Classic Moonpies
Serves: 6
Terence Turner
1 January 1970
Based on User reviews:
47
Spice
56
Sweetness
51
Sourness
42
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
3 cup
Water (cold)3 cup
Granulated Sugar3 cup
Light Corn Syrup1 tsps
Kosher Salt1.25 cups
All-Purpose Flour1.25 cups
Whole Wheat Pastry Flour1 cup
Wheat Germ1 tsp
Ground Cinnamon1 tsp
Baking Soda3 tbsps
Cane Syrup (steen's)1 tbsp
HoneyDirections:
1
Place over moderate heat and bring to a full boil (the mixture will become clear), stirring until the sugar is dissolved
2
Put a candy thermometer into the boiling sugar syrup and continue boiling, without stirring, for 5 minutes, then increase the heat to moderately high and continue boiling, without stirring, until the thermometer registers 240°F (soft-ball stage), about 5 more minutes
3
Remove the saucepan from the heat and let stand until the bubbles dissipate slightly
4
With the mixer on low, pour the sugar syrup into the softened gelatin in a thin stream down the side of the bowl
5
Gradually increase the mixer speed to high and beat until the marshmallow forms a very thick ribbon when the whisk is lifted (the marshmallow will still be slightly warm), about 5 minutes
6
Scrape the marshmallow into the prepared pan (it will be very sticky) and use wet fingertips to spread it evenly; smooth the top with a wet offset spatula
7
Dust the remaining 1/4 cup confectioners' sugar over the top of the marshmallows, then cover the pan with plastic wrap, being careful not to let the plastic wrap touch the marshmallow as they will stick together
8
Set the marshmallow aside to firm up, at least 4 hours or overnight
9
Once the marshmallows are firm, use a 3-inch round cookie cutter to cut out 12 marshmallow circles—you will need to cut the marshmallows very close together so there are very few scraps
10
Dust the marshmallows with additional confectioners' sugar to prevent sticking DO AHEAD: Marshmallows can be stored, layered between sheets of wax or parchment paper, in an airtight container in a dry place at cool room temperature, for 1 week
11
Brush the bottom and sides of a 15- by 10-inch jelly roll pan with vegetable oil
12
Using a fine-mesh sieve, dust the bottom and sides of the pan with 1/4 cup of the sifted confectioners' sugar, leaving any excess in the pan
13
Place 6 tablespoons of the cold water in the bowl of a stand mixer fitted with the whisk attachment
14
Sprinkle the gelatin into the bowl and whisk briefly to make sure all the gelatin is in contact with water
15
Let soften while you make the sugar syrup
16
In a heavy, small saucepan, whisk together the granulated sugar, corn syrup, salt, and the remaining 6 tablespoons cold water
17
Place over moderate heat and bring to a full boil (the mixture will become clear), stirring until the sugar is dissolved
18
Put a candy thermometer into the boiling sugar syrup and continue boiling, without stirring, for 5 minutes, then increase the heat to moderately high and continue boiling, without stirring, until the thermometer registers 240°F (soft-ball stage), about 5 more minutes
19
Remove the saucepan from the heat and let stand until the bubbles dissipate slightly
20
With the mixer on low, pour the sugar syrup into the softened gelatin in a thin stream down the side of the bowl
21
Gradually increase the mixer speed to high and beat until the marshmallow forms a very thick ribbon when the whisk is lifted (the marshmallow will still be slightly warm), about 5 minutes
22
Scrape the marshmallow into the prepared pan (it will be very sticky) and use wet fingertips to spread it evenly; smooth the top with a wet offset spatula
23
Dust the remaining 1/4 cup confectioners' sugar over the top of the marshmallows, then cover the pan with plastic wrap, being careful not to let the plastic wrap touch the marshmallow as they will stick together
24
Set the marshmallow aside to firm up, at least 4 hours or overnight
25
Once the marshmallows are firm, use a 3-inch round cookie cutter to cut out 12 marshmallow circles—you will need to cut the marshmallows very close together so there are very few scraps
26
Dust the marshmallows with additional confectioners' sugar to prevent sticking DO AHEAD: Marshmallows can be stored, layered between sheets of wax or parchment paper, in an airtight container in a dry place at cool room temperature, for 1 week
27
Make the graham crackers: Position a rack in the upper third of the oven and a second rack in the lower third then preheat to 350°F
28
In a medium bowl, whisk together the all-purpose flour, pastry flour, wheat germ, salt, cinnamon, and baking soda
29
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 5 minutes
30
Add the cane syrup and honey and beat until well combined, about 1 minute
31
Scrape down the sides and bottom of the mixer bowl then reduce the mixer speed to medium-low, add the flour mixture, and blend just until no streaks of flour remain, 1 to 2 minutes—the mixture will be a little crumbly
32
Divide the dough into 2 equal portions
33
Place 1 half on a large sheet of parchment paper then cover with a second large piece of parchment paper
34
Using a rolling pin, roll the dough, between the sheets of parchment paper, to a 1/8-inch thickness
35
Remove the top layer of parchment and use a 2 1/2 to 2 3/4-inch round cookie cutter to press as many circles into the dough as possible
36
Use a small offset spatula to transfer the graham crackers to a large rimmed baking sheet, leaving about 1 inch between them then re-roll and cut any scraps of dough to make more circles
37
Repeat this process with the remaining portion of dough
38
Bake the graham crackers, switching the baking pans between the upper and lower racks and rotating the pans about halfway through baking, until the graham crackers are firm around the edges and golden, 12 to 14 minutes
39
Transfer the graham crackers to a wire rack to let cool completely
40
DO AHEAD: Graham crackers can be baked ahead and kept, stored in an airtight container at room temperature, up to 1 week
41
Position a rack in the upper third of the oven and a second rack in the lower third then preheat to 350°F
42
In a medium bowl, whisk together the all-purpose flour, pastry flour, wheat germ, salt, cinnamon, and baking soda
43
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 5 minutes
44
Scrape down the sides and bottom of the mixer bowl then reduce the mixer speed to medium-low, add the flour mixture, and blend just until no streaks of flour remain, 1 to 2 minutes—the mixture will be a little crumbly
45
Divide the dough into 2 equal portions
46
Place 1 half on a large sheet of parchment paper then cover with a second large piece of parchment paper
47
Using a rolling pin, roll the dough, between the sheets of parchment paper, to a 1/8-inch thickness
48
Remove the top layer of parchment and use a 2 1/2 to 2 3/4-inch round cookie cutter to press as many circles into the dough as possible
49
Use a small offset spatula to transfer the graham crackers to a large rimmed baking sheet, leaving about 1 inch between them then re-roll and cut any scraps of dough to make more circles
50
Repeat this process with the remaining portion of dough
51
Bake the graham crackers, switching the baking pans between the upper and lower racks and rotating the pans about halfway through baking, until the graham crackers are firm around the edges and golden, 12 to 14 minutes
52
Transfer the graham crackers to a wire rack to let cool completely
53
DO AHEAD: Graham crackers can be baked ahead and kept, stored in an airtight container at room temperature, up to 1 week
54
Melt the chocolate and assemble the moonpies: Sandwich 2 graham crackers around 1 marshmallow then repeat with the remaining graham crackers and marshmallows until you have 12 moon pie "sandwiches
55
" (There may be a few leftover graham crackers
56
) Coat a wire rack with nonstick vegetable oil spray and set it on top of a parchment paper– lined large rimmed baking sheet
57
Place about 2/3 of the chocolate in a dry metal bowl set over a pan of barely simmering water and stir until melted and warm, 2 to 3 minutes
58
Add the remaining chocolate to the bowl and remove the bowl from the top of the pot
59
Let cool 5 minutes then stir until smooth
60
Stir in the coconut oil until incorporated thoroughly
61
Hold 1 moonpie "sandwich" firmly in 1 hand and roll the sides through the melted chocolate, making sure the sides are completely coated so you don't see any marshmallow peeking through
62
Hold the moonpie over the bowl of chocolate and use a small spoon to pour and swirl chocolate over the top; invert onto the rack and coat the other side in chocolate
63
Repeat with the remaining graham cracker–marshmallow "sandwiches
64
" Transfer the chocolate-dipped moonpies to a cool place to let the chocolate coating harden for 1 to 2 hours
65
DO AHEAD: Moonpies can be made ahead and kept, layered between sheets of parchment paper in an airtight container at room temperature, up to 5 days
66
Sandwich 2 graham crackers around 1 marshmallow then repeat with the remaining graham crackers and marshmallows until you have 12 moon pie "sandwiches
67
" (There may be a few leftover graham crackers
68
) Coat a wire rack with nonstick vegetable oil spray and set it on top of a parchment paper– lined large rimmed baking sheet
69
Place about 2/3 of the chocolate in a dry metal bowl set over a pan of barely simmering water and stir until melted and warm, 2 to 3 minutes
70
Add the remaining chocolate to the bowl and remove the bowl from the top of the pot
71
Let cool 5 minutes then stir until smooth
72
Stir in the coconut oil until incorporated thoroughly
73
Hold 1 moonpie "sandwich" firmly in 1 hand and roll the sides through the melted chocolate, making sure the sides are completely coated so you don't see any marshmallow peeking through
74
Hold the moonpie over the bowl of chocolate and use a small spoon to pour and swirl chocolate over the top; invert onto the rack and coat the other side in chocolate
75
Repeat with the remaining graham cracker–marshmallow "sandwiches
76
" Transfer the chocolate-dipped moonpies to a cool place to let the chocolate coating harden for 1 to 2 hours
77
DO AHEAD: Moonpies can be made ahead and kept, layered between sheets of parchment paper in an airtight container at room temperature, up to 5 days
78
Make the marshmallows: Brush the bottom and sides of a 15- by 10-inch jelly roll pan with vegetable oil
79
Using a fine-mesh sieve, dust the bottom and sides of the pan with 1/4 cup of the sifted confectioners' sugar, leaving any excess in the pan
80
Place 6 tablespoons of the cold water in the bowl of a stand mixer fitted with the whisk attachment
81
Sprinkle the gelatin into the bowl and whisk briefly to make sure all the gelatin is in contact with water
82
Let soften while you make the sugar syrup
83
In a heavy, small saucepan, whisk together the granulated sugar, corn syrup, salt, and the remaining 6 tablespoons cold water
84
Add the cane syrup and honey and beat until well combined, about 1 minute