S'mores: Homemade Graham Crackers and Marshmallows

Graham Crackers (adapted from Smitten Kitchen via La Brea Bakery and 101 cookbooks)

Yield: 10 large crackers

The original recipe called for the crackers to be chilled for 30 minutes after rolled out and cutting and to bake for 25 minutes.  Because of time issues I did not chill the crackers before baking.  Also, mine appeared to be done between 10 and 15 minutes, baking them for 25 made them over brown.  It may just be my oven.

  • 2 1/2 cups plus 2 tablespoons unbleached pastry flour or unbleached all-purpose flour
  • 1 cup dark brown sugar, lightly packed
  • 1 teaspoon baking soda
  • 3/4 teaspoon kosher salt
  • 7 tablespoons (3 1/2 ounces) unsalted butter, cut into 1-inch cubes and frozen
  • 1/3 cup mild-flavored honey, such as clover
  • 5 tablespoons whole milk
  • 2 tablespoons pure vanilla extract

For the topping:

  • 3 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon

In the bowl l of an electric mixer fitted with the paddle attachment, combine the flour, brown sugar, baking soda, and salt. Mix on low to incorporate. Add the butter and mix on low, until the mixture is the consistency of a coarse meal.  You can also used a food processor, with a blade attachment.

In a small bowl, combine honey, milk, and vanilla extract and whisk. Add the honey mixture to the flour mixture and mix on low until the dough barely comes together.

Press the dough together and turn the dough out onto a lightly floured work surface.  Shape the dough into a rectangle about 1 inch thick. Wrap in plastic and chill until firm, about 2 hours or overnight.

To prepare the topping: In a small bowl, combine the sugar and cinnamon, and set aside.

Adjust the oven rack to the upper and lower positions and preheat the oven to 350 degrees.

Once the dough has set and chilled, divide the dough in half and return one half to the refrigerator. Lightly flour your work surface and roll the dough into a long rectangle about 1/8 inch thick. The dough maybe sticky, so flour as necessary. Trim the edges of the rectangle to 4 inches wide. Working with the shorter side of the rectangle parallel to the work surface, cut the strip every 4 1/2 inches to make 4 crackers. Gather the scraps together and set aside. Place the crackers on one or two parchment-lined baking sheets and sprinkle with the topping. 

Gather the scraps together into a ball, chill until firm, and reroll. Dust the surface with more flour and roll out the dough to get about two or three more crackers.

Using a toothpick or skewer, prick the dough to form three dotted rows about 1/2 inch for each side.

Bake for 15 minutes, until browned and slightly firm to the tough, rotating the sheets halfway through to ensure even baking.

Repeat with the second batch of dough. 

 

Marshmallows (adapted from Smitten Kitchen via Gourmet Dec 1998)

Makes about 96 1-inch cubed marshmallows

Do ahead: Marshmallows keep in an airtight container at cool room temperature 1 week.

  • About 1 cup confectioners’ sugar
  • 3 1/2 envelopes (2 tablespoons plus 2 1/2 teaspoons) unflavored gelatin
  • 1 cup cold water, divided
  • 2 cups granulated sugar (cane sugar worked just fine)
  • 1/2 cup light corn syrup
  • 1/4 teaspoon salt
  • 2 large egg whites or reconstituted powdered egg whites
  • 1 tablespoon vanilla (alternately: 1/2 of a scraped vanilla bean, 2 teaspoons almond or mint extract or maybe even some food coloring for tinting)

Oil bottom and sides of a 13- by 9- by 2-inch rectangular metal baking pan and dust bottom and sides with some confectioners’ sugar.

In bowl of a standing electric mixer or in a large bowl sprinkle gelatin over 1/2 cup cold cold water, and let stand to soften.

In a 3-quart heavy saucepan cook granulated sugar, corn syrup, second 1/2 cup of cold water, and salt over low heat, stirring with a wooden spoon, until sugar is dissolved. This may take a bit, it took about 10 minutes for me.  Increase heat to moderate and boil mixture, without stirring, until a candy or digital thermometer registers 240°F, about 12 minutes. Remove pan from heat and pour sugar mixture over gelatin mixture, stirring until gelatin is dissolved.

With standing or a hand-held electric mixer beat mixture on high speed until white, thick, and nearly tripled in volume, about six minutes if using standing mixer or about 10 minutes if using hand-held mixer. The hand mixer may take longer then 10 minutes.....but you can DO IT!

In separate medium bowl with cleaned beaters beat egg whites (or reconstituted powdered whites) until they just hold stiff peaks. Beat whites and vanilla into sugar mixture until just combined. Pour mixture into baking pan, scrapping can make for a sticky mess, oiling you spatula will help.  Sift 1/4 cup confectioners sugar evenly over top. Chill marshmallow, uncovered, until firm, at least three hours, and up to one day.

Run a thin knife around edges of pan and invert pan onto a large cutting board. Lifting up one corner of inverted pan, with fingers loosen marshmallow and ease onto cutting board. With a large oiled knife or pizza cutter trim edges of marshmallow and cut marshmallow into roughly one-inch cubes. Sift remaining confectioners’ sugar back into your now-empty baking pan, and roll the marshmallows through it, on all six sides, before shaking off the excess and packing them away.
 
Copyright 2009 - All Rights Reserved - TheNoshery.com

Comments