marshmallow cream

This S’mores skillet cookie has extra toasty flavor thanks to a magic ingredient - browned butter. Browned butter is made by cooking unsalted butter until the milk solids turn brown. This yields a deep, rich, nutty flavor. Serve slices of this cookie warm with scoops of vanilla ice cream for the ultimate summer treat!

Browned Butter S’mores Skillet Cookie

unsalted butter

brown sugar (packed)

sugar

eggs

vanilla extract

all-purpose flour

graham cracker crumbs

cornstarch

salt

chocolate chips

graham cracker sheets

bar chocolate

Vanilla ice cream

Preheat the oven to 350° F.

Melt the butter in a saucepan over medium heat.  Use a light-colored metal saucepan so you can easily see the color of the butter change. Cook until the butter foams and steams. Swirl the pan occasionally as the foam subsides and watch closely as the butter turns golden brown and the milk solids drop to the bottom of the pan. Pour the browned butter and butter solids into a small bowl and let stand until cool but not solidified.

Use a pastry brush to coat a 10-inch cast iron pan with a little of the browned butter. Set aside.

In a large mixing bowl, combine the browned butter, sugars, eggs, and vanilla extract. Mix until well incorporated.

Add the flour, graham cracker crumbs, cornstarch and salt. Mix well until thick dough forms. Stir in the chocolate chips.

Press half of the cookie dough in the bottom of the prepared pan. Top with dollops of marshmallow cream. Place remaining cookie dough on top of the marshmallow cream using a spoon or an ice cream scoop. Allow some of the marshmallow cream to remain exposed. Smooth down the dough with a greased rubber spatula or by pressing it down with damp hands (dip hands in water, then press).

Bake for 25-30 minutes, or until the top of the cookie is well set and golden brown. (The center of the cookie will be gooey, and the edges crisp).  Immediately garnish the top of the cookie with graham crackers and squares of the bar chocolate.

Let cool for 10 minutes before serving. Serve warm with vanilla ice cream.

Make your own marshmallow fluff without corn syrup or eggs.

Homemade Marshmallow Fluff without corn syrup:

T gelatin (to make this vegan you can sub agar agar

water

granulated organic cane sugar

maple syrup

Stir together the gelatin and the cool water in a large bowl.

Combine the sugar, water, honey, and vanilla in a saucepan. Bring to a rolling boil and cook, stirring occasionally, until mixture reaches soft ball stage.

Using a mixer with a whisk attachment (either hand or stand works fine), set the mixer on low and slowly pour the syrup mixture into the gelatin and water mixture.

When it's well combined, increase the speed to high.

Beat until the mix starts stretching and is luke warm in temperature, about 10 minutes depending on your mixer.

https://content.jwplatform.com/videos/1V4yxB0H.mp4

marshmallow-fluff-without-cornsyrup.mp4

This Decadent Chocolate Snack Cake is a deeply chocolate cake that is simplicity itself. In fact, it doesn&#039;t even require a mixer.   There is the basic version, the marshmallow cream topped version and the one finished with caramel.  Take your pick!

Decadent Chocolate Snack Cake

sugar (250 grams)

corn syrup

heavy cream

unsalted butter (90 grams)

vanilla

instant coffee

all-purpose flour (210 grams)

Dutch cocoa (85 grams)

baking powder

baking soda

table salt

brown sugar (265 grams)

milk

sour cream (225 grams)

chocolate chunks (150 grams)

+ tablespoon granulated sugar (75 grams)

Place the water,sugar, and corn syrup in a 3 quart sauce pan.  Stir over heat until the sugar is dissolved completely.  Bring to a hard boil.

Either wash down the sides of the pan with a pastry brush dipped in cold water or put a lid on the pan for 3 to 4 minutes.  Boil, without disturbing until the syrup is a dark, medium brown.

Off heat, immediately add the butter and stir until it is melted.  Mix the cream and vanilla and stir it into the pan.  If some of t he cream lumps up, don&#39;t worry.  Return it to medium high heat and bring it to a boil again.  Boil to 232°F on a thermometer.

When it is done, transfer it to a bowl or a storage container and let it cool to room temperature.

It can be stored at room temperature for a couple of days or, for longer storage, refrigerate almost indefinitely.  Microwave briefly to use it.

Yield:  About 2 cups.

Caramel

Preheat the oven to 375°F.  Line the bottom of a 9x9&quot; square pan with parchment paper.  Spray the paper and sides of the pan with a non-stick-baking-spray.

In a very small bowl, combine the vanilla and instant coffee.   Stir to dissolve coffee and set aside.

Sift the flour into a large bowl.

Sift the cocoa, baking soda, baking powder and salt on top of the flour.  Whisk together to mix well.

In a smaller bowl, whisk together the milk, oil, eggs, sour cream and coffee mixture.

Pour the liquid ingredients over the dry ingredients and stir with a spoon or fold together with a rubber spatula just until everything is mixed well.  Do not over mix.

Distribute the chocolate chunks evenly over the top.

Pour into the prepared pan and smooth the top.  Bake for 30 to 35 minutes until a tester comes out with just a bit of crumbs on it. Do not over bake.

Cool in the pan and then turn it out onto a cake board or serving dish.

Decadent Chocolate Cake

In a small saucepan, bring the water, corn syrup and 1/4 cup (50 grams) sugar to a boil.  Wash down the sides of the pan with a pastry brush dipped in cold water.  Continue to boil hard until a thermometer reaches 246°F.

In the meantime, place the egg whites, remaining sugar and vanilla in the bowl of a mixer fitted with the whisk attachment.  When the temperature of the  sugar syrup reaches 230° start beating the egg whites on high to the soft peak stage.

If the egg whites reach temperature before the syrup is done, reduce the speed of the mixer to low and  keep beating.  Do not turn off the mixer.

When the syrup comes to temperature, raise or lower the speed of the mixer to medium and slowly drizzle it into the egg whites, keeping it between the side of the pan and the whisk.  Increase the speed of the mixer to high and beat until very thick and lukewarm.

Marshmallow Cream

Place the marshmallow cream into a pastry bag fitted with a 1/2&quot; plain tip.  Pipe the meringue on a diagonal covering the entire cake.

If using the caramel, heat about 1/2 cup in the microwave until fairly liquid.  Heavily drizzle the caramel in the opposite direction of the marshmallow.

The cake can be stored for several days at room temperature, covered.

Finishing

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