Krystan, daughter #1, is off to YW girls camp and she asked if we would have s'mores at reunion. I don't know, I told her but she might get lucky at camp!
So this is for you Krystan...
1 1/2 cups finely ground graham cracker crumbs
1/3 cup white sugar
6 tablespoons butter, melted
Peheat oven to 375F degrees. Combine all ingredients in a bowl and press into 24 bite-sized tart molds. Bake for 8 minutes. Cool and set in the refrigerator to chill. When they are completely cooled, remove from pans.
1/2 cup vanilla soymilk
pinch of ground chipotle pepper
pinch of salt
Place in a saucepan and heat until the mixture is hot, but do not boil. Stir in...
6 ounces of fine quality chocolate (preferably 70% cocoa) I like Scharffen Berger!
Stir until smooth and glossy. This will thicken as it cools. Let cool for about 20 minutes, then pipe into each tart shell.
2 cups granulated sugar
1 tbsp light corn syrup
1 1/2 cups water, divided
4 packages unflavored gelatin
1 tbsp vanilla extract
2 egg whties at room temperature
Combine 2 cups granulated suar, light corn syrup and 3/4 cup water in a large saucepot over medium heat. Stir until the sugar is dissolved. Boil this mixture until it reaches 260 degrees on a candy thermometer. Warm the remaining 3/4 cup of water. To the warm water add the vanilla extract and 4 packages of gelatin. stir briefly to allow the gelatin to bloom. Beat the egg whites utnil firm peaks form. Slowly add the gelatin mixture to the egg whites, beating at hight spead. Now add the sugar syrup slowly and let the mixture beat on HIGH for approximately 10 minutes. Pipe this mixture from a pastry bag onto the tops of the choclate truffle mixture. Let rest for for about 45 minutes. This will allow the marshmallows to set up. Take a culinary blow torch and lightly toast the tops of the tarts. Serve immediately.