By Ashley Adams, Kitchen Store Specialist
One culinary delight that goes hand in hand with summer is the s’more. There isn’t much better than the combination of crisp graham cracker, rich chocolate, and squishy sweet marshmallow all sandwiched together in delicious gooey chocolate mess!
We’ve all grown up making and eating them, and the recipe is pretty standard, so how can you improve this classic campfire favorite? Make it from scratch! As with most things, homemade is better, and s’mores are no exception. We started by making homemade graham crackers. Graham flour gives these crackers their distinct taste- it is stone rolled and has a coarser texture and almost nutty flavor. Sweetened with honey and rolled thin to give them crunch, these graham crackers made the perfect base for our s’mores.
Next we topped them with oversized marshmallows made from scratch. Once you make homemade marshmallow you will never want to settle for the dry, flavorless ones out of a bag. Homemade marshmallows are smooth, creamy, melt-in-your-mouth squares of billowy goodness.
[GRAHAM CRACKER INSTRUCTIONS]
2 cups graham flour
1 cup all-purpose flour
1 teaspoon baking powder
1⁄2 teaspoon baking soda
1⁄2 cup margarine, softened
1⁄2 cup packed brown sugar
1/3 cup honey
1⁄2 cup milk
Cinnamon & Sugar (optional)
- Sift together the whole-wheat flour, all-purpose flour, baking powder and baking soda; set aside.
- In a medium bowl, cream together the margarine, brown sugar and honey until light and fluffy. Stir in the sifted ingredients alternating with the milk and
vanilla. Cover dough and refrigerate overnight.
- Preheat the oven to 350 degrees F (175 degrees C). Divide the chilled dough into quarters. On a well
floured surface, roll the dough out one quarter at a time into a 5×15 inch rectangle. Divide into rectangles
using a knife. Place rectangles onto ungreased cookie sheets. Mark a line down the center of each one, and prick with a fork. For a cinnamon flavored cracker,
sprinkle with a cinnamon sugar mixture before
- Bake for 13 to 15 minutes in the preheated oven. Remove from baking sheets to cool on wire racks.
Spread with peanut butter, Nutella or marshmallow cream or simply enjoyed with a tall glass of milk, these crackers are a perfect snack. And they make the perfect base for a decadent s’more.
Because marshmallows are essentially whipped sugar, gelatin, and flavoring it is important to use a high quality vanilla.
With ample high-quality Mexican vanilla these ‘mallows had a pronounced vanilla flavor that couldn’t be rivaled by any store-bought marshmallow.
They are incredibly easy to make, especially with the help of our Kitchenaid mixer, which does the majority of the work.
Start by reconstituting the unflavored gelatin with ½ cup of cold water in the bowl of the stand mixer. Let it sit while you mix the remaining ½ cup water, sugar, corn syrup and salt in a medium saucepan over medium high heat. Using a candy thermometer cook until the mixture reaches 240 degrees. Immediately remove from the heat.
Using a whisk attachment, turn the mixer on low speed and slowly add the sugar mixture down the side of the bowl into the gelatin mixture. Once it is all incorporated increase the mixer speed to high. Whip on high until the mixture becomes thick and the bowl is lukewarm, approximately 15 minutes. Add the vanilla and whip for another minute.
While the marshmallows are whipping, mix the corn starch and powdered sugar. Spray a 9x13inch pan with cooking spray and add the powdered sugar into the pan, making sure to cover up the sides as well. Shake the pan around to evenly distribute the cornstarch mixture and dump the remaining back into the bowl.
Spread the marshmallow mixture into the prepared pan and spread using a spatula sprayed with cooking spray. Dust with enough cornstarch mixture to cover.
Let the marshmallow sit for at least 4 hours, or overnight to set up. (If you are like us and you cannot wait- the marshmallows are super delicious, but it will be very, very messy!)
Turn the marshmallows out onto a cutting board and cut into squares using a pizza wheel dusted with the cornstarch mixture or sprayed with cooking spray. Lightly dust all sides with the cornstarch mixture. These marshmallows can be stored in an airtight container for 3 weeks. If they last that long!
We can’t wait to make some more marshmallows using cute cookie cutters and various flavors and toppings. How cute would they be on top of a cup of hot cocoa with peppermint flavoring. Or maybe dyed pink and cut into heart shapes, with the edges rolled in pink sanding sugar for Valentine ’s Day. The possibilities are endless!