Who doesn’t love S’mores? But how often do you really light up the campfire and get melting? Here is a delicious homemade version of this camping favorite that everyone is sure to love. It may take a bit longer to make than the campfire version, but it is truly worth it!
Marshmallows
- 5 gelatin sheets, or 1 ½ tsp powdered gelatin
- ¼ cup cold water, if using powdered gelatin
- ¼ cup cornstarch
- ¼ cup powdered sugar
- 3 tbsp moonshine
- ¾ cup granulated sugar
- 6 tbsp agave nectar
- 2 tbsp water
- pinch of kosher salt
Note: any alcohol will work in the marshmallows – Lillet Blanc, champagne, and bourbon, for example. You can also use vanilla.
Graham Crackers
- 1 cup all purpose flour
- ½ cup whole-wheat flour
- ½ tsp baking soda
- ½ tsp freshly ground cinnamon
- 11 tbsp unsalted butter, at room temperature
- 3 tbsp honey
- ¼ cup granulated sugar
- ¼ cup packed light brown sugar
- 1 recipe ganache (or chocolate syrup)
To Make the Marshmallow
If using gelatin sheets, submerge them in a medium bowl filled with ice water until soft, about 5 to 10 minutes. If using powdered gelatin, sprinkle it evenly over ¼ cup cold water; let sit for 5 to 10 minutes, then gently warm in a microwave or in a small saucepan over very low heat until all the granules are dissolved.
Stir the cornstarch and powdered sugar into a small bowl.
Line a 9 by 13-inch baking pan with two layers of parchment paper or waxed paper, arranged perpendicularly so that all sides of the pan are covered. (To get the paper to stay put, you can butter the pan first) Dust generously with some of the powdered sugar mixture, evenly coating the entire bottom of the pan. Set aside the remaining powdered sugar mixture for coating the finished marshmallows.
If using sheet gelatin, squeeze out all excess water and put the gelatin in the bowl of a stand mixer fitted with a paddle attachment. If using powdered gelatin, pour the dissolved mixture into the bowl. Add two tablespoons of the moonshine.
In a small heavy saucepan, combine the granulated sugar, agave nectar, 2 tablespoons of water, salt and the remaining 1 tablespoon of moonshine. Stir well until combined, then cook without stirring over medium-high heat until a candy thermometer reads 238 degrees F to 240 degrees F.
Pour the mixture over the gelatin and mix, first on low speed and gradually increasing the speed to high, until smooth and glossy and firm peaks form, 8 to 10 minutes. The mixture won’t begin to resemble a marshmallow until around the 5-minute mark.
Using a rubber spatula, scrape the mixture into the prepared pan and smooth the top with an offset spatula. Let sit at room temperature for at least 3 to 4 hours, until set.
Sift a generous amount of the reserved powdered sugar mixture over the top of the marshmallows. Using a clean, hot knife or clean, hot scissors, cut into 2-inch squares and generously dust the edges with more of the powdered sugar mixture to prevent sticking.
The marshmallows can be stored in an airtight container at room temperature for up to a week.
To make the Graham Crackers
Sift the all-purpose flour, whole wheat flour, baking soda, and cinnamon into a medium bowl.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and honey on low speed until smooth, 1 to 2 minutes. Add the granulated sugar, brown sugar, and salt and mix on low sped until well combined. Scrape down the sides of the bowl, then mix on medium speed until light and fluffy, 4 to 5 minutes.
Scrape down the sides of the bowl, then add the flour mixture. Mix on low speed just until uniform in texture.
Turn the dough out onto a piece of parchment paper. Press into an even, flat rectangle and put another piece of parchment paper on top. Roll out to about 1/8-inch thick. With the dough still sandwiched between the sheets of parchment paper, transfer to a baking sheet and refrigerate until firm, about 1 hour and up to 1 week. This is a sticky dough, so don’t try to remove the parchment paper until it is chilled; then it can be pulled off cleanly and easily.
Remove the top piece of parchment paper and score the dough into 2-inch squares.
Poke each square with a fork, creating vent holes. Use a small metal spatula to transfer the cookies to the lined baking sheets, spacing them 1 inch apart. Bake for 12 to 15 minutes, until golden.
Let cool on the pan for 10 minutes before removing. Let cool completely before using to make s’mores. The graham crackers can be stored in an airtight container at room temperature for up to 2 days.
To Assemble Each S’more
Smear about 1 teaspoon of ganache on the bottom (flat side) of two graham crackers. Place a marshmallow atop the ganache and one graham cracker, tope with the second graham cracker, ganache side down and gently squish.
S’mores are best eaten right away. However, they can be stored in an airtight container for up to 2 days. Note that the graham crackers will get increasingly soft the longer they are stored. Alternately, all of the components can be stored for 1 week; the marshmallows at room temperature, and the ganache and unbaked graham crackers in the refrigerator, so consider baking only as many graham crackers as needed and saving the rest to bake for s’mores another day.
Recipe Source: The Blue Bottle Craft of Coffee, James Freeman, Caitlin Freeman, and Tara Duggan, 10 Speed Press
