Today is National S’mores Day and we are all very happy about that.
Here is a recipe for the Ultimate S’more – enjoy!
The ultimate campground dining, made with homemade graham crackers and marshmallows. This recipe comes from Cindy Pawlcyn, chef-owner of the legendary Mustards Grill in Napa as well as Cindy’s Backstreet Kitchen and Go Fish (both in St. Helena, California), and it’s actually far easier than it looks. You make the bundles at home and then just heat them in camp.
- Vegetable oil
- Homemade Graham Crackers
- 4 bars (3.5 oz. each) dark chocolate with almonds (such as Lindt), each broken into 3 pieces
- Homemade Marshmallows
Homemade Graham Crackers
- 3/4 cup butter, at room temperature
- 1/3 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 tablespoon honey
- 1 1/4 cups all-purpose flour
- 1/3 cup whole-wheat flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
How to Make It
Beat butter, sugars, and honey in a large bowl with a mixer until smooth. In another bowl, mix dry ingredients. Add to butter mixture and beat until blended.
Divide dough in half and roll each half between 2 sheets of parchment paper into an even 10- by 12-in. rectangle. Slide each set onto a baking sheet and freeze until firm, about 10 minutes. Preheat oven to 300°.
Pull off top parchment. Cut dough on pans into 2 1/2- by 4-in. rectangles. Bake until deep golden brown, 13 to 18 minutes; swap pans halfway through. Cut crackers again on lines.
Let crackers cool on pans 2 to 3 minutes. Separate pieces and transfer to cooling racks.
Make ahead: Up to 1 week, airtight; or freeze up to 2 months.
- Cooking-oil spray
- 1/4 cup cornstarch
- 1/4 cup powdered sugar
- 3 large egg whites
- 2 envelopes unflavored gelatin
- 1 cup granulated sugar
- 2 tablespoons light corn syrup
- 1/2 teaspoon vanilla extract
How to Make It
Coat a 9- by 13-in. pan with cooking-oil spray. Stir cornstarch and powdered sugar together in a large bowl, then dust pan with half of the mixture, tipping to coat. Set remaining cornstarch mixture aside.
Put egg whites in the large bowl of a mixer. Stir 1/4 cup cool water and the gelatin in a glass measuring cup; let stand to soften while you make syrup.
Stir granulated sugar, corn syrup, and 2/3 cup water in a small saucepan. Insert a candy thermometer. Boil over high heat, tipping pan occasionally to cover thermometer bulb, until 240°, 6 to 10 minutes. Immediately microwave gelatin mixture until it dissolves, about 30 seconds, and also beat egg whites on high speed into soft peaks. Stir steaming gelatin into hot syrup.
Pour about 3 tbsp. syrup at a time into egg whites (stop mixer if needed to keep syrup from flying up onto the inside of the bowl), beating on high speed 20 to 30 seconds after each addition. Continue to beat until meringue holds soft peaks and underside of the bowl is completely cool, 5 to 7 minutes. Beat in vanilla.
Spread marshmallow mixture in coated pan, using an oiled metal spatula. Let stand until firm enough to cut, 2 hours. Sprinkle with 2 tbsp. reserved cornstarch mixture, then cut with a pizza cutter or scissors into 12 rectangles to fit graham crackers; you may have leftover marshmallows.
Toss marshmallows in a bowl with remaining cornstarch mixture to coat.
Make ahead: Up to 4 days, chilled airtight with plastic wrap between layers; coat with more cornstarch mixture if they get sticky.
How to Make It
Fold 12 sheets of foil, each 12 by 20 in., in half crosswise; then oil tops. Center 1 graham cracker on each oiled doubled sheet, then top with a chocolate piece, marshmallow, and another cracker. Gently fold foil over s’mores and crimp to seal.
Heat packets on a cooking grate over glowing coals in a campfire or on a grill over medium heat (about 350°), turning often just until chocolate softens, 2 to 3 minutes. Or, using tongs, grasp packets on sides and heat over a low fire.
Make ahead: Through step 1, up to 3 days, airtight and chilled.