Want to Have S’more of These Porg S’mores

Want to Have S’more of These Porg S’mores

S’mores always remind me of summers spent camping out under the stars, but I could honestly eat that perfect combination of gooey marshmallow and melted chocolate all year! I brought back my homemade porg marshmallows to show you how to turn them into an un-porg-etably delicious treat.

Homemade marshmallows can seem intimidating at first, but the secret to getting them smooth and the right shape is just a little water. Once you get the first few piped the rest of your batch will be a breeze! Add chocolate and your favorite graham crackers, and you’ll definitely want s’more of these cute s’mores!

 

Ingredients:

Condiments

  • 1 tbsp Corn syrup, light

Baking & Spices

  • 1/4 cup Cornstarch
  • 1 Icing fitted with a, Black small
  • 1 Orange and grey/silver sanding sugar
  • 1/2 cup Powdered sugar
  • 1 Pinch Salt
  • 12 Squares of chocolate
  • 1 cup Sugar
  • 1 1/2 tsp Vanilla extract

Oils & Vinegars

  • 1 Vegetable oil

Snacks

  • 12 Chocolate graham crackers

Desserts

  • 1/4 cup Candy melts, orange
  • 1 Candy thermometer
  • 1 envelope Gelatin, unflavored
  • 24 Nonpareils, black jumbo

Liquids

  • 1 3 + 1/4 cup cold water

Other

  • Cardstock
  • Piping bags
  • 1/2 ” round piping tip
  • Large, round piping tip
  • Scissors
  • Toothpicks
  • Small zip-top bags

 

Helpful Tip

All cutting should be done by an adult.

Directions

1. Download, print, and cut out porg template.

2. Melt the orange candy melts by heating in the microwave in 30-second intervals at 50% power until smooth, stirring between each set. You can add a teaspoon of vegetable oil if they are lumpy once completely melted.

3. Place the porg template under a piece of wax paper, and use a toothpick to draw the feet with the orange melts. Set aside to harden.

4. Prep your sanding sugars by placing a little of the orange, and a little of the grey sugars into separate small zip-top bags. Cut a tiny corner off of each and set aside.

5. Prep 2 piping bags by fitting one with a large round tip, and the other with a 1/2″ round tip. Lay a piece of wax paper over a baking sheet. Combine the marshmallow coating ingredients in a bowl, and lightly sift the powder over the wax paper. Set aside.

6. Pour 1/3 cup cold water in the bowl of an electric mixer, and stir in the gelatin. Allow the gelatin to soften while you make the syrup.

7. In a small saucepan, combine the sugar, 1/4 cup water, light corn syrup, and salt. Stir, and cook over medium heat until the sugar dissolves. Then turn the heat up to high, and continue to cook (without stirring) until the syrup reaches 240° F on a candy thermometer.

8. With the mixer on low, slowly pour the syrup into the softened gelatin. Gradually increase the speed to high, and whip until soft peaks form and hold their shape, about 8-10 minutes. Add the vanilla extract, and whip just until it is incorporated.

9. Transfer the marshmallow to the 2 prepared piping bags. You can place the porg template underneath the wax paper, on your baking sheet that you’ve prepared with coating powder, as a guide.

10. Using the bag with the 1/2″ tip, pipe a large circle for the body, and then a smaller one on top for the head. Use the other piping bag fitted with the smaller round tip to make the wings. If you are left with any lumps or peaks on the marshmallow you can lightly wet a clean finger and smooth out the marshmallow. You want to work quickly before the marshmallow begins to set, so only pipe 2 at a time, and then add the decorations.

11. To decorate, start with the orange sugar, and carefully pour it in a pattern that replicates the look of the porgs. Then pour the grey sugar over the wings, edges of the body, and top of the head of each porg.

12. Add a nonpareil to each side of the face for the eyes, placing them just over the orange sugar, and then place 2 of the candy melt feet at the bottom.

13. Allow the marshmallows to set, uncovered, for at least 7 hours, or overnight before adding the decorating icing.

14. Use decorating icing to pipe the mouths and nostrils onto the porgs. Carefully unpeel the marshmallows from your baking sheet. You can lightly coat any sticky areas with the marshmallow coating mixture.

15. When you are ready to turn them into s’mores, break your graham crackers in half. Place 1 half on a plate and top it with a porg. Heat in the microwave for 5-7 seconds, then add the chocolate square and the other half of your graham cracker. (Extra marshmallows can be stored in an airtight container for up to a month.)

 

 

Want to Have S’more of These Porg S’mores
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Want to Have S’more of These Porg S’mores
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Ingredients
Condiments
Baking & Spices
Oils & Vinegars
Desserts
Liquids
Servings:
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Easy 2 Ingredient Truffles

Easy 2 Ingredient Truffles

TrufflesWe recently hosted my mother’s 80th. Birthday party.  Her party had a ’50’s theme and her colors were blue and pink.

I made these yummy truffles for the dessert bar.
The filling is creamy and sweet that’s covered with a candy shell.

These truffles are so easy and inexpensive to make yet they look very impressive.  You don’t have to tell anyone how you made them and that each batch cost about $5!

The only 2 ingredients are a can of ready made frosting and Wilton candy melts.  You can make them with any flavor frosting and any color candy melt to match your theme.  If using chocolate icing mix it with milk or dark chocolate candy melts, for all other flavors mix it with white melts.  Whatever the filling you can dip them in any color melt and decorate with nuts, colored sugars, sprinkles, coconut flakes, or powdered sugar.  If you don’t want to dip them in candy melts just roll them in your favorite topping.

For the party I made chocolate, key lime, cream cheese, vanilla, and strawberry truffles.  I made the fondant filling a month ahead and stored them in the freezer.  Before freezing I rolled each ball in powdered sugar, cocoa powder for the chocolate ones, and double bagged them in ziplock freezer bags.

I dipped each frozen ball in candy melts a week before the party and stored them in cardboard boxes until the day of the party.  Frozen balls were easier to dip, they hold their shape better and don’t melt as you’re dipping them.  I don’t recommend freezing dipped truffles as water spots start to form on them.  Once the candy is dipped they keep for a couple of weeks at room temp.

Each recipe will make about 4 dozen 1″ Truffles.

Ingredients:

Fondant

1 can ready made frosting – any flavor
1 bag white candy melts ( milk or dark chocolate if frosting is chocolate)

Shell: (optional)

1 bag any color candy melts

Directions:

Fondant filling

1.  Place candy melts in microwave safe bowl.  Microwave at 50% or defrost for 1 minute.

2.  Stir.  Microwave in 30 second intervals until they are melted, stirring in between.

3.  Stir in frosting.

Truffles

4.  Spread frosting mixture in a 9 x 13 pan and place in the refrigerator until firm.  About 1 – 2 hours.

5.  Scoop out a tablespoon at a time of firm candy and shape into balls.

6.  Roll balls in powdered sugar.  If making chocolate balls roll in cocoa powder.

7.  If you are not going to dip in candy shell you can roll balls in colored sugar, nuts, etc. instead of powdered sugar or cocoa if you like.  If you are going to dip them in candy melts place balls in freezer bag and freeze until they harden or until you are ready to dip them.

Dipping:

1.  Place melts in microwave melt bowl and melt them as directed in steps 1 & 2 above.

2.  Place candy ball on skewer and dip in melted candy melts until completely covered.

3.  Lift candy out of melt and allow excess to drip off.

4.  Using a fork gently remove candy from skewer and place on rack or parchment covered baking sheets.

5.  Allow candy shell to set.  Serve or store in cardboard boxes until ready to serve.

Enjoy!

Easy 2 Ingredient Truffles
Print Recipe
Easy 2 Ingredient Truffles
Print Recipe
Ingredients
Servings:
Instructions
Fondant filling:
  1. Place candy melts in microwave safe bowl. Microwave at 50% or defrost for 1 minute.
  2. Stir. Microwave in 30 second intervals until they are melted, stirring in between.
  3. Stir in frosting.
    Truffle
  4. Spread frosting mixture in a 9 x 13 pan and place in the refrigerator until firm. About 1 - 2 hours.
  5. Scoop out a tablespoon at a time of firm candy and shape into balls.
  6. Roll balls in powdered sugar. If making chocolate balls roll in cocoa powder.
  7. If you are not going to dip in candy shell you can roll balls in colored sugar, nuts, etc. instead of powdered sugar or cocoa if you like. If you are going to dip them in candy melts place balls in freezer bag and freeze until they harden or until you are ready to dip them.
Dipping:
  1. Place melts in microwave melt bowl and melt them as directed in steps 1 & 2 above.
  2. Place candy ball on skewer and dip in melted candy melts until completely covered.
  3. Lift candy out of melt and allow excess to drip off.
  4. Using a fork gently remove candy from skewer and place on rack or parchment covered baking sheets.
  5. Allow candy shell to set. Serve or store in cardboard boxes until ready to serve.
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