Ingredients

The following ingredients have 4 Servings
  • chocolate cupcakes
  • 2 tablespoons unflavored gelatin powder
  • ¼ cup water
  • 2 cups granulated sugar
  • 1 cup water
  • 1 teaspoon vanilla
  • semi sweet chocolate wafers

Instruction

  • Soak the gelatin in ¼ of a cup of cold water in a small bowl and set aside to swell for 10 minutes.
  • In a large saucepan pour the sugar and second measure of water.
  • Gently dissolve the sugar over a low heat stirring constantly.
  • Add the swollen gelatin and dissolve.
  • Raise the temperature and bring to the boil.
  • Boil steadily but not vigorously for 15 minutes without stirring.
  • Remove from the heat and allow to cool until lukewarm.
  • Add the vanilla and whisk the mixture with your whisks in your mixer until very thick and white.
  • Pipe your cupcakes as fast as you can and set them aside to dry.
  • If you take too long to pipe them the marshmallow inside the bag will thicken and harden and you won't be able to squeeze any more out!
  • While those are setting up melted chocolate wafers in a double broiler (If it's not smooth enough add some shortening or oil, but not too much.)
  • Now that the marshmallow is stiff your going to dip it into the chocolate!
  • I like to dip it all the way up to the cupcake paper to seal it and keep everything fresh. I dip on one side and spin it around getting the whole thing.
  • Sprinkle crushed Graham crackers (or anything else you like) on top and let the chocolate cool!!!