Gourmet S'more Fondue

The humble S'more gets an adult makeover that is perfect for entertaining.

nutritional info

Nutritional Information

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1 1/4 cup / 300 ml	light corn syrup
1 cup / 250 ml	granulated sugar
1/2 cup / 125 ml	water
1/2 cup / 125 g	Naturegg Simply Egg Whites, at room temperature, well shaken
1 tbsp / 15 ml	vanilla extract
12 oz / 375 g	good quality dark chocolate, melted
	Graham crackers, cookies and assorted fruit

Stir corn syrup, sugar and water in a medium, heavy bottom saucepan set over high heat; bring to a boil. Cook, without stirring, on high for 6 minutes or until it reaches 240°F (115°C) on a candy thermometer (soft ball stage). Remove from the heat.
Meanwhile, beat egg whites on high speed until stiff peaks form. With the mixer on high and shielding hands with oven mitts, gradually pour in the hot syrup mixture. Beat constantly for 5 to 7 minutes or until the mixture has a fluffy marshmallow crème consistency and is cooled. Add vanilla; beat for 1 minute.
Meanwhile, preheat the broiler to high. Divide the melted chocolate evenly between twelve, 6 oz (175 mL) oven-proof ramekins or bowls. Dollop an equal portion of the marshmallow mixture over the chocolate. Place the ramekins on a baking sheet and broil on the centre rack for 1 to 2 minutes or until the tops are toasted and the centres are gooey.
Place on plates and serve with Graham crackers, cookies and fruit with a small spreader.

This recipe makes a big batch of marshmallow crème so if you are serving a smaller crowd or just want to indulge mid-week, you can transfer it to an airtight container and reserve it in the refrigerator for up to 1 week. Bring to room temperature before using.
Spread marshmallow crème between homemade cookies as a filling for sandwich cookies.
Use marshmallow crème as a topping for ice cream sundaes.
Spread marshmallow crème over chocolate brownies and broil slightly for a yummy frosting.
Use marshmallow crème as a frosting for cakes or muffins.

This recipe was made with:

Made from 100% pure egg whites. We mean simple.

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In order to get the proper rise, avoid deflating your whipped egg whites when mixing into cake batters.