Author Notes: This recipe has a number of steps and may seem intimidating, but it’s actually quite simple as far as homemade marshmallows and melted chocolate go. Don’t have a candy thermometer? No problem. This marshmallow recipe (which is barely adapted from Alton Brown: http://www.foodnetwork.com/recipes/alton-brown/homemade-marshmallows-recipe.html) sets up nicely without having to worry about heating sugar to exactly the right temperature. I also don’t bother with tempering the chocolate, as the excess powdered sugar on the marshmallows can make the chocolate coating look less than perfect anyhow. These aren’t round like the store-bought versions, but you can probably imagine how annoying it is to pipe cooling marshmallow fluff onto little cookies, right? No thank you. Square is where it’s at. Their shape may be a bit wonky, but it’s a charming, imperfect wonkiness. And they’re just as delicious. (Method and graham cracker recipe adapted from Unforgettable Desserts via Leite's Culinaria: http://leitesculinaria.com/25591/recipes-mallowmores.html) - Carey Nershi
Makes approximately 4 dozen
- 3 packets unflavored gelatin
- 1 cup cold water, divided in half
- 1 1/2 cup granulated sugar
- 1 cup brown rice syrup or light corn syrup
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/4 cup confectioners sugar
- 1/4 cup cornstarch
- Combine the gelatin and half the water in the bowl of a stand mixer.
- In a small, heavy bottom saucepan combine the granulated sugar, syrup, salt, and remaining 1/2 cup of water. Cover and let cook over medium high heat for around 4 minutes. Uncover and continue to cook for another 6 to 7minutes, or until the mixture begins to vigorously bubble and rise in the pan. (If you have a candy thermometer, clip it to the side when you uncover the pan and cook the mixture to 240° F.) Immediately remove from heat.
- Attach the whisk attachment to your mixer and turn on low speed. Slowly pour the hot sugar syrup down the side of the mixing bowl into the gelatin mixture. Once you’ve added all the syrup, increase the speed to high and whip until the mixture is lukewarm, approximately 12 to 15 minutes. (If you haven’t cooked the sugar to exactly 240° F this may take a few minutes longer. You can tell that it’s cool enough of the fluff doesn’t easily slip away from the whisk when the mixer head is lifted.) Add the vanilla extract in the last minute of whipping.
- While the mixture is whipping, combine the confectioners sugar and cornstarch in a bowl. Lightly grease a 9- x 13-inch baking pan, add the sugar-cornstarch mixture to the pan, and shake it all around to coat the pan, then return the excess to the bowl.
- When the marshmallow mixture is ready, pour it into the prepared pan, using a lightly oiled spatula to smooth it out. Dust the top with some of the remaining sugar-cornstarch mixture and let to marshmallows sit uncovered for at least 4 hours, or overnight.
- Once set, cut the marshmallows into 1 1/2-inch squares. (If you won’t be using them right away, toss them in the remaining sugar-cornstarch mixture and store them in an airtight container.)
Graham Crackers + Assembly
- 1 1/2 cup all-purpose flour
- 1/2 cup graham or whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon
- 1 pinch cloves
- 8 tablespoons butter, softened
- 1/2 cup packed dark brown sugar
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- 1/4 cup whole milk
- 24 ounces bittersweet or semisweet chocolate
- Whisk together the flours, baking soda, salt, and spices.
- Cream together butter, sugar, and honey, then beat in vanilla. Alternate beating in milk and flour mixture until everything is combined.
- Line two baking sheets with parchment or silpats. Roll dough out on a lightly floured surface to 1/4 inch thick, then cut into 1 1/2-inch squares. Transfer squares to the baking sheet, leaving and inch of space between each. Poke several holes in each one to keep them from puffing up too much during baking. Place the crackers in the fridge to chill for at least 30 minutes.
- Once the crackers are chilled, preheat the oven to 350° F. Bake for 12 to 14 minutes, or until the crackers are mostly bake, but still a tiny bit soft (they will firm up as they cool).
- Remove the pans from the oven and set on cooling racks. Immediately place a marshmallow on top of each cracker. (The heat from the crackers will melt the marshmallow slightly and bind the two together.) Let cool completely.
- Melt chocolate in a double boiler until smooth. One by one, dip each marshmallow-topped cracker in the chocolate, making sure to coat all sides. Use a fork to remove the mallomar, allowing any excess chocolate to drip off, and place cracker side-down on a piece of wax paper. Let cool until chocolate has set.
- Store mallomars at room temperature for 3 days, or in the fridge for up to 1 week.
- This recipe is a Community Pick!