Ingredients
- Graham Pancakes (see below)
- Chocolate Sauce (see below)
- Marshmallow Fluff (see below)
- Place three pancakes on a baking sheet.
- Spread marshmallow fluff on top of pancakes.
- Place baking sheet in broiler and toast marshmallow fluff until golden brown.
- Place another pancake on top of fluff on each pancake on the baking sheet to make three marshmallow "sandwiches".
- Move pancakes to plate and pour chocolate sauce over pancakes.
- Serve hot.
Ingredients
- 1 & 1/3 cups graham flour or any whole grain flour
- 2 tsp baking powder
- 1/4 tsp fine sea salt
- 1/2 tsp ground cinnamon
- 1 large egg, whisked
- 2 tbsp pure maple syrup
- 1 cup milk (cow, goat, soy, etc.)
- 1 tbsp butter, melted plus extra for the pan
- Whisk together dry ingredients in a large bowl.
- In a separate bowl, whisk together wet ingredients.
- Combine all to make batter. Stir just until large lumps are gone. Do not overmix.
- Heat a cast iron skillet or griddle over medium heat.
- Melt butter in the pan.
- Pour pancake batter onto hot pan to form 4.5-5 inch pancake.
- Heat for a few minutes until golden brown.
- Gently flip and cook for roughly another minute until pancakes are golden brown and cooked through.
Ingredients
- 3 large egg whites
- 2/3 cup plus 2 tablespoons sugar
- 3/4 cup light corn syrup
- 1 teaspoon pure vanilla extract
- Beat egg whites together until light and frothy using an electric stand mixer with the whisk attachment.
- With the mixer running, slowly pour in 2 tablespoons sugar; beat until soft peaks form.
- In a large saucepan, combine 1/3 cup water, corn syrup, and remaining 2/3 cup sugar.
- Place over medium heat and cook until boiling. Start cooking over medium heat stirring occasionally but never taking your eyes off it. Raise heat to medium high and continue cooking until mixture reaches the soft-ball stage, about 240 degrees F on a candy thermometer, it will take about 10-15 minutes. (The hot syrup may bubble up the sides, turn heat down briefly or remove pan from heat, once the syrup goes back down raise heat and continue cooking.)
- Drape an old, clean kitchen towel over the front and side of the mixer, leaving one side open to pour in the syrup. With the mixer on low, slowly add hot syrup to egg-white mixture (Be VERY careful here as this is hot enough to scar.) Increase mixer speed to high and continue beating for 6-8 minutes. Add vanilla and continue to beat until mixture looks like marshmallow cream, 2-4 minutes more.
- If storing, allow to cool and spoon into jars that can be tightly sealed. Can be refrigerated for up to a month. It does not get hard when cold, but reheat in bowl pan of simmering water.
Ingredients
- 8 oz. Hershey's Milk Chocolate Squares
- 1 cup heavy cream
- Break chocolate into small pieces and place in heat-proof bowl.
- Heat cream to a gentle boil over low heat in a small saucepan.
- Pour hot cream over chocolate pieces and stir until chocolate is melted.
- If a thinner consistency is needed, add a few more tbsp hot cream.
- Reheat as needed in a bowl over a pan of simmering water.
