Marshmallow S'mores Bites
By: Socal Sustenance
Published: Tuesday, December 22, 2009 - 9:31pm

Ingredients




1 cup crushed graham crackers
2 tablespoons butter
8 ounces semisweet chocolate
1/2 teaspoon canola or vegetable oil
3 packages unflavored gelatin
1 1/2 cups sugar
1 cup light corn syrup
1/2 teaspoon coarse salt
1 teaspoon pure vanilla extract

Preparation

1 Combine gelatin and 1/2 cup of cold water, set aside. 2 Crush graham crackers in food processor 3 Combine graham crackers with melted butter 4 Press mixture into bottom of a greased 9" x 13" baking pan 5 Mix sugar, corn syrup, salt, & 1/2 cup water in a small saucepan Cook over medium heat until sugar dissolves, stirring constantly 6 Cook at a steady rolling boil for one minute 7 Remove from heat 8 Pour the marshmallow syrup into the dissolved gelatin 9 Mix on high and whip until mixture is very thick (15 minutes) 10 Add the vanilla and mix thoroughly 11 Pour marshmallow in baking pan, smoothing with spatula 12 Store uncovered for at least 3 hours, if not overnight 13 Melt chocolate chips and oil over double boiler 14 Mix until smooth and pour evenly over marshmallows 15 Place in refrigerator until chocolate is firm (at least 1 hr) 16 Carefully cut into small 1 inch squares 17 Enjoy!

About


Growing up spending summers on a lake, ending evenings around a campfire was a frequent occurrence. This is everything a true s'more should be, minus the smoky smell ingrained in your clothes, the charred knuckles from trying to get your stick close enough to the embers to get it golden but not make a flaming sugar torch, and the awkward crunch to chew ratio of the graham cracker and chocolate bar to marshmallow. These are rustic, bite size pieces that were super fast to make, and so, so good.
Marshmallow S'mores Bites
1 cup crushed graham crackers
2 Tbsp butter
8 oz semisweet chocolate
1/2 tsp canola or vegetable oil
3 packages unflavored gelatin
1 1/2 cup sugar
1 cup light corn syrup
1/2 tsp coarse salt
1 tsp pure vanilla extract
Generously coat a 9" x 13" non metallic pan with cooking spray. Melt butter and combine with finely crushed graham crackers. Spread graham mixture on bottom of pan and pack firmly. 
Combine the gelatin and 1/2 cup of cold water in the bowl of an electric mixer fitted with the whisk attachment and allow to sit while you make the marshmallow syrup.
Combine the sugar, corn syrup, salt, and 1/2 cup water in a small saucepan and cook over medium heat until the sugar dissolves, stirring constantly. Cook at a steady rolling boil for one minute, continuing to stir, and remove from heat.
With the mixer on low speed, slowly pour the marshmallow syrup into the dissolved gelatin. Put the mixer on high speed and whip until the mixture is very thick, about 15 minutes. Add the vanilla and mix thoroughly.
In a double boiler, combine chocolate and oil. Mix thoroughly until chocolate is melted and smooth. Spoon evenly over marshmallow mixture. Refrigerate uncovered for at least two hours before serving. To remove marshmallows easily, run a butter knife between the edge of the marshmallow and the pan. Invert over a plate or serving dish to remove. Cut in small bite size pieces and enjoy.

Comments:
Lisa Timmons

I can say from firstand experience that these are AWESOME! Super delicious and impossible to resist!