S'mores Marshmallow treats with chocolate cookies: These marshmallow treats transformed to a s'more on a crispy chocolate cookie. The perfect dessert for the picnic
It has been a while I've got this idea in my head: make your own marshmallows. And transform that into a s'more. I've passed a lot of recipes on blogs and cookbooks. In the original recipe, you use Graham crackers and a piece of chocolate. But those are not as readily available in the Netherlands.
And then my attention was drawn to these cookies. Biscuits with a nice layer of chocolate. Now, these look like a good alternative.
The result was very good. Very very good. We roasted the marshmallows on a stick over a fire and then put it on the chocolate rice biscuit. The chocolate was a bit melted, the cookie was crunchy and the marshmallow was nice and sticky with a crunchy exterior. Yummy!
- The temperature in this recipe is very precise and therefore use a sugar thermometer.
1 day before
- Make the marshmallows one day before the picnic, so they are well solidified.
Did you make this recipe? Tag #byandreajanssen via Instagram. I enjoy seeing what your creation looks like. Video recipes can be found on my YouTube channel. And don't forget to save the recipes on Pinterest so you can easily find them next time!
SUBSCRIBE for more videos of By Andrea Janssen:
https://www.youtube.com/c/ByAndréaJanssen
S'mores Marshmallow treats with chocolate cookies
Ingredients
Marshmallows
- 80 grams sugar
- 1 tablespoon corn syrup
- 2 tablespoon water
- 4½ grams gelatin
- ⅛ teaspoon salt
- ½ teaspoon vanilla-extract
- 2 tablespoons confectioners sugar
- 1 tablespoon cornstarch
S'mores
- 12 marshmallows above
- 24 cookies with a chocolate layer (or chocolate and cookies seperate)
Ingredients you need per step are listed below the step in Italic
Instructions
- Take a tin of 4 x 4 inches (10 x 10 cm) and brush with butter. Line with baking paper.
- Let the gelatin soften. Take a mixing bowl and add the gelatin to the bowl. Then add 2 tablespoons of water. Let it stand for at least 10 minutes.
- Take a saucepan and add sugar, corn syrup, and 2 tablespoons of water. Stir well.
- Put the pan on medium heat and let it come to a boil.
- Put a sugar thermometer into the pan and heat the sugar mixture until it reaches 245 degrees Fahrenheit (118 degrees Celsius).
- Take the saucepan off the heat.
- Turn the mixer on a low speed in the mixing bowl with gelatin.
- Pour the sugar water into the gelatin, along the wall of the bowl (this is to prevent the gelatin from being scorched by the hot sugar syrup).
- Add the salt to the bowl, while mixing.
- Turn the mixer to medium speed and mix for 5 minutes. The marshmallow mixture should be doubled in volume and has a beautiful white color.
- Then turn the mixer on high speed and mix for another 5 minutes (the volume is now tripled).
- Add the vanilla extract and mix for 1 minute at high speed.
- Spoon the marshmallow into the bowl. The easiest way is to grease the materials you're using so the marshmallows won't stick to it.
- Flatten the top.
- Mix the cornstarch/confectioners sugar in a bowl and dust the top of the marshmallows. Just a thin layer, you don't have to use all of the dusting mixture.
- Allow the marshmallows to stiffen for 6 hours at room temperature.
- Dust your work area with some cornstarch/confectioners sugar and unmold the marshmallow. Grease a knife and slice the marshmallows into small squares.
S'mores
- Grab a square of marshmallow and put it on a stick. Let it become hot over the BBQ or a small (camp)fire until it's slightly caramelized.
- Take two cookies (chocolate sides in the middle) and put the marshmallow in between.
- Press lightly.
- Serve immediately.
Notes
- The temperature in this recipe is very precise and therefore use a sugar thermometer.
Leave a Reply