Did you know it's national S'Mores day? So you now know what a S'more is? You're killin' me, smalls.That's right, it's time to celebrate that classic camping teat. That's why today we'll be showing you how to make those ingredients from scratch. Yes, now you can make homemade chocolate, marshmallows, and graham crackers then combine them in this most delicious of snacks.
- 500g cocoa butter (Look for it in the skin care section of your supermarket. MAKE SURE IT'S 100% PURE COCOA BUTTER!)
- 3 cup Confectioners sugar
- 1 1/2 cups cocoa powder
- 1/3 cup of powdered milk
- 1 teaspoon vanilla extract
First, melt the cocoa butter in a large saucepan. Seprately, sift the confectioners sugar, cocoa powder, and powdered milk. Pour melted cocoa butter in and wisk. Once it's well combined, add in the vanilla extract and wisk a bit more to recombine. Take a rimmed baking tray, line it with parchment paper, then pour in the melted chocolate in and make sure it's even. Let sit in the fridge for about two hours, then cut or break into squares.
- 1 cup confectioners sugar
- 2 tablespoons and 2 1/2 teaspoons unflavored gelatin
- 1 cup cold water
- 2 cups granulated sugar
- 1/2 cup light corn syrup
- 1/4 teaspoon salt
- 2 large egg whites
- 1 tablespoon vanilla
Oil the bottom and the sides of a 13"x9"x2" metal baking pan. Dust the bottoms and sides with confectioners' sugar.
In the bowl of a standing electric mixer, or in a large bowl sprinkle gelatin over 1/2 cup cold water, and let stand to soften.
In a heavy sauceman cook the granulate sugar, corn syrup, salt, and the other 1/2 cup cold water over low heat. Make sure to stir frequently with a wooden spoon until the sugar is dissolved. Increase the heat to moderate and boil without stirring untila a candy thermometer registers 240°, or about 12 minutes. Remove the pan from the heat, and pour the mixture over the gelatin and stir until the gelatin is dissolved.
With a standing or hand mixer, beat the micture on high until white, thick, and about tripled in volume. This should take about six minutes with a standing, or 12 minutes with a hand-held mixer. In a separate bowl, beat the egg whites until they just start to hold stiff peaks. Next, beat the whites and vanilla into the sugar mixer until they're combined. Pour the mixture into the baking pan (don't worry about getting it all out or you'll end up with a sticky mess everywhere). Sift 1/4 cup of confectioners sugar evenly over the top. Chill uncovered until form (at least three hours, but no more than a day). Run a knife around the edges of the pan and invert onto a large cutting board. Lift up a corner of the pan and loosen the marshmallow with your fingers then ease onto the cutting board. Trim the edges unto one-inch cubes. Sift the last of the confectioners' sugar into the empty baking pan and roll the marshmallows through it then pack them away.
- 2 1/2 cups plus 2 tablespoons unbleached flour
- 1 cup dark brown sugar, lightly packed
- 1 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 7 tablespoons unsalted butter but into 1-inch cubes and frozen
- 1/3 cup honey
- 5 tablespoons whole milk
- 2 tablespoons pure vanilla extract
Combine flour, brown sugar, baking soda, and salt in the bowl of an electric mixer fitted with the paddle attachment. Mix on low to incorporate. Add the butter and pulse on and off until the mixture is the consistency of a coarse meal.
In a small bowl, whisk together the honey, milk, and vanilla extract. Add it to the flour mixture and mix on low until the dough barely comes together. It will be very soft and sticky.
Turn the dough out onto a lightly floured work surface and pat the dough into a rectangle about 1 inch thick. Wrap in plastic then chill about 2 hours at least, or overnight.
Preheat the oven to 350°.
Divide the dough in half and return one half to the fridge. Sift flour over the work surface and roll the dough into a long rectangle about 1/8 inch thick. Trim the edges off the recangle to 4 inches wide. Cut the strip every 4 1/2 inches to make four crackers. Set the scraps aside. Place the crackers on parchment-lined baking cheets and chill about 30-40 minutes. Repeat with the second batch. Gather the scraps into a ball, chill, then reroll and you should get about two or three more crackers from it.
Mark a vertical line down the center of each cracker with a toothpick, and poke two dotted tows for the dividing lines.
Bake 25 minutes until browned. If you're cooking them on separate racks in the oven, rotate the sheets halfway through to ensure even baking.