Red wine s’mores exist, and now all we need is a campfire
Summer is approaching, and along with it, cozy summer nights. Whether you spend them camping in the woods, vacationing in a city you wish you could live in all year long, or even having a weekend staycation with a bottle of vino and your favorite binge-worthy show, all summer nights are better with s’mores. So wouldn’t it be amazing if you could take your s’mores to the next level? We’re talking boozy levels. Introducing red wine s’mores.
These s’mores are perfect for a romantic evening when you’re looking for an easy and fun dessert to share. They’re just as good as the regular version you’ve loved since childhood, just a little more grown-up. They taste like red wine, but they won’t give you a buzz. Which means you can eat as many as you want, right?
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Red Wine S’mores
Serves 16 (serving size: 1 marshmallow, 3/4 oz. chocolate, 1 graham cracker)
Active time: 1 hour. Total time: 9 hours.
3 Tbsp. powdered sugar, divided
1 cup dry red wine
1 1/2 cups water, divided
4 (1/4-oz.) envelopes unflavored gelatin plus 1 1/8 tsp. (from 5 envelopes total)
1 1/2 cups light corn syrup
1 1/2 cups granulated sugar
2 tsp. vanilla extract
1/4 tsp. kosher salt
16 graham crackers, broken in half
8 (1.55-oz.) milk chocolate candy bars (such as Hershey’s), broken in half
1. Lightly coat a 9-inch baking dish with cooking spray, and dust sides and bottom of dish with 2 tablespoons of the powdered sugar.
2. Bring wine to a simmer in a small saucepan over medium. Cook, undisturbed, until reduced to 3 tablespoons, about 15 minutes. Transfer to a small bowl; set aside.
3. Pour 3/4 cup of the water in a large heatproof bowl. Sprinkle gelatin on water (do not mix); set aside.
4. Stir together corn syrup, granulated sugar, vanilla, salt, and remaining 3/4 cup water in a medium saucepan over medium. Cook, stirring often, until a candy thermometer registers 240°F, about 15 to 17 minutes.
5. Gradually add hot sugar mixture into gelatin mixture, beating with an electric mixer on medium-low speed until gelatin dissolves, about 2 minutes. Increase speed to high, and beat until mixture is very thick and fluffy, about 6 minutes.
6. Lightly grease an 8-ounce ladle or measuring cup. Ladle 8 ounces of the marshmallow into a medium bowl; pour reduced wine over 8 ounces marshmallow, stirring with a rubber spatula to combine. Add wine-marshmallow mixture on top of remaining marshmallow. Gently swirl wine-marshmallow mixture into marshmallow, using a lightly greased small offset spatula (do not over-mix). Spoon mixture into prepared baking dish.
7. Place remaining 1 tablespoon powdered sugar in a small sieve, and dust top of marshmallows. Let stand, uncovered, in a cool, dry place, for at least 8 hours. Cut into 1 3/4-inch squares.
8. Place 1 half of a chocolate bar on 1 of the graham cracker halves. Skewer 1 marshmallow square. Hold marshmallow directly over a flame; cook, turning often, until toasted and soft, about 1 minute. Place toasted marshmallow on top of chocolate. Place a graham cracker half on top of marshmallow, and press lightly to flatten s’more and melt chocolate. Serve immediately. Repeat with remaining graham crackers, chocolate, and marshmallows.