[Photo via YumSugar] Grill this. You don't have to save smores for late night beach-front bonfires. You can easily enjoy the sweet, gooey treat during a day by the pool especially with graham crackers and marshmallows made from scratch. While this might be more work than you're willing to put into a snack on a lazy summer day, it will be worth it with every bite. Besides, It's the end of August, so your days of getting adventurous with the grill are numbered. Ingredients and directions below...
Ingredients: For graham 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 2 tablespoons high-quality honey For marshmallows: Vegetable oil, for brushing 4 envelopes unflavored gelatin (3 tablespoons plus 1 1/2 teaspoons) 3 cups granulated sugar 1 1/4 cups light corn syrup 1/4 teaspoon salt 2 teaspoons pure vanilla extract 1 1/2 cups confectioners' sugar For s'mores: 20 ounces bittersweet or milk chocolate bars, broken into 2-ounce pieces
Directions: 1. Make graham crackers: Preheat oven to 350 degrees. Whisk flours, wheat germ, salt, baking soda, and cinnamon in a medium bowl; set aside. 2. 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. 3. Turn out dough onto a floured surface, and divide into quarters. Roll out each piece between 2 sheets of floured parchment paper into rectangles a bit larger than 9 by 6 inches, about 1/8 inch thick. 4. Using a fluted pastry wheel, trip the outermost edges or each rectangle, and divide into three 6 by 3-inch rectangles. Pressing lightly, so as not to cut all the way through, score each piece in half lengthwise and crosswise, to form four 3 by 1 1/2-inch crackers. Stack parchment and dough on a baking sheet and chill in freezer until firm, about 20 minutes. 5. Remove two sheets of dough from freezer. Pierce crackers using the tines of a fork. Transfer to large baking sheets lined with parchment paper. 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. Crackers can be stored in an airtight container at toom temperature up to 3 days. 6. Make marshmallows: Brush a 9-by-13-inch glass baking dish with oil. Line with parchment, allowing a 2-inch overhang on the long sides. Brush parchment with oil; set aside. 7. Put granulated sugar, corn syrup, salt, and 3/4 cup water into a medium saucepan. Bring to a boil over high heat, stirring to dissolve sugar. Cook, without stirring, until mixture registers 238 degrees.on a candy thermometer, about 9 minutes. 8. Meanwhile, put 3/4 cup cold water into the bowl of an electric mixer; sprinkle with gelatin. Let soften 5 minutes. 9. Attach bowl with gelatin to mixer fitted with the whisk attachment. With mixer on low speed, beat hot syrup into gelatin mixture. Gradually raise speed to high; beat until mixture is very stiff, about 12 minutes. Beat in vanilla. Pour into prepared dish, and smooth with an offset spatula. Set aside, uncovered, until firm, about 3 hours. 10. Sift 1 cup confectioners' sugar onto a work surface. Unmold marshmallow onto confectioners' sugar; remove parchment. Lightly brush a sharp knife with oil, then cut marshmallow into 2-inch squares. Sift remaining 1/2 cup confectioners' sugar into a small bowl, and roll each marshmallow in the sugar to coat. Marshmallows can be stored in an airtight container up to 3 days. 11. For s'mores: Preheat a grill to medium (if you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 5 to 6 seconds) . 12. Place a piece of chocolate on each of 10 graham crackers; set aside. Press each marshmallow onto the tip of a skewer. Cook marshmallows, turning occasionally, until toasted to desired doneness. 13. Using a fork, push each marshmallow onto a chocolate-covered graham cracker. Sandwich with remaining graham crackers. Serve immediately.