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Adult S’mores  Milkshake

Adult S’mores Milkshake

Ingredients

Spiced Chocolate Sauce

(Makes 1½ cups)

Adult S’Mores Milkshake

OPTIONAL Pumpkin Pie Spiced Marshmallows

Yield: 6 dozen medium marshmallows
Prep Time: 45 minutes
Cool Time: 4+ hours

Directions

Chocolate Sauce

  1. Combine water and sugar in a saucepan over medium heat. Bring to a boil, whisking until sugar is dissolved. Whisk in cocoa, pumpkin pie spice, cayenne pepper and salt. Simmer, whisking occasionally, until slightly thickened, about 3 minutes. Remove from heat and add vanilla, then cool (syrup will continue to thicken as it cools). Syrup can be made ahead and refrigerated until ready to use.

Toasted Marshmallows

  1. Preheat broiler to high. Place marshmallows on a sprayed sheet tray, broil for about 1 minute until golden brown. Remove from the oven and set aside. Optional: Pumpkin Pie Spiced Marshmallows (see below).

Adult S’Mores Milkshake

  1. Combine toasted marshmallows, chocolate and vanilla ice creams, chocolate liqueur, vanilla vodka and vanilla in a blender. Blend until smooth and creamy.
  2. Rim your glass in the chocolate sauce, followed by graham cracker dust, pour milkshake into chocolate graham crust glasses. Garnish with a toasted marshmallow.

OPTIONAL Pumpkin Pie Spiced Marshmallows

  1. Combine ½ cup water, salt and gelatin in large bowl of a stand mixer. Stir and set aside. Combine remaining ½ cup water, sugar and corn syrup in a large saucepan over medium heat. Bring to a boil, stirring frequently. Using a candy thermometer, cook until mixture reaches 240°F or soft ball stage.
  2. Gradually pour the hot syrup over the gelatin mixture with the mixer on low. Turn the mixer on its highest speed and beat for 8 minutes. Add vanilla and pumpkin pie spice; beat an additional 2 minutes. The mixing bowl will get very full. The marshmallows will become very thick, white and shiny. Spreadmixture onto greased baking sheet with sides. For thicker marshmallows, use a 13 x 9-inch pan.
  3. Let marshmallows cool at least 4 hours or overnight. Combine powdered sugar and corn starch in a shallow pan. Cut the marshmallows into bite-size pieces with a sharp knife or scissors, dropping one at a time into the powdered sugar. Toss to coat well. Store marshmallows in an airtight container in a cool place. Best used within 1 month.

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