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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Simple Orange Infused Panna Cotta

Simple Orange Infused Panna Cotta

Simple Orange Infused Panna Cotta

Ever wonder what to serve for dessert at a dinner party?  Impress guests with this molded Panna Cotta with a slight orange flavor.

It’s so pretty and elegant looking guests will think you spent hours preparing it.  It’s very simple to make the night before your party.  You can serve it with fresh seasonal fruits or drizzled with your favorite sauce.  I serve it with a drop of my Mango Sauce on the side.  Real yummy!

Ingredients:

1 1/2 envelope unflavored gelatin

2 cups heavy whipping cream

1/2 cup sugar

3 slices of orange peel

2 cups plain Greek yogurt

1 tsp. clear pure vanilla extract

cooking spray

Directions:

1.  Put 1/4 cup of whipping cream into a small bowl and sprinkle top with gelatin, don’t stir.  Leave to soften for 15 minutes.

2.  Place rest of cream, sugar, and orange peel into heavy saucepan.  Stir over medium heat until sugar dissolves.  Cook until it starts to simmer.

3.  Remove from heat.  Stir in gelatin mixture until it dissolves.

4.  Remove orange peel.  Let cool about 15 minutes.

5.  Add vanilla and yogurt.  Stir until smooth.

6.  Spray 4 cup tube mold with cooking spray.  Use a paper towel to distribute oil to cover mold, this is important if your mold has a design.

7.  Pour cream mixture into mold.  Cover with plastic wrap.  Refrigerate at least 8 hours or until set.  It will keep in the fridge for a couple of days so you can make it ahead of time.

8.  When ready to un-mold run a knife at the sides and in the tube part of the mold.  You can also dip mold in warm water for a couple of seconds.  Place serving dish over mold and turn it over.

Garnish with fresh fruits or your favorite sauce.

Simple Orange Infused Panna Cotta

 

Simple Orange Infused Panna Cotta
Print Recipe
Servings Prep Time
4 Servings 30 Minutes
Passive Time
24 Hours
Servings Prep Time
4 Servings 30 Minutes
Passive Time
24 Hours
Simple Orange Infused Panna Cotta
Print Recipe
Servings Prep Time
4 Servings 30 Minutes
Passive Time
24 Hours
Servings Prep Time
4 Servings 30 Minutes
Passive Time
24 Hours
Ingredients
Servings: Servings
Instructions
  1. 1. Put 1/4 cup of whipping cream into a small bowl and sprinkle top with gelatin, don't stir. Leave to soften for 15 minutes.
  2. Place rest of cream, sugar, and orange peel into heavy saucepan. Stir over medium heat until sugar dissolves. Cook until it starts to simmer.
  3. Remove from heat. Stir in gelatin mixture until it dissolves.
  4. Remove orange peel. Let cool about 15 minutes.
  5. Add vanilla and yogurt. Stir until smooth.
  6. Spray 4 cup tube mold with cooking spray. Use a paper towel to distribute oil to cover mold, this is important if your mold has a design.
  7. Pour cream mixture into mold. Cover with plastic wrap. Refrigerate at least 8 hours or until set. It will keep in the fridge for a couple of days so you can make it ahead of time.
  8. When ready to un-mold run a knife at the sides and in the tube part of the mold. You can also dip mold in warm water for a couple of seconds. Place serving dish over mold and turn it over.
  9. Garnish with fresh fruits or your favorite sauce.
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