Summer is quickly creeping away on us. I feel like I’m dreadfully waiting for school to start as I count down the days until I return to work after a wonderful year off with my family. Things are changing here, whether we like it or not, so I guess it is time to embrace it, right? I am never good with change.
We have had such a dry summer here in Ontario, and with that, comes fire bans. The last few summers, we always had a well stocked s’mores kit to attack whenever we felt like lighting up the campfire and indulging in a gooey chocolate treat in the back yard… But not this summer. This summer we have been trapped inside for fear of our pale skin burning with just the sight of the sun. The crispy lawn did not lend well to lounging.
We miss our s’mores. We want them back!
In protest, Olive and I whipped up our own version just in time for the long week… Un-roasted and readily available from the fridge. Although we still don’t get the homey feel of sitting around the fire watching the chocolate melt, these s’mores whet our appetite and filled in for a s’more-less summer.
SALTED CARAMEL SMORE BITES
1 cup sugar
1/4 cup water
1/2 cup butter
1/2 cup heavy cream
1/2 cup light corn syrup, divided
3/4 cup granulated sugar
3/4 cup water, divided
2 tbsp. gelatin powder
1/4 cup salted caramel
1 tsp. sea salt
3/4 cup unsalted butter, at room temperature
1/2 cup brown sugar
2 tbsp. honey
1 1/2 cup all purpose flour
1/3 cup whole wheat flour
1/4 tsp. ground cinnamon
6 oz. 70% dark chocolate
Combine the sugar and water in a medium saucepan. stir over low heat, just until sugar is dissolved.
Add the butter and bring to a slow boil. Continue to cook at a low boil until the mixtures turns a deep, golden brown colour. (Think copper)! Once the mixture turns copper, remove it from the heat and immediately add the heavy cream. Be careful! The mixture will bubble!
Whisk the mixture together until combined and smooth. Set aside and let cool.
In a small saucepan, combine 1/4 cup corn syrup, granulated sugar and 1/4 cup water and bring to boil. Continue to boil until the syrup becomes completely clean and a candy thermometer reads 235F.
While syrup is boiling, stir together the gelatin powder and 1/2 cup water in a small bowl. Heat the gelatin and water mixture in the microwave until melted, then combine it with the remaining 1/4 cup corn syrup in a stand mixer, and whip until frothy.
While the stand mixer is on low, slowly pour the hot syrup into the gelatin/corn syrup mixture. Add the vanilla extract and increase the speed to high, whipping until the outside of the bowl has cooled to room temperature (about 8 minutes).
Spoon out 1/4 cup of caramel. Stir in 1 tsp sea salt. When marshmallow is ready, pour about 1/2 cup of the marshmallow into the caramel and fold until the caramel is completely incorporated.
Pour the caramel marshmallow back into the rest of the marshmallow and gently swirl. Pour the salted caramel marshmallow into a parchment lines, greased 9″x9″ casserole dish. Allow to set overnight.
Add butter to the bowl of a stand mixer and beat until the mixture becomes fluffy. Add in brown sugar and honey, continuing to beat until the mixture becomes fluffy again.
Add remaining ingredients and beat until they form a ball. Wrap the dough in plastic wrap and refrigerate for at least an hour.
On a lightly floured surface, roll out dough until 1/4″ thick. Cut 1″ squares, prick the top with a fork, and place on a baking sheet. Bake at 350F for 8-10 minutes, or until crackers are golden brown. Allow the graham crackers to completely cool before assembling.
After marshmallows have set, generously dust both the marshmallow and knife with confectioners sugar. Slice marshmallows in to 1″ squares.
In a double boiler, melt chocolate until smooth.
Assembly the graham cracker sandwiches, and dip a corner into the melted chocolate. sprinkle with sprinkles if desired!
Set on a piece of parchment paper to harden.
Serve immediately or place in container int he refrigerator for a few days.