Recipe courtesy of Molly Yeh
Red Velvet S'mores with Black Sesame Marshmallows
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- Level: Intermediate
- Total: 2 hr
- Active: 1 hr
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 330
- Total Fat
- 15 g
- Saturated Fat
- 3 g
- Carbohydrates
- 44 g
- Dietary Fiber
- 1 g
- Sugar
- 32 g
- Protein
- 9 g
- Cholesterol
- 0 mg
- Sodium
- 225 mg
These are inspired by the viral croissant s’mores that Molly and her family made at the lake using croissants and pistachio butter. This is another take that makes these feel like sliders with the Hawaiian rolls instead of graham crackers. The spreadable nut butter has all the flavors of red velvet cake…which Molly describes as a whisper of cocoa with some tang…mmm!
- Level: Intermediate
- Total: 2 hr
- Active: 1 hr
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 330
- Total Fat
- 15 g
- Saturated Fat
- 3 g
- Carbohydrates
- 44 g
- Dietary Fiber
- 1 g
- Sugar
- 32 g
- Protein
- 9 g
- Cholesterol
- 0 mg
- Sodium
- 225 mg
Ingredients
Red Velvet Butter:
Black Sesame Marshmallows:
For Assembly:
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Directions
Special equipment:
a candy thermometer- For the red velvet butter: Combine the cashew butter, beet juice, cocoa powder, vanilla, salt and 4 tablespoons sugar and mix until smooth. Stir in the oil as needed to create a smooth spreadable consistency. Taste and add additional sugar if desired. (This makes about 1 1/2 cups butter, which is enough for about 12 s’mores.)
- For the black sesame marshmallows: In a small bowl, combine the powdered sugar and cornstarch. Coat an 8-inch square or 9-inch square baking dish in cooking spray and dust the bottom and sides with half of the powdered sugar mixture. Pour any excess mixture back into the bowl.
- Okay, this has to go as fast as you can. Have a bowl of black sesame paste standing by. In the bowl of a stand mixer fitted with a whisk attachment, combine the almond extract, vanilla, orange zest and 1/2 cup water. Sprinkle the gelatin over the liquid.
- In a small saucepan, stir together the granulated sugar, corn syrup, salt and the remaining 1/4 cup water. Clip on a candy thermometer. Heat the mixture over medium-high heat until it reaches 240 degrees F, then immediately remove it from the heat and bring it over to the mixer.
- Turn the mixer on low and drizzle the sugar mixture in a slow and steady stream down the side of the bowl. Once the entire mixture is in, gradually increase the speed to high and let it mix for about 6 minutes total, until lukewarm and fluffy.
- While the mixer is running, grease a rubber spatula and have that standing by the mixer, as well as the prepared pan. Get ready to work fast. Read the next step so you know what’s coming up!
- Remove a quarter of the whipped marshmallow and add to the bowl of sesame paste; stir well to completely combine.
- With the mixer off, plop the sesame marshmallow into the mixer, turn on lowest setting and keep on for 2 to 3 seconds to just swirl through. This is quick! Add to your prepared pan.
- Dust the top with about half of the remaining powdered sugar mixture. Let sit for an hour, then cut into squares. Dust the edges of the squares with the remaining powdered sugar mixture.
- To make the s’mores: Toast the Hawaiian rolls in the oven. Add the marshmallows to sticks and roast over the fire, until toasty and melty. Spread the rolls generously with the red velvet butter and top with the marshmallows. Add a chocolate square if desired. Messy but worth it.
