Campfire S'Mores
Serves: 4
Halle Leffler
1 January 1970
Based on User reviews:
52
Spice
40
Sweetness
59
Sourness
41
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
8 tbsps
Butter (softened)2 tbsps
Brown Sugar2 tbsps
Sugar2 tsps
Honey1 cup
Flour1 cup
Whole Wheat Pastry Flour1 tsp
Salt1 tsp
Baking Soda1 tsp
Cinnamon1 cup
Water2 cups
Granulated Sugar2 cups
Corn Syrup1 tbsp
Vanilla ExtractDirections:
1
Make graham crackers Preheat the oven to 350°F
2
Cream the butter, sugars, and honey in a mixer on medium speed until soft and fluffy
3
Sift together the flours, salt, baking soda, and cinnamon, and pour into the mixing bowl
4
Mix on slow speed until just combined
5
Turn out the mixture onto a clean surface
6
Press the crumbly looking dough together with your hands until it just holds together
7
Press the dough onto a 12 x 16-inch piece of parchment paper
8
Shape the dough into a rectangle and cover it with another 12 x 16-inch piece of parchment
9
Roll the dough out very thin by rolling from the middle of the paper outward
10
If the dough is difficult to roll, add a tiny bit of flour between the parchment and the dough on both sides
11
Transfer the dough onto a baking sheet, patching it to make an exact rectangle
12
Bake the dough until the top is golden brown, slightly blistered, and dry-looking, 8 to 10 minutes
13
Remove the baking sheet from the oven
14
Use an angel food cake cutter or a fork to mark rows of holes, 1/4 inch apart, all over the dough
15
Trim the rough outside edges and cut the dough into 14 to 16 squares, about 3 inches each
16
Use a ruler to make straight cuts and work quickly — the crackers become difficult to cut when they cool
17
Bake until the cut crackers are a deep golden brown, another 2 to 4 minutes (they will burn quickly, so take care at this stage)
18
Cool them and store them in an airtight container
19
Preheat the oven to 350°F
20
Cream the butter, sugars, and honey in a mixer on medium speed until soft and fluffy
21
Sift together the flours, salt, baking soda, and cinnamon, and pour into the mixing bowl
22
Mix on slow speed until just combined
23
Turn out the mixture onto a clean surface
24
Press the crumbly looking dough together with your hands until it just holds together
25
Press the dough onto a 12 x 16-inch piece of parchment paper
26
Shape the dough into a rectangle and cover it with another 12 x 16-inch piece of parchment
27
Roll the dough out very thin by rolling from the middle of the paper outward
28
If the dough is difficult to roll, add a tiny bit of flour between the parchment and the dough on both sides
29
Transfer the dough onto a baking sheet, patching it to make an exact rectangle
30
Bake the dough until the top is golden brown, slightly blistered, and dry-looking, 8 to 10 minutes
31
Remove the baking sheet from the oven
32
Use an angel food cake cutter or a fork to mark rows of holes, 1/4 inch apart, all over the dough
33
Trim the rough outside edges and cut the dough into 14 to 16 squares, about 3 inches each
34
Use a ruler to make straight cuts and work quickly — the crackers become difficult to cut when they cool
35
Bake until the cut crackers are a deep golden brown, another 2 to 4 minutes (they will burn quickly, so take care at this stage)
36
Cool them and store them in an airtight container
37
Make marshmallows In the bowl of an electric mixer, sprinkle gelatin over 1/2 cup cold water
38
Soak for 10 minutes
39
Combine sugar, corn syrup, and 1/4 cup water in a small saucepan
40
Bring to a boil and boil hard for 1 minute
41
Pour boiling syrup into gelatin and mix at high speed
42
Add the salt and beat for 12 minutes
43
Add vanilla and incorporate into mixture
44
Scrape into a 9 x 9-inch pan lined with oiled plastic wrap and spread evenly
45
(Note: Lightly oil hands and spatula or bowl scraper)
46
After pouring marshmallow mixture into the pan, take another piece of plastic wrap and press mixture into the pan
47
Let mixture sit for a few hours
48
Remove from pan, dredge the marshmallow slab with confectioners' sugar and cut into 12 equal pieces with scissors (the best tool for the job) or a chef's knife
49
Dredge each piece of marshmallow in confectioners' sugar
50
Broil the marshmallows until brown, or toast over campfire or hot coals
51
In the bowl of an electric mixer, sprinkle gelatin over 1/2 cup cold water
52
Soak for 10 minutes
53
Combine sugar, corn syrup, and 1/4 cup water in a small saucepan
54
Bring to a boil and boil hard for 1 minute
55
Pour boiling syrup into gelatin and mix at high speed
56
Add the salt and beat for 12 minutes
57
Add vanilla and incorporate into mixture
58
Scrape into a 9 x 9-inch pan lined with oiled plastic wrap and spread evenly
59
(Note: Lightly oil hands and spatula or bowl scraper)
60
After pouring marshmallow mixture into the pan, take another piece of plastic wrap and press mixture into the pan
61
Let mixture sit for a few hours
62
Remove from pan, dredge the marshmallow slab with confectioners' sugar and cut into 12 equal pieces with scissors (the best tool for the job) or a chef's knife
63
Dredge each piece of marshmallow in confectioners' sugar
64
Broil the marshmallows until brown, or toast over campfire or hot coals
65
Assemble Place a cooked marshmallow on top of a graham cracker
66
Top the marshmallow with shaved bittersweet or milk chocolate and place another graham cracker on top of the marshmallow to make a sandwich
67
Garnish the sandwich and plate with a bit more shaved chocolate
68
Place a cooked marshmallow on top of a graham cracker
69
Top the marshmallow with shaved bittersweet or milk chocolate and place another graham cracker on top of the marshmallow to make a sandwich
70
Garnish the sandwich and plate with a bit more shaved chocolate