These are not your camp-out S’mores. We’ve updated the classic with vanilla bean-speckled marshmallows, homemade graham crackers, and rich orange dark chocolate. Boom.
Basic But Better: Classic S'mores
- 6 (3-ounce) bars high-quality, orange dark chocolate, halved
- Homemade Graham Crackers (recipe follows)
- Vanilla Bean Marshmallows (recipe follows)
- Place half of chocolate on half of Homemade Graham Crackers. Toast Vanilla Bean Marshmallows over a fire, or use a kitchen torch held about 6 inches away. Place marshmallows on chocolate, and top with remaining chocolate and graham crackers.
Homemade Graham Crackers
- 1 cup (227 grams) unsalted butter, softened
- ¾ cup (165 grams) firmly packed brown sugar
- 2 tablespoons honey
- 1 tablespoon molasses
- 1 teaspoon (3 grams) kosher salt
- 1 teaspoon (2 grams) ground cinnamon
- 1 cup (125 grams) all-purpose flour
- 1 teaspoon (5 grams) baking soda
- 2 cups (260 grams) whole-wheat flour
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter, brown sugar, honey, molasses, salt, and cinnamon at medium speed until combined. In a small bowl, whisk together all-purpose flour and baking soda. Gradually add whole-wheat flour to butter mixture alternately with all-purpose flour mixture, beating until combined.
- Roll dough to ⅛-inch thick 18x16-inch rectangle between 2 sheets of parchment paper. Transfer to a baking sheet. Remove top layer of paper, and score dough with a knife into 2-inch squares, being sure to cut all the way through. Use a wooden skewer to make holes in crackers. Freeze for 30 minutes.
- Preheat oven to 350° F. Bake until crackers begin to brown, about 10 minutes. Once cooled, break apart into squares.
Vanilla Bean Marshmallows
- ⅔ cup water
- 2 (0.25-ounce) envelopes unflavored gelatin
- 1¼ cups (250 grams) granulated sugar
- ⅔ cup light corn syrup
- 2 teaspoons (4 grams) vanilla bean powder
- ½ cup (60 grams) confectioners’ sugar
- ¼ cup (32 grams) cornstarch
- Spray a 9-inch square baking pan lined with parchment with cooking spray, and generously dust with confectioners’ sugar.
- In a large bowl, place ⅓ cup (80 grams) water. Sprinkle gelatin over water, and let stand for 10 minutes.
- In a large saucepan, combine granulated sugar, corn syrup, and remaining ⅓ cup water. Cook over medium-high heat until sugar is dissolved and a candy thermometer registers 240°F, about 6 minutes. Slowly drizzle sugar mixture into gelatin mixture, and beat in a stand mixer fitted with a whisk attachment at low speed just until combined. Increase mixer speed to medium, and beat until mixture begins to thicken, about 1 minute. Increase mixer speed to high, and beat until mixture turns very thick, white, and fluffy, about 10 minutes. Beat in vanilla bean powder. Spoon marshmallow mixture into prepared pan.
- In a medium bowl, sift together confectioners’ sugar and cornstarch. Dust top of marshmallow mixture with confectioners’ sugar mixture, and flatten with hands. Let set for at least 2 hours or overnight.
- Cut into pieces with a wet knife, and toss in confectioners’ sugar mixture. Store in an airtight container up to two weeks.