This is the recipe for the Smore’s Chocolate Crème Brûlées Marshmallow Topping. However, you can use these to make some marshmallows, so much better than the stale bagged kind anytime; mini marshmallows for winter hot chocolate or summertime campfires.
- 2 cups granulated sugar
- 1 tbsp light corn syrup
- 3 packets gelatin (unflavored)
- 1 ½ cups water (divided into two ¾ cup containers)
- ¼ tsp salt
- 1 tbsp vanilla extract
- 2 egg whites
- ½ cup corn starch (for dusting)
- ½ cup powdered sugar (for dusting)
- Candy thermometer
- Non-stick spray
Take a 9×13 non-stick cookie sheet and spray with non-stick spray. Mix the powdered sugar and cornstarch in a separate container. Coat the cookie sheet with the mixture. Reserve the excess mixture and set aside. Use a medium saucepan and over medium heat combine the sugar, corn syrup and ¾ cup of water. Place the candy thermometer on the pan side so it reaches the liquid but does not touch the bottom of the pan. Stir occasionally until the sugar is dissolved. Once the sugar is dissolved do not stir anymore. Allow this mixture to reach 260 degrees F, the hard ball stage. Once it reaches this temperature remove immediately from the heat. While the mixture reaches hard ball, in a separate pan combine the remaining ¾ cup of water, vanilla extract and gelatin. Stir gently and allow to bloom for 5 or so minutes. The, over low heat, gently heat the gelatin so it is liquid in form. Also whip the 2 egg whites until they form stiff peaks. When the sugar solution has reached the hard ball stage, remove from the heat and add the gelatin. In a slow, steady stream add the liquid ingredient to the egg whites while mixing on low. Once the entire liquid solution is added, whip on high for about 10 minutes. The mixture should turn white and resemble a thick cake batter. Pour the mixture into the prepared pan, smoothing the top flat. Allow to cool overnight. To remove, coat the working surface with the sugar/cornstarch mixture and flip the marshmallow out. Using the ramekins as a guide, take a sharp knife and cut circles to rest on top of each brûlée. The topping can be made a day ahead as it needs to set overnight.