Chocolate Peanut Butter S’mores with Whiskey Vanilla Marshmallows!
S’mores always remind me of summer nights up at the family cottage, sitting around a campfire roasting marshmallows, eating s’mores, singing songs, and carrying to bed sleepy young children. Today these young children are teenagers and stay up later than I do. Chocolate Peanut Butter S’mores with Whiskey Vanilla Marshmallows is a recipe from Chef Erin Ross at Dish Cooking Studio. The inner child in you will love it.
A simple and fun recipe. The marshmallows taste just as good without the whiskey if you’re making it for the family.
- 1 cup water
- 10 gelatin sheets
- 1 cup + 2 tsp white sugar
- 1/2 cup water
- 3 tbsp light corn syrup
- 2 tsp vanilla extract
- 2 tbsp whiskey
- 1/2 cup icing sugar
- 1/2 cup cornstarch
- Attach the whisk attachment to your standing mixer. Add the ingredients for the gelatin base and let the gelatin hydrate for 5 to 10 minutes.
- Prepare a 13″ x 9″ baking pan by lining it with cling wrap, and spraying it with Pam. Combine the cornstarch and powdered sugar and sift some of the cornstarch mixture in the pan.
- While the gelatin is blooming, combine the ingredients for the syrup in a sauce pan set over medium-high to high heat. Stir it lightly until the sugar is dissolved and then leave it alone while it heats. Cook the syrup until the temperature reaches 240 degrees F.
- Turn the mixer on low, and remove the syrup from the heat and pour it into the standing mixer on top of the bloomed gelatin and water. Slowly increase the speed until it is on high, being careful not to splash the hot syrup out of the mixer. Whip the marshmallow mixture until it has tripled in volume. It should take 8 to 15 minutes.
- When the marshmallows have almost been fully whipped, add the vanilla extract and whiskey, and make sure it is fully incorporated. Pour the marshmallow mixture into the pan and spread it out evenly.
- Sift the top with some of the cornstarch mixture. Let the marshmallow set for several hours, preferably overnight. Dust a cutting board with the cornstarch mixture. Turn the marshmallows out into the cutting board and cut into the shapes you want. Coat the shapes with the cornstarch mixture to prevent them from sticking to each other.
Chocolate Peanut Butter S’mores that are mouth-watering. A peanut allergy? Just remove the peanut butter and enjoy.
Here is Chef Erin’s recipe from Dish Cooking Studio.
- 1 cup milk chocolate
- 3/4 cup bittersweet chocolate
- 1/2 cup + 3 tbsp whipping cream
- 1/4 cup peanut butter
- 3 tbsp room temperature butter
- 1/4 cup sugar
- 1/4 tsp + 1/8 tsp salt
- 1/4 cup + 1 tbsp all purpose flour
- 1/4 cup + 2 tbsp graham cracker crumbs
- 1/8 tsp baking powder
- 1/4 cup peanuts
- 4 tbsp sugar
- 2 tbsp water
- 2 tbsp light corn syrup
- Salted Caramel:
- 1 cup granulated sugar
- 2 tbsp water
- 4 tbsp unsalted butter
- 1/2 cup heavy cream
- 1/2 tsp kosher salt
- Chocolate Sauce to garnish
- Combine both chocolates in a bowl. Heat the cream to just below a boil, and pour the cream over the chocolate. Whisk to form a ganache.
- Add in the peanut butter to the ganache, and pour into a plastic lined mold. Set in the refrigerator for 30 minutes or until set. Remove from refrigerator and allow to come to room temperature before slicing.
- Cream butter, sugar, and salt using a mixer with a paddle attachment. Cream until light and fluffy.
- Whisk together flour, graham cracker crumbs, and baking powder. Add the dry ingredients to the butter mixture, and mix until crumbly. Bake at 300 degrees for 18-20 minutes, until golden brown.
- Stir the sugar, water, and corn syrup in a small heavy sauce pot over low heat until sugar dissolves. Increase heat and boil without stirring until syrup is dark amber, occasionally swirling pan.
- Immediately add the peanuts to the caramel, stirring constantly and coating them completely. Let stand until cold and hard, about 30 minutes. Break into pieces or chop into coarse crumbs.
- Stir together sugar and 2 tbsp water in a small saucepan. Place over medium-high heat, and bring to a boil. Let boil, without stirring until amber in colour.
- Immediately add butter and stir to incorporate. Remove from heat, add cream and salt, and mix well.
- Serve immediately or let cool to room temperature, cover and refrigerate.
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