DAR K CHOCO laTE MARSH MALLOW Squares
Hands-on time: 45 minutes
Total time: 4¼ hours
Makes: about 25 squares
These sky-high squares pack the flavours of your favourite fireside treat into a decadent layered holiday dessert. Homemade marshmallow may sound difficult, but it is surprisingly easy to make and well worth the effort.
1½ cups graham cracker crumbs
⅓ cup butter, melted
1¼ cups granulated sugar
2 tbsp light-colour corn syrup
2 pkg unflavoured gelatin
2 egg whites pinch salt
½ tsp vanilla
115 g milk chocolate (about 4 oz), chopped 55 g dark chocolate (about 2 oz), chopped ½ cup whipping cream (35%)
In bowl, mix together graham crumbs, butter and ¼ cup of the sugar until moistened. Press into bottom of parchment paper–lined 9-inch (2.5 L) square cake pan. Bake in 350°F oven until golden brown, about 12 minutes. Let cool completely; lightly grease exposed parchment paper. While crust is cooling, in saucepan, bring remaining sugar, corn syrup and ⅓ cup water to boil over medium-high heat, stirring until sugar dissolves. Boil, without stirring but brushing down side of pan with pastry brush dipped in cold water, until candy thermometer reads 260°F or 1 tsp mixture dropped in cold water forms hard ball, about 8 minutes. Remove from heat. Meanwhile, in small saucepan, sprinkle gelatin over ½ cup cold water; let stand for 5 minutes. Cook over low heat, stirring, until clear, 3 to 5 minutes. Whisk into hot sugar syrup (mixture will bubble up). In stand mixer with whisk attachment, beat egg whites with salt until stiff peaks form. With machine running, gradually pour in sugar syrup, beating on high speed until increased in volume and cool, about 12 minutes. Beat in vanilla. Immediately scrape mixture over crust. Using greased palette knife or spatula, smooth top. Let stand, uncovered, at room temperature until firm, about 3 hours. (Make-ahead: Cover and store at room temperature for up to 24 hours.)
In heatproof bowl set over saucepan of gently simmering (not boiling) water, heat milk chocolate, dark chocolate and cream, stirring, until melted and smooth, about 5 minutes. Remove from heat; let cool for 5 minutes. Pour over marshmallow, smoothing top. Refrigerate until firm, about 30 minutes.
Lift out onto cutting board; peel down sides of parchment paper. Using hot knife, cut into squares. (Make-ahead: Layer between waxed paper in airtight container; refrigerate for up to 2 days.) per square: about 142 cal, 2 g pro, 7 g total fat (4 g sat. fat), 19 g carb (1 g dietary fibre, 15 g sugar), 14 mg chol, 61 mg sodium, 49 mg potassium. % RDI : 1% calcium, 4% iron, 4% vit A, 1% folate.