I seriously think I have discovered something so atrociously delicious, that should you ever meet me in person I expect to be slapped in the face. Then immediately made out with. Unless you are ugly. Then just shake my hand.
I wanted to create something over the top and delicious for this Independence Day. Why? Because it is my FAVORITE holiday. Don’t get me wrong. I am not one of those ethnocentric people who thinks America is #1 in every possible way. I love America, and am grateful to be born here, but come on folks.
We all know that Canada is at least #1 at rioting (no seriously, though, Canada is gorgeous and every Canadian I know is always super nice..like, too nice). They put us to shame in that category. And yes, I cry myself to sleep every night because I have never been to France so I can eat all of their food which is 3,000 times better than ours. Just ask Julia Child, my idol. So none of those “freedom fries” silliness on this post.
4th of July is quite possibly my favorite day of the year because, SUMMER is epic. BEACHES are epic. FIREWORKS are epic. WARM WEATHER is epic. PIE is epic. BEER is epic. SANDALS are epic. FREEDOM is epic. BRUCE SPRINGSTEEN is epic (“I was booorn in the USA…”).
…oh yeah, and S’MORES are so friggin’ epic I would not be surprised if you screamed and cradled yourself in fetal position because you would have no idea what else to do after reading this recipe. This is BETTER than the cupcake-stuffed strawberries.
Jokes, jokes I am not full of myself. No, but really, these are so so so so so delicious. This is America, so let’s eat strawberries filled with toasted s’mores, drink watered down beer and watch fireworks.
Without further ado, here is what you need for Toasted S’more-Stuffed Strawberries,
For the Chocolate,
-4 ounces (1 baking bar) of semi-sweet chocolate
- 1 tablespoon of butter
- 1/2 cup of heavy cream
- 5 egg yolks
For the Marshmallow,
-2 egg whites
- 1/4 teaspoon of cream of tartar
- 1/2 cup of corn syrup
- 1/2 teaspoon of vanilla
- 1/4 cup of sugar (granulated..you know the kind people put in their coffee) + another 1 tablespoon of sugar
- VERY large strawberries (duh)
- graham cracker crumbs (either buy them crumbled in the baking aisle, or pulverize a few in a blender)
-a tablespoon or two of butter
Makes about 12-15 strawberries, depending on how large.
*For my gluten-free eaters,
If you don’t want to order online, I know that the Whole Foods by me sells gluten-free graham crackers so just call your local one first and they will probably have it.
Also, Kinnikinnick sells a variety of gluten-free products including gluten-free graham crackers. They have a store locator on their website here, just make certain to call the stores first as this is for most of their products and not specifically the graham crackers. It at least tells you which stores in the area may carry it.
If you don’t feel like making, or tracking down gluten-free graham crackers then just leave it out (but seriously, you have to go to a store to buy ingredients anyway so shouldn’t be that much effort). The chocolate and marshmallow taste just divine.
So I suggest to begin by making the marshmallow and chocolate a day ahead or sometime in advance. Just so you don’t end up in the kitchen all day. The chocolate is deep but very creamy, and my marshmallow recipe is creamy, soft and not too sweet. I use the vanilla to add flavor as opposed to the sugar. I feel that the chocolate is sweet enough, and when you have all of these elements, why overpower it with sugar. You know?
TO MAKE THE MARSHMALLOW
Grab your marshmallow ingredients.
Whisk your egg whites with the cream of tartar until it is light and just begins to form soft peaks when you lift the whisk out of the bowl.
Slowly mix in the tablespoon of sugar. Soft peaks should be forming.
In a saucepan, combine 1/6 cup of water (I know, odd measurement.. just fill the water halfway up to the 1/3 of a cup marking), the corn syrup, and the 1/4 cup of sugar. Clip on a candy thermometer (they have them at Bed, Bath and Beyond.. these are not hard to find people), and cook over medium heat.
Stir from time to time. The sugar mixture will begin to boil.
Once the temperature reaches 245 degrees (also known as the firm-ball stage in the candy cooking world), IMMEDIATELY remove from heat.
The egg whites should still be in the mixing bowl, FYI.
Turn the mixer on low, and very slowly (so as not to overheat or burn the eggs) pour in the sugar mixture a little at a time.
Once it is all poured in, continue beating on high for 4 minutes. Add vanilla extract and mix or another 2 minutes.
It will look like this:
It is a delicious marshmallow cream that shows you why making it yourself is so so so so much better.
Speaking of making it yourself, I am certain some of you people are thinking, “Well I could just use marshmallow fluff for this.” First of all, I don’t know if it will work to use it, but seriously DON”T BE SO LAZY! Fluff is almost pure sugar. It is heavy and way too sticky.
If you choose to be lazy and buy crapo from the store then that is fine. This is America, where we are free to choose. BUT do this at your own discretion. Once you taste the marshmallow cream, you will see why fluff is so icky. Again, do whatever makes you happy.
I will say that Nutella might possibly work if you don’t want to make the chocolate, and I support that. It will have more of a hazelnut flavor, as opposed to a rich semi-sweet flavor that I found more suitable to mimic the s’more. If you are going to shortcut or skip, I suggest cheating the chocolate but not the marshmallow.
FOR THE CHOCOLATE,
Grab your chocolate filling ingredients.
Begin by heating the milk and butter together on medium-low heat.
It should begin to form little bubbles on the edge, and a skin or film on the top.
See how it looks on the edge? Sort of frothy and forming little bubbles.
I believe it would be about 150-160 degrees if you checked the temp with a cooking thermometer.
Careful not to boil it!
Remove from heat, let it sit for about 5-10 minutes, and add in the chocolate which should be broken into pieces.
Whisk the chocolate until smooth (you can add a little vanilla extract here if you like).
I let the chocolate (this is what we call ganache, at this stage) sit for nother 10 minutes to cool.
Then very slowly and little by little add spoonfuls of chocolate into the egg and slowly mix.
Add one spoonful at a time. Mix it through, then repeat until maybe half of the chocolate is in the egg.
Careful, because if the chocolate is too hot, it will cook the eggs. Ewe.
Pour egg back into pot, heat over medium-low for about 10 minutes, constantly stirring.
It should thicken up a bit, but careful not to curdle.
Pour into a bowl and refrigerate until firm.
FOR THE GRAHAM CRACKERS
Grab your graham cracker crumbs (or for gluten-free eaters, your gluten-free graham crackers or just skip this step altogether).
You will need some plain crumbs, and then some crumbs mixed with a little melted butter.
This is because it will make it a lot easier to stick to the inside of the strawberry.
I used about 1/3 cup of crumbs with 1 tablespoon of butter. If the crumbs are still tough to fill with, then feel free to add more.
I would prefer a little mess over extra butter, but again, this is America.
You are free to do it your way.
TO CONSTRUCT THE STRAWBERRIES
Cut a hole out of the tip of the strawberries. For more detailed instructions on this see the cupcake-stuffed strawberry recipe here, or an even more detailed instruction here, in my chocolate fudge cake and cheesecake-stuffed strawberry recipe.
Then, fill the cold chocolate into a plastic sandwich bag. Snip a hole and use it to fill in one side of the strawberry (maybe even a little less). If you have piping tips, those work even better, but totally not necessary.
You can then use a folded piece of stiff paper to pour the buttery graham cracker into the other half of the strawberry.
I ended up just using my fingers, and pushing it in. Don’t be afraid. Just get your hands in there.
If you put a bowl under it will catch all of the crumbs that fall out and make clean-up much easier.
You want to get as much graham in as possible.
Then, either use the bag to pipe chocolate around the outside of the strawberry.
Or you can use your hands to pick out chunks of cold chocolate from the bowl, flatten out, and pat around the strawberry.
Then roll into as much dry graham cracker crumbs as will stick on.
I personally prefer to use my hand and pat it on, but again, I fear no mess.
Sticky hands are no biggie to me.
Since there is not hard chocolate, I store the strawberries in mini muffin/cupcake pans.
Now use a spoon to scoop on the marshmallow.
It may need a little help to spread out.
You can always dip your fingers into flour or powdered sugar, or just use a small spatula dipped in the same.
I then popped them into the fridge for a couple of hours to firm everything up.
The marshmallow and chocolate soften up fairly quickly if your kitchen is warm enough.
This is the tricky part…
You need either a gas stove, or you can try to put them under the broiler but that would cook the strawberries so not sure how it would turn out.
Anyhoo, find a gas stove (neighbor, mom, friend) and turn one of the burners on to high.
BE CAREFUL!! Remember, unburned fingers are more important than a fully toasted marshmallow.
Move the marshmallow part over the flames side-to-side until all parts are toasted.
Should you do this part, 1 Fine Cookie does not take any responsiblity for any injuries.
Toast at your own risk.
Children should def not be doing this (That is so obvi, but there are some really dumb people out there. For reals).
You can either store them again in the mini muffin or cupcake pan, or…
you can pour dry graham crackers crumbs all over waxed paper on a baking sheet and lay the strawberries on that.
Note: I saved a few (this was very difficult to do, but I did) to see how they would fare the day after. One day later the strawberries just up a tiny bit, but still hold together fine. They seem to juice up less than the cupcake-stuffed strawberries. I will let you know how well they fare by the second day.
They also taste best with the marshmallow just toasted and warm. If you want to make everything and construct it ahead of time, then toast them before heading to your 4th of July event that could work too. They still taste delicious either way.
These are out of control good.
I also used a wet paintbrush to quickly wet the tip and then dip in more graham cracker.
Kick everyone else’s American flag desserts’ asses.
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