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Prep Time: 45 Minutes Cook Time: 120 Minutes |
Ready In: 165 Minutes Servings: 6 |
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One more from the file. Cooking time is freeze time. Ingredients:
1/2 cup water |
1/2 cup sugar |
3 cups miniature marshmallows |
1/4 teaspoon vanilla extract |
4 ounces semisweet chocolate, chopped |
1/2 cup whipping cream |
3 tablespoons unsalted butter |
1/2 teaspoon vanilla extract |
1/2 gallon chocolate ice cream, softened |
6 graham crackers, broken into small pieces |
1 1/2 cups miniature marshmallows |
6 large marshmallows |
6 graham crackers, cut into triangles |
Directions:
1. For marshmallow sauce: Stir 1/2 cup water and sugar in medium saucepan over medium-low heat until sugar dissolves. Simmer until syrup is reduced slightly, about 5 minutes. Reduce heat to very low. Add 3 cups mini-marshmallows, stir until marshmallows melt and sauce is smooth. Mix in 1/4 teaspoon vanilla extract.
2. For chocolate sauce: Stir chocolate, cream and butter in small saucepan over low heat until chocolate melts and sauce is smooth; mix in 1/2 teaspoon vanilla.
3. Sauces can be prepared 1 day ahead. Cover separately and chill. Rewarm over low heat before using.
4. Place ice cream in a large bowl. Mix in 1 1/2 cups mini-marshmallows and broken graham cracker pieces. Freeze until firm, about 2 hours.
5. Place 3 scoops of ice cream in each of 6 bowls.
6. Thread large marshmallows onto 2 skewers; hold over gas flame or under broiler until browned.
7. Spoon warm sauces over ice cream. Top each sundae with one toasted marshmallow and one graham cracker triangle.
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