Homemade Mallomar Cookies

[AuburnJen 771]

 

Crazy Cajun Living

 

Crazy Cajun Living

Homemade Mallomar Cookies - ♥ ♥

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START BY WHIPPING UP SOME HOMEMADE MARSHMALLOWS

3 packages unflavored gelatin

1 1/2 cups granulated sugar

1 cup light corn syrup

1/4 teaspoon kosher salt

1 tablespoon pure vanilla extract

Confectioners’ sugar, for dusting

Directions:

Combine the gelatin and 1/2 cup of cold water in the bowl of an electric mixer fitted with the whisk attachment and allow to sit while you make the syrup.

Meanwhile, combine the sugar, corn syrup, salt, and 1/2 cup water in a small saucepan and cook over medium heat until the sugar dissolves. Raise the heat to high and cook until the syrup reaches 240 degrees F on a candy thermometer. Remove from the heat.

With the mixer on low speed, slowly pour the sugar syrup into the dissolved gelatin. Put the mixer on high speed and whip until the mixture is very thick, about 15 minutes. Add the vanilla and mix thoroughly.

Pour the marshmallow batter in an 9 by 13- pyrex that has been greased and dusted generously with confectioners sugar. Smooth the top of the mixture with damp hands. Dust on more powdered sugar and let sit overnight before cutting. As you cut them, sprinkle more powdered sugar on the edges as they will be sticky.

THEN

1. MELT SOME GHIRARDELLI CHOCOLATE IN THE MICROWAVE IN A LARGE PYREX OR MICRO SAFE BOWL. SPREAD CHOCOLATE ONTO EACH GRAHAM CRACKER HALF YOU ARE USING.

2. CUT THE MARSHMALLOWS TO BE THE SAME SIZE OF THE GRAHAM CRACKER HALVES AND LAY ONE ON EACH CHOCOLATE COVERED GRAHAM CRACKER.

3. CHILL FOR A FEW MINUTES AND THEN DIP ENTIRE MASTERPIECE INTO THE MELTED CHOCOLATE.

4. LET SET ON WAX PAPER AND DRIZZLE WITH MORE CHOCOLATE.

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[AuburnJen 771]

I actually am thinking of making this and substituting caramel for the chocolate.