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Recipe Detail Page
Winter S’Mores
Winter 2011
Homemade marshmallows are softer than purchased ones so the s’mores can be merely squished together—or very briefly heated for smooshing! The abundance of marshmallows means extras for eating out of hand and to make a delightful foamy layer on top of hot chocolate. Seventy percent cocoa bars such as President’s Choice or Lindt Excellence are not as sweet as Droste bittersweet chocolate pastilles, however, all are terrific in this treat.
MARSHMALLOW
1 envelope (8 g) gelatin
⅔ cup (150 mL) water, divided
1 cup (250 mL) granulated sugar
1 tsp (5 mL) pure vanilla extract
3 tbsp (45 mL) icing sugar
3 tbsp (45 mL) cornstarch
GRAHAM CRACKERS
¾ cup (175 mL) all-purpose flour
¾ cup (175 mL) whole-wheat flour
½ tsp (2 mL) baking soda
¼ tsp (1 mL) salt
¼ cup (50 mL) butter, softened
¼ cup (50 mL) granulated sugar
2 tbsp (25 mL) canola or other vegetable oil
2 tbsp (25 mL) fancy molasses
1 egg
½ tsp (2 mL) pure vanilla extract
2 to 3 bars (100 g each) 70% dark chocolate, broken into pieces
1 In bottom of mixing bowl, soak gelatin powder in ⅓ cup (75 mL) water. Line an 8-inch (20-cm) or 9-inch (23-cm) square pan or dish with plastic wrap; cut another piece and lay alongside. Coat both pieces with nonstick baking spray.
2 In a small saucepan, combine sugar with remaining ⅓ cup (75 mL) water. With a candy thermometer in place (or frequently using an instant-read thermometer), bring sugar mixture to a boil over medium-high heat. Boil 5 minutes or until temperature reaches 238° to 240°F (114 to 116°C).
3 Pour hot sugar liquid into gelatin mixture; do not scrape pan. Add vanilla. Using whisk attachment on stand mixer, beat at high speed constantly for 10 minutes or until marshmallow holds peaks when beaters are lifted. Immediately turn into lined pan; top with other piece of wrap, sprayed-side down.
4 Using hands, pat down into an even layer. Marshmallow sets within an hour. Then mix icing sugar with cornstarch. Sift half over a piece of waxed paper. Remove plastic wrap and place marshmallow block on top. Sift remaining icing sugar mixture over top. Cut into 1 1/2-inch (4-cm) squares with long knife or kitchen shears. Roll each piece in icing sugar mixture to coat all sides; then shake off excess. Covered, marshmallows keep well at room temperature for days.
5 To make graham crackers, stir flours with baking soda and salt. Stir butter with sugar until well combined. Then stir in oil and molasses until evenly mixed. Mix in egg and vanilla. Add flour mixture; stir until soft dough forms. Using sheets of parchment or waxed paper, roll out half of dough between 2 sheets until a rectangle about 10 x 12 inches (25 x 30cm). Repeat with second half of dough.Stack flat on a cookie sheet and place in freezer for 30 minutes.
6 Preheat oven to 325°F (160°C).
7 Loosen both sides of paper on dough. Cut frozen dough into 2-inch (5-cm) squares; keep scraps for rerolling (again roll between papers to approximate thinness and pop in freezer). Place still-frozen squares on parchment-lined baking sheet; poke each in several places with a fork. Bake 10 to 12 minutes or until lightly browned. Cool on a rack; store airtight for days.
8 To enjoy as a s’more, place marshmallow on 1 cracker, top with a piece of chocolate and, optionally a second cracker to form a sandwich. To serve warm, preheat broiler. Place marshmallows on crackers on flat tray; very briefly broil 2 inches (5 cm) from heat for 1 minute or just until barely changing colour on top and starting to puff out at sides. Top with chocolate and another graham cracker, if desired.
Makes 36 marshmallows and 3½ dozen crackers
