S’mores

There’s just something about s’mores that brings out the child in everyone. Hot summer nights sitting around the camp fire eating s’more. There’s nothing better! But have you ever tried making them from scratch? They are just like the ones you grew up with but better, with a couple added spices, and a little granulated sugar sprinkled on top. The marshmallows toast up perfect and then just melt into the s’mores with the chocolate. It’s the best! The extra effort will be worth it!

Vanilla Marshmallows

• 1/4 cup cornstarch
• 1/2 cup powdered sugar
• 1 1/2 tbsp. unflavored powdered gelatin
• 1/4 tsp. salt
• 1/4 tsp. cream of tartar
• 1 1/4 cups granulated sugar
• 1 tbsp. light corn syrup
• 1 tsp. vanilla extract

In a medium bowl sift together the cornstarch and powdered sugar. Line a 9×11 inch baking pan with parchment paper and lightly spray with non-stick spray. Sift 1/4 cup of the sugar mixture into the bottom of the pan and tilt it around to coat the bottom and sides. Leave any excess in the bottom.

Add 1/2 cup water into a bowl with a stand mixer and whisk attachment. Sprinkle in the gelatin and gently whisk together. Let it sit for 5 minutes to soften. Add in the salt and cream of tartar and beat on high for about 2-3 minutes until light and fluffy.

Pour 1/2 cup water into a saucepan. Stir in the granulated sugar and corn syrup. Place on medium high heat and bring to a boil, cook without stirring until the mixture reaches about 250 degrees on a candy thermometer.

Then carefully on low speed drizzle the hot syrup into the gelatin bowl, aiming between the whisk and bowl. Gradually increase speed as the mixture starts to cool. Add in the vanilla and beat the mixture for about 20 minutes until it is completely cool and stiff white peaks.

Pour the marshmallows into the prepared pan. Dip fingers or offset spatula into cold water to help spread out the marshmallows. Dust the top with the remaining powdered sugar mixture and let stand uncovered for at least an hour to set. Then cut into squares and coat each sides with powdered sugar. Cover tightly at store at room temperature for up to two weeks.

Graham Crackers

• 1 1/4 cup whole wheat flour
• 1 cup all-purpose flour
• 1/2 cup dark brown sugar
• 1 tsp. ground cinnamon
• 1/4 cup freshly grated nutmeg
• 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 6 tbsp. cold unsalted butter, cut into cubes
• 1/3 cup whole milk
• 1/4 cup honey
• 1 tsp. vanilla extract
• 2 tbsp granulated sugar for sprinkling

• Melted chocolate or chocolate bars

Directions

In a food processor with a metal blade attachment, combine the flours, brown sugar, spices, baking soda, baking powder and salt. Pulse until combined. Add in the cubes of butter and pulse until it breaks down to pea size.

Then in a small mixing bowl combine together the whole milk, honey and vanilla extract. Whisk until the honey has dissolved.

Transfer the flour mixture to a bowl and pour in the honey milk. Mix it all together with a wooden spoon until it starts to form a ball. Then knead the mixture with your hands until it’s smooth. Divide the ball into two portions, and flatten each disk out into a rectangle about 1/4 inch thick and wrap each separately in plastic wrap. Refrigerate for at least four hours.

Preheat the oven to 325 degrees. Line two baking pans with parchment paper. Working with one rectangle at a time, remove from the fridge and let it sit out for 5 minutes so it’s easier to roll out. On either a well floured work surface or between two pieces of parchment, roll the dough out to 1/16 inch thick rectangle, flouring when needed.

Use a pastry wheel and cut the dough into 2-by-3 inch rectangles. Rewrap and chill any remaining scrap before re-rolling. Transfer to the prepared baking pan, prick with a fork a couple times and then sprinkle with granulated sugar over the top.

Bake until crisp and golden, and just starting to brown around the edges. About 15-20 minutes, depending how thick the dough ends up. Rotate half way through. Remove from the oven and transfer to cooling rack. Then continue with the second batch. Once cooled store in an air tight container for up to two weeks.

To assemble the s’mores, either melt a little chocolate or place a chocolate bar on one side of the graham cracker and then toast to marshmallow, place the other graham cracker on top and enjoy!!!