S'Mmoralist
Serves: 2
Ashlynn O'Reilly
1 January 1970
Based on User reviews:
48
Spice
60
Sweetness
47
Sourness
42
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1.25 cups
Water (divided)3 cup
Powdered Sugar2 cups
Sugar12 tbsps
Corn Syrup (divided)1 tsp
Vanilla Extract1.75 cups
All-Purpose Flour1 cup
Unsweetened Cocoa Powder1 tsp
SaltDirections:
1
Arrange chocolate pieces decoratively atop marshmallows and serve
2
Line another large rimmed baking sheet with parchment paper
3
Stir chocolate in double boiler over barely simmering water until melted and smooth
4
Spread over parchment on prepared sheet
5
Run fork up and down length of chocolate, forming ridges
6
Refrigerate until firm, about 30 minutes
7
Break chocolate into large irregular pieces
8
Place 1 cookie on each of 6 plates
9
Cut marshmallow into six 2x4-inch rectangles
10
Transfer marshmallows to sheet of foil
11
Using blowtorch, brown tops of marshmallows
12
Invert 1 marshmallow, brown side down, atop each cookie
13
Brown top and sides of marshmallows on cookies
14
Arrange chocolate pieces decoratively atop marshmallows and serve
15
For marshmallows: Place 1/2 cup water in small bowl
16
Sprinkle gelatin over; let stand until gelatin softens, about 10 minutes
17
Line 8x8x2-inch glass baking dish with plastic wrap, leaving overhang
18
Sprinkle 2 tablespoons powdered sugar over plastic wrap
19
Combine remaining 3/4 cup water, 2 cups sugar, and 6 tablespoons corn syrup in heavy small saucepan
20
Stir over medium heat until sugar dissolves
21
Boil without stirring until thermometer registers 230°F, occasionally swirling pan and brushing down sides with wet pastry brush, about 14 minutes (time will vary depending on size of pan)
22
Stir in remaining 6 tablespoons corn syrup and vanilla
23
Transfer sugar mixture to heavy-duty stand mixer with paddle attachment
24
Add gelatin mixture
25
Beat on low speed until mixture turns opaque, about 5 minutes
26
Beat on medium-high until mixture is cool and forms soft white peaks, about 15 minutes
27
Spread evenly in prepared dish
28
Dust with 2 tablespoons powdered sugar
29
Let stand at room temperature at least 8 hours to set (marshmallow will be soft)
30
Cover; refrigerate
31
(Can be made 2 days ahead
32
) Place 1/2 cup water in small bowl
33
Sprinkle gelatin over; let stand until gelatin softens, about 10 minutes
34
Line 8x8x2-inch glass baking dish with plastic wrap, leaving overhang
35
Sprinkle 2 tablespoons powdered sugar over plastic wrap
36
Combine remaining 3/4 cup water, 2 cups sugar, and 6 tablespoons corn syrup in heavy small saucepan
37
Stir over medium heat until sugar dissolves
38
Boil without stirring until thermometer registers 230°F, occasionally swirling pan and brushing down sides with wet pastry brush, about 14 minutes (time will vary depending on size of pan)
39
Stir in remaining 6 tablespoons corn syrup and vanilla
40
Transfer sugar mixture to heavy-duty stand mixer with paddle attachment
41
Add gelatin mixture
42
Beat on low speed until mixture turns opaque, about 5 minutes
43
Beat on medium-high until mixture is cool and forms soft white peaks, about 15 minutes
44
Spread evenly in prepared dish
45
Dust with 2 tablespoons powdered sugar
46
Let stand at room temperature at least 8 hours to set (marshmallow will be soft)
47
Cover; refrigerate
48
(Can be made 2 days ahead
49
) For sablé cookies: Using electric mixer, beat butter in medium bowl until smooth
50
Add sugar; beat until blended
51
Add flour, cocoa powder, and salt; beat just until blended, adding water by teaspoonfuls if mixture is too dry
52
Form dough into ball; flatten into rectangle
53
Wrap in plastic and chill at least 1 hour
54
Preheat oven to 325°F
55
Line large rimmed baking sheet with parchment paper
56
Roll dough out on lightly floured surface to 1/4-inch-thick rectangle
57
Cut dough into 2x4-inch rectangles
58
Transfer rectangles to prepared sheet
59
Bake until puffed and beginning to crack, about 9 minutes
60
Transfer cookies to rack to cool (cookies will become crisp as they cool)
61
Using electric mixer, beat butter in medium bowl until smooth
62
Add sugar; beat until blended
63
Add flour, cocoa powder, and salt; beat just until blended, adding water by teaspoonfuls if mixture is too dry
64
Form dough into ball; flatten into rectangle
65
Wrap in plastic and chill at least 1 hour
66
Preheat oven to 325°F
67
Line large rimmed baking sheet with parchment paper
68
Roll dough out on lightly floured surface to 1/4-inch-thick rectangle
69
Cut dough into 2x4-inch rectangles
70
Transfer rectangles to prepared sheet
71
Bake until puffed and beginning to crack, about 9 minutes
72
Transfer cookies to rack to cool (cookies will become crisp as they cool)
73
Line another large rimmed baking sheet with parchment paper
74
Stir chocolate in double boiler over barely simmering water until melted and smooth
75
Spread over parchment on prepared sheet
76
Run fork up and down length of chocolate, forming ridges
77
Refrigerate until firm, about 30 minutes
78
Break chocolate into large irregular pieces
79
Place 1 cookie on each of 6 plates
80
Cut marshmallow into six 2x4-inch rectangles
81
Transfer marshmallows to sheet of foil
82
Using blowtorch, brown tops of marshmallows
83
Invert 1 marshmallow, brown side down, atop each cookie
84
Brown top and sides of marshmallows on cookies