal recipe well enough. Inspired by my love of smores and homemade marshmallows!
These are homemade marshmallows made with homemade graham crackers and chocolate swirls inside. All the smore makings are on the inside of the marshmallow! Yum.
1/2 cup cold water
3 - 1/4 ounce envelopes unflavored gelatin
2 cups granulated white sugar
1/2 cup cold water
1 cup light corn syrup
1/4 teaspoon salt
2 teaspoons pure vanilla extract
1 1/2 cups graham crackers crushed into large crumbs
1 1/2 cups miniature chocolate chips
3-4 cups powdered sugar, sifted
Spray a 9X13 (I like thicker mallows so I used a 9X9) pan with pam, then sift a layer of powdered sugar over the whole pan bottom and sides so the marshmallow can release.
Soften gelatin with ½ cup cool water in bowl of stand mixer.
In a medium saucepan put 2 cups sugar, ½ cup water, 1 cup corn syrup, and ¼ tsp salt. Bring to a boil at medium to medium high, stirring. When boiling, place saucepan lid on top for two minutes to let condensation wash down the sides. Remove lid after two minutes and clip in candy thermometer. Allow to reach 240 without stirring this time.
Start mixer on low speed, slowly pour in hot syrup into softened gelatin. Gradually increase speed to high, beating for 10 minutes until bowl is softly warm to the touch and mixture is white, shiny, and thick.
Stop mixer and add chocolate chips, 2 tsp vanilla, and graham cracker pieces. Beat again until graham pieces are mixed in well and chocolate is melted and swirled.
Spatula out sticky mixture into prepared 9X13 pan. Try to smooth top as best you can.
Sift a generous amount of powdered sugar over all top. Let set for 8 hours or over night.
Loosen marshmallow from sides of pan with knife. Sift powdered sugar over counter or cutting board, then pull marshmallow sheet from pan and place on top. Using kitchen scissors or knife cut pieces apart and press edges into more powdered sugar.
Place pieces in a sifter and tap all excess sugar off marshmallow pieces. Eat as is or drizzle on melted chocolate. Keep in a covered container.
Tastes just like a smore! Delish!
For the grahams too:
Honey Graham Crackers
2 cups whole wheat flour
1 cup unbleached all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup butter, softened
1/2 cup packed brown sugar
1/3 cup honey
1 teaspoon vanilla extract
1/2 cup milk
Sift together the whole wheat flour, all-purpose flour, baking powder and baking soda; set aside.
In a medium bowl, cream together the butter, brown sugar and honey until light and fluffy. Stir in the sifted ingredients alternating with the milk and vanilla. Cover dough and refrigerate overnight.
Preheat the oven to 350 degrees F. Divide the chilled dough into quarters. On a well floured surface, roll the dough out one quarter at a time directly on whatever you’ll cook it (parchment paper, silpat liner, even just the back of a cookie sheet). Roll paper thin. Divide into rectangles using a knife. Mark a line down the center of each one, and prick with a fork. For a cinnamon flavored cracker, sprinkle with a cinnamon sugar mixture before baking.
Bake for 13 to 15 minutes in the preheated oven. Remove from baking sheets to cool on wire racks. *sometimes scoring the crackers again over the cuts after removing from the oven helps to break apart easier.
But the best way to eat these is toasted!
Gooey marshmallow, caramelized outside, warmed chocolate! So good!