Why not impress your guests this weekend with a multitude of tiny bite-sized desserts? These s'mores-on-sticks come from Catch, a restaurant in the Casa Del Mar hotel in Santa Monica. And since it's National S'mores Day on Saturday, we all have no choice but to make them.
Mini S'mores Bites
Makes about 80
Marshmallow
1¾ cup water
1 oz gelatine
3 cups sugar
1¼ cup corn syrup
1/3 cup powdered sugar
1/3 cup cornstarch
Bring sugar, corn syrup and half of water to a boil.
Cook to 240F.
In a mixer (using whip) mix remaining water and gelatine. Allow to bloom for a few minutes.
Add sugar syrup to gelantine mix slowly, once incorporated turn mixer to high
Mix aprox. 8 minutes, till fluffy.
Pour onto greased sheet pan, dusted generously with powdered sugar and cornstarch mixer
Allow to cool and set up in refrigerator & cut as desired.
Ganache & Finish
1 cup heavy cream
12 oz 64% chocolate
Graham crackers, as needed
Heat cream just to boil & pour over chocolate. Mix well.
Cut marshmallow in 1" cylinder and put on a small wood skewer.
Dip halfway into the chocolate, then roll in crushed graham crackers. Serve.
Want to make s'mores out in the wilderness? Check out these techniques for outdoors s'mores!
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