If you’ve been reading this blog for some time now, then you KNOW how much I love s’mores. And if you follow me on Instagram (sherisilver, if you’d like), then you KNOW how much I love One Girl Cookies s’mores cookies.
So you KNOW what’s coming, right?
You make some of these:
And some of these:
Then – well, you KNOW what to do.
from One Girl Cookies
(New to baking? Read my post on baking tips and tricks to get you started.)
These are quite different from commercial graham crackers (which I happen to love!). Sturdier and “snappier”, they complemented the chocolate and marshmallow perfectly.
2 1/4 c. (10 oz.) white flour
1/4 c. (1 1/4 oz.) whole wheat flour
1/4 t. cinnamon (I omitted as I do not care for cinnamon and chocolate – the choice is yours…)
1/4 t. baking soda
1/4 t. salt
1/2 c. unsalted butter, room temperature
1/2 c. (100 g.) sugar
1/4 c. (1 3/4 oz.) packed light brown sugar
1/2 c. water
1/4 c. turbinado sugar (such as Sugar in the Raw)
Whisk together dry ingredients in a bowl. Using your mixer, beat butter and both sugars till light and fluffy, about 3 minutes. Add one-third flour mixture and one-half water; mix on low speed for 30 seconds. Repeat. Finish with remaining one-third flour mixture. Knead dough on a lightly floured surface for 10 seconds. Divide in half; wrap one half in plastic and set aside.
Roll the uncovered dough between 2 pieces of parchment paper, till about 1/8″ thick. Repeat with second half. Chill dough for 30 minutes.
Pre-heat oven to 350 degrees.
Using a square cookie cutter (mine was 2 1/4″ – if you don’t have one you can just cut the shapes out with a small sharp knife), cut out the dough and place squares on parchment-lined baking sheets. Sprinkle with turbinado sugar and bake 15-20 minutes, or till dark golden brown around the edges. Let cool for 10 minutes, then transfer to a wire rack to cool completely. Re-roll scraps and repeat.
Marshmallows
from One Girl Cookies
Homemade marshmallows. Wow. These are to die for and SO easy to make! A world apart from the store bought variety – less sweet, more flavorful, and when run over a flame they don’t just char – they caramelize.
3 envelopes unflavored gelatin
2 c. (400 g.) sugar
3/4 c. light corn syrup
1/2 t. salt
2 t. vanilla
confectioners sugar
Coat a 9 x 13 pan with cooking spray. Line the bottom with parchment paper and spray the paper too.
Put 1/2 c. cold water in your mixer bowl. Sprinkle gelatin over the water and set aside.
Combine sugar, corn syrup, salt and 1/2 c. water in a saucepan. Stir, over medium heat, till sugar has dissolved. Bring to a boil and cover. Boil for 5 minutes. Remove lid and insert a thermometer, being careful not to agitate the pot. Continue boiling until the temperature reaches 240 degrees. Remove pan from heat.
Turn the mixer to low speed and carefully pour the hot syrup over the gelatin mixture. Increase speed to high and beat for 8 minutes. With mixer still running, add vanilla. Continue beating for 7 minutes. Scrape marshmallow into your prepared pan. Using a spatula that’s been sprayed with cooking spray, smooth the top and and let cool for at least 5 hours.
Sprinkle a cutting board generously with confectioners sugar. Turn the marshmallow out onto the board, and sprinkle the top with more confectioners sugar. Using a knife that has been sprayed with cooking spray, cut marshmallows into 2″ squares. Coat cut sides with additional sugar (I put the sugar in a bowl and tossed 2 marshmallows at a time).
Store marshmallows in an airtight container for up to 5 days.
This delicious recipe brought to you by Sheri Silver
https://sherisilver.com/2012/05/14/d-i-y-smores/
34 Comments
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Hi! I'm Sheri!
Welcome to my little corner of the web where you’ll find easy, delicious recipes, the best kitchen hacks and simple tips for turning your home into a clean haven that is free of toxins. So glad you’re here!
oh yum!! making these this week for sure!!!
So so good! You’ll love them!
Who makes their own marshmallows and graham crackers? You are AMAZING! This reminds me of my plan to make banana pudding completely from scratch one day–vanilla wafers and all. 🙂
Thanks Leslie – amazing? Not so sure……Crazy? Absolutely! xo
These look amazing Sheri. I love how you tied them up with kitchen string xx
Thank you – it’s the little things, right?? xo
Any left? I’ll be over!!
Why yes! 🙂
These are the prettiest s’mores I’ve ever seen! I love the packaging detail – so awesome! I almost find them too pretty to eat (though, could be persuaded into doing so :))
Thanks so much – my family needed little persuading! 🙂
Awesome job and pics, Sheri! I am inspired and so is One Girl Cookies! They reposted your blog on Facebook. Huzzah! Can’t wait to see what’s next.
Thank you Jenn! I know, I was so flattered! One Girl inspires me too – the story, the store – everything……….
You had me at the homemade marshmallows. The kids will love these. (And so will I!)
Thanks Jennifer – remember to share! 🙂
Is there any substance I could use to substitute gelatin? I’m a vegetarian so I haven’t eaten Marshmallows in a long time and I got my hopes up when I saw home made marshmallows. If not thanks anyway.
I found this on the PETA site – please let me know if you use it and it works – I will add it to the recipe for other vegetarians! http://www.peta.org/living/vegetarian-living/gelatin-alternatives.aspx
Wow! The photos were fantastic! Cannot wait to try these! Several families in our neighborhood get together every Saturday night in the late Summer and early Fall and have smores prepared over a fire pit! I’m sure these will make it an even more memorable experience!
Thank you so much – they’re delicious! 🙂
What a perfect comibnation!
I have a question, how much confectioners sugar should i use for the Marshmallows??
Thank you! As for the confectioner’s sugar – there’s not an exact amount. I keep a metal shaker filled with confectioner’s sugar for dusting (see this post for more: https://sherisilver.com/2011/11/26/favor-ette-friday-holiday-edition/) and just keep the surface of the cutting board well coated. Let me know how they turn out! 🙂
Hello! These look amazing. What attachment do you use for the marshmallows? Paddle or whisk? Thank you!!
Thanks! I used the paddle – let me know how they turn out! 🙂
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I’ve made my (and Martha’s) version of these the past two holiday seasons. My graham crackers are more “homely” and I dip the sandwich in melted chocolate and nuts, instead of putting the chocolate in the sandwich. Making marshmallows is super easy and l always want to dive head first into those gobs of white!
I’m with you on that – LOVE marshmallows!
my 13 old daughter is a baker – she bakes without me – she is going to love this recipe!! Your pictures are so beautiful!
Lucky mom! xo
Check out #39 on my Life List. SO EXCITED to find this post!
Whoops… http://reallymostsincerely.com/mighty-life-list/
That’s too funny – let me know how they come out! 🙂
If packing for wedding favors, how far in advance can these be made?
The graham crackers can be made several months in advance and kept frozen in an airtight container. The marshmallows will keep for about a month (though they never last that long in my house!). Place in an airtight container, with the layers kept separate with waxed paper, and keep at room temperature. What a great idea for wedding favors – please let me know how they turn out! 🙂
How many of each does this make?
About 24 – but you can cut the marshmallows and crackers smaller to get more (mine were about 2″ x 2″ square).