S’mores skillet with smoked salted caramel
Aren’t desserts cool enough? Let’s drown the s’mores skillet with bourbon then
This sweet-salty chocolate decadence s’mores skillet is inspired by the traditional yankee campfire treat of S’mores: a stick-roasted marshmallow and a layer of chocolate sandwiched between two pieces of graham cracker. In order to give this dish a smokey goodness touch, we add bourbon and smoked caramel sauce to it and serve it in a rugged, cast-iron pan. There! Suddenly the tough guys are showing up for dessert again.
(serves 5 to 6)
Smoked salty caramel sauce
- 7 tbsp (100 g) granulated sugar
- 2 tbsp water
- a scant 1/2 cup (100 ml) heavy (double) cream
- 2 tbsp butter
- 2 1/2 tsp smoked salt
- 10 1/2 oz (300 g) dark chocolate baking callets (small drops)
- 4 tbsp bourbon
- 10 1/2 oz (300 g) marshmallows
- 4 tbsp roasted hazelnuts, chopped
- 16 digestive wholewheat biscuits (graham crackers)
- BBQ set up for indirect grilling
- Cast-iron skillet, about 12” in diameter
How to make:
Prep: 1/2 hour
Cooking: 1/2 hour
Set up a BBQ or grill for indirect grilling and heat to 465 ºF (240 ºC).
First make the smoked salty caramel sauce by slowly melting the sugar in the water over very low heat. In order to prevent crystallization, try not to stir the mixture. Heat the melted sugar until it starts to turn golden brown. Meanwhile in another pan, heat the heavy cream and combine with the golden caramel (be careful: the hot sugar syrup will splatter). Lastly stir the butter and the smoked salt into the caramel sauce.
Divide for the S’mores the chocolate baking callets over the bottom of the cast-iron skillet. Sprinkle with bourbon and cover with marshmallows. Place the skillet inside the preheated BBQ, configured for indirect grilling, and bake until the chocolate has melted and the marshmallows have turned into golden brown S’mores. Sprinkle with the smoked salty caramel sauce and the hazelnuts, and serve with the wholewheat biscuits for dipping in the S’mores.