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Mix it up with different s'mores

POSTED: July 20, 2010 9:22 p.m.
/Detroit Free Press

S'mores are best when they make a gooey mess.

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Caramello S’mores
Serves: 8
Preparation time: 5 minutes
Total time: 15 minutes
8 skewers or sticks (for toasting the marshmallows)
16 large marshmallows
8 graham crackers, broken in half
2 Caramello (milk chocolate with caramel filling) bars, 4 ounces each

Toast two marshmallows over the heated coals or preheated grill until they are crispy and golden brown on the outside and gooey and soft on the inside.
Slide the toasted marshmallow on a graham cracker. Place 4 small Caramello bar squares on top of the marshmallow and top with another graham cracker.
Press it down slightly to sandwich together. The heat of the marshmallow will melt the chocolate a bit. Repeat with the remaining ingredients.


Antioxidant Dark Chocolate S’mores
Serves: 8
Preparation time: 10 minutes
Total time: 15 minutes
8 skewers or sticks (for toasting the marshmallows)
16 large marshmallows
8 graham crackers, broken in half
8 squares of dark chocolate

Toast two marshmallows over the heated coals or preheated grill. Slide the toasted marshmallow onto a graham cracker. Place one square of chocolate on top. Place another graham cracker on top. The heat of the marshmallow will melt the chocolate a bit. Repeat with remaining ingredients.
Variations: Place a slathering of strawberry jam on the graham cracker. Use mint chocolate or 2 Andes mints in place of chocolate. Substitute chocolate graham crackers for the regular ones or use Fudge Stripes cookies.


Homemade Marshmallows
Makes: 30
Preparation time: 35 minutes
Total time: 4 hours 35 minutes (not all active time)
3 packages ( 1/4 ounce each) unflavored gelatin
1 cup ice cold water, divided
1 1/2 cups sugar
1 cup light corn syrup
1/4 teaspoon kosher salt
2 teaspoons vanilla extract
1/4 cup confectioners’ sugar
1/4 cup cornstarch
Nonstick spray
Candy thermometer

Place the gelatin into the bowl of a stand mixer fitted with the whisk attachment with 1/2 cup of the water, set aside for about 10 minutes.
Meanwhile, in a medium saucepan, combine the remaining 1/2 cup water, sugar, corn syrup and salt. Place over medium high heat, cover and cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook (without stirring) until the mixture reaches 240 degrees, about 6 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat. Watch carefully: Do not let the mixture brown at all; it should be clear.
Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once all the syrup is added, increase the speed to high. Continue to whip until the mixture becomes very thick and lukewarm and increased in volume, about 12 minutes. Add the vanilla during the last minute.
While the mixture is whipping, lightly spray a 13-by-9-inch metal baking pan with nonstick cooking spray. Combine the confectioners’ sugar and cornstarch in a small bowl. Shake some of the sugar and cornstarch mixture around to completely coat the bottom and sides of the pan. Reserve the remaining mixture for later use.
Pour the gelatin mixture into the prepared pan, using a lightly oiled spatula to spread it evenly. Dust the top with enough sugar and cornstarch mixture to lightly cover. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.
Turn the marshmallows out onto a cutting board and cut into 1- to 2-inch squares using a lightly oiled pizza wheel. Once cut, lightly dust all sides of each marshmallow with the remaining sugar-cornstarch mixture. Store in an airtight container for up to 3 weeks.
Adapted from www.foodnetwork.com/tested by Susan M. Selasky for the Free Press Test Kitchen.



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