A FAVORITE FALL CLASSIC!
It’s that time of year again!
Kids, Candy, Costumes, Horror Movies (They made ANOTHER Halloween movie…Jamie Lee Curtis just doesn’t age apparently). Now that it’s FINALLY fall in Georgia after months upon months of temps in the 90’s, it’s time to break out some fall recipes!
My Favorite adult FUN TREAT around Halloween is the Classic S’more!
Ina Garten has the BEST s’mores recipe because of her Homemade Marshmallows. I know what you are thinking….”who has the time to MAKE marshmallows?!” I promise they are worth the time and energy. By adding coconut, Ina really elevates the classic recipe & makes this sweet treat suitable for a dinner party dessert that is Interactive, Playful & DELISH!
7 ounces sweetened shredded coconut
3 packages unflavored gelatin
1 1/2 cups granulated sugar
1 cup light corn syrup
1/4 teaspoon kosher salt
1 tablespoon pure vanilla extract
Confectioners’ sugar
Bittersweet chocolate, such as Lindt, broken into squares
Graham crackers, broken in half
Place the coconut in a very large dry saute pan and cook over low heat for 15 to 20 minutes, tossing frequently until lightly browned. Set Aside.
Meanwhile, combine the gelatin and 1/2 cup cold water in the bowl of an electric mixer fitted with the whisk attachment and allow to sit while you make the syrup.
Combine the granulated sugar, corn syrup, salt, and 1/2 cup water in a small saucepan and cook over medium heat until the sugar dissolves. Raise the heat to high and cook until the syrup reaches 240 degrees on a candy thermometer. Remove from the heat.
With the mixer on low speed, slowly pour the sugar syrup into the dissolved gelatin. Put the mixer on high speed and whip until the mixture is very thick, about 15 minutes. Add the vanilla and mix thoroughly.
Sprinkle half the toasted coconut in an 8x12 nonmetal pan. Pour the marshmallow batter and smooth the top of the mixture with damp hands. Sprinkle on the remaining toasted coconut. Allow to dry uncovered at room temperature over night.
Remove the marshmallows from the pan and cut into squares. Roll the sides of each piece carefully in confectioners’ sugar.
For each s’more, thread a marshmallow onto a stick or skewer and toast it over an open flame. Sandwich the cooked marshmallow with a piece of chocolate between 2 halves of a graham cracker.
Enjoy this Amazing Ooey Treat!!
