If using a grill, pre-heat grill to medium (350-400°F).
Spray an 18” piece of aluminum foil with non-stick spray. Layer marshmallows, chocolate chips, cream cheese, vanilla extract and salt. Take special care to make sure the marshmallows fully cover the bottom so the chocolate does not burn. Fold the two shorter ends of the foil together twice, then fold each end twice to seal the packet.
Place packet seam-side up 6-8 inches from the flame of the campfire or grill and cook for 4-6 minutes, until the contents are soft and somewhat liquified. Let stand 2 minutes before opening.
Carefully open foil packet, swirl contents together and sprinkle with cherries. Serve dip with graham crackers.
Recipe by Pastry Chef Jessica Ellington.
If using a grill, pre-heat grill to medium (180-205°C).
Spray a 45-centimeter piece of aluminum foil with non-stick spray. Layer marshmallows, chocolate chips, cream cheese, vanilla extract and salt. Take special care to make sure the marshmallows fully cover the bottom so the chocolate does not burn. Fold the two shorter ends of the foil together twice, then fold each end twice to seal the packet.
Place packet seam-side up 15-20 centimeters from the flame of the campfire or grill and cook for 4-6 minutes, until the contents are soft and somewhat liquified. Let stand 2 minutes before opening.
Carefully open foil packet, swirl contents together and sprinkle with cherries. Serve dip with graham crackers.
Recipe by Pastry Chef Jessica Ellington.
Pure Vanilla Extract
