Sunday Brunch: Apple Jack Marshmallow Salted Caramel Chocolate Bacon Smores
Apple Jack Marshmallow Salted Caramel Chocolate Bacon Smores
makes one 9×13 pan
3 envelopes of Knox unflavored gelatin
1/2 cup Apple Jack Brandy or any other type of Bourbon,
1/2 cup cold water
2 cups granulated sugar
3/4 cup light corn syrup
1/4 teaspoon salt
2 large egg whites
1 tablespoon vanilla extract
1. Oil a 9 x 13 baking pan (I actually just used a good bit of Pam) and sprinkle on powdered sugar to cover and coat. Set aside. In the bowl of your electric mixer (a whisk attachment is best), pour 1/2 cup cold water and 3 packs of gelatin. I gently mixed with a spoon once, then let sit while you make the sugar mixture.
2. In a medium pot combine sugar, bourbon, syrup and salt. Heat over low heat and whisk until sugar is dissolved, about 3-5 minutes. Turn heat up to medium and let sugar come to a boil. It will bubbly up so keep your eye on it so it does not overflow. Let it boil for 8-12 minutes, until it reaches 240 degrees F (measure with a candy thermometer). The mixture will appear to be a light brown color – don’t worry, the marshmallows will still be white.
3. Once mixture is at 240 degrees F, turn off heat and gently pour it in the mixer over the gelatin with the mixer on low speed. Once all of the sugar has been added, turn the mixer to high and beat for 6-8 minutes. It should grow and be white and fluffy. About 3-4 minutes in, add the egg whites to a separate bowl and beat until stiff peaks form. I used a hand mixer to do this. If you don’t have a hand mixer, I assume you must remove the whisk attachment, clean it (it will be a sticky mess), add a new bowl to the mixer, beat egg whites. Once stiff peaks are formed, add egg whites and vanilla extract to the sugar/gelatin mixture and beat until just combined.
4. Pour the marshmallow mixture into the pan it will be very sticky so use a rubber spatula lightly oiled, dust the top with a little more confectioners’ sugar and let sit for 3 hours to firm.
Pour marshmallow mix into the 9 x 13 pan. It will impossibly sticky so be careful, and you will not be able to get it all out of the bowl. Get as much as you can, then spray a spatula with non-stick spray and smooth. Dust powdered sugar on top and let sit to firm up for 3-5 hours. Once firm, turn the pan upside down on a cutting board to release marshmallow rectangle. Cut them into pieces of whatever size you like.
5. For the Smores:
2 chocolate bars filled with salted caramel (Ghiraradelli works best.
1-pound thick cut bacon cooked crisp
1 box of graham crackers
To assemble, Cut the marshmallows to fit a half piece of the cracker, then top with a marshmallow then a piece if the chocolate then another piece of the cracker.
Top with another piece of the cracker and add another piece of marshmallow then place under a broiler until the marshmallow is slightly chard and serve AT once.