Smoked Almond s'mores w/ whisky marshmallows Recipe

Step by Step Method

Step 1

To make the shortbreads: in a saucepan over medium heat, melt the butter, cook stirring for 8-10 minutes until golden brown and then pour it into a heatproof bowl and refrigerate until solid. Bring butter back to room temperature and whisk in the graham cracker crumbs, flours and salts. In another bowl combine the butter and brown sugar and beat on medium high with a hand mixer until smooth and fluffy (3 -5 minutes). Add in the eggs, one at a time, beating well after each addition. Add dry ingredients and vanilla beating on low until combined. Divide dough in half and wrap in plastic wrap an refrigerate for 2 hours. Heat oven to 350 degrees F. On a floured board roll dough into a 11 x 13 inch rectangle (1/4 inch thick). Cut dough into 2 inch squares and place on a parchment lined baking sheet. Bake for 15 minutes or until golden, rotating pan halfway through the cooking time. Let cool.

Step 2

To make the marshmallows: grease a 9 x 13 inch baking dish and line it with parchment paper; grease the paper and set aside. Place gelatin in 4 cups of cold water until soft (5 minutes). Using an electric hand mixer beat the salt and egg whites together until stiff peaks form. Meanwhile in a 4 quart saucepan over medium heat combine the bourbon, corn syrup and vanilla and heat until a candy thermometer reaches 245 degrees F (5-10 minutes). Squeeze water from the gelatin and stir into the syrup until dissolved, and then slowly add the syrup into the bowl with the egg whites while continuing to beat, avoiding the beaters. Continue to beat the egg whites at high speed until glossy (5 minutes). Spread the marshmallow into the prepared baking dish in an even layer and refrigerate for 2 hours. Dust work surface with confectioners' sugar and untold the marshmallows onto it and then cut them into 2 inch cubes and store into an airtight container until ready to use.

Step 3

To make the chocolate squares: line 2 baking sheets with foil and grease the foil and set aside. In a saucepan over medium heat add the butter and next 4 ingredients (-vanilla) plus 1 tablespoon water and cook without stirring for 10-15 minutes or until it turns to a dark gold color and then pour it onto the baking sheets and let cool. Break the toffee into 1/2 inch pieces .

Step 4

In a saucepan over medium heat melt the chocolates and then add the reserved toffee pieces and the almonds, stirring to combine. Spread in an even layer onto the prepared baking sheets; cool slightly and then score into 2 inch squares. Cool completely and then break into the squares.

Step 5

In a charcoal grill: build a fire (medium heat) and then skewer the marshmallows with sticks and heat over the flame, rotating as needed until golden and charred (only a few minutes). Place one marshmallow on a shortbread with a chocolate square; top with another shortbread and eat immediately.