Double Raspberry S’mores 8 servings Susan Walter / Chef

Ingredients for the Raspberry Marshmallows:

• 5 tbsp. The Perfect Purée Red Raspberry Puree, thawed
• 2 1/4 tsp. Unflavored gelatin
• 2 tbsp. Water
• 1 1/3 Cups sugar
• 1 cup Corn syrup
• 4 egg Whites
• 1 tsp. Vanilla
• 1/8 tsp. Salt
• 1 1/4 cups Confectioners’ sugar
• 1/4 cup Cornstarch

Method for the Raspberry Marshmallows:

1. Line a 12″x9″ pan with parchment, and brush with vegetable oil.
2. Soften gelatin in water.
3. Mix 1 cup sugar with corn syrup in a deep pan. Heat until the sugar melts. Continue cooking to 240° F.
4. Whisk egg whites in a mixer. Add remaining 1/3 cup sugar. Beat to soft peaks.
5. When the sugar-corn syrup is 250° F, add gelatin.
6. Add Red Raspberry puree and mix briefly to leave light and dark swirls in marshmallows.
7. Scrape into prepared pan—smooth top and cool. Dip offset spatula in hot water and dry, then smooth the top of the marshmallows. Depth will be about 1 1/8″. Reserve for at least 6 hours or overnight to set.
8. Sift confectioners’ sugar and cornstarch together onto clean parchment. Lifting the parchment, turn marshmallows onto the clean parchment. Remove parchment and sift confectioners’ sugar onto marshmallows.
9. Cut into squares or with cookie cutters in the same shape as the graham cracker. Gently sprinkle with sifted confectioners’ sugar mixture. Store covered for up to 1 month on sifted confectioners’ sugar.

Ingredients for the Graham Crackers:

• 4 oz. Butter
• 1/4 cup Brown sugar
• 2 tbsp. Sugar
• 2 tsp. Honey
• 1/4 tsp. Vanilla
• 1 cup Flour
• 1/2 cup Whole wheat flour
• 1/8 tsp. Salt
• 1/4 tsp. Baking soda

Method for the Graham Crackers:

1. Cream butter, brown sugar, sugar, honey, and vanilla until smooth, about 20 minutes.
2. Sift dry ingredients. Add to butter and mix to incorporate.
3. Chill for 1 hour. Roll to 1/16″ thick. Using the same cutter as the marshmallows, cut into 16 pieces. Place on a cookie sheet. Using a pastry docker, or two forks, press a few holes into each graham cracker.
4. Bake at 350° F degrees for 11 minutes. Cool completely. Store airtight.

Assembly:

1. Spread melted chocolate on the backs of graham crackers. Sandwich a marshmallow in between two crackers, chocolate sides touching the marshmallow.
2. Place on a plate and sprinkle with powdered sugar.
3. Garnish with Red Raspberry puree.