Kraken Marshmallow S’mores with Candied Bacon
makes one 9×13 pan
3 1/2 envelopes unflavored gelatin (I used Knox)
1/2 cup cold Kraken
1/2 cup cold water
2 cups granulated sugar
1/2 cup light corn syrup
1/4 teaspoon salt
2 large egg whites
1 tablespoon vanilla extract
Oil a 9 x 13 baking pan (I actually just used a good bit of Pam) and sprinkle on powdered sugar to cover and coat. Set aside. In the bowl of your electric mixer (a whisk attachment is best), pour 1/2 cup cold water and 3 1/2 packs of gelatin. I gently mixed with a spoon once, then let sit while you make the sugar mixture.
In a medium pot combine sugar, Kraken, 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 bubbly up so keep yours eye on it so it does not overflow. Let it boil for 8-12 minutes, until it reaches 240 degrees F (measure with a candy thermometer). The mixture will appear to be a lightish brown color – don’t worry, the marshmallows will still be white.
Once mixture is at 240 degrees F, turn off heat and gently pour it in the mixer 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 for 6-8 minutes. It should grow in size and be white and fluffy. About 3-4 minutes in, add the egg whites to a separate bowl and beat until stiff peaks form. I used a hand mixer to do this. If you don’t have a hand mixer, I assume you have to remove the whisk attachment, clean it (it will be a sticky mess), add a new bowl to the mixer, beat egg whites. Once stiff peaks are formed, add egg whites and vanilla extract to the sugar/gelatin mixture and beat until just combined.
Pour marshmallow mix into the 9 x 13 pan. It will impossibly sticky so be careful, and you will not be able to get it all out of the bowl. Get as much as you can, then 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.
12 slices bacon, about 1/4-inch thick
Finely ground black pepper
1/3 cup light brown sugar
Equipment: 2 baking sheets, preferably the same size
Preheat the oven to 325 degrees F.
Put bacon slices in a bowl, season them with pepper and toss with the brown sugar. Cover a baking sheet with parchment or foil and arrange the bacon in a single layer on top. Sprinkle any sugar left in the bowl over the bacon. Top with another layer of parchment or foil and top it, squarely, with another baking sheet. The baking sheet will flatten the bacon as it cooks.
Place the tray in the center of the oven and bake for 20 minutes.
Make into a s’more. You’ll probably want to use a creme brulee torch or something. Don’t think you’ll be able to roast the marshmallows over a fire, but it might work.