Make Ahead
Coconut Water Marshmallow S'mores
- Prep time 1 hour
- Cook time 15 hours
- Serves 12
Author Notes
Light and airy coconut water marshmallow meets rich and decadent chocolate ganache on top of a buttery graham cookie. An impressive dessert but broken down into three easy steps.
—Finchly
What You'll Need
Ingredients
- Cookie Crust + Ganache
-
16 tablespoons
butter, softened
-
1/2 cup
dark brown sugar
-
3 ounces
honey
-
1 teaspoon
salt
-
1/2 teaspoon
baking soda
-
2 teaspoons
vanilla extract
-
1 dash
graham extract, optional
-
2 cups
all-purpose flour
-
1/2 cup
whole wheat flour
-
24 ounces
semi-sweet chocolate, chopped
-
10 ounces
heavy cream
- Coconut Water Marshmallows
-
1 cup
coconut water
-
1/2 cup
light corn syrup
-
2 cups
granulated sugar
-
2 tablespoons
coconut extract
-
1 pinch
salt
-
3 1/2 packets
powdered gelatin
Directions
- Preheat the oven to 325 degrees Fahrenheit and prepare a 9x13 pan by lining the bottom with parchment paper and lightly spraying with nonstick spray.
- Cream together the ingredients- from butter to extracts- until thick and smooth, around 3-5 minutes.
- Add in the flours and mix until thoroughly combined.
- Spread the dough evenly in the prepared pan and bake until just set- roughly 15 minutes or so. Remove and let cool in the pan.
- While the cookie crust cools, make the chocolate ganache. Over low heat, gently stir the chocolate and cream until melted and smooth.
- Pour the ganache over the cookie crust and spread evenly. Let cool in the fridge for an hour.
- While the ganache cools, make the marshmallows. In a largish bowl, sprinkle the gelatin powder over 1/2 cup coconut water and let sit for 10 minutes. If you're using a stand mixer, you can do this in the bowl of the stand mixer. If you're using a hand mixer, make sure the bowl is large enough to whip the whole batch of marshmallows; medium to large size.
- In a saucepan, stir the remaining ingredients together and place over medium heat. Attach a candy thermometer and cook the mixture until it reaches 240 degrees Fahrenheit. Once it reaches 240 degrees Fahrenheit, pour the hot mixture over the bloomed gelatin in the first bowl.
- Beat the mixture for five minutes. It will become white and fluffy and grow in volume.
- After five minutes, spread the marshmallow evenly over the chocolate ganache in the pan. Dust the top with a tiny bit of powdered sugar and let cool, uncovered, in the fridge until set.
- Run a knife around the edges of the pan to help release the bars. Cut into any shape or size you like.
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