Note: we served these S'Mores with Loganberry Sorbetto (pureed loganberries, minimal sugar and meyer lemon juice) mixed with liquid nitrogen and used a blow torch to do the top of the marshmallows. It was fun to use both the torch and liquid nitrogen in one dessert, and the tart loganberry was a great contrast to the dark chocolate and marshmallow.
2.5 cups evaporated cane juice or turbinado or raw sugar (don't worry about the brown color, it will still come out white in the marshmallows)
1/2 cup water
1/4 cup honey
2 envelopes knox or similar gelatin OR 4 envelopes of vegan geletin
1/2 cup water
1 T vanilla
(9x9 pan greased and tossed with powdered sugar or cornstarch or mix of two so that inside has a fine coating of the powder mix on the sides -- if you are making the marshmallow for s'mores, you don't need this extra pan as you just put it on the chocolate / graham mix in a 9x9 pan).
Put water and gelatin into the bowl of mixer.. stir a little and let sit about 25 - 30 min.
Put the water, sugar and honey into a pan on stove.. bring to simmer but don't let boil over.. stay and stir constantly.. and use candy thermometer to bring to 244 deg. F. Took me about 5 minutes.
Once it's 244F -- carefully -- pour into the mixing bowl.. and scrape pan. Then turn on mixer slowly up to high.. and let run for 15 minutes. It will get big, white, fluffy..
you can slow it down for a sec during the process.. scrape sides of mixer bowl if you want, and then rev back to high. At the end.. add the vanilla. Pour into pan and let
sit. Use either cut up into squares to roast, and then sprinkle more powder on top and sides, or use on top of S'Mores.
1.5 wrapped packages of graham cracker (of 3 from a regular box) -- leave in wax wrapper and hit with rolling pin to break up
1 cube butter (yes.. the original recipe called for two.. I reduced.. it worked well with 1 cube)
3 T evap cane juice or raw sugar.
Melt Butter, put in food processor, with crumbled graham crackers and sugar, pulse until fine grain.
OR.. make your own graham cracker crust, gluten free:
1.5 c light to medium buckwheat flour
1 teasp baking soda
1/2 teasp cinnamon
Pinch of salt
1/4 c coconut butter
1/2 cup coconut or muscavado sugar
1/2 teasp vanilla extract
1/4 c water or almond milk
Pull coconut butter and sugar in food processor. Then add cinnamon, salt, vanilla, and water/milk. Pulse again. Then add sifted buckwheat and baking soda, pulse again.
Press either mixture into bottom of 9x9 pan that has been greased, bake at 350F for 10 min for first mix, 20 minutes for the buckwheat mix. Let cool.
2 Trader Joes 70% organic dark or semi-sweet chocolate or equivalent 7 oz of chocolate
1/2 cup creme
Melt choc in microwave at 30 sec intervals in glass bowl so as not to burn.. when 1/2 melted, whisk chocolate until the melted parts mix well and melt the not melted parts. Then whisk in creme. Let cool, then pour into the pan with graham cracker crust. Spread evenly to edges.
After chocolate has cooled and hardened some (it will still be soft at room temp) pour the marshmallow mix above directly into the pan on top of chocolate, gently spreading so as not to squish out the chocolate or crust.. let sit to firm up/ cool down for at least 30 minutes and until cool to touch. Then use a blow torch with food grade fuel (butane is usually what they use in restaurants and they sell little mini hand torches which we have for creme brulee) and toast the top.. or use broiler but don't shut door of oven.. keep your hand in a mit, moving the pan around to toast the top evenly and pull out quickly when done..