At long last... after a long hiatus, the BakerBees are back! (Apologies and more on that later... now on to baking :)
These babies will change your life.
Or so I've been told (hehe.)
That's right, we're talking homemade s'mores here people - yes, from start to finish - everything but the tempered chocolate bars! Our immediate and extended family gathered for a camping trip this last week so hubby and I figured that, since we were unable to attend, the next best thing we could do was send them off in style. Herein are the two recipes necessary to make the most delicious s'mores at your campsite - BakerBee style! As all camping officianados know, the three essential elements of a S'more include:
1.Graham Cracker bottom
2.Chocolate (remember organic, if possible, but more importantly - Fair Trade Certified!)
3.Marshmallow, medium roast (if you ask me :)
4.Graham Cracker topper
Today, we're gonna show you how to steps 1 and 3...
HOMEMADE MARSHMALLOWS
Makes about 30 graham cracker sized, ~2"square marshmallows
- 3 (1/4-ounces) envelopes unflavored gelatin
- 1 cup water, divided
- 1 1/2 cups sugar
- 1 cup light corn syrup
- 1/4 tsp. salt
- 2 T. pure vanilla extract
- ~ 1/4 c. +/- sifted powdered sugar
- Equipment: a 9x13" inch square metal baking pan; a stand mixer fitted with paddle attachment; a candy thermometer.
Sprinkle gelatin over 1/2 cup water in bowl of mixer and let soften while making syrup.
- Heat sugar, corn syrup, salt, and remaining 1/2 cup water in a small heavy saucepan over low heat, stirring until sugar has dissolved. Bring to a boil over medium heat, without stirring, washing any sugar crystals down side of pan with a pastry brush dipped in cold water. Put thermometer into syrup and continue boiling, without stirring, until it registers 240°F (soft-ball stage). Remove from heat and let stand until bubbles dissipate.
- With mixer at low speed, pour hot syrup into gelatin in a thin stream down side of bowl. Increase speed to high and beat until very thick, about 15 minutes. Add vanilla extract and beat 1 minute more.
- Sift powdered sugar across bottom of baking pan. Spoon marshmallow over sifted powdered sugar in baking pan and press evenly with dampened fingertips to smooth top (it will be very sticky.) Let stand, uncovered, at room temperature until firm, about 2 hours or overnight.
- Run a sharp knife, dipped in hot water, around edge of marshmallow and invert onto a cutting board. Cut into graham cracker size pieces - about 2 inch squares and dust with remaining powdered sugar.
(Keep for about 1 month in cool, dry home. If possible, try to make on a dry day to avoid ultra stickiness.)
- (I know, I know... who the heck makes homemade marshmallows? You're gonna have to trust me on this one, though - they are simple and quick to make - and once you try one, you'll never want to pay for another dry crusty rock from the grocery store again :) The only aggravation one may possibly face is the sticky factor. Here is the key, though - keep your hands in constant warm water and you'll make it through - I promise.)
Brushing the sides with water really helps with keeping the crystallization possibility at a minimum. Importante!
A digital thermometer is one of those essentials that you need to have for any serious candy making in your kitchen. We've had
this awesome Pampered Chef version for years and we love it!
*Make sure to use your paddle attachment - this gooey goodness just does not come out well from a whisk beater!
The best way to get this out of the bowl? Dip your hands in hot water (or spray with oil) and scoop it out!
Remember to turn out your marshmallows first (oops - not kept in your pan like this!) and THEN cut with your hot, wet knife ;)
Dust in the remaining powdered sugar.
All packaged up with nice parchment paper in between!
Makes about 30, ~3 in. square crackers
- 1 1/2 cups all-purpose flour, plus more for working
- 1 cup whole-wheat flour
- 1/2 cup untoasted wheat germ
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 cup unsalted butter, softened (2 sticks)
- 3/4 cup packed light-brown sugar
- ~ 5 tablespoons high-quality honey (or enough to hold a moist shape)
DIRECTIONS:
- Preheat oven to 350 degrees. Whisk flours, wheat germ, salt, baking soda, and cinnamon in a medium bowl; set aside.
- Put butter, brown sugar, and honey into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, 2 to 3 minutes, scraping down sides of bowl as needed. Reduce speed to low. Add the flour mixture, and mix until combined.
- Turn out dough onto a floured surface, and divide into quarters.
- Take each quarter and roll out onto a piece of floured parchment paper into one big square about 1/8" thick.
- Using a fluted pastry wheel, cut dough into squares about 3x3" or graham cracker size. Poke each cracker with a fork a few times.
- Stack parchment and dough sheets on top of one another onto a baking sheet and chill in freezer until firm, about 20 minutes.
- Remove parchment sheets from freezer and separate crackers slightly (they do not spread much during baking.) Transfer parchment sheets directly onto large baking sheets and bake, rotating halfway through, until dark golden brown, ~8 to 9 minutes. Repeat with remaining dough. Let cool on sheet 5 minutes; transfer crackers to wire racks to cool completely.
Nutty with a hint of spice :)
Mmmmm... Pooh Bear would be proud! :D
This is the moist texture you are looking for that holds together when squeezed - not too dry or too wet.
Mmmmm.... I don't think anything has ever smelled so heavenly baking in our kitchen before - must be the honey! :D
All snuggled up safely in parchment!
Stack your containers of marshmallows and graham crackers, then top with your choice of wonderful chocolate, dark and/or milk, a pretty ribbon, and a nice little note for your campers! (These
M.A.M.B.I. stickers are my all-time favorites!)
Happy Roasting Y'all! :D
