Basic But Better: Classic S’mores

Basic But Better: Classic S’mores

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
Makes 12
  • 6 (3-ounce) bars high-quality, orange dark chocolate, halved
  • Homemade Graham Crackers (recipe follows)
  • Vanilla Bean Marshmallows (recipe follows)
  1. 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
Makes 24
  • 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
  1. 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.
  2. 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.
  3. Preheat oven to 350° F. Bake until crackers begin to brown, about 10 minutes. Once cooled, break apart into squares.

Vanilla Bean Marshmallows
Makes 12
  • 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
  1. Spray a 9-inch square baking pan lined with parchment with cooking spray, and generously dust with confectioners’ sugar.
  2. In a large bowl, place ⅓ cup (80 grams) water. Sprinkle gelatin over water, and let stand for 10 minutes.
  3. 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.
  4. 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.
  5. Cut into pieces with a wet knife, and toss in confectioners’ sugar mixture. Store in an airtight container up to two weeks.



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