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Yield
Makes 9
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Ingredients

Vegetable oil cooking spray, for pan
2 envelopes unflavored gelatin (about 2 tablespoons)
2/3 cup cold water
1 1/2 cups granulated sugar
2/3 cup light corn syrup
Coarse salt
1 teaspoon pure vanilla extract
Confectioners’ sugar, for cutting
9 store-bought graham crackers, split in half, or 18 Cinnamon and Sugar Graham Crackers
8 ounces semisweet chocolate, melted
1 cup salted, roasted peanuts, chopped
Directions

Coat a 9-inch square baking
pan with cooking spray; line with
parchment. Sprinkle gelatin over
1/3 cup water in the bowl of a mixer;
let stand for 5 minutes.

Heat granulated sugar, corn
syrup, remaining 1/3 cup water, and
1/8 teaspoon salt in a saucepan over
medium-high heat, stirring occasionally,
until syrup reaches 238 degrees on a
candy thermometer, about 5 minutes.

Whisk gelatin in mixer on low
speed, adding syrup in a slow, steady
stream down side of bowl. Whisk,
gradually increasing speed to high,
until almost tripled in volume,
about 8 minutes. Whisk in vanilla.
Transfer to baking pan. Smooth top.
Let stand until set, at least 3 hours.

Cut out nine 2 1/2-inch square
marshmallows
using a cookie cutter
or a knife dipped in confectioners’
sugar. Dip surface of crackers into
chocolate to coat, and transfer
to parchment-lined baking sheets.
Refrigerate until set, about 10 minutes.
Sandwich marshmallows
between crackers, chocolate sides in.

Dip half of each sandwich into
chocolate, on the diagonal; sprinkle
with peanuts, and transfer to a
parchment-lined baking sheet. Refrigerate
until set, about 10 minutes.

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