CAMPFIRE S'MORES
Provided by Stacey Poon-Kinney, Food Network Star Season 9 Finalist
Categories dessert
Time 40m
Yield 10 to 12 servings
Number Of Ingredients 10
Steps:
- Butter a 9- by 11-inch pan.
- Place the chocolate in a large bowl over a double boiler at a low simmer. Stir the chocolate until melted, and then turn off the heat. In a separate pot, bring the cream just to a simmer. Stir in the espresso and chile powder, and then remove from the heat. Add the cream mixture to the chocolate and whisk into a smooth, shiny consistency. Refrigerate.
- Melt the butter in a large pot over low heat. Stir in the marshmallows and cook until fully melted. Add the vanilla paste and popped popcorn, coating thoroughly.
- Press half of the popcorn mix into the prepared pan. Sprinkle with half of the salt and the chocolate mixture. Spread the remaining popcorn mix on top, sprinkling with the rest of the salt. Refrigerate until set.
- Once cool enough to easily handle, cut first into rectangles and then into triangles. Let sit at room temperature until slightly tacky.
- Crush 2 sheets of the graham crackers in a shallow dish. Place the triangles into the crumbs and press the crumbs into the bottom and sides. Place the triangles on a baking sheet and top with a few remaining marshmallows. Put under the broiler until light brown. Top with larger piece of graham for garnish.
CAMPFIRE S'MORES IN A CONE
These s'mores are neater and easier to make than traditional s'mores. We love making them while camping or sitting around the fire pit. The quantity can easily be adjusted to suit your needs.
Provided by AllieGeekPi
Categories Desserts Chocolate Dessert Recipes Milk Chocolate
Time 30m
Yield 12
Number Of Ingredients 4
Steps:
- Place about 1 teaspoon chocolate chips into an ice cream cone, followed by a layer of mini marshmallows. Continue layering chips and marshmallows into the cone until full. Repeat with remaining chips, marshmallows, and cones.
- Wrap each cone tightly in aluminum foil.
- Heat the foil-wrapped cones in a campfire until chocolate and marshmallows are melted, 3 to 5 minutes.
Nutrition Facts : Calories 61.6 calories, Carbohydrate 9 g, Cholesterol 1.6 mg, Fat 2.4 g, Fiber 0.4 g, Protein 0.9 g, SaturatedFat 1.2 g, Sodium 13.9 mg, Sugar 5 g
S'MORES
The perfect campfire s'more is perfect because it's a reflection of you: Maybe you reach for dark chocolate rather than stick to milky bars or swap in cookies or saltines for the graham crackers. But there are a few best practices, including tool and setup tips from the camp-cooking experts Megan McDuffie, Michael van Vliet and Kena Peay that ensure the marshmallow roasts to gooey, charred excellence and the chocolate surrenders to the heat of the marshmallow, melting but not liquifying. While delicious s'mores can be achieved indoors with a microwave, broiler, gas stovetop or even a candle with some fight in it, a campfire or fire pit imparts a nostalgic woodsy smokiness. Add-ons like jam, peanut butter, chile flakes or fresh berries are fun to try out. What's nonnegotiable is that you enjoy s'mores with friends, fellow campers, grandchildren or whomever you love.
Provided by Tanya Sichynsky
Categories easy, quick, snack, finger foods, dessert
Time 30m
Yield As many as you like
Number Of Ingredients 5
Steps:
- Expertly assemble and ignite a campfire. (Watch a how-to video, if you need.)
- Procure roasting skewers: Metal skewers are the way to go, as they won't leave bits of tree bark behind in your marshmallow. (Flammable twigs and wooden skewers aren't the safest options for younger kids.) Double-pronged roasting sticks designed for marshmallows will keep marshmallows secure as they soften over the flames, but extra-long metal skewers work just fine.
- Make a s'more: With a paper towel, rub a little neutral cooking oil over the end of the metal skewer where the marshmallows will go; this keeps the sugary pillows from sticking. Skewer 2 regular marshmallows or 1 jumbo marshmallow onto the rod.
- Top a cracker with 1 or 2 squares of chocolate, depending on size and personal preference. Sprinkle a little salt over the chocolate, if you like.
- Roast your marshmallows: Resist the urge to immediately plunge them directly into the flames. Hold the marshmallows over the top of the flames, and roast, rotating often, until the marshmallows are golden, gooey in the center and slumped slightly down the skewer, 2 to 3 minutes. Lower the marshmallows into the flames, let them catch fire briefly and then carefully blow them out. A perfect marshmallow is a burnished marshmallow, after all.
- Immediately place the charred, skewered marshmallows on the chocolate-topped cracker. Take the unadorned cracker and press down as you pull out the skewer so that the gooey marshmallows ooze over the chocolate and out of the edges of the crackers. Devour immediately. Repeat, repeat, repeat.
CAMPFIRE S'MORES
Provided by Stephen Durfee
Categories Chocolate Dessert Fourth of July Winter Kidney Friendly Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 20
Steps:
- Make graham crackers
- Preheat the oven to 350°F.
- Cream the butter, sugars, and honey in a mixer on medium speed until soft and fluffy. Sift together the flours, salt, baking soda, and cinnamon, and pour into the mixing bowl. Mix on slow speed until just combined. Turn out the mixture onto a clean surface. Press the crumbly looking dough together with your hands until it just holds together.
- Press the dough onto a 12 x 16-inch piece of parchment paper. Shape the dough into a rectangle and cover it with another 12 x 16-inch piece of parchment. Roll the dough out very thin by rolling from the middle of the paper outward. If the dough is difficult to roll, add a tiny bit of flour between the parchment and the dough on both sides. Transfer the dough onto a baking sheet, patching it to make an exact rectangle.
- Bake the dough until the top is golden brown, slightly blistered, and dry-looking, 8 to 10 minutes. Remove the baking sheet from the oven. Use an angel food cake cutter or a fork to mark rows of holes, 1/4 inch apart, all over the dough.
- Trim the rough outside edges and cut the dough into 14 to 16 squares, about 3 inches each. Use a ruler to make straight cuts and work quickly - the crackers become difficult to cut when they cool. Bake until the cut crackers are a deep golden brown, another 2 to 4 minutes (they will burn quickly, so take care at this stage). Cool them and store them in an airtight container.
- Make marshmallows
- In the bowl of an electric mixer, sprinkle gelatin over 1/2 cup cold water. Soak for 10 minutes. Combine sugar, corn syrup, and 1/4 cup water in a small saucepan. Bring to a boil and boil hard for 1 minute. Pour boiling syrup into gelatin and mix at high speed. Add the salt and beat for 12 minutes. Add vanilla and incorporate into mixture. Scrape into a 9 x 9-inch pan lined with oiled plastic wrap and spread evenly. (Note: Lightly oil hands and spatula or bowl scraper). After pouring marshmallow mixture into the pan, take another piece of plastic wrap and press mixture into the pan.
- Let mixture sit for a few hours. Remove from pan, dredge the marshmallow slab with confectioners' sugar and cut into 12 equal pieces with scissors (the best tool for the job) or a chef's knife. Dredge each piece of marshmallow in confectioners' sugar. Broil the marshmallows until brown, or toast over campfire or hot coals.
- Assemble
- Place a cooked marshmallow on top of a graham cracker. Top the marshmallow with shaved bittersweet or milk chocolate and place another graham cracker on top of the marshmallow to make a sandwich. Garnish the sandwich and plate with a bit more shaved chocolate.
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