Dip your marshmallows in chocolate and crushed graham cracker.
Insta-s’more.
S’more stick.
S’more bite.
S’nuff said.
(I’m officially done with s’more posts and cheesy s’more jokes. You’re welcome.)
Enjoy!
❤ Ellen
Tag Archives: dessert
Making ‘Mallows (and s’mores!)
I made marshmallows!! Coolest thing I didn’t know I could make ever!!
I know you’re already rolling your eyes. Time consuming…fussy…and why!? Jet-Puffed are so good!
But oh. my. Hellooo, stud. I’m swooning.
Dear friends, I’m no candy maker, but this was ridiculously fun. It’s definitely not an every day thing but it is SO worth setting aside for a rainy (or SNOWY UGH) day.
((It’s like we used up all our summer on a 100+ degree July. We ran out early or something…it has felt suspiciously like autumn lately. Make s’mores and cling to summer with me!))
So here’s the deal. I thought I could tweak this recipe…make it my own..but…I’m scared. Too much could go wrong!
I know I’m always telling you not to be afraid of recipes. But these little guys
these little fluffy, sugary sweeties
intimidated the heck out of me.
So here you have my attempt at the marshmallow recipe from Smitten Kitchen (location of all things wonderful and delicious). Always reliable.
I did not change the recipe. Not even a little bit. I did, however, learn a few things along the way. I also survived and I’m here to say: you can too.
(Brace yourself for a wordy post…turns out I have a lot to say about marshmallows.)
((I won’t be offended if you don’t care about marshmallow technique. Feel free to move on with your life. Jet Puffed marshmallows are delicious and easy . Have a great day!))
1. No corn syrup? Make your own!
[1/2 cup granulated sugar + 1/8 cup water] = [1/2 cup corn syrup]
Just heat the sugar and water gently, stirring constantly until the sugar dissolves completely. Don’t be tempted to use honey or maple syrup in this particular recipe. You won’t get the same sort of smooth finish and/or the mixture will scorch, (according to my research), when you have to boil the mixture until it reaches 250 degrees. Speaking of which….
2. I don’t own a candy thermometer but I wish I did. I learned that the syrup is ready when it forms a rigid ball when dripped into a cold glass of water. So…obviously…I obsessively dripped syrup into water from the second it started boiling…panicked that it would burn/get too hot. Effective…but stressful.
3. Be warned: super hot sugar + gelatin = friggin volcano. This is just the tail end after I got over my shock. Make sure you do this part in a LARGE bowl.
4. The single greatest thing about my ancient electric beater is this button.
I want that button for real life. Who doesn’t need a burst of power sometimes?
5. Not only will you not be able to get every last bit of marshmallow out of the pan so don’t try (pet peeve) but ALSO you will make a horrible mess and sticky, sugary goop will coat ever surface in your kitchen. Luckily: it melts in warm water. Easy clean up!
Whew. Still with me? It already looks like marshmallows doesn’t it!?
The key to some serious fluff: Egg whites. Whipped to death.
Look at those millions of beautiful little bubbles forming soft peaks!
Mix it all together and chill out.
((I solemnly swear that this is as smooth as this novice candy maker can get a pan full of sticky sugar goop. That photo is of what I like to call “the bottom.” Marshmallows always get melted into something anyway so I’m not worried.))
When it’s set, remove the sheet of uncut mallows from the pan and either cut them or make a single GIANT s’more.
…I cut them into 1 inch squares. I recommend a hot pizza cutter.
If your cutting utensil is hot it’ll slide right through like…well…a hot knife through butter. It also won’t stick..which is the key.
So uh…I dunno if you noticed but you now have graham crackers and marshmallows.
I think you know what to do here.
((but just in case you don’t))
“These are s’more’s stuff…
Ok pay attention. First, you take the graham.
You stick the chocolate on the graham.
Then you roast the mallow.
When the mallow’s flamin’…
you stick it on the chocolate.
Then cover with the other end.
Then you scarf.”
((If you get that reference we’re best friends. ❤ The Sandlot ❤
Enjoy!
❤ Ellen
So, like I said, this is far from an original recipe. I followed this recipe exactly from start to finish. I DID make my own corn syrup but that doesn’t count. I have seen suggestions for peppermint marshmallows everywhere (peppermint instead of vanilla extract) and it sounds amazing. Shoot I may even want to attempt chocolate peppermint marshmallows for Christmas. That’s a little crazy, though, it might only ever exist in my head. Smitten Kitchen is a wonderful blog with all kinds of delicious reliable recipes. Check it out! I just wanted to show you that it was, in fact, possible and hopefully give you a few helpful hints. I hope you at least drooled a little over some oozy gooey marshmallow photos. I did. Love you!
Filed under Dessert, Hodge Podge, Uncategorized
Graham Crackin’
Graham crackers are underrated.
Let me put it this way: without graham crackers we would not have s’mores. End argument.
How about some chocolate mocha graham crackers for eventual epic scratch-made s’mores!?
S’more, please!
(Ok I’m sorry. The cheesy jokes are out of control.)
((Also, don’t worry. I know the dough is soft. It tore for me, too.
Just roll it on out and try, try again.))
No one says graham crackers must be square. Go crazy! Get creative!
((Confession: I’m acting like I made my graham crackers round on purpose and only to be different. Real life? I didn’t trust myself to cut even squares. Also I had a round cookie cutter. So..you know…do what you’ve gotta do))
It’s so much fun to discover your favorite boxed snacks are way easier to make at home than you think. I’m pretty excited about this situation I’ve got going on. Up next? Marshmallows.
Let’s get crackin’!
Campin’?
Doesn’t matter….as long as we’re eating.
Enjoy!
❤ Ellen
Chocolate Mocha Graham Crackers
Recipe slightly adapted from DIY Graham Crackers
1 cup all-purpose flour (plus about a tablespoon or so until it’s STILL STICKY but manageable)
1/4 cup whole wheat flour or whole wheat flour
1/2 cup packed brown sugar
2 tablespoons cocoa powder
1 tablespoon coffee grounds
**((Fear not, purists. The cocoa powder/coffee grounds are optional and can be reduced/increased to taste))
1/2 teaspoon baking soda
1/4 teaspoon salt
3 1/2 tablespoons unsalted butter, COLD and cubed to make life easier
3 tablespoons honey
2 1/2 tablespoons whole milk
1 tablespoon vanilla extract
1. Place the dry ingredients (through salt) in a large bowl and combine thoroughly
2. Cut the cold butter into the dry ingredients with a pastry cutter, two forks, food processor or your fingers until the butter is evenly distributed and the mixture is a coarse, mealy texture.
3. Combine the rest of the ingredients in a small bowl before adding them to the flour mixture. Stir until the dough just comes together. It will be sticky…that’s ok!!
4. Wrap the dough in plastic wrap and refrigerate for a couple of hours until firm
5. When you’re ready to make your crackers, preheat the oven to 350 degrees F before turning the dough out onto a very well floured surface. You will need more flour sprinkled on the dough and your rolling pin to manage the stick factor. If your dough rips, it’s ok. Refrigerate again so that it’s firm and easier to deal with then try again. Roll the dough into an even 1/8 (ish) inch thick sheet.
6. Cut out whatever shape you want (don’t feel bound by squares!) and place them on a parchment paper-lined baking sheet, leaving about an inch between each piece.
7. Use a fork or some other pokey object to make a dot pattern on top and bake until JUST crisp and slightly browned on the edges (hard to see with the cocoa and coffee…go by feel). Check them at 10 minutes but they may take 15-17 minutes.
Filed under Cookies, Dessert, Snacks, Uncategorized
Ellen in the Kitchen 