Krembo are a delicious Israeli dessert that are most commonly found in the winter months. They are cookies topped with marshmallow and covered in chocolate. Literally, what could be wrong with that??
I could eat more krembo than I would like to admit in one sitting because they are so addictive. In this recipe, I give them a fun Hannukah spin with blue homemade marshmallow and graham crackers to pay homage to the American summer classic, the S’more!
2 Tablespoons kosher gelatin
1 Cup cold water
2 Cups granulated sugar
3 Teaspoons vanilla extract
1 Bag semisweet chocolate chips
2 Tablespoons coconut oil
Store bought graham crackers
Make the marshmallow by mixing ½ cup cold water with the gelatin. Set aside for 10 minutes to allow it to congeal.
Pour the remaining ½ cup water into a sauce pan with the sugar. Stir while heating over medium heat until the sugar has dissolved.
Pour the gelatin mixture into the pan and bring to a rolling boil. Heat to 240 degrees Fahrenheit.
Once the mixture hits 240 degrees, remove from the heat and pour into the bowl of a stand mixer. Pour in vanilla extract and blue food coloring.
Beat on low with the whisk attachment for 2 minutes. Increase the mixer speed to high and beat for 8-12 more minutes or until the mixture has doubled in size.
Spoon into a piping bag.
Break each graham cracker in half and place on a baking sheet. Using the piping bag of marshmallow, pipe a square of marshmallow onto each graham cracker. Continue until you run out of marshmallow.
Let the marshmallows set for at least an hour.
Make the chocolate coating by melting the chocolate chip and coconut oil together. Dip each marshmallow topped square into the chocolate mixture. Place on a wire rack to allow excess chocolate to drip off. The chocolate will harden over the marshmallow if left out for about an hour or two.