This is an elevate riff on the cheater donut, and so worth it. I used a whole bag of chocolate chips, if you aren’t a big chocolate lover easily use half.
1 package Pillsbury Grands Biscuits
1 package graham crackers
10 oz. package chocolate chips
1/2 c. cream
Preheat oil in whatever receptacle you use to 400 degrees. While the oil is heating, break three eggs into a bowl and whisk thoroughly to break up. Place package of graham crackers into a bag and crush up until pieces are not larger than 1/4″ (roughly), place into a bowl. Open the package of biscuits, drop into egg mixture and then dredge into crushed graham crackers – pressing gently into biscuit to they are covered. Place onto pan and repeat until all eight biscuits are done. Put into refrigerator until your oil reaches the proper temperature and has stayed there for five minutes.
Drop ONE donut into the oil and fry for two minutes on each side. Remove and place onto a paper bag or several layers of paper towels to soak up any excess oil. If the donut is not golden brown or overly brown, adjust your temperature accordingly up or down 25 degrees since all fryers fry differently. Fry the remaining donuts two at a time. Obviously you will have one left over – never fry more than two at a time. Set aside to cool.
In a 2 c. liquid measuring cup, place 1/2 c. cream and one, 10 oz. package chocolate chips. Microwave for one minute on high, remove and stir to combine. Place back in microwave for 30 seconds, then remove and stir. Mixture should be smooth and thick. Spread evenly on top of donuts, set them aside. NOTE: Feel free to use half the measurements for this step if you want a light schmear of chocolate.
3 egg whites
3/4 c. sugar
1/3 c. corn syrup
2 tbsp. water
2 tsp. vanilla
In the bowl of an electric mixer fitted with the whip attachment, add the egg whites and 1/4 c. sugar. Beat on high until stiff peaks form. Stop mixer and move onto the next step. In a small saucepan fitted with a candy thermometer, combine the remaining 1/2 c. sugar, corn syrup and water. Cook over medium-high heat until thermometer reaches 240 degrees (soft ball stage). Remove from heat, turn mixer on high and slowly pour the hot syrup in with the egg whites – beating for 4-5 minutes. When the time is almost finished, slowly pour in the vanilla.
While the fluff is beating, cut the tip off a piping bag and fit with a star tip attachment. When fluff is done beating, place into piping bag and pipe onto donuts. ALTERNATIVELY, you can schmear the marshmallow on with a knife as well. You will have more marshmallow than you need, fyi.
Place donuts under a broiler until it turns golden brown – you can also use a hand torch to toast the marshmallow. Do not walk away during the process, and you may need to turn the pan around in the oven to make sure they all brown evenly. Remove from the oven and allow to cool slightly – serve and enjoy!