I Heard You Wanted S’more Marshmallows?

I will not apologize for what you see here, nor the recipe that follows. In fact, my post from Friday foreshadowed an occurence such as this (speaking of Friday, don’t forget to vote for this Friday’s post over to your right) and therefore, if you did your reading, you should not be too terribly surprised.

What I will say, instead, is that, if you ever have the desire to splurge, or perhaps to impress a large group of hungry chocoholics, this is the post for you. For today, don’t worry yourself with sugar content, calories, or fear of  trying a daunting recipe and failing miserably. Take a deep breath, and make the jump.

Because I promise you, I promise you, it’s well worth it. Just ask any of the 7 of us who downed two batches of these babies this past weekend. In a matter of minutes, in between Rock Band sets, many delicious s’mores were consumed – without guilt, instead with unadulterated happiness.

For starters, have you made the marshmallows yet? Or did you take a look at them, perhaps print the recipe(s), and still just haven’t found the time to pull that stand mixer out? Well, life is all about second chances. I’m giving you one now.

And while you’re making the marshmallows, you can also throw together a batch of graham crackers (we even have a gluten-free version here, so that’s not an excuse either!). I’m serious. The ingredients come together without a hitch in your food processor, and the taste isn’t even comparable to the over-processed Nabisco product. The best part about them? The fact that you made them, and you know exactly what you put into them.

Now, take those tasty marshmallows, if you can muster up the strength to not eat them right out of the pan, and sandwich them between your beautiful homemade graham crackers. Slide a chunk of chocolate in there and let your oven melt the chocolate and the marshmallow into a gooey, stringy, warm heavenly mess that, within an instant of eating said mess, will remind you of all things good in the world.

Like all those times when your gramma put s’mores into the toaster oven for you while you were stuck at her house all summer long watching The Price is Right, and even though she had a pool, you couldn’t go swimming in it unless your mom was there. But having s’mores was what made that ok, because you could stand on that little stool in the green-tiled kitchen and watch those quiet metal rods in the toaster turn into orange fire, orange fire that magically made the marshmallow and chocolate (or even peanut butter) pieces turn into hot liquid before your very eyes. Eating those, even though she never seemed to make quite enough, was enough to make gramma’s house fun. How I wish I could go there today – with or without the s’mores – but instead I treasure that memory, which is more than enough to make me smile.

Maybe your gramma didn’t make s’mores for you? Evenso, I’d be willing to bet that the sheer thought of s’mores takes you to a better place. A place where life is easier, a place where happiness is abounding, or a place where your biggest care in the world was deciding who would get the last one.

Tell me, where is that place for you?

Homemade Mint S’mores
makes ~1 dozen ooey, gooey, samiches

printable version, with gluten-free graham crackers
printable version, with regular graham crackers

ingredients
1 batch of homemade graham crackers (recipes below)
1 batch of homemade mint marshmallows (recipe below)
2 or 3 Hershey’s milk chocolate candy bars

instructions
preheat oven to 350 F. line a baking sheet with tin foil or parchment paper. place half of graham crackers on sheet. put a marshmallow on each cracker. put chocolate piece (you choose the size) on top of marshmallow. place remaining graham crackers atop.

bake in oven for ~10 minutes, or until chocolate melts and marshmallow begins oozing all over the place. remove and let cool for a couple of minutes and pretty them up before serving (will have fallen over in oven, so you will have to put them back together somewhat).

eat 1. eat another. keep eating until they are all gone.

Gluten-Free Graham Crackers
adapted from Shauna, makes 1-2 dozen crackers

if you have questions about storing these, I’d suggest you go to the source and click on Shauna’s link above. and although I think this recipe turned out just fine, if you have the ingredients listed on her site, I’d recommend following hers to the letter – she’s the expert!

printable version (crackers only)

ingredients
2.5 oz sorghum flour
2.5 oz brown rice flour
2.5 oz tapioca flour
2.5 oz all purpose gluten-free flour (or sweet rice, as Shauna uses, if you have it)
1 t cinnamon
1 t baking powder
3/4 t xanthan gum
1/2 t salt
7 T unsalted butter, chilled
1/4 c honey
3 to 6 T cold water
cinnamon sugar, optional

special equipment: a food processor, a rolling pin and if you want jagged edges, a fluted pastry cutter

instructions
Measure out the sorghum, brown rice, tapioca, and all purpose flours and put into food processor. Mix together. Add the cinnamon, baking powder, xanthan gum, and salt. Mix until everything is well combined.

Cut the butter into small pieces. Add to the flours in the food processor. Pulse until the butter is incorporated into the flours. The mixture should have a coarse texture.

Stir together the honey and 3 T of the water. With the food processor running, pour in the honeyed water. Let the food processor run for a few minutes, allowing the dough to form a ball. If it still has not come together entirely after a few minutes of processing, add the remaining cold water, a tablespoon at a time. (I ended up using 5 T)

Wrap dough ball in plastic wrap and put it in the refrigerator for 15 minutes. Preheat the oven to 350 F. Line a sheet tray with parchment paper. Have another piece of parchment paper ready for rolling.

Cut the ball of dough in half. Return the other half to the refrigerator. Put the ball of dough onto the parchment-lined sheet tray. Cover it with the other piece of parchment paper. Carefully, roll out the dough to a rectangle about 1/2 the length of the sheet tray, or until the dough is about 1/4-inch thick (there will be extra ragged edges). Cut the dough into desired shape and number of pieces. Dust with cinnamon sugar if desired and roll over to make it stick. Refrigerate the dough for 15 minutes. Repeat with other half of dough ball.

After 15 minutes, using the tines of a fork, prick holes into the crackers in whatever pattern you want. Bake the graham cracker dough until golden brown and starting to be hard, about 15 to 20 minutes. Turn the tray halfway through to even baking. Allow them to cool on the sheet tray until they are cool; they will harden as they cool.

 

Graham Crackers
adapted from Jam It, Pickle It, Cure It; makes ~2-3 dozen

in the event that you aren’t going to demolish these right away, two at a time with chocolate and marshmallow in the center, these babies will keep for 2 weeks in an airtight container. they could also be frozen for 2 months – just unthaw for a couple of hours before eating.

printable version (crackers only)

ingredients
1 1/2 c whole wheat flour
1 c all purpose flour
1 t kosher salt
2 t baking powder
1/3 c unsalted butter, chilled
1/4 c honey
1/4 c blackstrap molasses
1/3 c + 4 T sugar
1/4 c 2% milk
1/2 t vanilla extract
cinnamon sugar, optional

special equipment: a food processor, a rolling pin and if you want jagged edges, a fluted pastry cutter

instructions
Measure out flours and put into food processor. Mix together with salt and baking powder. Mix until everything is well combined.

Cut the butter into small pieces. Add to the food processor. Pulse until the butter is incorporated into the flours. The mixture should have a coarse texture. Add the honey, molasses, and the 1/3 c sugar, blend. Add milk and vanilla and mix until a stiff soft dough forms.

Wrap dough ball in plastic wrap and put it in the refrigerator for 15 minutes. Preheat the oven to 350 F. Line a sheet tray with parchment paper. Have another piece of parchment paper ready for rolling.

Cut the ball of dough in half. Return the other half to the refrigerator. Put the ball of dough onto the parchment-lined sheet tray. Cover it with the other piece of parchment paper. Carefully, roll out the dough to a rectangle about 1/2 the length of the sheet tray, or until the dough is about 1/4-inch thick (there will be extra ragged edges; should be ~12×15 inches). Cut the dough into desired shape and number of pieces. Dust with cinnamon sugar if desired and roll over to make it stick. Refrigerate the dough for 15 minutes. Repeat with other half of dough ball.

After 15 minutes, using the tines of a fork, prick holes into the crackers in whatever pattern you want. Bake the graham cracker dough until dark brown and starting to be hard, about 18-22 minutes. Turn the tray halfway through to even baking. Allow them to cool on the sheet tray until they are cool; they will harden as they cool.

Homemade Mint Marshmallows
makes ~2 dozen large marshmallows

another variation on a favorite new treat of mine!

printable version (marshmallow only)

ingredients
3 .25 oz envelopes of unflavored gelatin
2 c sugar
3/4 c corn syrup
1/4 t salt
1 t mint extract
1/2 c of powdered sugar
Water

must-haves
candy thermometer
stand mixer

instructions
Line your square baking pan with foil and spray with cooking spray (foil is optional if you use enough spray).

In the bottom of your mixer, mix the gelatin with a 1/2 cup of water. Let it sit for 10 minutes.

In a large pot, mix together the sugar, corn syrup and 1/4 cup of water. Insert the candy thermometer and turn the heat onto medium low. Without stirring, let the syrup cook until it reaches 248 degrees.

Remove from heat and slowly add sugar syrup to the gelatin mixture. Add the salt and mix at high speed for 10 minutes or until it’s fluffy and tripled in size (may take less time, so check). Add the mint extract and pour marshmallow fluff into prepared pan.

Let it set for at least four hours. Remove marshmallow slab from the pan. Cover both sides of slab with powdered sugar. With a sharp knife, cut marshmallow into squares using scissors or a sharp knife coated in cooking spray or powdered sugar.

9 thoughts on “I Heard You Wanted S’more Marshmallows?

  1. What a wonderful post… this is a fantastic posting and it surely brings back memories of my childhood. My Grandma NEVER made anything quite as good as this, although we did make Hershey Fudge many times. I have never made my own Grahams…. but this gives me the incentive to just try it. Thank you for the recipe. Sure beats the store bought product… YUMMMMMMMMMMMMMMMMM!!! On a day as cold as today, this is a perfect project. Many thanks….

  2. I made that GF recipe for graham crackers a few weeks back for Daring Bakers – it’s GREAT! Although I’ll need to make it again – I never got around to making smores before I ate them all!

  3. Katherine and Brook says:

    We are currently consuming the ever-so-healthy homemade granola bars (I’ve sent the recipe to, like, everyone I know, too, including both moms) but these look out of this world. We might be food soulmates.

  4. OMG, those look amazing, heather! And the MINT marshmallows – WOW. I haven’t made marshmallows yet, but clearly, I need to. NOW. But really, I’m in love with that fluted pastry cutter. Pretty, pretty. I see a walk to C&B in my near future…

  5. - MrsJanJ – I hope you love the grahams! they are definitely worth it and much better than store bought – promise!

    – Alta – definitely remake them for s’mores! although, i ate a few without too, i must say :)

    – Katherine – maybe we are food soulmates? you should drag brook over for a weekend cookfest. glad you love the granola bars – that’s what i ate this week for breakfast too.

    – Luke – shut it. you aren’t fooling anyone :).

    – Jenn – thanks, as always! and thanks for making the gf grahams first and proving they were easy and good! please, make some marshmallows. you’ll be happy you did. AND get that cutter – makes grahams so pretty!!

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