Copycat Mallomars®

109

By Ashton Swank

Prep Time:

45m

Yield:

24 mallomars

Plan for:

Chill 20 min

Mallomars® are a beloved fall tradition - but what happens when you want to enjoy them year round? Try these Copycat Mallomars instead. With this quick and easy recipe, you won't have to wait for their much-too-short seasonal appearance in the stores (plus no need to take up pantry space with your hoarded stash!)

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Products Used

Extra Fine Granulated Pure Cane Sugar Bag

Ingredients

3/4 cup of water
3 teaspoons unflavored gelatin (approximately 1½ envelopes )
1 cup + 2 tablespoons Imperial Sugar Extra Fine Granulated Sugar
1 teaspoon vanilla extract
24 graham cracker squares
10 ounces semi-sweet melting chocolate

Directions

In a small saucepan, sprinkle gelatin over water and allow to gelatin to soften for 2-3 minutes.
Stir in sugar and vanilla. Turn heat to medium-high and continue to stir until sugar has completely dissolved, about 4-5 minutes.
Remove from heat and allow to cool until lukewarm.
Pour mixture into bowl of a stand mixer. Whisk on high speed for 15-20 minutes, until stiff peaks form.
Meanwhile, use a cookie cutter to cut 3-inch circles out of graham crackers.
Transfer a portion of marshmallow mixture to a piping bag, and pipe small dollops on top of each graham cracker. Chill marshmallow-topped crackers in freezer for 15-20 minutes.
Melt chocolate over low heat on a stovetop or in 30-second increments in a microwave.
Working with one cookie at a time (and leaving the rest in the freezer), spoon melted chocolate over marshmallow topping. Gently tap bottom of cookie with a finger to help chocolate drip evenly down sides. Allow excess chocolate to drip off.
Let chocolate cool to harden. Cookies can be stored at room temperature or in the refrigerator.

Imperial Sugar Insight

Excess filling can be piped into dots on a nonstick surface (like parchment paper or a silicone mat) to make marshmallows. Let them sit for 2 hours to set completely and then toss in powdered sugar to coat. Store homemade marshmallows in an airtight bag.
Recipe developed for Imperial Sugar by Ashton Swank @keatseats.