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
Make the marshmallows: Brush the bottom and sides of a 15- by 10-inch jelly roll pan with vegetable oil
2
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
3
Place 6 tablespoons of the cold water in the bowl of a stand mixer fitted with the whisk attachment
4
Sprinkle the gelatin into the bowl and whisk briefly to make sure all the gelatin is in contact with water
5
Let soften while you make the sugar syrup
6
In a heavy, small saucepan, whisk together the granulated sugar, corn syrup, salt, and the remaining 6 tablespoons cold water
7
Add the cane syrup and honey and beat until well combined, about 1 minute
8
Place over moderate heat and bring to a full boil (the mixture will become clear), stirring until the sugar is dissolved
9
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
10
Remove the saucepan from the heat and let stand until the bubbles dissipate slightly
11
With the mixer on low, pour the sugar syrup into the softened gelatin in a thin stream down the side of the bowl
12
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
13
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
14
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
15
Set the marshmallow aside to firm up, at least 4 hours or overnight
16
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
17
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
18
Brush the bottom and sides of a 15- by 10-inch jelly roll pan with vegetable oil
19
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
20
Place 6 tablespoons of the cold water in the bowl of a stand mixer fitted with the whisk attachment
21
Sprinkle the gelatin into the bowl and whisk briefly to make sure all the gelatin is in contact with water
22
Let soften while you make the sugar syrup
23
In a heavy, small saucepan, whisk together the granulated sugar, corn syrup, salt, and the remaining 6 tablespoons cold water
24
Place over moderate heat and bring to a full boil (the mixture will become clear), stirring until the sugar is dissolved
25
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
26
Remove the saucepan from the heat and let stand until the bubbles dissipate slightly
27
With the mixer on low, pour the sugar syrup into the softened gelatin in a thin stream down the side of the bowl
28
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
29
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
30
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
31
Set the marshmallow aside to firm up, at least 4 hours or overnight
32
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
33
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
34
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
35
In a medium bowl, whisk together the all-purpose flour, pastry flour, wheat germ, salt, cinnamon, and baking soda
36
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
37
Add the cane syrup and honey and beat until well combined, about 1 minute
38
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
39
Divide the dough into 2 equal portions
40
Place 1 half on a large sheet of parchment paper then cover with a second large piece of parchment paper
41
Using a rolling pin, roll the dough, between the sheets of parchment paper, to a 1/8-inch thickness
42
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
43
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
44
Repeat this process with the remaining portion of dough
45
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
46
Transfer the graham crackers to a wire rack to let cool completely
47
DO AHEAD: Graham crackers can be baked ahead and kept, stored in an airtight container at room temperature, up to 1 week
48
Position a rack in the upper third of the oven and a second rack in the lower third then preheat to 350°F
49
In a medium bowl, whisk together the all-purpose flour, pastry flour, wheat germ, salt, cinnamon, and baking soda
50
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
51
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
52
Divide the dough into 2 equal portions
53
Place 1 half on a large sheet of parchment paper then cover with a second large piece of parchment paper
54
Using a rolling pin, roll the dough, between the sheets of parchment paper, to a 1/8-inch thickness
55
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
56
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
57
Repeat this process with the remaining portion of dough
58
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
59
Transfer the graham crackers to a wire rack to let cool completely
60
DO AHEAD: Graham crackers can be baked ahead and kept, stored in an airtight container at room temperature, up to 1 week
61
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
62
" (There may be a few leftover graham crackers
63
) Coat a wire rack with nonstick vegetable oil spray and set it on top of a parchment paper– lined large rimmed baking sheet
64
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
65
Add the remaining chocolate to the bowl and remove the bowl from the top of the pot
66
Let cool 5 minutes then stir until smooth
67
Stir in the coconut oil until incorporated thoroughly
68
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
69
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
70
Repeat with the remaining graham cracker–marshmallow "sandwiches
71
" Transfer the chocolate-dipped moonpies to a cool place to let the chocolate coating harden for 1 to 2 hours
72
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
73
Sandwich 2 graham crackers around 1 marshmallow then repeat with the remaining graham crackers and marshmallows until you have 12 moon pie "sandwiches
74
" (There may be a few leftover graham crackers
75
) Coat a wire rack with nonstick vegetable oil spray and set it on top of a parchment paper– lined large rimmed baking sheet
76
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
77
Add the remaining chocolate to the bowl and remove the bowl from the top of the pot
78
Let cool 5 minutes then stir until smooth
79
Stir in the coconut oil until incorporated thoroughly
80
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
81
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
82
Repeat with the remaining graham cracker–marshmallow "sandwiches
83
" Transfer the chocolate-dipped moonpies to a cool place to let the chocolate coating harden for 1 to 2 hours
84
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