The FeedFeed is hosting its 2nd annual s'more contest and we invite you to compete! All you have to do is follow @TheFeedFeed and @Ghiradelli on Instagram, then add the hashtags #Ghirardelli, #feedfeed & #contest to your post (not in the comments). The contest ends on September 3rd, 2018 at exactly 10:59 PM EST. Multiple entries are encouraged!
It came to me when I was researching English cracker toffee with saltines. What if I made a s'more with softer graham cracker toffee? It sounded like too much at once. Should I add nuts? How could I balance so much sugar? The answer: HOT SAUCE! My first iteration used a large, Jet Puff marshmallow. Then I tried mini mallows. But to get an exact square, I would have to do something different. I melted it down with butter as if I were making Rice Crispy Treats. Then I poured it into a sheet pan to cool off in the fridge. The result was a sheet of marshmallow that I could fold.
|Things you'll need:|
|1 sleeve graham crackers|
12 Ghiradelli chocolate squares
1 cup light brown sugar
1/4 cup unsalted butter, plus 1 tablespoon divided|
1 bag of mini marshmallows
1 tablespoon Humble House Ancho Morita hot sauce
a pinch of salt
Preheat the oven to 350 degrees F.
In a saucepan, melt two sticks of the butter and the brown sugar. Stir to combine.
Line a quarter sheet pan with silpat or oiled parchment. Arrange the graham crackers in a single layer.
Once the sugar is bubbling, turn off the heat.
Pour the mixture over the crackers and put the sheet pan in the oven for 8 minutes.
Remove the pan from the oven and place the chocolate squares over the hot candy to melt it.
While you wait for the toffee to cool, melt the rest of the butter in a pot.
Add the marshmallows and stir on low heat until they melt completely into a smooth sauce.
Prepare another pan with silpat or oiled parchment paper. Pour the marshmallow into the center and spread it around evenly. Squirt the hot sauce in lines over the marshmallow.
Let it cool for 10 to 15 minutes before moving both pans to the fridge for another 15 minutes.
As best you can, break the toffee into squares. Save any broken bits for ice cream topping or snacks.
Pull up the edge of the marshmallow and fold it like an envelope over itself 3 times. Trim the edges and cut squares smaller than the toffee squares.
With a chocolate-side up, lay a piece of toffee on a heat-safe surface. Put a marshmallow in the center of the toffee.
Torch the marshmallow until it bubbles on all sides. Finish by placing another piece of toffee, chocolate-side down, onto the marshmallow.
Have you tried it? Let me know!