| For the Blondie: |
| • |
1 cup butter, room temperature |
| • |
12 oz. 36% Carmelia |
| • |
3/4 cup sugar |
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3/4 cup brown sugar, firm packed |
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3 eggs, whole |
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2 tsp. vanilla extract |
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1 1/4 cup all-purpose flour |
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1/4 tsp. salt |
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| Method for the Blondie: |
| 1. |
Melt the butter and chocolate over a double boiler. |
| 2. |
Cream eggs and sugar. Add vanilla and melted chocolate mixture. |
| 3. |
Mix, scrape sides and the bottom of mixing bowl. Add dry ingredients. Mix. |
| 4. |
Bake at 350F for 15-20 minutes, or until done. |
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| For the Raspberry Cabernet Sauce: |
| • |
1 jar container The Perfect Purée Red Raspberry Puree, thawed |
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1 bottle of Cabernet |
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2 cup sugar |
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1 vanilla bean |
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| Method for the Raspberry Cabernet Sauce: |
| 1. |
In a medium size sauce pot, combine sugar, vanilla bean and the cabernet. |
| 2. |
Reduce to 2 1/2 Cups. Add Raspberry puree. |
| 3. |
Chill. |
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| For the Marshmallow Fluff: |
| • |
6 tbsp. water |
| • |
1 1/4 cup corn syrup |
| • |
3/4 cup sugar |
| • |
1 vanilla bean |
| • |
4 egg whites |
| • |
Pinch cream of tartar |
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| Method for the Marshmallow Fluff: |
| 1. |
In a small saucepan fitted with a candy thermometer, bring the water, corn syrup, 3/4 cup sugar and vanilla bean to 246 F.
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| 2. |
In the meantime, in a completely clean, dry mixing bowl of an electric mixer fitted with the whisk attachment, whip the egg whites, salt and cream of tartar until creamy and foamy, about 2 minutes. |
| 3. |
Still whisking, sprinkle in the remaining 1 tablespoon of sugar and continue to whisk until the whites hold very soft peaks, about 2 minutes. |
| 4. |
While mixing on slow speed, carefully drizzle in the hot syrup. Turn the mixer to high and whisk until thick, fluffy and just warm, about 7 minutes. Turn the mixer to low and whisk in the vanilla seeds. |
| 5. |
Sprinkle with graham cracker crumbs. |
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