Homemade S'mores

December  1, 2020
0 Ratings
Photo by simmering essence
  • Prep time 1 hour
  • Cook time 30 minutes
  • Serves 12
Author Notes

OK, s’mores with homemade graham crackers and marshmallows are an entirely different treat than those store bought guys. The grahams have way more flavor and give when you bite into them instead of crumbling. And the marshmallows. The way they toast and melt, oh my. These are such a FUN treat! —simmering essence

What You'll Need
  • Graham Crackers
  • 1 cup Butter, softened
  • 3/4 cup Brown Sugar, packed
  • 2 tablespoons Honey
  • 1 tablespoon Molasses
  • 1 teaspoon Coarse Salt
  • 1 teaspoon Ground Cinnamon
  • 1 teaspoon Vanilla
  • 1 cup All-Purpose Flour
  • 1 teaspoon Baking Soda
  • 2 cups Whole-Wheat Flour
  • Marshmallows
  • 1/2 cup Powdered Sugar
  • 1/2 cup Cornstarch
  • 3 Envelopes + 1 teaspoon (from a 4th packet) unflavored gelatin
  • 1 cup Water, divided
  • 2 cups Granulated Sugar
  • 1/2 cup Light Corn Syrup
  • 1/4 teaspoon Salt
  • 2 Large, egg whites
  • 1 tablespoon Vanilla
  • pinch Salt
  1. Graham Crackers
  2. Preheat oven to 375 degrees. Put the butter, brown sugar, honey, molasses, salt, cinnamon, and vanilla in the bowl of your stand mixer and beat with the paddle at medium speed until combined.
  3. In a small bowl whisk the all-purpose flour and baking soda. Alternate adding the whole wheat flour and all-purpose flour into the butter mixture until combined.
  4. Pour the dough out onto a piece of parchment paper that will fit on your baking sheet. Press and pat it into a rectangle, trying to keep the surface even. Place a piece of parchment on top of the dough and use a rolling pin to pound it even further down into its rectangular shape. Then roll it ⅛ inch thick, or thinner-depending on what will fit on your baking sheet. Check the bottom parchment occasionally during rolling to make sure you aren’t getting any seams–they make crevices, breaking up the dough. If this happens, just pull the parchment off, smooth everything out, replace the parchment, and keep rolling.
  5. Remove the top parchment and place on your baking sheet. Score the dough with a knife into 2-inch squares and use a wooden skewer to make about 5 holes in each cracker. Sprinkle with cinnamon sugar if desired. Bake about 15 minutes or until starting to brown around the edges. The darker the crackers get, the crispier they will be. This is not a bad thing-totally your preference. Remove from the oven and let cool for a few minutes. I like to go over my score marks again with a knife to make them easier to break. Enjoy the crackers and the smell in your kitchen!
  1. Marshmallows
  2. In a small bowl, combine powdered sugar and cornstarch with a whisk and set aside. Oil a 13×9 inch pan. Line the pan with a piece of plastic wrap, smoothing it out as much as you can. Spray the pan again and then dust with the sugar/cornstarch making sure to cover the bottom and sides of the pan. A trick to removing the marshmallows at the end is making sure the pan is coated completely but minimally in oil and then dusted well with the powdered sugar/cornstarch.
  3. In the bowl of your mixer pour in ½ cup of water (cold). Slowly sprinkle the gelatin into the water while whisking. Let it sit to soften.
  4. In a heavy saucepan combine the granulated sugar, corn syrup, ½ cup water, and salt. Stir over medium-low heat until sugar is dissolved. Increase the heat to medium and attach a thermometer. Boil, without stirring, until the thermometer registers 240 degrees. It will take about 15 minutes. Remove pan from heat and pour it slowly over the gelatin mixture while whisking. I whisk pretty intensely at this point so there aren’t any gelatin clumps.
  5. Beat mixture on high speed with the whisk attachment until it’s thick and white, and about tripled in volume. So pretty. This takes about 8 minutes. You’re also trying to decrease the temperature of the mixture during this process. If using a hand held mixer, this will take about 10-12 minutes.
  6. In a separate bowl with cleaned beaters, beat the egg whites until they just hold stiff peaks. Pour the egg whites and vanilla into sugar mix and beat until just combined. Get a spatula and dig down to the bottom of your mixture to make sure everything is combined well. Pour out into your lined and dusted pan. Spread evenly and dust well using about ¼ cup of the sugar/cornstarch. Chill, uncovered, until firm for a day or overnight.
  7. Invert the marshmallows onto a clean cutting surface dusted with sugar/cornstarch. With a large oiled knife trim the edges, then cut into 1-inch cubes. I use lots of sifted sugar/cornstarch to set the un-cut and cut marshmallows on. Roll each marshmallow in as much sugar/cornstarch as they need to not be sticky. Shake off the excess and store, room temperature, in an airtight container for up to 1 week. These are SO fun and delicious in your hot chocolate! The way they melt is dreamy…
  8. An extra tip on cutting the marshmallows if you like a clean cut: I use a long sharp knife and keep a wet towel and oiled paper towel close by. These guys will tear on you a bit. But if you wipe your knife on the wet towel after each cut and then oil it, you will get some pretty lovely squared off mallows.
  9. Combine into the best s’mores of your life….yum!

See what other Food52ers are saying.

0 Reviews