This week I learned that I should have been making homemade S’mores a lot sooner in life! Woah! There’s something about the flavors in the graham cracker that take it to a whole other level. And the marshmallows…oh my gosh, just these pillows of creamy, chewy goodness. Oh and did I mention they are corn syrup free? Even better.
Roasting marshmallows is such a favorite past time. It reminds me of being in high school and having bonfires and being married and having bonfires. It’s something you can do at any age and still enjoy it! Now that we live in Tennessee I don’t have the beach to drive down to and have a bonfire so here is a way to enjoy them in your own home!
I adapted this recipe from here. There was no way I was going to try and create these on my own, but this recipe I found to be super simple and they came out great!
- 2 tablespoons gelatin (2 envelopes Knox)
- 8 tablespoons cold water
- 2 cups granulated sugar
- 1⁄2 cup cold water
- 1⁄4 teaspoon salt
- 2 teaspoons vanilla extract
- Dust an 8- or 9-inch square pan with powdered sugar. Set aside. **Honestly I would lay parchment paper in first and dust that, I just think it would make life easier.
- In a small bowl, soak gelatin in 8 tbsp cold water. Set aside.
- Combine granulated sugar and ½ cup of water in a large heavy saucepan.
- Cook and stir over medium heat until dissolved.
- Add gelatin and bring to a boil.
- Remove from heat. Pour into a large mixing bowl and let stand until partially cool. **I didn't wait that long and they still turned out great.
- Add salt and vanilla extract.
- Beat with an electric mixer until soft and double in volume. About 10-15 minutes.
- Pour into prepared pan to about ½ inch thick.
- Set to cool until it will not stick to your finger.
- Cut into 1.5 inch pieces and roll in powdered sugar. **I used a pizza cutter and that worked great!
Now on to the graham crackers. These are pretty easy to make as well, there is some chilling time, but that just means you can make the marshmallows during that time! Or make them a day ahead and chill over night!
- 2½ cups All Purpose Flour
- 1 cup light brown sugar
- 1 teaspoon baking soda
- ¾ teaspoon coarse sea salt
- 7 tablespoons cold, salted butter
- 5 tablespoons heavy whipping cream
- 2 tablespoons vanilla
- ¼ cup clover honey (plus a tablespoon) (**see note)
- ⅛ cup molasses
- In a food processor combine flour, brown sugar, baking soda and sea salt.
- Chop cold butter into chunks and add to flour mixture.
- Mix until coarsely combined.
- Add heavy whipping cream, vanilla, honey and molasses.
- If its too thick for the food processor, transfer to mixing bowl and mixer.
- **Note** If its still too thick add an extra tablespoon of honey.
- Take dough and lay on floured surface.
- Roll out to a small rectangle or disk and wrap in plastic wrap and refrigerate for 2 hours or overnight.
- Take dough out of fridge, cut in half and place other half back in fridge.
- Pre-heat oven to 350.
- Line sheet pan with parchment.
- Roll out dough to ⅛th in thick.
- Cut into preferred graham cracker shape. I chose circles.
- Transfer to prepared sheet pan.
- Poke small holes in top of cookie(for looks)
- Optional: Sprinkle with cinnamon and sugar mixture or just a little sugar.
- Before cooking them place pan with crackers in freezer for about 5 min. This helps keep the shape of cracker while cooking.
- Place in oven and cook for 10-12 min, even if they are a bit soft to the touch they will harden once out of oven.
Now for the assembly. I just used some chocolate squares, you can choose what you would like here. Lay down one graham cracker, place marshmallow on top. With a torch, torch top of marshmallow until lightly brown, but be careful, since these are homemade they melt quick. Lay chocolate on top and then another graham cracker and enjoy they gooey goodness!!