Rumchata Marshmallows and S’MORES
Mrs. Penguin - A Baking Blog
Mrs. Penguin - A Baking Blog
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Ingredients

  • 5 tsp unflavored powdered gelatin 1/2 cup cold water 2 Tbsp Rumchata 3/4 cup sugar 1/2 cup light corn syrup, divided 1/4 cup water 2 Tbsp Rumchata 1/4 tsp salt 1 tsp vanilla extract Powdered sugar and cinnamon, for dusting Instructions Coat an 8x8 inch pan with nonstick cooking spray. Set aside. In a small bowl, whisk together the powdered gelatin, cold water, and first 2 Tbsp of Rumchata, let it sit and bloom for 10 minutes In a medium saucepan, heat the sugar, half of the light corn syrup (1/4 cup), water, second 2 Tbsp of Rumchata, and salt over medium-high heat, with a candy thermometer attached. Stir occasionally, turn down the heat to medium if it bubbles up too much, because of the cream in the Rumchata I noticed it has more potential to boil over if you don't monitor it. Meanwhile, pour the last half of the light corn syrup in the work bowl of a stand mixer with the whisk attachment. Microwave the gelatin for 30 seconds, pour it into the mixer bowl with the corn syrup, turn the mixer on low speed, and keep it running. Once the syrup in the medium saucepan has reached 240º, remove from heat and slowly pour into your running mixer. Increase the speed to medium and beat for 5 minutes Increase the speed again and beat for 3 more minutes. Beat on the highest speed for 1 more minute and add in the vanilla extract. Pour into the prepared 8x8 inch pan. Dust with powdered sugar and cinnamon. Let set for 6 hours in a cool dry place. Run a knife around the edges of the pan to loosen the marshmallow block. Invert onto a surface coated with powdered sugar. Dust lightly and cut with a pizza cutter into cubes or use cookie cutters for fun shapes. For S'mores Take at least two graham crackers and some high quality milk chocolate, and roast the Rumchata marshmallow under a broiler or fire. Stack on top of a graham cracker with the chocolate, top with another graham cracker. Devour.

Instructions

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