*Bonus recipe this week!*
I’m interrupting this July 4th celebration to bring you a few recipes, because you still have time to whip something together before the fireworks start this evening. Hurry, run quick!
For the past few years, I’ve been mesmerized by the idea of making my own marshmallows. I typically have a s’more maybe a couple times a year, but I am obsessed with everything s’more flavored – maybe it’s the combo of the graham and chocolate or just the toasty marshmallow. Whatever it is, I finally decided to go all out and make my own marshmallows! This time there’s nothing fancy about the flavors, just a regular vanilla, but I am pleasantly surprised that they turned out because my thermometer decided to get stuck on 200F when I needed to heat the sugar syrup to 240F before whipping in to the gelatin.
Since I’ve never made marshmallows and frankly, didn’t have the foggiest idea where to start, I turned to Alton Brown and used his recipe. They were surprisingly “easy” to make and that’s without a working thermometer and a hand held mixer rather than a standing. If you’re using a hand held mixer, I would suggest prepping the pan ahead of time to make life easier.
Now that we have marshmallows, there needs to be some s’more action – so I also followed Alton’s recipe for Homemade Graham Crackers as well. So why Alton Brown? Well, C and I have been watching some of his reruns on Netflix and I find that he really has great recipes for getting the basics down – especially if you don’t even have a clue where to start.
Ok, so the one thing I did “conceive” myself – the Cayenne Chocolate Gnache. If we’ve never met, I will try and use chocolate gnache for whatever I can and just tweak the recipe (frosting, mousse, sauce, etc.). Although it’s melty and drizzled below, the real treat about gnache is that if you store it in the refrigerator, scoop a table spoon on a graham cracker, top with a toasted marshmallow, and it will get all ooey gooey and delicious.
Cayenne Chocolate Gnache
Makes about 2 cups
- 1 c heavy whipping cream
- 1 c dark chocolate chips
- 1/2 tsp cayenne pepper (can modify based on taste preference)
- Pinch of salt
- Heat cream, chocolate, salt, and cayenne in a small pot on medium heat. After the first minute whisk continually until chocolate melts into the cream and you are left with a rich chocolate sauce.
- Do not over heat.
- Pour warm over marshmallows or store in a covered container in the refrigerator until ready to use. The trick I love most about gnache is that it gets shiny again once heated and melting.
What are some of your favorite summer time treats?
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