Summertime S’mores / #SundaySupper

It is finally the official start of summer, and I am excited! How about you? I love the warm weather, cooking and eating outdoors, and backyard parties! I am going to my first official summer party this weekend, and I am happily bringing along these Summertime S’mores as my contribution to the festivities. The beauty of these  S’mores is that they can be made ahead of time, and taken to the party with just a couple last minute fixes before serving! When they are served, they can be eaten by simply picking them up and taking a bite, or maybe some of your guests prefer to use a fork~that works too! These Summertime S’mores are your same campfire S’mores you love, only elevated!

Summertime S’mores 
(printable recipe)
Makes 12
1 package Honey Graham Crackers
2 tablespoons Butter~melted

Chocolate Ganache
6-7 ounces Milk Chocolate
1/4 cup Heavy Whipping Cream

Marshmallow Cream
1 Egg White
3/4 cup Light Corn Syrup
3/4 cup Confectioner’s Sugar~sifted
2 teaspoon Clear Vanilla 

Crush the graham crackers in a food processor, or put graham crackers in a plastic bag and crush by rolling a rolling pin over them. They should be crushed to a fine consistency.  

Place the crushed graham crackers in a bowl and add butter. Mix together until all the graham crackers are wet. Set aside.

Chop up the chocolate into evenly sized pieces. Use a double boiler, on low heat to melt the chocolate. If you do not have a double boiler, use a smaller pot to sit inside a large pot. Place a couple inches of water in the large pot. Do not let the bottom of the small pot touch the water in the large pot.

Once the chocolate is melted, heat the heavy whipping cream to a warm temp, in a small pot, or microwave. Once heated, pour it in to the melted chocolate, a little at a time, stirring until blended.

While your chocolate is melting, place 1 tablespoon of the graham cracker mix into each cavity of the pan. Tamp the graham cracker down. Refrigerate until ready to add chocolate.

Pour chocolate onto each graham cracker base. Leave room at the top for the marshmallow cream. Refrigerate until chocolate becomes firm.

Beat the egg white, and corn syrup on high until the mix doubles in volume, about 10 minutes. Reduce the speed to low and add the confectioners sugar. Mix together. Mix in vanilla. Refrigerate until cold and slightly firm. Once it is cold, place a small scoop on top of each chocolate, and refrigerate until firm.

Remove s’mores from pan by pushing up from the bottom. If you use a cupcake pan, edge along the inside with a toothpick until it loosens. Place on plate, or if you are transporting these to your party, place them in a pan with a lid. Refrigerate until ready to serve. Add several mini marshmallows to each s’more. Use a kitchen torch to brown marshmallows and a bit of the cream.    Serve and Enjoy!

Several tips you might find helpful:
1. These can be refrigerated after the marshmallows are browned.
    You will still be able to taste the burnt marshmallow flavor.   
2.  I used Trader Joe’s Milk Chocolate Bar, called the Pound Plus.  
     It tastes amazing. They make a semi sweet chocolate bar also.
3. The marshmallow cream should be refrigerated, and can be 
    made a day ahead of time. 
4. I used a pan from Norpro that has remove bottoms in each cavity.
   A mini cupcake pan will work also.

Thanks for joining me today! Scroll down and see what the rest of the #SundaySupper family made today, as we celebrate Potlucks!

Thank you to our host today, T.R. Crumbley who blogs at  Gluten Free Crumbley!


Sides and Salads

The Main


Plus Lemon Yogurt Pound Cake and Best Potluck Dishes from Sunday Supper Movement 

Sunday Supper Movement

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