June 5, 2012

Mallow Cookie Sandwiches

Smores actually.  Yes, I know they look delicious.  They were.  They aren't called that on the Martha Stewart website but that's what they are.  Martha did them slightly differently so you should check out her link below.  You don't toast the marshmallows but you could. I did mine slightly differently then Martha Stewart but I think they were delicious and so did everyone else.  

If you're intimidated by making your own marshmallows then this is a great time to overcome that fear. The fact is, making marshmallows is pretty simple.  I do recommend getting a candy thermometer if you don't have one already. I'll walk you through it. 

Put 1/3 cup of cold water in the bowl of your stand mixer.  pour two pouches of unflavored powdered gelatin on top.  Knox is the brand that I used.

On the stove you're going to heat up the sugar, Karo Syrup and water.  Cook to the correct temperature. Now slowly pour the syrup down the side of the bowl that the gelatin is in, with the mixer on low using the whisk attachment.

Slowly increase speed until it's on high. Whisk until tripled in size.

Pour into the prepared dish.  I used a 9x13 inch dish but you could also use a 9x9 if you want thicker marshmallows. Let sit for 2 or 3 hours.  Lift the marshmallows out of the pan by pulling up on the parchment paper.  Sprinkle the tops with confectioners sugar and spread around. Then using a knife dipped in confectioners sugar cut the marshmallows in equal sized squares. Roll each square around in more confectioners sugar so they are not sticky anymore.

Melt some chocolate chips (I used semi-sweet) in a bowl over a pan of simmering water.  Place a dollop of chocolate on the bottom graham cracker.

Then the marshmallow.

Then the top graham cracker that also has a dollop of chocolate.

I drizzled the remaining chocolate over the tops.

Refrigerate so the chocolate hardens.

Mallow Sandwich Cookies
Martha Stewart Recipe found here

2/3 cups water, divided
2 packages gelatin, unflavored
1/8 tsp course salt
1 1/2 cup sugar
2/3 cup light corn syrup
1 tsp vanilla
Powdered sugar for coating
12 oz semi sweet chocolate chips
1 box store bought graham crackers

Spray a 9x13 or a 9x9 inch dish with cooking spray.  Place parchment paper on the cooking spray so that the dish is completely lined.  Set aside.

To prepare the marshmallows, begin by placing 1/3 cup of water in the bowl of  your stand mixer. Sprinkle the gelatin over the top and let sit for about 5 minutes.

In a medium or large saucepan add the sugar, corn syrup and the remaining water and bring up to 238 degrees on your candy thermometer.  Using he whisk attachment and with the mixer on low begin mixing the gelatin and then slowly pour the syrup down the sides of the bowl with the gelatin.  After all the syrup has been added, slowly turn of the speed of the mixer until it's on high.  Whisk until the mixture has tripled in volume and then add the vanilla.  Mix well and then pour into the prepared dish and let set for at least 2 hours.

After the marshmallows have set for at least 2 hours, coat the top with confectioners sugar.  Using a knife dipped in confectioners sugar, cut into squares. Roll each square in more confectioners sugar so all sides are covered and the marshmallows are no longer tacky.

Use a double boiler to melt a bag of chocolate chips.  Take a teaspoon and dollop on the bottom of a graham cracker square.  Top the chocolate with a marshmallow and use another chocolate dolloped graham cracker to sandwich the marshmallow. Refrigerate until you're ready to serve.  This will keep the chocolate from being too messy.


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