S’mores are always good… but why not make them even better? Use homemade marshmallows and graham crackers, and a high quality chocolate bar for the best s’mores you’ve ever had.
INGREDIENTS: About 1 Cup confectioners sugar 3.5 envelopes (2Tbsp. + 2.5tsp.) unflavored gelatin 1 Cup cold water, divided 2 Cups cane sugar 1/2 Cup light corn syrup 1/4 tsp. salt 2 Large egg white 1 Tbsp. vanilla extract
1. Oil bottom and sides of a 9x13 in. rectangular metal or glass baking pan and dust bottom and sides with some confectioners sugar.
2. In a bowl of a standing mixer, sprinkle gelatin over 1/2 Cup cold water and let stand to soften.
3. In a 3-qt. heavy saucepan cook cane sugar, cory syrup, second 1/2 Cup cold water, and salt over low heat, stirring with a wooden spoon, until sugar is dissolved. Increase heat to moderate and boil mixture, without stirring, until a candy thermometer reads 240°F, about 10 minutes. Remove pan from heat and pour sugar mixture over gelatin mixture, stirring until gelatin is dissolved.
4. With a standing mixer, beat mixture on high speed until white, thick, and nearly tripled in volume, about 6 minutes.
5. In a separate medium bowl, use a hand mixer to beat egg whites until they just hold stiff peaks. Beat the whites and the vanilla extract into the sugar mixture until just combined. Pour mixture into baking pan. (It is OK if you don't get it all out-- it gets sticky so be careful!) Sift some confectioners sugar evenly over the top. Chill marshmallows uncovered for at least three hours, until firm.
6. Run a thin knife around edges of pan and invert pan onto a large cutting board. Lifting up one corner of inverted pan, with fingers loosen marshmallow and ease onto cutting board. With a large knife trim edges of marshmallow and cut marshmallow into roughly one-inch cubes. Sift remaining confectioners’ sugar back into your now-empty baking pan, and roll the marshmallows through it, on all six sides, before shaking off the excess and packing them away.
7. Marshmallows store in an air-tight container for up to one week.
INGREDIENTS: 1 1/2 Cups flour 1 1/3 Cups graham flour 1 tsp. baking soda 1/2 tsp. salt 1 Cup unsalted butter, room temperature 2/3 Cup brown sugar 3 Tbsp. honey
1. In a medium bowl, whisk together the four, graham flour, baking soda, and salt. Set aside.
2. In the bowl of a stand mixer with a paddle attachment, combine the butter, sugar, and honey and mix on medium speed until light and fluffy, 2-3 minutes. Scrape down the sides of the bowl. Add the flour mixture and mix on low speed until dough just comes together.
3. Transfer dough to a piece of plastic wrap and form it into a square. Wrap and refrigerate for at least two hours or overnight.
4. When ready, preheat oven to 350°F. Line two baking sheets with parchment paper and set aside.
5. On a lightly floured surface, roll dough out to a 1/8 inch thickness, then cut into squares. Gather any scraps and re-roll and cut more squares. Transfer the squares to the baking sheets. Take a fork and mark a few lines of dots on each square. Bake the cookies for 12-15 minutes, until golden brown and firm. Let cookies cool on the baking sheet for 3-5 minutes before transferring to a cooling rack.
Assembly 1. Roast your marshmallows over a campfire until golden brown on all sides. Sandwich the toasted marshmallow and a square of chocolate between two homemade graham crackers. Enjoy!
Recipe contributed by our friend Krista from Krista's Baking Co.
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