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RECIPE #4748 S'MORES LIKE YOU NEVER HAD 'EM BEFORE Wed. Dec. 21, 2011

RECIPE #4748 S'MORES LIKE YOU NEVER HAD 'EM BEFORE Wed. Dec. 21, 2011

CREATED Dec 21, 2011

TABOR LUCKEY / WHITFIELD'S RESTAURANT

 

 

2c graham cracker crumbs

½ c sugar

¼ pound butter, melted

Combine all ingredients, and mix well

 

 

1 c powdered sugar

10 sheets sheet gelatin

3 c cold water

5 c granulated sugar

1 1/2 c light corn syrup

3/4 t salt

9 large egg whites

2 T vanilla

Oil bottom of hotel pan, sprinkle with powder sugar & corn starch. Sprinkle 1 ½ cups water over gelatin and let stand to soften. Add granulated sugar, corn syrup, and 1 ½ Cup water, salt over low heat. Stir until sugar is dissolved, increase heat & boil mixture without stirring until it reaches 240 degrees (approx.. 12 min) stir into gelatin mixture stirring until dissolved. In a separate bowl beat egg whites and vanilla to a stiff peak, add gelatin, sugar mixture to egg whites and mix until just combined. Pour into hotel pan, sift ¼ Cup of powdered sugar/corn starch mixture evenly over top and chill uncovered until set.

 

 

1 pound bittersweet chocolate

16 oz. heavy cream

Place chocolate and cream in a bowl over a double boiler. Make sure the heat is not too high. Slowly melt together until smooth. Remove from heat and store uncovered until completely cool.

 

For the Chocolate Ganache:

 

For the Marshmellow Filling:

 

For the Crust: