Baking 101: S'mores Cup

It is the time of the year where you start craving some sweet bites! Nothing better than a bite-size s'mores cup that reminds you the taste of a good marshmallow near the camping fire with some good graham crackers.

Unlike recipes online that use ready to use marshmallows, I decided to make my them myself. Although it looks like a whipped-cream, it holds the taste of a marshmallow. The graham cracker crusts are topped with white chocolate. I know that we usually use milk chocolate or dark chocolate, but since i'm not a big fan of them, I chose to replace them with my favourite white chocolate.

Here is how I made these delicious s'mores cup:

Ingredients

Crust

- 1 cup finely crushed graham crackers 

- 5 tablespoons unsalted better, melted

- 2 tablespoon of brown sugar 

Chocolate 

4bars of white chocolate candy (6.2 ounces)

Marshmallow 

2 teaspoons unflavoured gelatin

1/2 cup ice cold water

3/4 cup granulated sugar

1/2 cup corn syrup

1/2 teaspoon vanilla extract

Directions

Preheat oven to 350 F

Combine graham cracker crumbs and sugar; add in the butter and stir well until the mixture has a texture of wet sand. With a spoon, press 1/2 tablespoon of brume mixture in each cup of the mini cupcake pans. Bake crusts until set (about 5 minutes). Leave them to cool.

While the crusts are baking, break the chocolate into rectangles, and place one rectangle in each muffin cup after removing the pan from oven. 

Place 1/4 cup of cold water in a small bowl, and sprinkle the gelatin and let it sit for 5 minutes. 

Combine sugar, remaining water, 1/4 cup corn syrup in a small saucepan. Bring to boiled over medium heat, and boil until mixture reaches 240F. Note: stir the mixture while it is boiling 

Microwave the gelatin mixture until completely melted (about 10 seconds), then add it to a bowl with the remaining corn syrup. With a mixer on low speed, and slowly add in the hot sugar syrup. Increase the speed of mixer when all syrup is added to bowl for 5 minutes. Add in the vanilla extract, and beat at maximum speed until the marshmallow mixture is opaque, glossy and tripled in volume. 

Transfer marshmallow mixture to piping bag or plastic Ziploc bag and pipe the mixture on each cup. Allow the marshmallow 30 minutes to set.

Enjoy!

PS. I did not brown the marshmallow, but you can toast it with a kitchen torch.