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1
Preheat the oven to 300 degrees F. Bloom the gelatin in ice water until soft, about 5 minutes.
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2
Drain.
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3
In a heavy saucepan, cook the 2 cups water, honey, molasses, glucose, and sugar to 266 degrees F/130 degrees C. Before the sugars have reached their temperature, begin whipping the whites and salt in a mixer on medium-high speed, so that the whites are at soft peaks when the sugar is ready.
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4
Once the sugars are at temperature, slowly add the syrup to the whipped whites on high speed.
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5
When all the syrup is added, stop the machine, add the gelatin to the hot whites, and continue whipping until the mixture is fluffy and stiff.
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6
Meanwhile, warm the graham cracker crumbs on a parchment-lined baking sheet in the oven.
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7
Add the warmed crumbs to the whipped mixture and mix just until incorporated.
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8
Spread on a half baking sheet sprayed with nonstick cooking spray.
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9
Place a sheet of acetate to cover.
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10
Let it sit overnight.
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11
Wrap well in plastic wrap and let sit overnight at room temperature.
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12
To serve, remove from the pan and cut into 2-inch squares.
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13
Keep covered.
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14
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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15
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
