These foodie Hickory Marshmallow S’mores with Lindt Chocolate are an exquisite #Choctoberfest treat. Made from scratch with artisan hickory syrup and whiskey, fine chocolate has met it’s match with these fluffy confections. And not to be outdone, cute homemade graham crackers finish off the trio.
When I heard that Lindt Chocolate was a #Choctoberfest sponsor, I just knew that I’d have to make a fancy schmancy s’more! I love making marshmallows. It’s not just that they are super easy to make. I like the reaction I get when people learn that the marshmallows are homemade. The response is normally, “you can make marshmallows?’
And then they eat one and realize what they have been missing! Store bought marshmallows are dry and flavorless, but fresh ones are soft and just heavenly! So when my neighbors came over tonight to try some, there were lots of oohs and ahs over these toasty puffs of yum.
Now I bet you’re wondering how to get hickory flavor into a marshmallow…Years ago we discovered Falling Bark Farm’s Hickory Syrup at a local festival. It’s a sugary syrup that is infused with real hickory bark and this stuff is pure magic. It’s like putting a campfire into a bottle. So, inspired to create a s’more worthy of Lindt Chocolate, I thought I should give a go at making hickory marshmallows. So we went to the festival to get more syrup.
But when we got there we found out they have a new, even fancier syrup. So you know George Washington, right? Well, like any good colonial entrepreneur, our first president had a distillery at Mount Vernon for whiskey. A very profitable one. And now his distillery is back up and running, making small batches of rye whiskey and brandies…in very small and expensive quantities.
Falling Bark Farm had the pleasure of making a special syrup for Mount Vernon and in exchange they got some of the whiskey barrels from Mount Vernon’s Distillery. So the new hickory syrup is barrel aged in whiskey barrels…and its freaking ah-mazing! It’s oaky, smokey and very distinctive. So I used this liquid gold and whiskey to make the marshmallows.
Both the kids and adults loved them, although there were differing opinions on the two batches I made. One with the plain hickory syrup and a little bit of whiskey and one batch with lots of whiskey and the barrel aged syrup. Some of us loved the barrel aged variety, some liked the regular. But if you’re wondering, my fave was definitely the one with more whiskey!
Now I couldn’t use packaged graham crackers for these high class s’mores! This awesome recipe is from Donna over at Cookistry and they worked out great. I used a cookie cutter with scalloped edges and pierced them with a heart. Truly baked with love!
We made a couple of trays of s’more fixings and included Lindt CLASSIC RECIPE milk chocolate and Lindt EXCELLENCE dark chocolate so everyone could choose their favorite type of chocolate. While I was snapping photos I kept hearing the word chocolate followed by mmmmmm, so I think Lindt really made everyone’s day. My neighbor kid was so happy, he kept hugging me! An ordinary night, turned into a fun neighborhood social gathering all because of a roaring fire and some foodie s’mores! I’m loving my #bloglife.
DISCLAIMER: This post is sponsored by Lindt Chocolate. They sent me delicious chocolate to eat and and a gift card to pay for recipe ingredients. Lindt is also giving chocolate to the lucky winner of the #Choctoberfest giveaway. All opinions are my own. Thanks for supporting the brands that make Vintage Kitty possible!
Fresh ginger gives these marshmallows a spicy kick!
- 1 tsp canola or vegetable oil
- 1 cup fresh ginger, minced or grated
- 1 cup water
- 1 1/2 cups dark brown sugar
- 2 envelopes gelatin
- 3/8 cup water
- 3/8 cup cold coffee
- 1/4 cup molasses
- 3/8 cup corn syrup
- 1/8 tsp sea salt
- 2 tsp vanilla
- 1 cup confectioners sugar
- 2 tsp cinnamon
- 1/4 tsp cloves
- 1/4 tsp black pepper
- 1 tsp ground ginger
Line an 8 inch square pan with parchment paper and then oil the paper.
In a saucepan combine ginger, water an brown sugar and bring to a gentle simmer.
Cook mixture, stirring occasionally, until ginger starts to become translucent (about 20-30 minutes).
Strain syrup through a fine mesh sieve, reserving syrup and setting aside ginger solids for another use.
In the bowl of a mixer with a whisk attachment, combine gelatin and 3/8 cup of water and let bloom for at least 5 minutes
In a small clean saucepan, combine ginger syrup, coffee, corn syrup and salt and attach a candy thermometer.
Boil (without stirring) until the mixture reaches 235F.
Turn off heat and add 2 tsp vanilla extract (mixture will boil up).
Turn on mixer on low and in a slow steady stream add sugar syrup to gelatin.
Turn up the mixer and beat the marshmallows for 15 minutes (mixture should double in size).
Immediately pour into prepared pan.
Cover and let set up for at least 3 hours, or overnight.
Turn out marshmallows onto a cutting board dusted in confectioners sugar.
Cut into squares. (You will have to clean your knife between cuts with hot water. Rinse dry, repeat for nice clean cuts).
In a bowl whisk together powdered sugar, cinnamon, cloves, black pepper and ground ginger.
Dredge marshmallows in powdered sugar and store in an air tight container.
1/8 cup is equivalent to 2 tablespoons
The leftover candied ginger is excellent in Asian stir-frys, so place it in an air-tight container and store it in the refrigerator for up to one month.
If you like a more mild gingerbread flavor, cut down the fresh ginger to 1/2-3/4 of a cup.
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