Posted: Jun 17, 2013 5:46 PM
Updated: Jun 17, 2013 7:18 PM
With Graham Cracker ToffeeServes 10ppl
Graham Crackers 22ea (1 Pack)
Brown Sugar 3/4 Cup
Butter 3/4 Cup
Chocolate Chips 1 Cup Pecans, Finely Chopped 1/4 Cup
Gelatin Sheets 10 Sheets (20g)
Water (Cold) 2/3 Cup
Egg, White 4 ea
Corn Syrup 1/3 Cup
Sugar, Granulated 1 Cup
Almond Extract 1 tsp
Vanilla Bean Paste (or other flavorings) 1 tsp
Sugar, Confection (Powder) 1/3 Cup
Corn Starch 1/4 C
Marshmallows (needs 24 hours to rest)
Pre mix confection sugar and corn starch. Spray a 10in x 10in pan with cooking spray and dust with sugar starch mixture and set aside.
In a small bowl combine 1/2Cup of cold water with gelatin sheets, to allow sheets to bloom.
In a copper pot (thick stainless steel pot will work) heat sugar, corn syrup and remaining water to soft ball 235oF - 245oF
While sugar is heating whip egg whites in an electric mixer until stiff peaks form. (An electric whisk and bowl can be used if needed results may vary)
With a small sauce pot, boil 1/2in of water. Use a small stainless steel bowl and steam from sauce pot to gently warm bloomed gelatin. Gently stir until gelatin is dissolved.
Once sugar has reached soft ball, remove from heat and slowly whip into egg white on high. While whipping on high, add almond extract, vanilla bean paste (or flavorings) and dissolved gelatin. Continue to whip for 12min, volume should double in bowl. On whipped egg whites, pour warm soft marshmallows into 10inx10in pan. Let the mallows sit and stale for 24 hours.
Cut into 1½in x 1½in squares, you have homemade mallows!
Graham Cracker Toffee
Preheat oven to 350oF
Place graham crackers in a single layer on a sheet pan with wax paper. In a sauce pan, warm butter and brown sugar on med heat, continually whisk and let simmer. After the toffee has simmered for 8-10min, or until tiny small bubbles consistently cover the surface area of the toffee, remove from heat. Pour toffee onto graham crackers, bake in oven for 15min.
Remove from oven and consistently sprinkle chocolate chips over toffee graham crackers, let sit for 5min. Evenly spread melted chocolate and toffee on graham crackers. Sprinkle chopped pecans on graham crackers and let cool in fridge. Once chilled break into random 1½in pieces as desired.
Gather your Mallows and Graham Crackers, and the rest is yours! Build a fire (outside) or use a butane torch and roast the marshmallows until golden brown. Then sandwich the roasted marshmallow between two graham crackers and enjoy!
Executive Chef Benjamin J Drury
Pastry Chef Claire Ferguson
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