A recipe for homemade s'mores including instructions on how to make your own vanilla marshmallows (via Shanua Server's Marshmallow Madness) and cinnamon graham crackers (via Smitten Kitchen)!
Ingredients
For the marshmallow coating:
½ cup icing sugar
⅓ cup cornstarch
For the marshmallows:
4½ teaspoons powdered gelatin
½ cup (125ml) cold water
¾ cup sugar
½ cup (120ml) light corn syrup, divided
¼ cup (62.5ml) water
⅛ teaspoon salt
2 teaspoons vanilla extract
For the graham cracker coating:
2 tablespoons sugar
1½ teaspoons cinnamon
For the graham crackers:
1¼ cups plus 1 tablespoon (185g) all-purpose flour
½ cup (88g) dark brown sugar, lightly packed
½ teaspoon baking soda
¼ teaspoon kosher or coarse sea salt
3½ tablespoons (50g) unsalted butter, chopped and frozen
⅙ cup (57g) honey
2½ tablespoons milk
1 tablespoon vanilla extract
For assembly:
Chocolate
Method
Prepare the marshmallow coating:
Mix the two ingredients together.
Prepare the marshmallows:
Lightly coat an 8-by-8-inch baking pan with cooking spray. Whisk together the gelatin and cold water in a small bowl and let soften for 5 minutes. Stir together the sugar, ¼ cup (60ml) of the corn syrup, water, and salt in a medium saucepan over high heat. Boil, stirring occasionally, until the temperature reaches 240°F. Meanwhile, pour remaining ¼ cup (60ml) corn syrup into the bowl of an electric mixer fitted with the whisk attachment. Microwave gelatin on high until completely melted, about 30 seconds. Pour it into the mixer bowl. Set the mixer speed to low and keep it running. When the syrup reaches 240°F, slowly pour it into the mixer bowl. Increase the speed to medium and beat for 5 minutes. Increase to medium-high and beat for 5 more minutes. Beat on the highest setting for 1 to 2 minutes more and beat in the vanilla; the finished marshmallow will be opaque white, fluffy, and tripled in volume. Pour it into the prepared pan, using an offset spatula to smooth it into the corners. Sift coating evenly and generously over top. Let set for at least 6 hours in a cool, dry place. Use a knife to loosen the marshmallow from the edges of the pan. Invert the slab onto a coating-dusted work surface and dust it with more coating. Cut into 4 cm by 4cm squares. Dip the sticky edges of the marshmallows in more coating, patting off the excess.
Prepare the graham cracker coating:
Mix the two ingredients together.
Prepare the graham crackers:
Combine the flour, brown sugar, baking soda, and salt in the bowl of a food processor fitted with the steel blade or in the bowl of an electric mixer fitted with the paddle attachment. Pulse or mix on low to incorporate. Add the butter and pulse on and off on and off, or mix on low, until the mixture is the consistency of a coarse meal. Alternately, if you don't have a food processor or electric mixer, you can cut the ingredients together with a pastry blender. Just make sure they're very well incorporated. In a small bowl, whisk together the honey, milk, and vanilla extract. Add to the flour mixture and pulse on and off a few times or mix on low until the dough barely comes together. It will be very soft and sticky. Lay out a large piece of plastic wrap and dust it lightly with flour, then turn the dough out onto it and pat it into a rectangle about 1-inch thick. Wrap it, then chill it until firm, about 2 hours or overnight. Divide the dough in half and return one half to the refrigerator. Sift an even layer of flour onto the work surface and roll the dough into a long rectangle about ⅛ inch thick. The dough will be sticky, so flour as necessary. Cut into 4cm by 4cm squares. Place the crackers on one or two parchment-lined baking sheets and sprinkle with the topping. Chill until firm, about 30 to 45 minutes in the fridge or 15 to 20 minutes in the freezer. Repeat with the second batch of dough. Finally, gather any scraps together into a ball, chill until firm, and re-roll. Adjust the oven rack to the upper and lower positions and preheat the oven to 350°F. Using a toothpick or skewer, prick the dough to form three dotted rows (9 dots). Bake for 15 minutes, until browned and slightly firm to the touch, rotating the sheets halfway through to ensure even baking. Be careful to not over bake.
To assemble:
Sandwich a piece of chocolate and a marshmallow between two graham crackers. You can either place into the oven for a few minutes for the marshmallow to melt or you can eat as is. Alternatively, cook s'mores, wrapped in tinfoil, over a campfire.
Recipe by IronWhisk at http://www.ironwhisk.com/2012/09/homemade-smores/