Maple Bacon with Bourbon or Nip pecan marshmallow S\\\’mores (can substitute nip for Bourbon) for Scout approved S\\\’mores.
(can substitute nip for Bourbon for Scout approved S’mores) 8 ea. 2” x 2” graham cracker squares 8 slices of cooked, crisp maple apple-wood bacon 1 large Godiva sea salt and dark chocolate bar 4 homemade Nip pecan marshmallows Place all graham crackers sugar side down and top with one square each of chocolate, add nip marshmallow, maple bacon and enjoy! YUM YUM Yummy!!!
Servings
Homemade Bourbon Pecan Marshmallows Ingredients: 3 1/2 envelopes unflavored gelatin 1/2 cup cold bourbon 1/2 cup cold water 2 cups granulated sugar 1/2 cup light corn syrup 1/4 tsp. salt 2 large egg whites 1 tbsp. pure vanilla extract 1 cup candied pecans (chopped)
Cook Time
To assemble: 1. Preheat oven to 400 degrees 2. Place all graham crackers sugar side down and top with one square each of chocolate 3. Place in oven for 4 minutes or until chocolate begins to melt 4. Gently brown marshmallow on all 6 sides 5. Remove graham crackers from oven and top half with toasted marshmallows 6. Chop each slice of bacon in thirds and top marshmallows 7. Place remaining four grahams with chocolate atop bacon4 min and 400 degrees
Servings
Homemade Bourbon Pecan Marshmallows Ingredients: 3 1/2 envelopes unflavored gelatin 1/2 cup cold bourbon 1/2 cup cold water 2 cups granulated sugar 1/2 cup light corn syrup 1/4 tsp. salt 2 large egg whites 1 tbsp. pure vanilla extract 1 cup candied pecans (chopped)
Cook Time
To assemble: 1. Preheat oven to 400 degrees 2. Place all graham crackers sugar side down and top with one square each of chocolate 3. Place in oven for 4 minutes or until chocolate begins to melt 4. Gently brown marshmallow on all 6 sides 5. Remove graham crackers from oven and top half with toasted marshmallows 6. Chop each slice of bacon in thirds and top marshmallows 7. Place remaining four grahams with chocolate atop bacon4 min and 400 degrees
Instructions
  1. Homemade Bourbon Pecan Marshmallows Ingredients: 3 1/2 envelopes unflavored gelatin 1/2 cup cold bourbon 1/2 cup cold water 2 cups granulated sugar 1/2 cup light corn syrup 1/4 tsp. salt 2 large egg whites 1 tbsp. pure vanilla extract 1 cup candied pecans (chopped) 1. Oil a 9 x 13 baking pan and sprinkle on powdered sugar generously to cover and coat entirely (including side walls). Set aside. Combine 1/2 cup cold water and 3 1/2 packs of gelatin and whip until resembling egg whites. 2. In a medium pot, combine sugar, bourbon, syrup and salt. Heat over low heat and whisk until sugar is dissolved, about 3-5 minutes. Turn heat up to medium and let sugar come to a boil. It will bubble up, so be careful so that it does not overflow. Let it boil for 8-12 minutes, until it reaches 240 degrees F. The mixture will appear to be a light brown color, but the marshmallows will still be white. 3. Once mixture is at 240 degrees F, turn off heat and gently pour it in the mixer over the gelatin mixing at a low speed. Once all of the sugar has been added, turn the mixer to high and beat for 6-8 minutes. It should grow in size to be white and fluffy. About 3-4 minutes in, add the egg whites to a separate bowl and beat until stiff peaks form. Once stiff peaks are formed, combine egg whites, candied pecans and vanilla extract to the sugar/gelatin mixture and fold together. 4. Transfer to greased sugared baking pan from before. Spread mixture evenly, to make sure all marshmallows are same size and allow to sit for 3-5 hours. Cut to desired size and coat in powdered sugar. Transfer to cover plastic container and label. Do not refrigerate.
Recipe Notes

Homemade Bourbon Pecan Marshmallows Ingredients:

3 1/2 envelopes unflavored gelatin
1/2 cup cold bourbon
1/2 cup cold water
2 cups granulated sugar
1/2 cup light corn syrup
1/4 tsp. salt
2 large egg whites
1 tbsp. pure vanilla extract
1 cup candied pecans (chopped)