I’m spending these last two weeks of my summer on vacation with my family and there is no way I am going back to school without first indulging in a few s’mores. As I’ve mentioned before, a summer vacation isn’t complete without some marshmallow roasting and s’more making. This year I decided to step it up a bit by preparing homemade graham crackers and marshmallows to take along with us.
The s’mores bars I posted not too long ago are by far my favorite dessert of the summer, but sometimes you just can’t beat the classic version, especially while sitting next to an open campfire. I have been wanting to make homemade graham crackers for awhile and I’m glad I finally got around to it. Does anyone else think graham crackers are seriously underrated? Every time I buy some for a recipe, I end up snacking on the leftovers and wonder why I don’t keep them around more often. This recipe was surprisingly simple to make…the dough comes together right in a food processor and the result was SO much better than store bought.
If you’ve never made marshmallows from scratch before, give it a try! I was really intimidated by the idea at first, but it is crazy easy and actually a lot of fun. A sugar and corn syrup mixture is heated on the stove and then your stand mixer does the majority of the work for you. The marshmallow takes a couple hours to set, but then you just slice it into cubes and you’re good to go! Even though I’m starting school soon, there is still at least a month of summer weather left, so live it up and squeeze in as many s’mores as you can.
- 2 cups all-purpose flour
- 1/2 cup plus 2 Tbsp. white whole wheat flour (can also just use all-purpose instead)
- 1 cup dark brown sugar, lightly packed
- 1 tsp. baking soda
- 3/4 tsp. salt
- 7 Tbsp. unsalted butter, cut into 1-inch cubes and frozen
- 1/3 cup mild honey, like clover
- 5 Tbsp. milk
- 2 Tbsp. vanilla extract
- 3 Tbsp. granulated sugar and 1 tsp. cinnamon for topping
- Add flour, brown sugar, baking soda, and salt to a food processor fitted with the steel blade. Pulse to incorporate. Add the butter and pulse on and off, until mixture is composed of coarse crumbs.
- In a small bowl, whisk together honey, milk and vanilla. Add to flour mixture and pulse until dough comes together. It should be soft and sticky. Dump it out onto a large piece of plastic wrap and form a rectangle or disc. Chill in fridge until firm, about 2 hours or overnight.
- Divide dough in half and keep one half in fridge while you roll other half out. On a well floured surface roll dough into a rectangle about 1/8 inch thick. Use a cookie cutter to cut out squares or rectangles. Place the crackers on parchment lined baking sheets and sprinkle with cinnamon and sugar. Chill again, about 30-45 minutes in fridge, or 15 to 20 minutes in freezer. Repeat with remaining dough.
- Preheat oven to 350 degrees F. Use a toothpick or the end of a wooden skewer to poke holes in the crackers if desired. Then bake for about 15 to 20 minutes. The crackers should be browned and slightly firm to the touch. Rotate sheets halfway through for even baking.
- 1 cup cold water, divided
- 2 1/2 Tbsp. (3 packets) unflavored gelatin
- 1 1/2 cups granulated sugar
- 1 cup light corn syrup
- 1 vanilla bean, split lengthwise (optional)
- 1/4 tsp. salt
- 2 tsp. vanilla extract
- 1/4 cup confectioner's sugar
- 1/4 cup cornstarch
- Add 1/2 cup of the water to the bowl of a stand mixer. Sprinkle gelatin over surface and let sit to soften. In a small saucepan with a candy thermometer attached to the side combine the remaining 1/2 cup water, sugar, corn syrup, seeds from vanilla bean and salt. Cook over medium heat until thermometer reads 240 degrees F. Once this temperature is reached, immediately remove the pan from the heat.
- Use the whisk attachment on the mixer and while on low speed, slowly add the syrup to the bowl with the gelatin. Once all of the syrup has been added, increase the speed to high and whip until mixture is thick and lukewarm, about 12-15 minutes. Blend in vanilla during final minute.
- Combine confectioner's sugar and cornstarch in a bowl. Grease a 9 x 13 inch pan (I used an 8x8 pan to end up with bigger, but fewer marshmallows) and coat the bottom and sides with the sugar and cornstarch mixture. Use a spatula to spread the marshmallow mixture evenly into the pan. Let sit at room temperature uncovered for at least 3 hours or overnight. Remove the marshmallow slab and cut into desired shapes. Toss marshmallows in more confectioner's sugar/cornstarch to prevent sticking.
- Store at room temperature in an airtight container for 1-2 weeks.