BROWNIE S'MORE SUPREME!

YOU WILL NEED 3 PARTS FOR THIS BROWNIE S'MORE CREATION!
1. HOMEMADE MARSHMALLOWS
2. BROWNIES
3. STORE BOUGHT GRAHAM CRACKERS-I USED GLUTEN FREE ONES!

THEN, PILE UP YOUR GRAHAM CRACKER, BROWNIE, MARSHMALLOW USING SOME MELTED CHOC TO "GLUE" EACH LAYER TOGETHER.  CHILL AND THEN DIP THE ENTIRE THING IN YOUR MELTED CHOCOLATE. DRIZZLE ON SOME MELTED WHITE CHOCOLATE AND CHILL!

HOMEMADE MARSHMALLOWS DIPPED IN DARK CHOCOLATE!

 

 

 

 

MARSHMALLOWS-YES!!! HOMEMADE!!!!

Ingredients:
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, for dusting

Directions:
Combine the gelatin and 1/2 cup of cold water in the bowl of an electric mixer fitted with the whisk attachment and allow to sit while you make the syrup.

Meanwhile, combine the 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 F 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.
Pour the marshmallow batter in an 9 by 13- pyrex that has been greased and dusted generously with confectioners sugar. Smooth the top of the mixture with damp hands.  Dust on more powdered sugar and let sit overnight before cutting.  As you cut them, sprinkle more powdered sugar on the edges as they will be sticky.

Recipe from Ina

GLUTEN FREE CHOCOLATE DIPPED GRAHAM CRACKERS STUFFED WITH MARSHMALLOWS AND PEANUT BUTTER CUPS!!!

START BY WHIPPING UP SOME HOMEMADE MARSHMALLOWS.....THIS STEP REALLY IS WORTH IT! CLICK HERE FOR THE RECIPE!
1. MELT SOME GHIRARDELLI CHOCOLATE IN THE MICROWAVE IN A LARGE PYREX OR MICRO SAFE BOWL.  SPREAD CHOCOLATE ONTO EACH GLUTEN FREE GRAHAM CRACKER HALF YOU ARE USING.
2.  CUT THE MARSHMALLOWS TO BE THE SAME SIZE OF THE GRAHAM CRACKER HALVES AND LAY ONE ON EACH CHOCOLATE COVERED GRAHAM CRACKER.  
3.  CHILL FOR A FEW MINUTES AND THEN DIP ENTIRE MASTERPIECE INTO THE MELTED CHOCOLATE.
4.  LET SET ON WAX PAPER AND DRIZZLE WITH MORE CHOCOLATE. 

CHOCOLATE DIPPED GRAHAM CRACKERS STUFFED WITH HOMEMADE MARSHMALLOWS & TOPPED WITH TOFFEE BITS!

START BY WHIPPING UP SOME HOMEMADE MARSHMALLOWS.....THIS STEP REALLY IS WORTH IT! CLICK HERE FOR THE RECIPE!
1. MELT SOME GHIRARDELLI CHOCOLATE IN THE MICROWAVE IN A LARGE PYREX OR MICRO SAFE BOWL.  SPREAD CHOCOLATE ONTO EACH GRAHAM CRACKER HALF YOU ARE USING.
2.  CUT THE MARSHMALLOWS TO BE THE SAME SIZE OF THE GRAHAM CRACKER HALVES AND LAY ONE ON EACH CHOCOLATE COVERED GRAHAM CRACKER.  
3.  CHILL FOR A FEW MINUTES AND THEN DIP ENTIRE MASTERPIECE INTO THE MELTED CHOCOLATE.
4.  LET SET ON WAX PAPER AND DRIZZLE WITH MORE CHOCOLATE. SPRINKLE ON TOFFEE BITS. 

REESE'S PEANUT BUTTER CUP & HOMEMADE MARSHMALLOW STUFFED GRAHAM CRACKERS DIPPED IN CHOCOLATE

START BY WHIPPING UP SOME HOMEMADE MARSHMALLOWS.....THIS STEP REALLY IS WORTH IT! CLICK HERE FOR THE RECIPE!
1. MELT SOME GHIRARDELLI CHOCOLATE IN THE MICROWAVE IN A LARGE PYREX OR MICRO SAFE BOWL.  SPREAD CHOCOLATE ONTO EACH GRAHAM CRACKER HALF YOU ARE USING.
2.  CUT THE MARSHMALLOWS TO BE THE SAME SIZE OF THE GRAHAM CRACKER HALVES AND LAY ONE ON EACH CHOCOLATE COVERED GRAHAM CRACKER.  
3. DRIZZLE MORE CHOCOLATE ON THE MARSHMALLOW AND ATTACH 2 PEANUT BUTTER CUPS-I USED MY LEFTOVER HALLOWEEN PUMPKIN SHAPED ONES BUT ANY WILL DO.  CHILL FOR A FEW MINUTES AND THEN DIP ENTIRE MASTERPIECE INTO THE MELTED CHOCOLATE.
4.  LET SET ON WAX PAPER AND DRIZZLE WITH MORE CHOCOLATE, IF DESIRED.  

HOMEMADE MARSHMALLOWS

 MORE PICTURES TOMORROW AFTER THEY HAVE SET!

MARSHMALLOWS-YES!!! HOMEMADE!!!!

Ingredients:
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, for dusting

Directions:
Combine the gelatin and 1/2 cup of cold water in the bowl of an electric mixer fitted with the whisk attachment and allow to sit while you make the syrup.

Meanwhile, combine the 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 F 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.
Pour the marshmallow batter in an 9 by 13- pyrex that has been greased and dusted generously with confectioners sugar. Smooth the top of the mixture with damp hands.  Dust on more powdered sugar and let sit overnight before cutting.  As you cut them, sprinkle more powdered sugar on the edges as they will be sticky.

Recipe from Ina