It’s a cold snowy day. Perfect weather to stay inside and make homemade s’mores. The thought of making homemade marshmallows may make you think twice about this project, but they’re really pretty simple. All you need is unflavored gelatin, corn syrup, sugar, powered sugar and water. Plus make sure you have a candy thermometer (not a meat thermometer). You usually can find a candy thermometer at your local hard ware store or big box store.
Think about making your own graham crackers as well. The dough can be made in a food processor or a Kitchenaid mixer. Cut out in square or rounds and bake. If you don’t have an “open fire” to roast your marshmallows, a butane kitchen torch will do the trick. Also available at your local hardware store (can you tell I like the hardware store!)
I like to use a really good quality chocolate bar for the chocolate. I used Lindt chocolate for the photos above. You will need two bars. If there’s a little extra chocolate, no one will complain.
Happy s’more making!
HOMEMADE S’MORE RECIPE
Makes approximately 12 s’mores plus additional marshmallows
This recipe will make a few more marshmallows than needed. Store the extras at room temperature in an airtight container with parchment paper separating the marshmallow layers. Extras are great additions to hot chocolate!
Homemade Graham Crackers
Two 3.25 ounce bars of bittersweet chocolate
Homemade Graham Crackers
Makes approximately 20 to 24 two-inch square crackers
½ cup all-purpose flour
2 cups whole wheat flour
¼ cup sugar, plus a little more to sprinkle on crackers
½ teaspoon salt
1 teaspoon baking powder
1 teaspoon cinnamon
4 ounces cold unsalted butter (one stick), cut into small pieces
2 tablespoons honey
1 tablespoon molasses
¼ cup water, plus a little more if dough is too dry
Combine all the dry ingredients in the bowl of a food processor fitted with the steel blade. With motor on, put the cold butter pieces through the feed tube to create a dry crumbly mixture.
In a small bowl, mix the honey, molasses, and the ¼ cup water. Add to the food processor. Pulse until blended. The dough should form a ball. If the dough is still too dry, drizzle a little more water into the processor and pulse. Remove the dough, form into a ball and flatten with your hand. Wrap in plastic wrap and chill for an hour.
Preheat the oven to 350 degrees. Line a baking sheet pan with parchment paper or a nonstick baking mat. On a lightly floured surface, roll the dough out to a thickness of 1/8 or an inch. Using a 2 inch square or round cookie cutter, cut the dough pieces. Gather scrapes and reroll until all the dough is used. Place the cut pieces on the prepared baking sheet pan. Use a toothpick to make small pricks on the dough. Sprinkle tops lightly with additional sugar.
Bake for 15 minutes or until golden brown and crisp. Store in an air tight container.
Makes 16 two-inch marshmallows
2 envelopes of unflavored gelatin
¾ cup cold water (divided)
1 ½ cups of granulated sugar
½ cup plus 2 tablespoons light corn syrup
¾ cups powdered sugar (for dusting the final marshmallows)
To make the marshmallows - Line an 8 X 8 pan with two inch sides with parchment paper. The paper should go up the pan sides as well as the bottom. Spray the parchment paper with nonstick food spray. Set aside.
Place the gelatin and ¼ cup water in the bowl of your electric mixer. Have mixer fitted with a whip attachment. Let sit while you are preparing the sugar/corn syrup mixture.
Place the sugar, corn syrup and remaining ½ cup water in a small heavy saucepot. Avoid using an aluminum pan as the sugar may crystallize on the sides of the pan. Heat on medium until the mixture reaches a temperature of 238 degrees using a candy thermometer. With the mixer on medium speed, carefully pour the hot sugar syrup into the gelatin. Beat until cool and mixture becomes white, thick and fluffy, about 15 minutes.
Spray a plastic spatula with nonstick food spray. Scrape the mixture into the prepared pan. Press lightly to smooth out. Sprinkle top with 2 tablespoons of the powdered sugar. Let marshmallows cool in pan for 2 hours.
Place a large piece of parchment paper on a work surface and sprinkle liberally with powdered sugar. Unmold the marshmallows on to the powdered sugar parchment. Remove the parchment pan lining from the marshmallows. Sprinkle marshmallows liberally with powdered sugar. Spray a sharp knife with nonstick food spray. Cut marshmallows into 16 squares. Roll the cut sides of the marshmallows into more powdered sugar. Store at room temperature in a covered container. Put pieces of parchment paper between the layers of marshmallows to avoid having them stick together. The marshmallows will keep for one week.
Toast marshmallows over a fire. You can also use a small hand held kitchen torch to toast them. Place a marshmallow on top of a graham cracker. Top with a piece of bittersweet chocolate and top with another graham cracker.