Homemade Graham Cracker Smores

Ingredients

Homemade Graham Crackers

• 3/4 cup all purpose flour
• 3/4 cup graham flour or whole-wheat flour
• 1/2 tsp baking soda
• 1/4 tsp baking powder
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 6 T unsalted butter, softened
• 1/2 cup light brown sugar
• 1/2 T (1.5 tsp) molasses
• 1 egg

The Chocolate

• 1 cup chocolate chips, melted

Homemade Marshmallows

• 4 envelopes unflavored gelatin (3 1/2 T)
• 3/4 cup cold water
• 3 cups sugar
• 1 1/4 cups light corn syrup
• 3/4 cup water
• 1/4 tsp salt
• 2 tsp vanilla
• 1 1/2 cups powdered sugar
• cooking spray

Directions

Homemade Graham Crackers

1. Whisk dry ingredients together, set aside. In mixer, beat butter and sugar on medium speed until pale and fluffy (3 minutes), Add molasses and egg and combine. Add flour mixture and mix to combine.
2. Roll out to 1/8" to 1/4" thickness: put the dough onto lightly floured parchment paper, cover with plastic wrap and roll over the plastic wrap.
3. Remove and straighten the plastic wrap a few times to keep it from tearing.
4. Leave the plastic wrap on the top, slid the whole thing onto a baking sheet and refrigerate for about 30 minutes or until firm.
5. Preheat oven to 350 degrees.
6. Line 2 baking sheets with parchment paper. Once firm, use a cookie cutter to cut into a desired shape or squares.
7. Use a spatula to transfer to baking sheets. Sprinkle with sugar if desired.
8. Bake the first sheet while re-rolling and re-refrigerating the second batch.
9. Then bake the second batch. If your dough is firm enough you can bake them both just rotate baking sheets halfway through. Bake until firm to the touch and golden brown, about 10 minutes.
10. Transfer to wire racks to cool.

Assembly

1. Now get the marshmallows you made and put them on a parchment paper lined baking sheet and throw them in the oven until they look puffed.
2. (These smores were baked at 350F or so but if you want them darker and puffed, 425F would be good)
3. Melt the chocolate with your favorite chocolate melting method.
4. Spread both sides of your graham cracker with the melted chocolate and add one of your puffed marshmallows.
5. If you like them less messy, refrigerate for a bit before eating.
6. Homemade Marshmallows - make ahead of time
7. Line an 18x13 pan with tin foil and spray well with cooking spray or brush with canola or vegeatable oil.
8. In a medium saucepan, heat sugar, 3/4 cup water, corn syrup and salt to a boil over high heat. Clip a candy thermometer to the side of the pan and continue cooking, without stirring until mixture is 238 degrees (or soft ball), about 9 minutes.
9. Meanwhile add 3/4 cup cold water to the bowl of a stand mixer and sprinkle with gelatin. Let soften 5 minutes. Attach whisk attachment to mixer.
10. Once sugar mixture reaches 238, turn the mixer onto low speed and slowly add the sugar mixture to the gelatin mixture. Gradually raise the mixer speed to high. Beat until mixture is very stiff, about 12 minutes.
11. (set the timer for a reference.) Bowl should just be warm. Slowly beat in vanilla and combine.
12. Scrape into prepared pan and smooth the top with a grease spatula.
13. Grease a sheet of wax paper and place it over the top and smoothe with that, then removed it.
14. Set aside, uncovered, until firm, about 3 hours.
15. Sprinkle 1/3 cup powdered sugar over the top of the marshmallows, and flip onto counter top.
16. Remove foil and sprinkle another 1/3 cup powdered sugar over the marshmallows (so now both side have powdered sugar).
17. Add remaining powdered sugar to a plastic bag.
18. Cut marshmallows into squares and add a few at a time to the bag with powdered sugar and toss to coat all sides of marshmallows.
19. Can be stored in airtight container for 4 days.