S’More Sundae with Homemade Marshmallows

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This delicious dessert is a take off on the old time summer favorite….s’mores!. I top a scoop of French vanilla ice cream with homemade chocolate sauce then top it off with toasted homemade marshmallows. The final touch is a dusting of crushed graham crackers and a homemade chocolate decoration.


Ingredients

Marshmallows

  • 3/4 cup water
  • 3 tablespoons plus 1 1/2 teaspoon Knox gelatin (4 packets)
  • 3/4 cup water
  • 3 cups of granulated sugar
  • 1 1/4 cups corn syrup
  • Powdered sugar for dusting the pan and the marshmallows
  • a sheet of parchment paper to line the marshmallow pan

Chocolate Sauce and Chocolate Decorations

  • 8 ounces of bittersweet chocolate, coarsely chopped
  • 3/4 cup heavy cream

Sundae

  • 6 scoops of French vanilla ice cream
  • chocolate sauce
  • chocolate decorations
  • 1/2 cup ground graham crackers
  • 18 marshmallows

This recipe makes quite a few marshmallow. They will keep for several weeks, however, you may want to cut the marshmallow recipe in half.


Instructions

To make the marshmallows     addingsugarwatertomarshmallows

1.   Place the gelatin and 3/4 cup water in the bottom of an electric mixer. Let “bloom” while boiling the sugar syrup.    Place 3/4 cup water, 3 cups sugar and the corn syrup in a heavy stainless pot (avoid using aluminum as it affects the sugar melting properly)   Using a candy thermometer (available at most hardware stores) boil the mixture until it reaches a temperature of 238 degrees.

2.  Attach the whip to the mixer. With the mixer going on a medium low speed, carefully pour in the hot sugar syrup.   Whip the mixture on medium high until the marshmallow mixture becomes fluffy and white. The bottom of the bowl should be cool to the touch. This will take awhippingmarshmallowsbout 15 minutes.

3.   While the marshmallow mixture is whipping, prepare your pan. Line two 8 X 8 pans or one large sheet pan with sides with parchment paper. Spray the bottom and sides of the pan with nonstick food spray (PAM) then place the parchment in the pan. The parchment needs to go over two sides of the pan so you can “lift out” the cooled marshmallows.

4.   Generously spray the paper with PAM then dust generously with powdered sugar.    Spray a spatula with PAM (this will help keep the marshmallows from sticking to the spatula) and scoop the mixture into the prepared pan. I use an offset spatula to smooth the marshmallow mixture evenly into the pan.    Dust the top of the marshmallows generously with powdered sugar. Let the marshmallows “set up” for about on hour. They will firm as they cool.

5.   When cool, place another piece of parchment paper on your work surface. Dust the puttingmarshmallowsinpreparedpan_000paper generously with powdered sugar. Now carefully flip the marshmallows from the pan onto the prepared parchment paper. Carefully peel off the parchment paper. You should have a large square or rectangle of marshmallows!

6.   Now spray a chef knife with PAM and slice the marshmallows into strips. Then cut the strips into squares. Place a mound of powdered sugar in a work area and coat each marshmallow with powdered sugar.cuttingmarshmallows_000

7.    Store in a container in single layers with parchment between the layers. Cover and keep in a cool place at room temperature. They will stay for about 3 weeks.

This makes quite a few marshmallows so I would either make these with a friend and share them or cut the recipe in half!

To make the chocolate sauce and chocolate decorations -
1.  Place the chopped chocolate in a metal mixing bowl. Place the bowl over a pot of simmering water. The water should not touch the bottom of the pan.

2.   Let chocolate melt, stirring now and then. When completely melted, place 2 ounces of the chocolate into a disposable pastry bag (available at many party or craft stores). Let the chocolate cool for about 10 minutes then cut off just the tip of the bag.

3.  On a parchment lined baking sheet, create free form chocolate decorations. Place in the refrigerator to firm up. Use an off set spatula to carefully lift off the decorations. You can store these decorations in the refrigerator for several days. You can place them in a container and layer them between parchment so they don’t stick to each other.

4.  On a parchment lined baking sheet, create free form chocolate decorations. Place in the refrigerator to firm up. Use an off set spatula to carefully lift off the decorations. You can store these decorations in the refrigerator for several days. You can place them in a container and layer them between parchment so they don’t stick to each other.

To assemble the sundae

1.  Place a scoop of ice cream in a bowl or a low martini glass (you are going to toast the marshmallows so you don’t want the glass to be too high. We use a special deep bowl for the dessert).   Drizzle chocolate sauce around the ice cream then top with torchingsmoresundaetwo or three marshmallows.

2.  Using a kitchen torch (ours is from Ace Hardware!) toast the marshmallows very quickly so you don’t melt the ice cream.   Sprinkle the sundae with the ground graham crackers. Put a small amount of whipped cream on top and garnish with one of the chocolate decorations.

 

 

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