Recently, we’ve been falling in love with all these new trendy food hybrids like donut sushi and cookie and milk shots. (Whaaaaat?!) To help us come up with new food hybrids, we created a generator to pull together two of our favorite foods and spit them out to us as a food hybrid. Sometimes it doesn’t work so well — banana mac ‘n’ cheese, um, no thank you. However, we also get some pretty great ideas like S’MORES FRIES! These fries are a great alternative if you are city living and don’t have the chance to get your booty to a fire pit ;)
— sweet potatoes
— package of graham crackers
— 1/2 cup flour
— 1 teaspoon unflavored gelatin
— 1 cup light corn syrup
— 1 1/2 cups sugar
— 1 cup water
— 1 teaspoon vanilla
— mini chocolate chips
1. Cut sweet potatoes into thin slivers and place into a bowl of water. Let sit in water while you work on the rest of the ingredients.
2. Mix the unflavored gelatin with the water and whisk until combined.
3. Mix the sugar and corn syrup together in a pot over medium heat. Stir occasionally until the mixture reaches 240 degrees Fahrenheit on a candy thermometer.
4. Pour the water/gelatin mixture, corn syrup/sugar mixture and vanilla into an electric mixer with a whisk attachment. Set on a medium speed and let it whip for about five minutes.
5. While you let the mixture whip, mix the graham crackers and flour in a food processor.
6. Pat dry the fries and dip in the flour mixture. Lay them on a cookie sheet and bake in a 425-degree oven for 15 minutes.
7. Pour the marshmallow sauce into a small dish, top with mini chocolate chips and enjoy with your fries.
Sweet potatoes can be tricky to cut, so place them in the microwave for 30-45 seconds to warm them up first.
Let your potato slivers sit in a bowl of water while you work on the rest of the ingredients. Soaking them in water will help make the fries a bit more crispy :)
Mix the unflavored gelatin with your cup of water and whisk until combined, then set aside.
Mix together the corn syrup and sugar in a pot over medium heat. Stir occasionally. Let the mixture reach 240 degrees or a soft boil and then remove from the heat.
Pour the water/gelatin mixture, corn syrup/sugar mixture and vanilla into an electric mixer with a whisk attachment. Set on a medium speed and let it whip for about five minutes.
Your mixture should be marshmallow white.
While you wait for the marshmallow mixture to whip, use a food processor to chop up the graham crackers and mix in the flour.
Pat the potatoes dry and cover in the graham cracker breading. Spread out on a cookie sheet and place in the oven at 425 degrees for 15 minutes or until crunchy.
Pour marshmallow sauce into a small dish and top with mini chocolate chips.
These graham cracker fries look like they came straight from the campfire.
S’more for me and none for you!
This marshmallow sauce was so rewarding to make. I was sure I was going to have to throw in the towel and call it a DIY fail, but just keep the mixer going and you’ll see this clear liquid turn into gooey marshmallow sauce that you can eat on top of fries, ice cream and waffles!
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DIY Production and Styling: Kelly Bryden
Photography: Brittany Griffin