- 9
Ingredients
- cooking spray for pan
- 2 envelopes unflavored gelatin (about 2 Tablespoons)
- 2/3 cup cold water
- 1 1/2 cups granulated sugar
- 2/3 cup light corn syrup
- Coarse salt
- 1 teaspoon pure vanilla extract
- Confectioners' sugar, for cutting
- 9 store bought graham crackers, split in half, or 18 homemade graham crackers
- 8 ounces semisweet chocolate, melted
- 1 cup salted, roasted peanuts, chopped
Preparation
Step 1
*Coat a 9-inch square baking pan with cooking spray, line with parchment. Sprinkle gelatin over 1/3 cup water in the bowl of a mixer; let stand for 5 minutes.
*Heat granulated sugar, corn syrup, remaining 1/3 cup water, and 1/8 teaspoon salt in a saucepan over medium-high heat, stirring occasionally, until syrup reaches 238 degrees on a candy thermometer, about 5 minutes.
*Whisk gelatin in mixer on low speed, adding syrup in a slow, steady tream down side of bowl. Whish, gradually increasing speed to high, until almost tripled in volume, about 8 minutes. Whisk in vanilla. Transfer to baking pan. Smooth top. Let stand until set, at least 3 hours.
*Cut out 9 2 1/2 inch square marshmallows using a cookie cutter or knife dipped in confectioners' sugar. Dip surface of crackers into chocolate to coat, and transfer to parchment lined baking sheets. Refrigerate unitl set, about 10 minutes. Sandwich marshmallows between crackers, chocolate sides in.
*Dip half of each sandwich into chocolate, on the diagonal; sprinkle with peanuts and transfer to parchment lined baking sheet. Refrigerate until set, about 10 minutes.