Deep-Fried S'mores

We're breaking the rules by deep frying marshmallows! Watch and see if Test Kitchen Professional Norman King makes an ooey-gooey mess, or a new hit.


[MUSIC] Hey, I'm Norman from the Southern Living test kitchen and they told me not to fry marshmallows, but that's exactly what I'm gonna do. I'm actually gonna try and make a reverse smore taking the marshmallow, trying to dip it in some egg white, some graham cracker. Then, I'm gonna put the chocolate on top and see what happens. Alright, so we have these handcrafted marshmallows, these are actually cinnamon marshmallows. They're a little bit softer than your traditional marshmallow. I just gotta kinda be careful. So I'm just gonna, heavily coat this in the egg white. And then really press it down and coat it with the cracker crumbs. You can substitute regular marshmallows if you want it, and you want to be very generous with the graham cracker crust. And we're gonna fry these at 400 degrees, and hopefully it'll just take a quick five seconds or so to just crisp up the outside. And you wanna move these around really quick, because the marshmallow starts to break down. You don't wanna leave this too long, because they're, just go all over the place. And that looks like that works. Oh, here goes nothing. [MUSIC] That's way more messier than a smore. [SOUND] Okay so this just did not work. The chocolate's too hard, the marshmallow's too soft. It's warm and cold at the same time, but I'm gonna fix it. [MUSIC] Just take the marshmallow, put it on a small plate. Warm chocolate sauce. Drizzle it all over the top. And that's a reverse s-more. Mm. This is much better. The graham cracker on the outside is real crunchy. The marshmallow is melted in the middle. And that chocolate sauce. It's good. Inside out s'more. It works.
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