Mallomars With Homemade Marsmallow Filling
Add 1/2 cup water to a stand mixer mixng bowl + 3 pkg unflavored gelatin. While the gelatin is dissolving (called blooming) let’s make the syrup.
In a medium saucepan add 1/2 cup of water + 1 1/2 cup granulated sugar (198g)
1 cup light corn syrup (312g). Stir to mix & then turn the heat up to high.
Cover the pan & bring the mixture to a boil ( takes about 4 minutes). Once the mixture is boiling remove the lid.
Clip a candy thermometer to the edge of the kettle. Monitor the temperature exactly 240 degrees ( about 8 minutes). Remove the kettle from the heat.
With mixer on low. Slowly pour the hot syrup mixture down the side of the bowl into the gelatin until all the syrup is in. Beat for 14 min on high.
Add the vanilla & mix in during the last 1 minute of beating. The consistency of thick marsmallow fluff. Use the wire whipping attachment for this.
cut the graham cracker bottoms w/ a round 3-inch biscuit cutter. Each graham cracker will make two mallomar bottoms.
Fill the pasty bag w/ as much of the marsmallow mixture as will fit into the bag.
Pipe the marsmallow onto the graham cracker rounds to form a mound of marsmallow on each round.
Let the marsmallow cracker sit until the marsmallow has dried enough to not stick when touched. Usually for about 30 minutes.
Dip the mallomars in the melted chocolate. I use my finger to smooth the chocolate. Melt chocolate in microwave or in a double boiler until smooth.
Let the chocolate harden at room temperature for about 2 hours.
Yum! Mallomars that melts in your mouth. Grab the recipe @
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