- Yields: about 36 shortbreads and marshmallows
- Preparation: 532 minutes
- 1 cup (250mL) GAY LEA - Unsalted Butter, softened
- 2/3 cup (150mL) instant dissolving sugar
- 2 1/4 cups (550mL) all purpose flour
- 1/3 cup (75mL) Graham craker crumbs or dry cookies, crumbled
- 1/2 tsp (2mL) salt
- 8 oz (250g) bittersweet chocolate, melted
- 1 cup (250mL) icing sugar, approx
- 1/4 cup (50mL) cornstarch, approx
- 3 tbsp (45mL) unflavoured gelatine, 3 x 7g packet
- 1/3 cup (75mL) water, each cold and boiling
- 1/2 cup (125mL) water, room temperature
- 1 1/2 cups (375mL) instant dissolving sugar
- 1 cup (250mL) corn syrup, white
- 1/4 cup (50mL) egg whites, well shaken
- 4 tsp (20mL) vanilla extract
- Beat the butter with the sugar until fluffy. Stir the flour with the crumbs and salt in a separate bowl; beat into the butter mixture on low speed. (Dough will be crumbly.) Turn out on to a board and knead gently until the dough comes together.
- Form the dough into a rectangular log, about 10-inches (25 cm) long, 2-1/2 inches (6 cm) wide by 1-1/2 inches (4 cm) high; cover with plastic wrap. Chill for 30 minutes or until firm enough to slice easily.
- Preheat the oven to 350°F (180°C). Slice the log into 1/4-inch (5 mm) thick rectangles. Arrange, at least 1-inch (2.5 cm) apart, on parchment paper-lined baking sheets.
- Bake, in batches, for 12 to 14 minutes or until golden. Immediately after removing from the oven, dock each cookie 5 times with a fork. Cool completely on a rack. Dip one end of each cookie into the melted chocolate; transfer to a parchment paper-line baking sheet and let stand until set.
- Stir the icing sugar with the cornstarch; sift enough of the mixture on to a 9 x 13-inch (3 L) baking pan to make a generous bed of powder; set aside. Reserve the remaining icing sugar mixture.
- Soak the gelatin in the cold water for 1 minute. Pour the boiling water over the gelatin mixture and whisk until smooth; set aside.
- Bring the sugar, corn syrup and room temperature water to a boil in a large heavy saucepan set over medium heat. Cook, stirring not, for about 5 minutes or until the mixture registers 265°F (130°C) on a candy thermometer.
- Meanwhile, beat the egg whites in a non-reactive bowl until very stiff and glossy. Once the sugar mixture reaches temperature, remove the pan from the heat and with the mixer running, carefully and slowly drizzle the hot syrup into the egg whites. Add the gelatin mixture and continue to beat for 20 minutes or until the mixture is very white and fluffy. Add the vanilla and beat for 1 minute or until well combined.
- Spread the mixture in the prepared pan and smooth the top. Let stand, uncovered, for at least 4 hours (preferably overnight). Use a wet, thin knife to cut the marshmallows into 36 pieces; toss with the reserved icing sugar mixture to coat.
- Just before serving, preheat the boiler to high. Arrange the marshmallows on a greased, foil-lined baking sheet. Broil, on the top rack, for 1 minute or until browned and swollen. Carefully arrange each marshmallow on a chocolate-coated shortbread. Let stand for 2 minutes before serving. (Careful, the marshmallow could be hot).
- Make-ahead: Cookies and marshmallows can be made ahead and stored separately, in an airtight container, for up to 1 week.
- S'more Fun at the Party: Add flair to your dessert course by toasting the marshmallows in front of your guests with a mini butane torch. Or, make it an interactive experience by purchasing a tabletop marshmallow roaster available online or at specialty cookware shops.
- Baker’s Secret: To melt the chocolate, place in a heatproof bowl and set over gently simmering water; stir until smooth.