Alexis' uber-cute, bookshelf-lined Library Bistro is just one of several venues available for private bookings.
When groups select Library Bistro (or its catering services) for special occasions, Executive Chef Tiffany Layco knows her s'mores will likely be in high demand. Served on a stick (a very smart, mess-free presentation for groups), Chef Layco's s'mores are often chosen as a fun replacement to typical desserts.
Here's how to enjoy this nostalgic treat at home:
Yield: 4-8 servings
- 5 tablespoons powdered gelatin (vegetarian/vegan option: 1 tablespoon + 1 teaspoon of agar-agar)
- 1 1/2 cup cold water
- 4 cups granulated sugar
- 1 1/3 cup light corn syrup
- 1/2 teaspoon kosher salt
- 2 tablespoons vanilla extract
- 1 cup powdered sugar (optional for dredging finished mallows)
- Line a 9x12 baking dish with greased plastic wrap.
- Spray the entire inside of the baking dish with pan spray.
- Lay plastic wrap inside the dish, making sure that there is enough overlay to cover the finished marshmallow mixture and all sides of the pan. (The spray allows you to press the wrap smoothly into the pan.)
- Next, spray the entire surface of the plastic wrap to allow you to pull away the wrap away from the marshmallow mixture.
- In the bowl of an electric mixer (with whisk attachment)*, sprinkle gelatin over 1 cup of the cold water.
- Allow gelatin to soak/dissolve for ten minutes.
- Combine sugar, corn syrup, salt and remaining cold water in a saucepan. Bring to a rapid boil. Allow to boil hard for exactly 1 minute. (You may want to move this mixture around in the beginning stage of melting with a wooden spoon or heat proof spatula to prevent sugars from settling on bottom of saucepan causing it to caramelize or burn.)
- With great caution, pour boiling syrup directly into dissolved gelatin. You should note this mixture will bubble and sizzle – please do not touch with bare hands as it is extremely hot.
- Start the mixer on low. When the bubbles have rested (about 1 minute), turn up the mixer to a medium speed and beat for 12 minutes.
- Incorporate vanilla extract into mixture.
- As “fluff” begins to form, proceed to turn the mixer onto a high speed.
- Allow to beat for another 15 minutes or until mixture is thick. (What you are looking for is a “webbing” action. Observe the way the “fluff” is pulling away from the bowl. When it starts to become stringy, you can turn the mixer off.)
- Using a rubber spatula that has been lightly coated with pan spray, scrape the contents of the bowl into the lined pan.
- Move the bowl across the surface to ensure you have even distribution throughout the pan.
After pouring the mixture into the pan, take the sprayed overhangs of plastic wrap and fold over the top of the mixture.
- Gently press the marshmallow to achieve an even mass.
- Allow to sit for two hours.
- Remove the marshmallow block from the pan and cut to desired size. (Scissors, a knife or cookie cutters work well.)
- Lightly dredge your marshmallows in powdered sugar.
Chef Layco suggests serving the s'mores fondue-style.
Lightly toast your marshmallows over an open flame for a smoky flavor, but fresh is good, too! Next, Dip marshmallows into melted chocolate (a chocolate bar melted in a double-boiler works great, but heated Hersey's syrup is just as good!), roll in graham cracker crumbs, and enjoy!