A decadent s'more with raspberry marshmallow fluff, fresh raspberries, Ghirardelli Dark Chocolate Raspberry Squares, Ghirardelli Raspberry Radiance Squares and graham crackers
Add raspberries, sugar and lemon juice to a small sauce pot
Stir ingredients together and bring to a boil, stirring occasionally. Turn down to low and let the sauce simmer for 10 minutes until slightly thickened. Give the sauce an occasional stir while simmering
Strain the raspberry sauce through a fine mesh sieve
Making the Marshmallow Fluff
While the raspberry sauce is simmering, start making the fluff
Add the sugar, corn syrup and water to a small sauce pan, bring to a boil and continue boiling until it reaches 240°F
While the sugar mixture is boiling, whip the egg whites in the bowl of a stand mixer until frothy
Add the cream of tartar and salt and whisk on medium high until soft peaks form
When the sugar mixture reaches 240°F slowly drizzle it into the egg whites with the mixer running on low
Once it's all incorporated turn the mixer to medium - high speed until stiff peaks form
Turn the mixer back low and add the vanilla extract. Mix until incorporated
Set HALF the marshmallow fluff aside in an airtight container and store in the fridge
With the remaining half of the marshmallow fluff still in the mixer, turn the mixer on low and add the raspberry sauce. Mix until fully incorporated then set aside in an airtight container in the fridge
Building the S'mores
Layer each s'more with a graham cracker square on the bottom, 1 square of raspberry radiance, a 2oz scoop of raspberry fluff, 1 square of dark chocolate raspberry and top with another graham cracker. Repeat until all s'mores are made
Notes
You will have leftover vanilla marshmallow fluff. A few things you could use this for are: other s'mores desserts, peanut butter and fluff sandwiches, ice cream topping, rice krispie treats, fluffernutter cookies, marshmallow fluff brownies or on top of your hot chocolate!Be sure to use a thermometer when making marshmallow fluff