Pomegranate Moon Pies (Kopie)

*****

I preferred the cookies that were not covered in chocolate because the pomegranate flavor was more pronounced. These were a huge hit at work and barely lasted past lunchtime!

Pomegranate Marshmallows
Adapted from the many marshmallow recipes I've already made!

1 16-ounce bottle pomegranate juice
3 tbsp gelatin

1/2 cup water
1 1/4 cup invert syrup (buy it or make it!)
Pinch salt
1 3/4 cup granulated sugar

Place entire bottle of pomegranate juice in a saucepan and reduce over medium heat. You want to reduce the liquid by half. Once reduced, remove from heat and allow to cool. Take 3/4 cup of this reduced juice and add 3 tbsp gelatin. Stir until no clumps remain and set aside to bloom.

In a medium pot, combine remaining ingredients and stir until sugar is moistened. Put a lid on the pan and bring to a boil over medium heat. Boil for 3 minutes and remove lid, clip on candy thermometer. Cook, without stirring, until temperature reaches 240. Remove the thermometer and add gelatin bloom. Stir until incorporated then transfer to the bowl of a stand mixer (or just a bowl and get your hand mixer ready).

Slowly bring the speed up to high and whip for 10 minutes. The marshmallow batter should be shiny and fluffy. If it isn't the color you desire, add a little pink or red food coloring. Transfer to a piping bag with a wide circular tip (or a zip top bag and cut the corner off).

Pipe onto half of the graham cracker rounds. Top each blob with a second cookie. Two options - 1. Coat the marshmallow in sprinkles, this lets the flavor of the marshmallow really shine or 2. Dunk the entire thing in chocolate for a true moon pie.