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S'Mores Stacks
Nb persons: 0
Yield: Makes 20
Preparation time:
Total time:
Source: Everyday with Rachel Ray Holiday 2008
3 (1/4 oz.) envelopes | unflavored gelatin |
1 1/2 c. | granulated sugar |
1 c. | light corn syrup |
1/2 tsp. | salt |
1 Tb. | vanilla extract |
2 lbs. | semisweet chocolate, finely chopped |
1 Tb. | vegetable oil |
30 | graham crackers, broken in half |
2 c. | powdered sugar |
1. In the bowl of a standing mixer, soften the gelatin in 1/2 cup plus 2 tsp. cold water for 30 minutes.
2. In a small, heavy saucepan, add the granulated sugar, 1/2 cup water, the corn syrup and salt; cook over medium-low heat, stirring gently, until dissolved. Increase the heat to high and cook, without stirring, until the syrup registers 240 on a candy thermometer, 12-15 minutes. Remove from the heat.
3. Line a 13x18" rimmed baking sheet with plastic wrap. Spray with cooking spray. Beat the hot syrup into the gelatin mixture on low speed. Increase the speed to high and beat until the marshmallow is doubled in size, about 15 minutes. Beat in the vanilla. Spray a spatula with cooking spray, and spread the marshmallow evenly onto the baking sheet. Lightly spray with cooking spray, cover with plastic wrap and refrigerate overnight.
4. In a double boiler, heat half of the chocolate, stirring, until melted. Add the remaining chocolate and remove from heat; add the oil and stir until smooth.
5. Dip 20 graham cracker halves into the chocolate to coat. Place the grahams on a cooling rack covered with wax paper; refrigerate until set, about 30 minutes.
6. Cut the marshmallows into 2" squares and toss with the powdered sugar in a large bowl.
7. To make each s'more, stack a plain graham, a marshmallow square, a chocolate-coated graham, another marshmallow and another plain graham.
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