Maple Bacon S'mores
User Reviews
4.7
30 reviews
Excellent
-
Servings
1 dozen big s'mores
Maple Bacon S'mores
Report
Adapted from here.
Share:
Ingredients
- 1/4 cup light brown sugar packed
- 1/4 teaspoon cinnamon divided (1/8 for bacon, 1/8 for marshmallows
- 6 lices Bacon hickory smoked
- cooking spray unflavored
- 4 1/2 teaspoons powdered gelatin unflavored
- 1/2 cup water cold
- 2/3 cup white sugar
- 1/2 cup maple syrup use the high quality stuff here
- 1/4 cup light corn syrup
- 1/4 cup water filtered or bottled preferably
- 1/3 teaspoon sea salt fine grain
- 1/2 cup confectioners' sugar
- 1/3 cup corn starch
- Graham crackers, for serving (preferably homemade)
- bittersweet chocolate for serving
Instructions
- Start by making candied bacon. Preheat your oven to 350°F and place a rack in the center of the oven. Combine light brown sugar and 1/8 teaspoon cinnamon on a plate, using your hands to mix. Rub each slice of bacon with cinnamon sugar until evenly coated. Lay strips of bacon on a cooling rack set over a baking sheet. Bake for 30 to 35 minutes until deeply caramelized. Let cool then finely chop. Measure out 1/2 cup (1 1/2 oz.) for the marshmallows and set aside. Save remainder for snacking.
- Lightly coat a 8 by 8 inch baking pan with cooking spray. Use a paper towel to wipe away any excess spray.
- Combine gelatin and cold water in a small bowl, whisking to combine. Let stand for at least 5 minutes.
- In a medium saucepan, combine white sugar, maple syrup, corn syrup, water and sea salt, stirring to combine. Bring to a boil over high heat, stirring occasionally. Continue to boil until the mixture reaches 240°F. If the mixture starts to bubble up too much, lower the heat. Once the mixture reaches 240°F, take it off the heat.
- Microwave the gelatin on high for 30 seconds. Pour into the bowl of a stand mixer fitted with the whisk attachment. Whisk on low for a moment then slowly pour in the hot syrup mixture. Increase the speed to medium (number six on my mixer) and beat for 5 minutes. Increase the speed to medium-high (number eight) and beat for 3 minutes. Add 1/8 teaspoon cinnamon then beat on the highest speed possible (number ten) for 1 minute.
- Using a silicon spatula, quickly fold in the candied bacon bits. Pour the marshmallow into the prepared pan and smooth out the top. In a small bowl, combine confectioner's sugar and corn starch, whisking to combine. Sift a few spoonfuls of the sugar-starch mixture evenly over the marshmallow. Set aside the rest of the sugar-starch mixture to use once the marshmallows are cut.
- Let the marshmallow set for at least 6 hours in a cool, dry place. Run a sharp knife along the edges of the pan to release the marshmallow. Invert onto a cutting board. Use a cookie cutter to cut out shapes from the slab (I used a 2 1/2 inch round) or use a sharp knife to cut the slab into even pieces. Finish by dusting each piece with the sugar-starch mixture. I found the easiest way to do this was to put the cut marshmallows in a medium mesh basket strainer (see picture above) set over the bowl containing the sugar-starch mixture. Sprinkle with the pieces with the mixture then use your hands to toss. Repeated until marshmallows are evenly coated.
- To serve, roast marshmallows over an open flame or carefully caramelize with a blow torch. Top with a piece of bittersweet chocolate then sandwich between two graham crackers.
Genuine Reviews
User Reviews
Overall Rating
4.7
30 reviews
Excellent
Other Recipes
You'll Also Love
