Serves: 6–10
Porter Marshmallows
1½ cup (12 fl oz/355 ml) porter
2 Tbs granulated sugar
Three ¼-oz (7 g) gelatin packets
2 Tbs (1 fl oz/30 ml) canola oil
2 cup powdered sugar
Combine the porter and granulated sugar in a medium sauce pan over medium-high heat. Simmer for 5 minutes. Remove from heat and allow to cool to 80°F (27°C).
Pour the beer/sugar mixture into the bowl of a stand mixer and add the 3 gelatin packs. Let stand for 7 minutes. Using a whisk, mix on high speed until the mixture quadruples in volume and starts to show signs of soft peaks.
While the mixer is running, lightly coat a 6" x 9" (15 cm x 23 cm) pan with the canola oil. Pour the marshmallow mixture into the oiled pan, cover, and refrigerate to set overnight.
Remove from the refrigerator and portion the marshmallows into 1½-inch (4 cm) squares. Cut with a hot knife.
Remove from the pan and toss in the powdered sugar until coated.
Ganache
½ cup (4 fl oz/118 ml) heavy cream
8 oz (227 g) semisweet chocolate, chopped into small pieces
Combine the chocolate and cream in a metal mixing bowl. Place the bowl over a pot of boiling water and stir until the mixture is smooth.
1 box graham crackers
Break the graham crackers in half to fit your marshmallows. Place a dollop of ganache on 1 graham cracker. Place the marshmallow on top of the ganache. Top the marshmallow with 1 tablespoon (15 ml) of the ganache. Place the second graham cracker on top and finish with another tablespoon (15 ml) of ganache. Repeat until you have used up all your marshmallows.
Beer suggestions: The coffee and vanilla notes in Ballast Point Victory at Sea (San Diego, California) porter taste great and pair well.