City Girl S'mores

A good friend and fellow baker shared this recipe with me. Have not made it myself but it lookks delicious. She recommends that you have a good stand up mixer when making this recipe. Not for the occasional baker.



City Girl S’mores

For the people who are not at one with nature and feel no need to make friends with skunks, racoons, bears, bats or mosquitoes.

Graham Cracker Crust Layer
Combine
3 ½ c Graham cracker crumbs
1 c. butter melted
4 tbsp sugar
Press into a 9 x 13 x 2 pan that is lined with parchment paper so that all the sides of the pan are covered. This will allow the s’mores to be removed easily.

Marshmallow Layer
1 cup cold water, divided
3 - 1/4 ounce envelopes (21 grams) unflavoured gelatine (Knox is a 28g and it works)
2 cups granulated white sugar
1 cup light corn syrup (golden works too if that’s all you have)
1/4 tsp salt
2 teaspoons pure vanilla extract
Place 1/2 cup cold water into the bowl of your electric mixer that is fitted with a whisk attachment. Sprinkle the gelatine over the water and let stand until gelatine softens, about 15 minutes.
Meanwhile, in a heavy two quart saucepan, place the sugar, corn syrup, salt, and remaining 1/2 cup cold water. Stir over medium heat until sugar dissolves and the mixture comes to a boil. Cover the saucepan with a lid and let boil for about three minutes to allow any sugar crystals to dissolve from the sides of the saucepan. Remove the lid and attach a candy thermometer to the side of the pan. Increase heat to high and boil, without stirring, until the syrup reaches 240 degrees F (115 degrees C), about 10 minutes. Remove from heat.
With mixer running at low speed, slowly pour the hot syrup into the gelatine mixture in a thin stream down the side of the bowl. Gradually increase the speed to high and beat until mixture has tripled in volume and is very thick and stiff, about 10 minutes (looks like thick marshmallow cream). Add vanilla extract and beat to combine, about 30 seconds longer.
Scrape marshmallow mixture over the Graham crust and spread with a damp offset spatula or rubber spatula. The mixture is very sticky so just smooth it out as best as you can and let stand, uncovered, at room temperature until set, about 12 hours.

Ganache Layer
16 ounces semisweet or bittersweet chocolate, cut into small pieces
1 ½ c. heavy whipping cream
4 tablespoons butter
2 tablespoons vanilla
Place the chopped chocolate in a medium sized heatproof bowl. Set aside. Heat the cream and butter in a small saucepan over medium heat or heat the cream and butter in the microwave. Bring just to a boil. Immediately pour the boiling cream over the chocolate. Stir gently using a wooden spoon, to avoid to incorporating air, until smooth then add vanilla. Once cool, but still liquid, pour over marshmallow layer.

Leave to stand for 1-2 hours.