- 18 gelatin sheets
- 2 cups water
- 1 teaspoon honey
- 2 tablespoons molasses
- 1 tablespoon glucose
- 4 1/2 cups sugar
- 3/4 cup egg whites
- 1 1/2 teaspoons salt
- 13 1/2 ounces graham cracker crumbs
- Nonstick cooking spray
- Special equipment: acetate sheet
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. Once the sugars are at temperature, slowly add the syrup to the whipped whites on high speed. 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.
Meanwhile, warm the graham cracker crumbs on a parchment-lined baking sheet in the oven. Add the warmed crumbs to the whipped mixture and mix just until incorporated. Spread on a half baking sheet sprayed with nonstick cooking spray. Place a sheet of acetate to cover. Let it sit overnight. Wrap well in plastic wrap and let sit overnight at room temperature.
To serve, remove from the pan and cut into 2-inch squares. Keep covered.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. 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.