This dish is by far what I’m best known for, and one of the few recipes I’ve ever had published. If you’ve ever had it, you already know exactly what I’m talking about when I say that it is easily the most addictive dessert you will ever shovel into your face. It embodies everything you remember about the campfire version, and is even more fun and to eat and share. The funny thing is that I never had any intention of making it. The whole dish was developed around utilizing the flip top mason jars I served it in. But for home, a cool rocks glass or maybe a tall shot glasses would do the trick.
Some of the techniques can be a little tricky. If something isn’t clicking, post a topic in the forum for additional tips and tricks. I made every component to this recipe, almost every day. I should be able to help you along if you hit a snag.
“230 Syrup” ***This is an alternative to corn syrup. Corn syrup can be substituted in equal volumes***
4 C sugar
1 tsp salt
1 C water
2gr cream of tartar
Over medium heat stir to combine all ingredients. Discontinue stirring once sugar has dissolved. Using a candy thermometer, cook the sugar mixture to 230 degrees. Cool to room temp over night.
2¼ C all-purpose flour
¾ C brown sugar
¼ C granulated sugar
½ tsp Kosher salt
1tsp baking soda
2 oz butter
¼ cup honey
4 T milk
1 T vanilla extract
For graham crackers: In a food processor, combine the flour, sugar, salt, baking soda and butter until finely ground. Add honey. Add milk and vanilla. Chill dough for 1 hour. Roll dough out 1/8-inch thick. Cut into desired shape and refrigerate for 30 minutes. Dust cookies with cinnamon sugar. Bake cookies at 350 degrees for 15 minutes or until crisp and crunchy. Let cool.
1 C “230 Syrup” (from above)
1ea egg white
1C powdered sugar
1ea Vanilla Bean, split and scraped
½ tsp salt
Combine the syrup and egg white in a stand mixer. Whip on high until very thick and fluffy. Add the powdered sugar, vanilla bean, and salt. Whisk to combine. Refrigerate for 1 hour.
1# heavy Cream
8oz 60% Chocolate
Heat the cream to a boil. Pour over finely chopped chocolate. Stir to combine. Hold warm.
Makes about 96 1-inch cubed marshmallows
2 tablespoons plus 2 1/2 teaspoons powdered gelatin
1 cup cold water, divided
2 cups granulated sugar (cane sugar worked just fine)
1/2 cup “230 syrup”
1/4 teaspoon salt
1 vanilla bean split and scraped
About 1 Cup Powdered Sugar
Oil bottom and sides of a 13- by 9- by 2-inch rectangular metal baking pan and dust bottom and sides with some powdered sugar.
In bowl of a standing electric mixer sprinkle gelatin over 1/2 cup cold water, and let stand to soften.
In a 3-quart heavy saucepan cook granulated sugar, 230 syrup, second 1/2 cup of cold water, and salt over low heat, stirring with a wooden spoon, until sugar is dissolved. Increase heat and boil mixture, without stirring, until a candy thermometer registers 240°. Remove pan from heat and pour sugar mixture over gelatin mixture, stirring until gelatin is dissolved.
With stand mixer set on high speed, whip sugar mixture until white, thick, and nearly tripled in volume. Add the vanilla bean. Whip to incorporate.
Pour mixture into the prepared baking pan. Sift 1/4 cup powdered sugar evenly over top. Chill marshmallow at room temperature, uncovered, until firm, at least six hours, and up to one day.
Run a thin knife around edges of pan and invert pan onto a large cutting board. Lifting up one corner of inverted pan, with fingers loosen marshmallow and ease onto cutting board. With a large knife, or scissors, trim edges of marshmallow and cut marshmallow into roughly one-inch cubes. Sift remaining powdered sugar back into your now-empty baking pan, and roll the marshmallows through it, on all six sides, before shaking off the excess and packing them away.
Alternate layers of marshmallow fluff and ganache to fill desired container 2/3 full. Top with 3 marshmallows. Caramelize marshmallows with a torch and serve with graham crackers