Toasted Marshmallow Syrup Recipes
TOASTED MARSHMALLOW SHOTS
Provided by Vivian Chan
Time 30m
Yield 6 marshmallows
Number Of Ingredients 4
Steps:
- Poke a marshmallow onto a skewer, making sure the skewer pierces at least halfway through the marshmallow. Toast the marshmallow evenly on all sides, including the bottom, over medium heat. (Alternately, preheat the broiler and evenly space the marshmallows on a baking sheet. Broil until slightly charred and puffed.)
- Place the marshmallow toasted-side up on a plate and let cool slightly, about 30 seconds. Carefully remove the inside of the marshmallow with a small metal spoon, being careful not to rip the marshmallow; transfer the insides to a microwave-safe bowl. Repeat with the remaining marshmallows. Place the hollowed marshmallow shells in the fridge until slightly firm, about 5 minutes.
- Microwave the bowl of marshmallow insides until slightly melted, about 30 seconds. Mix in the prepared chocolate pudding and liqueur, if using, until well combined.
- Transfer the mixture to a resealable plastic bag or pastry bag and trim the tip off. Pipe the mixture into each marshmallow. Chill until the mixture becomes slightly firm, about 10 minutes.
- When ready to serve, drizzle with chocolate syrup, then sprinkle with crushed graham crackers and top with whipped cream.
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- In a small saucepan set over medium heat, bring the sugar and water to a boil. Simmer, stirring occasionally, for about 5 minutes or until the sugar is completely dissolved.
- While the syrup is simmering, thread the marshmallows onto a metal skewer and use a kitchen torch or the burner of a gas stove to toast the marshmallows until browned all over. (To get the best results, you want to get the marshmallows slightly scorched in spots, but not completely burnt and black) Stir the marshmallows into the hot syrup, and cook for another 2-3 minutes or until the marshmallows have dissolved.
- Remove from heat and strain through a fine mesh strainer into a large glass measuring cup. Let cool completely, then stir in the vanilla extract.
- Pour the cooled syrup into glass bottles or jars with tight-fitting lids. The bottled syrup will keep in the fridge for up to 1 month.
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- Remove from oven and transfer to a medium saucepan over medium heat along with the granulated sugar, vanilla extract, and water. Bring to a boil and cook until marshmallows and sugar have dissolved, stirring regularly.
- Run simple syrup through a fine mesh strainer to remove some of the foam that may have formed. Transfer to a heat-proof jar and let cool to room temperature before transferring to the refrigerator.
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- In a medium saucepan, combine the water and granulated sugar. Bring the mixture to a boil, then reduce heat to a simmer and cook, whisking occasionally, until the sugar is dissolved and the liquid is starting to thicken slightly, 10-15 minutes.
- While the syrup is simmering, arrange the miniature marshmallows in a single layer on a foil-lined baking sheet and broil until well toasted.
- Reduce the heat on the simmering syrup to low and scrap in the toasted marshmallows. Whisk until the marshmallows are fully melted and smooth. Remove from heat.
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