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Summer Finale S’mores

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What better way to toast the end of summer than with a delicious s’more? We’ve partnered with Jackie Dodd, founder of The Beeroness, to help us put a grownup twist on the campfire classic.

Childhood food memories are the best during summer. Youthful summers spent on the lake scooping large mounds of bean dip out of pull-tab top cans with a sturdy corn chip between our tiny fingers. The joy of pushing a frozen treat up past the sliced off top of its thin plastic tube, trying to eat it before it turns to sticky-sweet juice and runs down our bare arms. Nothing brings memories of those days racing back like the fire-blacked marshmallow smell of s’mores. Camp-outs, backyard barbecues that lasted well past sundown, late nights around a beach bonfire on the last day of vacation—summer always seemed to have a s’mores moment. Maybe you’ve given up on bean dip from a can and plastic sheathed popsicles, but s’mores will always have a place at the picnic table.


I’ve updated a few s’mores recipes for you to fit your grownup palate. I’ve changed up the standard graham crackers for cookies and wafers with more depth of flavor, boozed up the marshmallows and added some chocolate that’s enough to make you giddy. It’s the same delightfully messy, get-your-fingers-sticky, try-not-to-burn-the-marshmallows-but-always-do sort of experience, but it has a next-level flavor experience to remind you that although you still love the sweet treats of your childhood, you can now stay up well past 9 p.m. and enjoy them with a cold beer when your rowdy friends come over to play.

Chocolate Stout Marshmallows

Ingredients

  • Powdered sugar
  • 3 ½ envelopes unflavored gelatin (such as Knox)
  • 1 cup chocolate stout beer (flat and ice cold)
  • 2 cups granulated sugar
  • ½ cup light corn syrup
  • 2 large egg whites
  • ½ teaspoon salt
  • 3 teaspoon vanilla extract

Directions

Grease a 9×13 baking pan with butter, sprinkle with powdered sugar until well coated, set aside.

In the bowl of a stand mixer add ½ cup cold flat chocolate stout beer. Sprinkle with gelatin. Allow to stand while the sugar is being prepared.

In a large saucepan over medium heat, add the remaining ½ cup beer, sugar and corn syrup. The mixture will bubble up considerably. Stir until the sugar has dissolved.

Raise heat to high and allow to boil until the mixture reads 240 degrees Fahrenheit on a candy thermometer (about six to eight minutes).

Once the temperature has been reached, turn off heat.

Turn the mixer on low and slowly pour the hot sugar mixture into the gelatin. Once all the sugar has been added, turn the mixer on high until the mixture is light and fluffy and tripled in volume, about six minutes.

While the sugar and gelatin are being mixed, prepare the egg whites. Add the egg whites to a bowl with the salt. Beat on high with a hand mixer until stiff peaks form.

Gently fold the egg whites and vanilla extract into the stand mixer ingredients until just combined.

Pour the marshmallows into the prepared pan. Sprinkle with powdered sugar. Allow to sit at room temperature until set, about two hours. Remove from pan, cut into squares.

Bourbon Vanilla Marshmallows

Ingredients

  • Powdered sugar
  • 3 ½ envelopes unflavored gelatin (such as Knox)
  • 1 cup ice cold water
  • 2 cups granulated sugar
  • ½ cup light corn syrup
  • 2 large egg whites
  • ½ teaspoon salt
  • 1 tablespoon bourbon
  • 3 teaspoon vanilla extract

Directions:

Grease a 9×13 baking pan with butter, sprinkle with powdered sugar until well coated, set aside.

In the bowl of a stand mixer add ½ cup cold water. Sprinkle with gelatin. Allow to stand while the sugar is being prepared.

In a large saucepan over medium heat, add the remaining ½ cup cold water, sugar and corn syrup. Mixture will bubble up considerably. Stir until the sugar has dissolved.

Raise heat to high and allow to boil until the mixture reads 240 degrees Fahrenheit on a candy thermometer (about six to eight minutes).

Once the temperature has been reached, turn off heat.

Turn the mixer on low and slowly pour the hot sugar mixture into the gelatin. Once all the sugar has been added turn the mixer on high until the mixture is light and fluffy and tripled in volume, about six minutes.

While the sugar and gelatin are being mixed, prepare the egg whites. Add the egg whites to a bowl with the salt. Beat on high with a hand mixer until stiff peaks form.

Gently fold the egg whites, bourbon and vanilla extract into the stand mixer ingredients until just combined.

Pour the marshmallows into the prepared pan. Sprinkle with powdered sugar. Allow to set at room temperature until set, about two hours. Remove from pan, cut into squares.

Grownup S’mores Recipes

  • Peanut butter cookies + Chocolate Stout Marshmallows + Dark chocolate square + Bacon (cooked)
  • Waffle wafer cookies (Pizzelle or stroopwafels) + Bourbon Vanilla Marshmallows + Caramel-filled chocolate square

Other ideas:

  • Chocolate wafer cookie + Chocolate Stout Marshmallow + Strawberry slices
  • Chocolate graham cracker + Nutella + Bourbon Vanilla Marshmallow
  • Thin Mint cookie + Chocolate Stout Marshmallow + White chocolate square

Tip: If you don’t have a campfire ready to go, just brûlée the marshmallows with a kitchen torch before serving.

Want another idea for an end-of-summer treat? Get the recipe for The Beeroness’ Lemon Shandy Ice Cream.

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