S’more, Please

Published online: Jul 20, 2020 Articles Jessica Hallam
Viewed 1086 time(s)



In honor of summer, I’m going to share with you my favorite dessert… well my second favorite dessert, because dark chocolate cake with chocolate mousse filling and a fudge frosting is my favorite. Seriously death by chocolate is the way to go. However, this next dessert is well-loved by most everyone and will easily impress any crowd. S’mores! But not just any s’mores—s’mores made with homemade graham crackers and marshmallows. I know it sounds daunting, but it is actually quite easy and you only need a few common tools. This graham cracker recipe was adapted from the cookbook Sweet Cream and Sugar Cones and the marshmallows are from the cookbook Sally’s Candy Addiction.

The Graham

7 oz flour

7 oz graham flour (whole wheat pastry flour)

1 tsp. baking soda

½ tsp. salt

1 c. butter

2/3 c. dark brown sugar

¼ c. honey

2 tbsp. molasses 

Cinnamon Sugar: 

3 tbsp. sugar

1 tbsp. cinnamon

Instructions:

  1. Preheat oven to 350 degrees

  2. In a stand mixer with a paddle attachment cream butter for 2 minutes.  Add sugar and cream another 2 minutes. Until light and fluffy. 

  3. Add honey and molasses. Mix until just combined.

  4. In a separate bowl combine both flours, baking soda and salt. Then add to mixture. 

  5. Mix until just combined. Then roll out into 1/8 inch thickness.  Dusting with flour as necessary.

  6. Using a cookie cutter cut crackers into desired shape. 

  7. Place on parchment lined cookie sheet. Sprinkle with cinnamon sugar and poke holes with a fork. 

  8. Bake for 7 minutes on the top shelf in oven and then 6 minutes on bottom shelf. Alternating baking sheets as you go.

  9. The original times should produce a dark in color and crispy cookie.  For a little softer cookie bake for a few less minutes. They should be lightly browned on the bottom. 

  10. They last for 5 days in an airtight container. You can always crush the leftovers for a delicious pie crust.

The mallow:

1/3 c. powdered sugar

3 tbsp. cornstarch

3 (1/4 oz) packages of unflavored gelatin

1 c. cold water, divided

1 c. light corn syrup

1 ½ c. sugar

¼ tsp. salt

1 tbsp. vanilla


Instructions :

  1. Spray a 9x13 glass baking pan with cooking spray. In a small bowl, combine the powdered sugar and cornstarch.  Then sprinkle a small layer over the pan.

  2. Place the gelatin and ½ c. of the water in the bowl of a stand mixer with a whisk attachment. Whisk on low speed to combine. 

  3. Place the remaining ½ c. water, corn syrup, sugar and salt in a heavy duty sauce pan with a candy thermometer over medium heat. Stir with a wooden spoon until the sugar has dissolved. 

  4.  Without stirring, cook the syrup until it reaches 240 degrees. Turn the mixer on low speed, and slowly pour the syrup into the gelatin mixture.

  5. Gradually increase until the mixer speed reaches high. Whip the mixture until it is white, thick and shiny. It will look like marshmallow fluff. 

  6. During the last minute of mixing add the vanilla.

  7. Pour mixture into prepared pan. Allow it to sit uncovered over night or for at least 6 hours until completely firm. 

  8. Liberally sprinkle a large cutting board with some of the cornstarch mixture. Dump the marshmallows out of the pan onto the cutting board. Sprinkle the top with more of the cornstarch mixture. 

  9. Carefully cut the marshmallows into squares. Roll them in the cornstarch mixture to keep them from sticking.

  10. They last for one week in an air tight container.




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