Gourmet S'mores

I have fond memories of eating s’mores as a girl, with gooey marshmallow and melted chocolate sandwiched between graham crackers. For a gourmet spin on a classic treat, I used Miette’s recipe for buttery shortbread-like graham crackers. I toasted homemade vanilla marshmallows over a candle, and Amedei chocolate from Italy melted beautifully.

P.S. Miette is a lovely pastry shop in the San Francisco Ferry Building. Their first cookbook will be out soon.

Marshmallows

{Adapted from Martha Stewart}

2 1/2 Tbsp. unflavored gelatin

1 cup water

1 1/2 cups granulated sugar

1 cup light corn syrup

1/4 tsp. salt

1 Tbsp. pure vanilla extract

Confectioners’ sugar, for dusting

Graham Crackers

{Adapted from Miette via Piece of Cake}

2 cups all-purpose flour

1/2 cup whole wheat flour

1 tsp. salt

1/4 tsp. cinnamon

1 cup unsalted butter, softened

1/4 cup packed brown sugar

1/4 cup honey

Milk chocolate bar

For the marshmallows, spray a glass or ceramic 8”x8” pan with cooking spray. Combine gelatin and 1/2 cup cold water in a large bowl. Let stand for 5 minutes. Meanwhile, combine granulated sugar, corn syrup, salt, and remaining 1/2 cup water in a saucepan over medium-low heat. Stir occasionally until sugar has dissolved. Attach candy thermometer, increase heat to medium, and cook without stirring until mixture reaches 244 degrees. Pour syrup into bowl with softened gelatin. Beat on high until thick and satiny, about 10 minutes. Add vanilla, and beat to incorporate. Pour into pan, and let stand at least 4 hours or overnight. Dust work surface with confectioners’’ sugar. Turn out onto surface, and cut with 1" round cutter dusted with confectioners’ sugar. Dust each marshmallow completely with confectioners’ sugar.

For the graham crackers, line baking sheets with parchment paper. Whisk together flours, salt, and cinnamon. Set aside. In a separate bowl, cream butter and brown sugar until fluffy. Add honey, and beat until combined. Mix in dry ingredients in 2-3 additions until fully incorporated. Wrap in plastic wrap, and refrigerate for 1 hour. On a lightly-floured surface, roll dough to 1/8” thickness. Cut with a 2” fluted round cutter, and place on baking sheets about 1” apart. Preheat oven to 350 degrees. Chill baking sheets for 30 minutes. Bake 15 minutes until golden brown and crisp. Let cool 5 minutes before transferring to wire rack to cool completely.

To prepare s’mores, using a metal skewer, toast marshmallows over a candle or barbecue flame. Place a chocolate square on one cookie. Use a second cookie to slide the marshmallow off the skewer and sandwich close. You’ll have no problem consuming it before the marshmallow cools. Makes 24 s’mores sandwiches.