-
1
Line a baking sheet with parchment paper.
-
2
Place the graham cracker crumbs in a shallow dish and set aside.
-
3
Spear the marshmallows with the cocktail picks.
-
4
Melt the chocolate chips in a double boiler over medium heat, stirring occasionally.
-
5
Dip the marshmallow sticks in the chocolate, one at a time, and let any excess drip off.
-
6
Roll in the graham cracker crumbs and place on the prepared baking sheet.
-
7
Serve immediately.
-
8
Or if you'd like the chocolate to set, refrigerate about 1 hour before serving.
-
9
A viewer or guest of the show, who may not be a professional cook, provided this recipe.
-
10
The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
-
11
Line a baking sheet or dish with parchment paper.
-
12
Stir the gelatin into 1/3 cup water.
-
13
Place the granulated sugar, 1/3 cup water and corn syrup in a small saucepan over medium-high heat.
-
14
Bring to a boil, stirring, and cook until the sugar dissolves and the temperature reaches 240 degrees F. Carefully pour the sugar mixture into the gelatin mixture, stirring constantly.
-
15
Let sit for 5 minutes.
-
16
Using an electric mixer, whip the egg whites until soft peaks form.
-
17
With the mixer on medium-low speed, pour the sugar-gelatin mixture into the egg whites in a slow, steady stream.
-
18
Continue whipping until stiff peaks form.
-
19
Pour the mixture into 8-by-8-inch baking sheet or dish and refrigerate until stiffened, about 3 hours.
-
20
Turn the marshmallow out onto a surface sprinkled with powdered sugar; peel off the parchment.
-
21
Cut into 4 cubes and insert a bamboo stick into each.
