BACON & BOURBON MARSHMALLOW S'MORES
Intensify your classic version of S’mores by adding bacon, bourbon marshmallows, and Chocolate Caramel and Sea Salt Topping!
Prep Time: 30
Cook Time: 3 - 5 hours to set
Total Time: 3 - 5 hours to set + 30 minutes
3 1/2 envelopes Unflavored gelatin
1/2 cup Cold water
2 cups Granulated sugar
1/2 cup Bourbon
1/2 cup Light corn syrup
1/4 tsp. Salt
2 large Egg whites
1 Tbsp. Vanilla extract
10 slices Bacon, cooked
1 cup Robert Rothschild Farm Chocolate Caramel & Sea Salt Dessert Topping
1 box Graham crackers
Oil a 9 x 13 baking pan and sprinkle powdered sugar to cover and coat pan. Set aside. In the bowl of your electric mixer, pour cold water and gelatin packets. Gently mix with spoon once, then let sit while you make the sugar mixture. In a medium pot, combine sugar, bourbon, syrup, and salt. Heat over low heat and whisk until sugar is dissolved. (About 3 - 5 minutes) Turn heat up to medium and let sugar come to a boil. (It will bubble up - so keep your eyes on it so it does not overflow.) Let boil for 8 - 12 minutes, until it reaches 240° F (measure with a candy thermometer).
Pour mixture into mixer bowl over the gelatin with the mixer on low speed. Once all of the sugar has been added, turn the mixer to high and beat for 3 - 4 minutes. Beat egg whites with a hand mixer until stiff peaks form. Add eggs and vanilla to sugar/gelatin mixture and beat until combined, 3 - 4 minutes. Pour marshmallow mix into 9x13 pan. Spray a spatula with non-stick spray and smooth. Dust powdered sugar on top and let sit to firm up for 3 - 5 hours. Once firm; turn the pan upside down on a cutting board to release marshmallow rectangle. Cut them into pieces of whatever size you like. Assemble S’mores with graham cracker, toasted bourbon marshmallow, Chocolate Caramel & Sea Salt Dessert Topping, bacon pieces, and graham cracker top.
Optional: To make kid friendly, leave out the bourbon so the whole family can enjoy!