Typically our marshmallow-themed recipes provide uses for our Sweet Jumbles marshmallows in cooking or baking recipes. This month, we don’t exactly do that. This recipe teaches you to actually making some marshmallow creme on your own. Since the marshmallow theme still stands strong, we hope you’ll like this slight change. This recipe for S’Mores Truffle Pops, while not difficult, does involve several steps, a bit of hurry up and wait, and one important tool: the kitchen torch. If you don’t have a kitchen torch, you could carefully try this over an open flame. But use caution – it could end badly.
S'Mores Truffle Pops
Tools:
kitchen torch
lollipop sticks
candy thermometer
bowl, vase, or even better styrofoam to hold pops upright
Ingredients
For the chocolate:
10 oz high quality chocolate, chopped
6 oz heavy cream
1 sleeve graham crackers, crushed
For the marshmallow:
½ c sugar
2 T corn syrup
1/8 t salt
½ t vanilla extract
4 T water, divided
½ envelope powdered gelatin (about 2 t)
Instructions
For the chocolate:
- Chop chocolate and place it in a medium bowl.
- Put the heavy cream in a medium saucepan and bring to a simmer. Pour over chocolate and let it sit for 5 minutes.
- After waiting 5 minutes, stir until smooth. You don’t want any chunks.
- Refrigerate until firm.
- Line a cookie sheet with silicone or waxed paper. Scoop the firm chocolate into small balls, about 1″ diameter, making them as round as you can. This will be very messy. If the heat of your hands make them too soft to work with, briefly place them in the fridge. At this point they don’t need to be perfect but you do want them something close to round.
- Take a bowl of crushed graham crackers and, cupping your hand, coat the chocolate with the graham cracker crumbs. These crumbs will allow you to make the pops nice and round at last.
- Insert lollipop stick.
- Place on cookie sheet and return to fridge.
For the marshmallow:
- Decide what you can use to hold pops upright. You don’t need this quite yet, but when you do you’ll need it ready. Best solution: styrofoam. Second best; a box with holes punctured in it (just use a nail) that the pops can push into. Worst case scenario: a cup/vase/bowl that will keep the pops upright.
- In the bowl of a stand mixer, combine 2 Tablespoons of cold water and gelatin. Stir to combine and let sit to become firm.
- Meanwhile, in a medium saucepan, combine sugar, corn syrup, salt, and remaining 2 T water. Mix and turn onto high heat, cooking until it reaches 250 degrees.
- Pour hot sugar mixture into bowl of stand mixer, and mix on high until it looks like marshmallow fluff. This can take up to, or even more than, 10 minutes depending on the speed of our mixer. Add vanilla extract and mix for 1 more minute.
- Remove the chocolate pops from the fridge. Using a spoon, scoop dollops of fluff from the bowl and twist it around the chocolate pop. It shouldn’t be too thick, but provide full coverage.
- Place pops in your predetermined method of choice to keep them upright. Allow the marshmallow fluff to stiffen. (10 minutes is usually good.)
- Toast marshmallow with a kitchen torch.
ENJOY!
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