Lately I’ve been obsessed with smores. It probably has something to do with this humongous chocolate bar from Hershey’s Chocolate World that we had on hand:
And this is totally the time of year for smores right?
They, or some version of them, keep popping up on my computer.
I saw them here: Huffington Post Smores Article
And here: Martha Steward S’mores Cookies
And here: Cookies and Cups Smores Fudge Bars
So, on the 4th of July, we had a little cookout and despite the grill being on, I made some smores in the oven! I printed out recipes for the last two and decided to try the Cookies and Cups recipe because it had homemade marshmallow fluff – something new for me to try.
First I crunched up a bunch of graham crackers and made a crust, while I melted a large hunk of that chocolate bar together with sweetened condensed milk:
Poured the chocolate on the crust and let it cool/set:
While that was happening I heated the sugar, corn syrup and water to 240 degrees:
candy meat thermometer.
Then, poured the 240 degree syrup into the egg white veeeeeeeeeerrrrrrrrrry slowly. I’m not showing you a picture of that because I only have two hands and one of them was holding a pot of 240 degree syrup.
Seven minutes later it was marshmallow fluff:
And IT. WAS. SO. GOOD. Better than the jarred stuff. Absolutely. [I have a little leftover and will be making myself a peanut butter and fluff sandwich. Something Paul thinks is gross. What?????]
Spread that on the chocolate, toasted it in the broiler and dug in:
So. Yummy. Toasty gooey marshmallow with melty milk chocolate and crisp, buttery graham cracker. The best smores ever.
Later, I took a nice, neat picture, after it had set up in the fridge:
But it is really not that great cold. Popped it into the microwave and it was gooey, melty and sublime again.
Later that night, a beautiful sky behind us:
….while we watched our neighbor’s fireworks from our deck: