Beer S’Mores: Stout Chocolate Bar and Belgian Ale Marshmallows
There are foods I only like for nostalgic reasons. Fritos and bean dip, Jello-cake with whipped cream frosting, Taco Bell. It reminds me of growing up, in a house with ten people, and meal time was more of a defrost-and-feed triage. S’mores has one foot in that circle. It’s a partial reminder of those early days. You knew the day was special when it ended with S’mores. It was an afternoon-on-the-lake, camping-with-friends, backyard-grill-outs, kind of day that ended with a bunch of kids pulling puffy marshmallows out of a large plastic bag, skewering them with a wire coat hanger, and trying not to fall into the open fire pit. I was the burn-it-black kind of marshmallow maker. I was the charred-outside, melty-inside kinda girl. Now, I like to brulé homemade marshmallows to the perfect golden brown, serve them over homemade stout flavored chocolate bars along side a great beer. But I’ll still eat my weight in bean dip scooped up with Fritos because some things never change.
Intimidated of marshmallow making? Check out my step-by-step tutorial (with photos). Just replace the water in the tutorial with beer.
- Powdered sugar
- 3 ½ envelopes unflavored gelatin (such as Knox)
- 1 cup beer (flat and cold)*
- 2 cups granulated sugar
- ½ cup light corn syrup
- 2 large egg whites
- ½ tsp salt
- 1 tablespoon vanilla extract
- 10 (wt oz) dark chocolate (62% cacao)
- 1/3 cup stout beer
- 18 graham crackers
- Grease a 9x13 baking pan, sprinkle with powdered sugar until well coated, set aside.
- In the bowl of a stand mixer add ½ cup cold flat beer. Sprinkle with gelatin. Allow to stand while the sugar is being prepared.
- In a large saucepan (mixture will bubble up considerably) over medium heat, add the remaining ½ cup beer, sugar and corn syrup. Stir until the sugar has dissolved.
- Raise heat to high and allow to boil until the mixture reads 240F on a candy thermometer (about 6-8 minutes).
- Once the temperature has been reached, turn off heat.
- Turn the mixer on low and slowly pour the hot sugar mixture into the gelatin. Once all the sugar has been added turn the mixer on high until light and fluffy and tripled in volume, about 6 minutes.
- While the mixer is running, prepare the egg whites. Add the egg whites to a bowl with the salt. Beat on high with a hand mixer until stiff peaks form.
- Gently fold the egg whites and vanilla extract into the stand mixer ingredients until just combined.
- Pour the marshmallows into the prepared pan. Sprinkle with powdered sugar. Allow to set at room temperature until set, about 2 hours. Remove from pan, cut into squares.
- In the top of a double boiler add the chocolate and beer. Stir until the chocolate has melted and combined with the beer. Line a loaf pan with parchment paper. Pour the chocolate into the prepared pan in an even layer. Chill until set, about 20 minutes. Cut into 9 squares. Can be made four days ahead of time.
- Brulé the marshmallows, sandwich one square of chocolate and one bruléed marshmallow between two graham crackers.
*Use a malty beer, like a Belgian ale, stout, or a brown ale. A hoppy beer, like an IPA or a pale ale will be too strong and bitter in flavor.