Homemade S’mores

Instructions

FOR THE GRAHAM CRACKERS

1. Whisk both flours with the baking soda and salt in a medium bowl; set aside.

2. In a mixer bowl, combine the butter, brown sugar and honey, and beat at medium-high speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl.

3. Add the flour mixture and mix on low speed just until blended and the dough comes together, about 30 seconds.

4. Transfer the dough onto a piece of plastic wrap, shape into a log (about 8 inches long), then flatten out sides so there are slightly rounded corners on the log. Wrap tightly and refrigerate for at least 2 hours, or up to 5 days.

5. To bake, preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.

6. On a cutting board, cut the cold dough log using a sharp knife. Transfer each slice to the baking sheet, spacing the crackers at least ¾-inch apart.

7. Bake the cookies for 10 minutes or until the cookies are dark golden brown and just firm to the touch. Let cool for a minute on the baking sheets, then transfer to a cooling rack. Store in an  airtight container for up to 5 days.

FOR THE MARSHMALLOWS

1. In a stand mixer fitted with a whisk attachment, pour in 1⁄2 cup of the water and sprinkle with the gelatin.  Set aside to allow the gelatin to soak in.

2. In a medium saucepan over high heat, add the sugar, corn syrup, salt and remaining 1⁄2 cup of water.  Bring to a rolling boil and continue to boil for 1 minute. Remove from the heat.

3. Turn the mixer to low and mix the gelatin once or twice to combine it with the water.  Slowly add the hot sugar mixture, pouring it gently down the side of the bowl, and continue to mix on low.

NOTE : Be really careful at this point because the sugar mixture is smoking hot!  It’s not a job for little ones.

4. Turn the mixer to high and continue to whip for 10 to 12 minutes until the marshmallow batter almost triples in size and becomes very thick. Scrape down the sides of the bowl frequently to avoid the batter overflowing as it grows. Stop the mixer, add the vanilla, and then whip briefly to combine.

5. Transfer the mixture to the prepared baking pan and use a spatula or bench scraper to spread it evenly in the pan. Work quickly, as the marshmallow becomes more difficult to manipulate as it sets.

6. Grease a sheet of plastic wrap with butter and lay it across the top of the marshmallow. Press down firmly on the plastic wrap, to seal it smoothly and tightly against the mixture.

7. Leave the marshmallow to set at room temperature for at least 3 hours or, even better, overnight. The marshmallow will be too sticky and soft to cut if you try too soon.

8. Sprinkle a work surface or cutting board with the icing sugar. Run a knife along the top edge of the pan to loosen the marsh­mallow slab. Invert the pan and flip the marshmallow out onto the counter or board. Scoop up handfuls of the icing sugar and rub all over the marshmallow slab.

9. Use a large knife to cut the slab into 1- × 1-inch squares (or to fit your graham crackers). Roll each of the freshly cut marshmallow squares in the remaining icing sugar to coat them completely.